• Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/3 cups white sugar
  • 1 1/3 cups brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons instant espresso powder
  • 1 1/2 cups chopped dark chocolate
  • 1 teaspoon confectioners' sugar, or as needed


  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  • In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  • Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

Nutritional Information

Amount Per Serving  Calories: 543 | Total Fat: 31.3g | Cholesterol: 150mg Powered by ESHA Nutrient Database Nutritional Information Cappuccino Pound Cake with Bittersweet Chocolate Servings Per Recipe: 15 Amount Per Serving Calories: 543

  • Total Fat: 31.3g
  • Cholesterol: 150mg
  • Sodium: 251mg
  • Total Carbs: 61.9g
  •     Dietary Fiber: 1.7g
  • Protein: 7.2g