The dessert is popular around the world and different cultures use different ingredients that represent their regions. In Mexico, raisins and walnuts are added. In Venezuela, the cake is wine drenched and served with a cream or sugar coating. Other cultures may serve the cake with or without fruit and flavoring agents or alter the basic recipe to change the texture of the cake.

  • Prepare time: 20 min 
  • Cook: 55 min 
  • Serves: 12

Ingredients of Children Pound Cake 

  • All purpose flour 2 cups 
  • Baking powder 2 tsps
  • Salt 1/2 tsp
  • Butter 3/4 cup, unsalted, room temperature
  • Sugar 1 1/2 cups + 3 tbsp, superfine, divided
  • Eggs 4, large, lightly beaten in a small bowl
  • Vanilla extract 1 tsp
  • Cocoa powder 1/3 cup (dutch processed)
  • Hot water 1/3 cup
  • Instant coffee powder 1 tbsp
  • Almond extract 1/4 tsp

How To Make Children Pound Cake 

  1. Preheat the oven to 175 ° C and place a rack in the center of the oven. Carefully grease the universal pan, including the folds and flour well and extract the excess flour.
  2. In a small bowl, add hot water, add coffee powder, cocoa powder and 3 tablespoons of sugar and mix until smooth without lumps.
  3. Add the almond extract and mix.
  4. Set aside to cool.In a medium bowl, sift the flour, baking powder and salt. In a large bowl, add the butter and beat until smooth for 2 minutes.
  5. Gradually add the sugar and continue beating for 3 minutes. Add the vanilla extract and beat until lightly colored, about 4 minutes.Gradually add the egg mixture and beat on low speed for 1 mt.
  6. Gradually add the flour in four additions and beat at low temperature until the mixture is homogeneous and smooth. Transfer just under half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
  7. Using a 2 1/2 “diameter ice cream scoop or a large spoon, alternate the spoons of the vanilla and chocolate pasta in the pan.
  8. Take a baguette and create a whirlpool along the pasta, taking care not to touch the sides of the top.
  9. Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean.
  10. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.



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