Go Back
Homemade Chocolate Pound Cake with Caramel Icing photo
Print Recipe Save it for later

Chocolate Pound Cake with Caramel Icing

This Chocolate Pound Cake with Caramel Icing is a decadent delight! Rich chocolate flavor paired with buttery caramel icing makes for an irresistible treat.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Caramel, Chocolate, Easy, Pound Cake
Servings: 8 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
  • 2 teaspoons instant coffee or espresso dissolved in 1/4 cup hot water
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • 1 box light brown sugar 16-ounce
  • 1/2 teaspoon baking soda
  • 1/2 cup butter cut into 8 pieces

Instructions

  • Preheat your oven to 325°F (163°C). Grease and flour your loaf pan to ensure the cake doesn't stick.
  • In a large mixing bowl, combine 1 cup of softened unsalted butter and 1/2 cup of shortening. Beat them together until the mixture is light and fluffy.
  • Gradually add 3 cups of granulated sugar to the creamed mixture, beating well after each addition. Next, add the 5 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
  • Dissolve 2 teaspoons of instant coffee or espresso in 1/4 cup of hot water. Add this mixture along with the 1 cup of buttermilk and 1 tablespoon of vanilla extract to the creamed mixture. Mix well.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
  • Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan, combine 1 cup of heavy cream and 1 (16-ounce) box of light brown sugar. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes. Remove from heat and add 1/2 teaspoon of baking soda and 1/2 cup of butter cut into 8 pieces, stirring until smooth.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, pour the warm caramel icing over the top of the cake, letting it drip down the sides.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Stand mixer or hand mixer
  • Baking pan
  • Whisk
  • Spatula

Notes

  • Store leftover cake wrapped in plastic for up to 5 days at room temperature.
  • For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
  • Freeze the cake for up to 3 months; wrap well to prevent freezer burn.