Mocha Cinnamon Roll Pound Cake
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This mocha cinnamon roll pound cake is moist chocolate cake spiked with cinnamon-vanilla flavored coffee. With the addition of cinnamon roll coffee creamer and cream cheese, it's like having Sunday brunch and dessert all in one delicious bite!
- 12 ounces unsalted butter, softened (but still a bit cool)
- 4 ounces cream cheese, softened
- 6 ounces light brown sugar
- 13 ounces granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 10.5 ounces cake flour *
- 2.5 ounces unsweetened Dutch process cocoa powder **
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 ounces brewed coffee (I used Community Coffee cinnamon-vanilla flavor), cooled
- 3 ounces coffee creamer (I used International Delights Cinnabon flavor)
For the Top of the Cake
- 8 ounces prepared chocolate ganache
- 1.5 cups powdered sugar
- 3 Tablespoons milk (more for thinner consistency)
- Prepare a 12-cup Bundt pan with a flour-based baking spray such as Baker's Joy. Set aside. (I used 2 small loaf pans (8.5 inches x 4.5 inches)
- Heat the oven to 325 F. and place your oven rack in the center position.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both types of sugar, salt and vanilla extract; increase speed to medium-high and beat until lightened in color and fluffy, about 7-10 minutes. Scrape sides of bowl and paddle as necessary.
- Whisk the eggs together in a small bowl, and with the mixer on medium low, add them to the butter/cream cheese mixture about 1 egg at a time, making sure to let it incorporate completely before adding the next egg. Scrape sides of bowl as necessary.
- Whisk together the flour, cocoa powder, baking soda and baking powder
- Combine the brewed coffee and coffee creamer together in a cup.
- Add the dry and wet ingredients to the batter in three additions alternating between them, beginning and ending with the dry ingredients. Mix for only a few seconds between additions.
- Once the last amount of dry ingredients are in the bowl, mix until barely combined and then finish mixing with a spoon or mixing spatula, scraping the sides and bottom of the bowl to fully incorporate all the ingredients.
- The batter will be thick and billowy.
- Scrape the batter evenly into your prepared pan(s) and bake in the center of the oven until done, about 60 to 80 minutes. ***
- Let cake cool in the pan on a rack for 20-30 minutes before turning it out to cool completely.
- To garnish the cake, apply chocolate ganache with a spatula to the top of the cooled cake.
- In a small bowl, whisk together powdered sugar and milk. Apply glaze as desired over the chocolate ganache.
Recipe Notes* You can use all-purpose flour instead of cake flour, but your cake won't be as moist.
** Dutch process cocoa powder has alkaline in it to give the cake a deeper, darker color. You can use regular unsweetened cocoa powder if that's all you have.
*** If you're using small loaf pans like I did, your baking time will be 55-60 minutes. You'll know that the cake is finished baking when a toothpick inserted into the center comes out with just a few moist crumbs on it.