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Test Kitchen Approved

Mocha Caramel Pound Cake

Mocha Caramel Pound Cake

Mocha Caramel Pound Cake

Recipe By Jenni Field, Pastry Chef Online


12 servings

Recipe By Jenni Field, Pastry Chef Online

This is a decadent customer-submitted recipe that won't last long once you make it; it's that good. It's best shared over coffee or tea with someone you love.

Recipe Notes

This delightful recipe was submitted by Pastry Chef Online.


For the caramel:

4 oz. granulated sugar (½ cup)

2 oz. water

4 oz. heavy cream

For the cake:

8 oz. strong brewed coffee

8 oz. unsalted butter at cool room temperature

4 oz. cream cheese at cool room temperature

8 oz. granulated sugar (1 cup)

8 oz. dark brown sugar (1 cup)

5 large eggs, beaten

11 oz. cake flour (2 3/4 cups)

1 tsp. baking powder

1/2 tsp. baking soda

For the glaze:

3/4 oz. butter (1 1/2 Tbsp.), melted

1 1/2 cups powdered sugar, sifted

Enough milk to make a very thick, pourable glaze

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Our gourmet Dutch Cocoa Powder is a rich, dark and slightly mild. Dutch processed cocoa powder is perfect for brewing up a cup of hot chocolate. Du...

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  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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  • Baker's Brew Coffee Spice

    Be sure to enjoy the aroma you're about to breathe in with our Baker's Brew Coffee Spice blend. This coffee spice mix is fabulous in almost any des...

    View full details
  • Pure Madagascar Vanilla Extract

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ma...

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Preheat oven to 350 degrees. Set an oven rack to one-below-the-center.

For the caramel: Spray and flour a 12-cup Bundt pan and set aside. In a heavy bottomed saucepan, bring sugar water to a boil. Cover pan and let boil for 2 min. to wash any sugar crystals off the sides of the pan. Uncover and cook without stirring until sugar starts to get some color. Swirl the pan gently to keep the color even. Once the caramel is a deep amber color, remove the pan from the heat and carefully stir in the cream. Stir until smooth. Let cool to just warm.

For the cake: Whisk cocoa powder and vanilla into the coffee. Whisk coffee mixture together with the caramel mixture and set aside. Sift together cake flour, baking powder and baking soda and set aside. Cream butter and cream cheese together until smooth. Add granulated sugar and brown sugar along with salt and Baker's Brew. Cream until very light and fluffy, scraping the bowl as necessary. This will take about 10 min. Very slowly drizzle in beaten eggs a bit at a time until they are all incorporated. Scrape the bowl as necessary. This should take about 5 to 7 min. Alternately add flour and coffee-caramel mixture like this: half the flour, half the liquid, half of the rest of the flour, the rest of the liquid, the rest of the flour. Allow 5 to 10 seconds of mixing on low speed between each addition. Don't worry if one addition isn't completely incorporated before adding the next. Scrape bowl as necessary. Once everything is incorporated, scrape the bowl well, reaching all the way down into the bottom. Fold gently a few times. Beat on high speed for 3 seconds to make sure everything is well mixed. Scrape batter into the prepared pan. Bake for about an hour until well risen and a knife inserted in the center of the cake comes out clean. Let cake cool in the pan for 20 min. Turn cake out onto a rack and let cool to barely warm before glazing, or, to help the cake cool quickly, wrap it tightly in plastic wrap and freeze or refrigerate until just barely warm and apply the glaze.

For the glaze: Place melted butter, sugar, salt and vanilla in a small bowl. Whisk together, adding a splash of milk at a time until you have a thick, smooth and glossy glaze. Have at least ¼ cup milk on hand. Drizzle glaze over the cake and serve.