Pound Cake Delight, Sacramento, CA (2026)

08/09/2025

Vanilla Pound Cake with Buttercream Frosting

08/07/2025

Chocolate Coffee Cream Cupcakes

Yields: 12 cupcakes

Chocolate Cupcakes:

Ingredients:

1 cup (125g) all-purpose flour

1/2 cup (50g) unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

1/2 cup (120ml) hot coffee

1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)

1/2 cup (113g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar

2 large eggs

1 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.

In a bowl, sift together flour, cocoa, baking soda, and salt.

In a separate bowl, whisk hot coffee and buttermilk.

Cream the butter and both sugars until light and fluffy. Add eggs one at a time, then mix in vanilla.

Alternate adding the dry ingredients and the coffee mixture to the butter mixture. Start and end with dry ingredients.

Divide batter among liners (about 2/3 full). Bake 18–20 minutes. Cool completely.

Coffee-Vanilla Cream Filling:

Ingredients:

1/4 cup (60ml) heavy cream

1/2 tsp instant espresso or coffee

1/4 cup (50g) white chocolate chips

2 oz (60g) cream cheese, softened

1/4 tsp vanilla extract

Instructions:

Warm cream and dissolve instant coffee in it. Pour over white chocolate chips; stir until melted.

Let it cool slightly, then whisk in cream cheese and vanilla until smooth.

Chill until thick enough to pipe or spoon into cupcakes.

Core the cooled cupcakes and fill with this cream.

Mocha & Vanilla Swirl Buttercream:

Ingredients:

1 cup (226g) unsalted butter, room temp

3 cups (360g) powdered sugar, sifted

2–3 tbsp heavy cream

1 tsp vanilla extract

1 tbsp cocoa powder + 1/2 tsp instant coffee (for mocha half)

Instructions:

Beat butter until creamy. Gradually add powdered sugar.

Add vanilla and cream, beat until fluffy.

Divide in two. To one half, add cocoa powder + coffee.

Using a piping bag fitted with a large tip, fill one side with vanilla and the other with mocha buttercream for a swirl effect.

Chocolate Drizzle:

Ingredients:

1/4 cup (40g) semi-sweet chocolate chips

1 tbsp butter

1–2 tsp milk

Instructions:

Melt all together until smooth. Drizzle over frosted cupcakes.