Cappuccino Pound Cake

Cappuccino Pound Cake Recipe

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Debra Schweikert


I went to a Christmas party about ten years ago and first tasted this. I begged and begged for the recipe--and I finally go it. By the way, if you aren't a coffee lover, simply omit the expresso powder and water--it's still produces a yummy cake. To the plain base, I have added coconut extract, black walnut extract, and egg nog flavoring, and it always works wonderfully .

★★★★★ 1 vote
15 Min
1 Hr 30 Min


1 1/2 c
butter, softened
1 pkg
cream cheese (8 oz), softened
3 c
large eggs
3 Tbsp
instant expresso
3 Tbsp
hot water
3 c
unbleached white flour
1 Tbsp
vanilla extract

How to Make Cappuccino Pound Cake


  • 1Preheat oven to 300 degrees.
  • 2Beat the butter and cream chefs at medium speed about 30-45 seconds (until creamy).
  • 3Gradually add 3 cups of sugar, beating about 1 minute to get it all incorporated.
  • 4Add eggs, one at a time, beating just until yellow color disappears.
  • 5Dissolve the expresso powder in the hot water; add to batter and beat until incorporated.
  • 6Combine the flour and salt; gradually add to the butter mixture, beating at low speed just until blended; stir in vanilla.
  • 7Spoon into a greased and floured 10" bundt pan.
  • 8Bake at 300 degrees for 1 hour, 30-40 minutes, or until a tester inserted near the center of the cake comes out almost clean.
  • 9Cool pan on a wire rack 10-15 minutes; remove from pan, continue cooling on rack.

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About Cappuccino Pound Cake

Course/Dish: Cakes
Hashtag: #cappuccino