Chocolate Pound Cake with Amaretto Espresso Glaze

One of the things I miss whenever we’re broke is junk food, specifically sweets and salty snacks. I could dig out the deep fryer and make Jay dig up potatoes if I really wanted chips, or I could make my own Cheez-Its, as I did once, long ago. But the easiest thing is to get in the kitchen and bake. So I made a Chocolate Pound Cake with an Amaretto Espresso Glaze.

Chocolate Pound Cake with Amaretto Espresso Glaze

Moist (I know–I hate that word), rich, just like a chocolate cake should be. I really should stop blaming my thyroid for my inability to lose weight. It’s because I’m always eating stuff like this! But y’know, it’s worth it.

Chocolate Pound Cake with Amaretto Espresso Glaze 2
I will say, I didn’t make the glaze thick enough…I was hoping for more of an icing consistency, so there are a few things I might change if/when I make this again. Still, the Amaretto is tasty with the coffee flavoring, and while there might not be enough of it for my liking, it’s good. Powdered sugar dusted over the top would be just as good.

Yield: 10-12

Chocolate Pound Cake with Amaretto Espresso Glaze

Chocolate Pound Cake with Amaretto Espresso Glaze
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes


For the Cake:

  • 2 sticks butter, unsalted, room temperature
  • 2 C sugar
  • 1 C packed light brown sugar
  • 6 large eggs
  • 2 1/2 C flour
  • 1/4 tsp. baking soda
  • 1 Tbsp. instant coffee (I used 1 packet of Starbucks VIA)
  • 1/2 C unsweetened cocoa powder
  • 8 oz. sour cream or Greek yogurt
  • 2 tsp. vanilla extract

For the Glaze:

  • 1/4 C powdered sugar
  • 1 Tbsp. instant coffee (Starbucks VIA)
  • 1 Tbsp. Amaretto
  • 1-2 Tbsp. milk


Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

In a medium mixing bowl, whisk together the flour, baking soda, instant coffee and cocoa powder, and set aside.

In the bowl of a stand mixer, cream the butter and sugar together, beating on medium-high speed about 2 minutes, or until light and fluffy.

Add in the eggs, one at a time, beating well after each addition.

On low speed, begin adding the flour and the sour cream and vanilla alternately, beginning and ending with the flour mixture. Mix each addition only until combined.

Spoon the batter into the prepared Bundt pan, and bake for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10-15 minutes, then invert on a wire rack to cool completely.

Make the glaze by whisking the powdered sugar with the instant coffee. Whisk in the Amaretto and milk until the mixture is smooth. Pour over the cooled cake.

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It is nice having cake around…Jay said it was very delicious, although I think he was just happy to have gotten a piece finally. He’d been bugging me since it went in the oven about having a slice!

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