Mocha lovers rejoice! 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 (1.5 cups) unsalted butter, softened (but still a bit cool)
- 4 ounces (1/3 cup) cream cheese, softened
- 6 ounces (1/2 cup) light brown sugar
- 13 ounces (1.5 cups) granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 10.5 ounces ( 2 1/3 cups) cake flour *
- 2.5 ounces (2/3 cups) unsweetened Dutch process cocoa powder **
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 ounces brewed coffee, cooled (I used cinnamon-vanilla flavor)
- 3 ounces coffee creamer , (I used International Delights Cinnabon flavor)
For Top of Cake
- 1 cup chocolate ganache, (recipe link in instructions)
- 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.
** 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.