Mexican Chocolate Pound Cake

Kelly Williams


I love pound cake! So velvety and buttery! And this Mexican version just takes it to a whole new level! I like it served with just whipped cream on top, but you can have it plain or with ice cream, too, if prefered! Enjoy! Ole!
(Photo by me)

★★★★★ 3 votes
Makes 2 - 9x5 loaves
20 Min
1 Hr 10 Min


3 1/2 cups
1 cup
unsweetened baking cocoa, mexican if possible for authenticity
2 tsp.
2 tsp.
baking powder
1/2 tsp.
1 lb.
(4 sticks) unsalted butter
2 cups
light or dark brown sugar
1 cup
eggs, room temp
1/2 cup
milk, room temp
1/2 cup
strong coffee or espresso, cooled to room temp
1 tsp.


1Preheat oven to 350 degrees. Generously grease and flour 2 - 9x5 loaf pans. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl. Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy. Add eggs, one at a time, beating well and scraping down sides and bottom of bowl before each addition. Add half the flour mixture and beat well, then add the milk, coffee and vanilla. Scrape down sides and add remaining flour mixture. Beat well. Pour batter into prepared pans. Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 65-70 minutes. Cool for 20 minutes in pan, then invert onto rack. Cool to room temperature. Slice and serve with whipped cream and/or vanilla, chocolate or coffee ice cream. Muy Bueno!

About this Recipe

Course/Dish: Cakes, Chocolate
Regional Style: Mexican
Hashtag: #pound