Cappuccino Pound Cake with Bittersweet Chocolate

Cappuccino Pound Cake with Bittersweet Chocolate

Made  times
elsa 6

"A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance! "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 20 m servings 543 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  2. In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  3. Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.


Most helpful
Most positive
Least positive

I'd say this was just o.k. though it met with some great reviews from friends. I had trouble getting espresso powder and so used some starbucks strong instant.

I joined to review this cake recipe - it was GREAT! Very moist and I did let it sit for a day before serving - everyone wanted the recipe. I'll definitely be making this agan.

this was AMAZING!!! didn't have espresso powder so i used instant coffee and doubled the amount...sooooo yummy!

I made this two and a half months ago. The only change was using a combo of dark and light brown sugar. Everyone loved it more after the first 48 hours. I just ate the last bit that I'd frozen. ...

Other stories that may interest you