Chocolate Pound Cake With Bourbon Caramel

Chocolate Pound Cake With Bourbon Caramel

This Chocolate Pound Cake with Bourbon Caramel Glaze will be a quick fan favorite! The bourbon and caramel flavors bring out a depth to the chocolate flavor that we cannot get enough of.



70 minutes




12 servings


For the Pound Cakes

  • 1/3 cup coconut oil
  • 2 1/2 cups granulated sugar, divided
  • 1 1/3 cup butter, softened (not melted and at room temperature)
  • 1/4 teaspoon salt
  • 2 teaspoons Rodelle Vanilla Extract
  • 7 eggs, room temperature
  • 1/2 cup Rodelle Cocoa Powder
  • 3 1/2 cups cake flour
  • 1/2 cup heavy cream
  • 3 1-oz squares semisweet chocolate
  • 1 teaspoon espresso powder

For the Caramel Glaze

  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tarter
  • 1/3 cup unsalted butter, softened
  • 3/4 cup heavy cream
  • 3 tablespoons bourbon whiskey
  • 1 teaspoon Rodelle Vanilla Extract
  • Pinch salt


For the Cakes

  • Preheat oven to 325°F. Grease two 9x5-inch loaf pans.
  • Sift flour and cocoa together.
  • Chop up chocolate squares and melt in double broiler or low microwave setting, being very careful not to burn the chocolate. Stir in the espresso powder.
  • In bowl of stand mixer, beat coconut oil with 1/2 cup sugar until fluffy. Add butter and beat well.
  • Add remaining sugar, salt, and vanilla; beat at high speed for 5 minutes.
  • Lower speed and beat in eggs, one at a time.
  • Beat in flour mixture, then, beat in the cream. Stir in the melted chocolate mixture.
  • Pour into pans. Rap pans on counter to release any trapped air.
  • Bake 40 - 50 minutes (depending on your oven and altitude), or until a toothpick come out clean when inserted in center of cakes.
  • Cool 15 minutes before removing cakes from pans to a wire rack to cool completely.
  • Drizzle caramel glaze over cut slices.

For the Glaze

  • In a small, deep, heavy saucepan, bring sugar, water, corn syrup, and cream of tarter to a boil over high heat. Cook, stirring frequently, until mixture turns amber in color and registers 340°F on candy thermometer.
  • Remove from heat. Add butter, whisking constantly until melted.
  • Whisk in cream. The mixture will bubble violently.
  • Using whisk, stir in the bourbon, vanilla, and salt until combined.
  • Let cool completely. Store leftover in a covered container at room temperature for up to a week.

Inspired By Rodelle

Vanilla Market Update - May/June 2018

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