Cocoa Pound Cake Recipe

Name: Cocoa Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. stirred all-purpose flour (spoon and level); 1/2 tsp. salt; 3 c. sugar; 2 tsp. vanilla; 1 1/2 tsp. instant coffee, dissolved in 1/4 c. hot water; 3/4 c. cocoa; 1/2 tsp. baking powder; 1 1/2 c. butter (soft, or cut in thin pats); 5 large eggs; 1 c. buttermilk

Servings: persons

2 c. stirred all-purpose flour (spoon and level)
1/2 tsp. salt
3 c. sugar
2 tsp. vanilla
1 1/2 tsp. instant coffee, dissolved in 1/4 c. hot water
3/4 c. cocoa
1/2 tsp. baking powder
1 1/2 c. butter (soft, or cut in thin pats)
5 large eggs
1 c. buttermilk

1
Stir together flour, cocoa, baking powder and salt.
2
In a large mixer bowl, cream butter, sugar and vanilla; beat in eggs, one at a time, then coffee solution, just until blended after each addition.
3
Gently beat in flour mixture in several additions, alternately with buttermilk, only until smooth after each addition.
4
Bake in a well-greased and floured 10-inch angel cake pan in a 325u00b0 oven until a cake tester inserted in center comes out clean, 1 hour and 20 to 25 minutes.
5
Let stand on rack for 20 minutes.
6
Loosen around tube and edges; turn out on rack; turn right side up.
7
Cool completely.
8
Wrap tightly and let stand at room temperature overnight before slicing fairly thin.
9
Serve with ice cream and chocolate sauce.
10
Makes one 10-inch angel cake.

2498

kcal

Calories

142

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. stirred all-purpose flour (spoon and level), 1/2 tsp. salt, 3 c. sugar, 2 tsp. vanilla, and more.

Yes, Cocoa Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Pound Cake

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