Deliciously Decadent Espresso Pound Cake Recipe

Welcome, my dear fellow food lovers! If you’re a fan of flavorful and aromatic desserts, then you’re in for a treat. I’m here to share with you a recipe that will awaken your taste buds and transport you to your happy place.

Introducing the heavenly Espresso Pound Cake Recipe! There’s something magical about the combination of espresso and pound cake that creates an unforgettable indulgence. The rich aroma of freshly brewed espresso combined with the fluffy texture of pound cake is pure bliss for any dessert lover.

Now, some might say that a pound cake is just a pound cake, but I assure you that this recipe takes it to the next level. Trust me; it is one of the best cakes you’ll ever sink your teeth into! The chocolate-espresso ganache topping is the icing on the cake, making it irresistible for any chocoholic out there.

But why stop there? This recipe is flexible and allows you to use your imagination by adding various toppings or flavors. You can even substitute some ingredients and make it your very own masterpiece. In just a matter of hours, you can create a dessert that will make Elvis Presley’s favorite cake pale in comparison.

So don’t wait any longer; let’s get baking! With this recipe, I promise nothing but excitement and satisfaction from every bite of this chocolatey-caffeinated goodness. Trust me; it’s worth giving up that diet plan for a day or two!

Why You’ll Love This Recipe

Espresso Pound Cake
Espresso Pound Cake

Fellow foodies, have you ever tried an Espresso Pound Cake? If not, this recipe will change your life! Imagine a dense, moist pound cake with a hint of coffee flavor and a smooth chocolate espresso ganache that will leave you craving for more. Trust me; it’s an out-of-this-world experience that you must try!

What’s so great about this recipe is that it’s easy to make yet incredibly delicious. It only requires simple ingredients like unsalted butter, sugar, eggs, buttermilk, baking powder and all-purpose flour. The secret ingredient that makes it special is freshly brewed espresso or espresso powder that adds a subtle coffee flavor to the cake.

But this isn’t just any pound cake; it’s an Elvis Presley favorite – famous for being one of his go-to indulgences. So why not join the club by making your version of “The King’s Cake”?

Whether you are a true coffee lover or not, you’ll love the taste and smell once you start mixing the batter. You’ll also be surprised by how versatile this cake is. You can make it in different shapes, such as bundt cakes (regular or chocolate espresso) or muffins. Plus, you can add different toppings like whipped cream, nuts or fruits to suit your preferences.

So why should you make this Espresso Pound Cake? Because it’s a crowd-pleaser that you can share at parties or enjoy by yourself. It’s a classic cake recipe with a modern twist that will impress your taste buds and give your senses a wake-up call. And best of all, this recipe is customizable – so experiment freely!

Try the Espresso Pound Cake recipe today and see why it’s my all-time favorite!

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

Let’s dive into the list of ingredients that will create a heavenly Espresso Pound Cake that will satisfy all coffee lovers out there.

Here are the ingredients you’ll need:

  • Butter – 2 sticks of unsalted butter at room temperature
  • Sugar – 3 cups granulated sugar
  • Eggs – 6 large eggs
  • Dutch process cocoa powder – 1/4 cup sifted
  • All-purpose flour – 3 cups of flour
  • Baking powder – 1 tsp + 1/4 tsp
  • Kosher salt – 1 tsp
  • Brewed espresso – 1 cup + 2 tbsp of hot water and 2 tsp of instant espresso.
  • Buttermilk – 3/4 cup of buttermilk
  • Lemon – zest of one lemon

The combination of these ingredients gives this cake recipe its magic touch. Don’t be afraid to follow through with these key ingredients as they will work together to create a fantastic cake with the perfect texture and taste.

The Recipe How-To

 This espresso pound cake will give you all the feels.
This espresso pound cake will give you all the feels.

Let me walk you through my espresso pound cake recipe step-by-step. This cake is easy to make but has a lot of flavors that can surprise your palate. Here’s what you need to do.

Prep Your Ingredients

To start, preheat your oven to 350 degrees F. Then butter and flour a 10 to 12 cup bundt pan. For the cake, you will need:

  • 2 cups of sugar
  • 1 3/4 cups of all-purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt
  • 1 cup brewed espresso or strong coffee
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract

For the ganache, you will need:

  • 5 oz. chopped dark chocolate
  • 1/2 cup brewed espresso or strong coffee or mini fudge marshmallows, for topping

Make the Cake

In a mixing bowl, sift together two cups of sugar, 1¾ cups flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon baking soda. Add in 1 teaspoon kosher salt and whisk together until the dry ingredients are completely combined.

In another mixing bowl, mix together 1 cup brewed espresso (or strong coffee), room temperature, 1 cup room temperature buttermilk, ½ cup vegetable oil… and whisk well. Afterward, crack in 2 large eggs and pour in two teaspoons vanilla extract.

Then gradually combine the dry mix into this wet mix until they look really good together—the mixture will be thick and runny, so don’t worry, it’s supposed to be thick. Pour the batter into your bundt pan and tap the pan on a hard surface to flatter it.

Bake the Cake

Bake this masterpiece for 50-55 minutes or until a toothpick inserted in the cake’s center comes out clean. Once cooked, let it cool down for 10 minutes and then turn over your bundt pan onto your cooling rack—the big reveal.

Make The Ganache

While waiting for your cake to cool, make the ganache. Melt 5 oz. of chopped dark chocolate in microwave-safe in a small bowl or glass measuring cup…

In another small container, mix together 1/2 cup brewed espresso (or strong coffee)…

Once melted, pour in the espresso into the melted chocolate and stir until all that yummy goodness is looking really good together.


After you have turned out your cake from

Substitutions and Variations

 The perfect pairing for your morning coffee.
The perfect pairing for your morning coffee.

If you’re looking to give the classic espresso pound cake recipe a bit of a twist, there are plenty of substitutions and variations to try out. Here are a few ideas to get you started:

– Swap out the coffee beans for your favorite variety of flavored coffee or make it decaf for a caffeine-free option.

– Use sour cream or cream cheese in place of buttermilk for a tangier flavor and moister crumb.

– Add 1/2 cup of mini chocolate chips or fudge to create a double chocolate espresso pound cake.

– For something a little more indulgent, create a ganache chocolate topping by melting 5 oz of good-quality chocolate with 1/2 cup of heavy cream and pouring it over the cooled cake.

– Try making an espresso bundt cake instead by using a bundt pan instead of a traditional pound cake pan.

– Use dutch process cocoa powder instead of regular cocoa powder for a deeper, more intense chocolate flavor.

– Sprinkle some powdered sugar on top or decorate with chocolate covered espresso beans for an added touch.

Remember that these substitutions and variations are just suggestions; feel free to experiment and customize the recipe to your liking. The possibilities are endless, so don’t be afraid to get creative and have fun with it!

Serving and Pairing

 Sweet and bold flavors collide in this pound cake.
Sweet and bold flavors collide in this pound cake.

An espresso pound cake is simply delicious served on its own, but it can also be paired with many different foods to create a delicious dessert spread. The rich flavors provided by the freshly brewed espresso beans are well complemented by creamy and sweet toppings.

One great way to serve this cake is with a dollop of whipped cream and a sprinkle of cocoa powder. This adds some extra texture and flavor to the cake – the fluffy cream balances out the dense, buttery cake while the cocoa powder enhances the chocolate flavor.

For those who love a chocolate take on their espresso desserts, try drizzling some rich ganache over the pound cake. To make the ganache, heat up some heavy cream until boiling and pour it over chopped dark chocolate. Stir it together for a few minutes until all the chocolate is melted and smooth. After letting it cool slightly, pour over the ensemble and chill in the fridge until set.

Pairing this delicious cake with fresh fruit is also an excellent option as it provides a refreshing contrast to its deep flavors. Try topping a slice with some berries such as raspberries or strawberries for a tart yet fruity addition that perfectly balances the richness of the cake.

For those who want to indulge in something truly decadent, try serving this cake with a scoop of vanilla ice cream or some hot fudge sauce on top. This will surely satisfy any cravings for something creamy and sweet.

Overall, there are many ways to serve and pair an espresso pound cake, making it an incredibly versatile dessert that can be enjoyed in numerous ways. Whether it’s served on its own or paired with toppings, fruits or ice cream, this delicious combination never fails to impress.

Make-Ahead, Storing and Reheating

 Your taste buds will thank you for this delicious creation.
Your taste buds will thank you for this delicious creation.

If you’re planning to make this espresso pound cake in advance, it’s essential that you know how to store it properly for the best possible results. This cake will keep well in an airtight container at room temperature for up to three days. If you want it to keep longer, wrap it tightly and store it in the refrigerator. However, be careful not to let it dry out or become too cold, as this will affect its texture and flavor.

If you find yourself with leftover cake, don’t worry about wasting any of this delicious dessert. To reheat individual slices of the espresso pound cake, place them in the microwave for 10-15 seconds on high power until they are warmed through. Alternatively, you can place the slices in the oven on a low heat (around 150°C) for five to ten minutes.

If you’re looking to get ahead of things, you can also freeze this espresso pound cake for later use. To do so, wrap it securely in plastic wrap to protect it from freezer burn and then in foil to protect against any air leaks. The cake will keep well for up to 3 months when stored this way.

When reheating your frozen espresso pound cake, remove the wrapping and let it sit at room temperature for a few hours before serving or follow the instructions above for reheating individual slices.

By following these simple tips and tricks, you can make sure that your chocolate espresso pound cake is perfectly preserved every time. Whether you’re enjoying a slice fresh out of the oven or reheating an old favorite, this dessert is sure to impress anyone who tries it!

Tips for Perfect Results

 The definition of a show-stopper dessert.
The definition of a show-stopper dessert.

To ensure the perfect espresso pound cake, it’s important to pay attention to a few key details during preparation. Here are some tips to help you achieve an irresistible and decadent dessert.

The first step to any successful baking endeavor is to use high-quality ingredients. Use fresh eggs, unsalted butter at room temperature, and top-grade flour for the best results. In addition, make sure your espresso is brewed properly, with water at the right temperature and freshly ground coffee beans.

It’s also crucial not to overmix the batter. Overmixing can cause the cake to be tough and dry. Mix the ingredients until just combined, using a gentle hand.

When preheating your oven, give it enough time to reach the correct temperature before inserting your cake pan. If the oven is not hot enough or if you open and close the door too often during baking, your cake may not rise well or may crack on top.

Finally, make sure to let your cake cool completely in its pan before attempting to remove it. Run a knife around the edges of the pan to aid in releasing it from the sides if needed. Cool on a wire rack for at least 30 minutes before slicing.

By following these tips, you’ll be able to create a perfectly moist and flavorful espresso pound cake that will have everyone asking for seconds.


Now that you’ve read through the ingredient list, recipe how-to, serving and pairing suggestions, tips for perfect results, make-ahead, storing and reheating recommendations, it’s time to move on to the next part of this espresso pound cake recipe article – frequently asked questions. This section will answer questions you may have about the recipe that we haven’t covered yet. So let’s dive in!

What does espresso powder do in cake?

Adding a small amount of espresso powder can deepen the chocolate taste in baked goods such as cakes and brownies. This technique can intensify the flavor without making it taste like coffee.

How to add espresso to cake?

If you desire to incorporate the coffee flavor into the cake, there are two approaches you could use. While you could directly mix the espresso powder with the cake’s dry ingredients, my preference would be to dissolve half a teaspoon of the powder in hot water. The method works wonders as the hot water extracts more of the aromatic flavors that complement the cake’s overall taste.

What was Elvis Presley’s favorite cake?

According to popular belief, there existed a cake that was much enjoyed by Elvis Presley. This cake was made by his grandmother and was a combination of juicy pineapples and crunchy pecans. Elvis would often request this cake whenever he paid a visit to his grandmother.

What is Elvis Presley pound cake?

It is said that pound cake held a special meaning for Elvis Presley as it was baked by his childhood friend Janelle McComb. The Sterns, who received the recipe from McComb in 1987, claim that she would bring two loaves every Christmas to Graceland in honor of The King on the 10th anniversary of his death.

Bottom Line

In conclusion, this espresso pound cake recipe is a must-try for anyone looking to indulge in the rich flavors of coffee and chocolate. The recipe is straightforward and easy to follow, using simple ingredients that you may already have in your pantry.

But what makes this recipe truly special is the incorporation of brewed espresso, which enhances the coffee flavor profile and adds depth to the chocolatey goodness of the pound cake. It truly is a treat fit for a king – or even Elvis Presley, who famously loved pound cake with a side of coffee.

So why not give this recipe a go? Whether for a special occasion or just as a cozy afternoon snack, this espresso pound cake is sure to impress. And don’t forget to experiment with different variations and serving suggestions – for example, try adding a dollop of whipped cream or a drizzle of ganache on top, or pairing it with a hot cup of Earl Grey tea for an extra kick.

In summary, this espresso pound cake recipe will transport your taste buds to a whole new level of sweet indulgence. So grab your apron and get baking – you won’t regret it!

Espresso Pound Cake

Espresso Pound Cake Recipe

In ‘Williams-Sonoma: Dessert of the Day’
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Oven
Prep Time 45 minutes
Cook Time 1 hour
Calories 342.1kcal


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon finely ground dark-roast coffee beans
  • 1 lemon
  • 2/3 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/3 cup buttermilk


  • Preheat oven to 350 degrees.
  • Generously butter an 8 ½ x 4 ½ inch loaf pan.
  • Sift the flour, baking powder, and salt into a bowl.
  • Stir in the ground coffee.
  • Grate the zest from the lemon into the bowl.
  • In the bowl of a stand mixer, beat the butter on medium speed until creamy.
  • Add the sugar and beat until the mixture is pale and fluffy.
  • Add the eggs, beating until incorporated.
  • Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
  • Beat just until combined.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
  • Let cool completely on wire rack.
  • Run a knife around the edge of the pan.
  • Invert the cake onto a plate, then turn the cake right side up.
  • Cut into thick slices and serve.


Serving: 98g | Calories: 342.1kcal | Carbohydrates: 44.3g | Protein: 4.6g | Fat: 16.9g | Saturated Fat: 10.2g | Cholesterol: 87.6mg | Sodium: 149.5mg | Fiber: 0.8g | Sugar: 25.7g

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