Bisquick Chocolate Pound Cake Recipes
Dessert Recipes

Bisquick Chocolate Pound Cake Recipes

Pound cake is typically made with a pound of each of the four ingredients: flour, butter, eggs, and sugar. They are usually baked in a loaf or bundt pan and are sometimes sprinkled with powdered sugar, softly glazed, or iced. There are many variations of pound cakes with certain countries adding their own style and flair to the recipe. Flavoring such as vanilla or almond extract can be added, as well as certain ingredients such as cocoa and espresso powder to enhance and change the taste.

Chocolate Pound Cake

Chocolate Pound Cake

This chocolate pound cake is great to make ahead for those unexpected guests. It freezes well and tastes delicious with a glass of milk or a steaming cup of your favorite coffee. If you decide to freeze the cake with the ganache topping, simply thaw it in the refrigerator.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

Cake

  • ½ cup unsalted butter (room temperature)
  • ¾ cup sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp espresso powder
  • ½ cup sour cream
  • ¼ cup milk
  • cup Bisquick
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda

Ganache Topping

  • ¾ cup heavy cream
  • ½ cup semi-sweet chocolate soda

Instructions
 

  • Set oven to 350° F.
  • Grease a standard-size loaf pan and line it with a sheet of parchment paper.
  • Cream one-half cup of butter and three-quarters of a cup of sugar until light and fluffy.
  • Beat in two large eggs, one at a time.
  • Mix in one teaspoon of vanilla extract and one tablespoon of espresso powder.
  • In a separate bowl, whisk together one-half cup of sour cream and one-quarter cup of milk.
  • Sift together one and one-quarter cups of Bisquick, one-half cup of unsweetened cocoa powder, and one-half teaspoon of baking soda in a large mixing bowl.
  • Add the dry ingredients alternately to the wet ingredients.
  • Fold in the milk and sour cream mixture, blending only until mixed.
  • Pour the batter into the prepared pan and spread out evenly.
  • Bake for about 45-50 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

Ganache Topping

  • Heat three-quarters of a cup of heavy cream. Bring to a  simmer and remove it from the heat.
  • Add one cup of semi-sweet chocolate chips and let sit for a minute. Stir until everything is melted and glossy.
  • Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least two hours.
  • Gently pull the cake out of the pan to slice it.

 

Chocolate Mint Pound Cake

My daughter loves anything mint flavored, and can’t wait for me to make this cake. I usually make a couple of these without the topping to store in the freezer, so I can have them on hand for the holidays. The topping is easy to prepare and can be added to the cake once it has thawed.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

Cake

  • ¾ cup unsweetened cocoa powder
  • ¼ cup semi-sweet chocolate chip
  • ½ cup boiling water
  • 1 cup Bisquick
  • 1 cup butter (room temperature)
  • cup sugar
  • 5 eggs (room temperature)
  • 1 tsp peppermint extract

Topping

  • 5 tbsp unsalted butter
  • 6 tbsp unsweetened cocoa powder
  • 1 cup powdered sugar
  • ½ tsp peppermint extract
  • 2-3 tbsp hot water
  • cup crushed peppermint candy

Instructions
 

  • Preheat the oven to 350° F and grease a loaf pan with nonstick cooking spray.
  • In a medium bowl, combine three-quarters of a cup of cocoa powder, one-quarter cup of chocolate chips, and one-half cup of boiling water.
  • Stir until well combined and the chocolate chips are melted.
  • In a large bowl, beat together one cup of butter and one and one-quarter cups of sugar until light and fluffy.
  • Add five eggs, one at a time, beating between each addition
  • Mix in the chocolate mixture and one-half teaspoon of peppermint extract until well combined. Add one cup of Bisquick and beat to combine.
  • Pour the batter into the prepared pan and bake in the preheated oven for forty-five minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for five minutes, then remove from the pan and allow to cool on a wire rack until completely cool.

Topping

  • Melt five tablespoons of unsalted butter and six tablespoons of cocoa powder in a small saucepan, stirring constantly.
  • When the butter and chocolate are well combined, remove from heat and add one cup of powdered sugar, one-half teaspoon of peppermint extract, and one tablespoon of hot water. Stir to combine.
  • Add more water as needed until desired consistency is reached.
  • Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.

 

Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

My Dad was a huge lover of coconut and loved this recipe. He also loved to bake and would prepare this whenever we came over for dinner. This pound cake can be made gluten-free by using the Bisquick gluten-free mix and freezes really well.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • ¼ cup unsalted butter (room temperature)
  • cup Bisquick
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil (room temperature)
  • ¼ cup butter
  • cup sugar (+1 tbsp)
  • 3 large eggs
  • 1 tsp vanilla extract
  • cup buttermilk
  • ¼ cup unsweetened coconut flakes

Instructions
 

  • Preheat the oven to 350° F. Grease a regular size loaf pan and line with parchment paper.
  • Whisk one and one-half cups of Bisquick and one-half cup of cocoa powder in a medium bowl; set aside.
  • Using an electric mixer at medium-high speed, beat one-half cup of coconut oil, one-quarter cup of butter, and one and one-half cups of sugar until fluffy.
  • Add three large eggs one at a time, beating between additions. Beat until the mixture is light and doubled in volume. Add one teaspoon of vanilla.
  • Reduce mixing speed to low and add the dry ingredients alternating with two-thirds of a cup of buttermilk. Be careful not to over-mix.
  • Scrape the batter into the prepared pan and sprinkle with coconut and the remaining one tablespoon of sugar.
  • Bake for one hour or until a toothpick inserted into the center comes out clean. Tent with foil if the coconut browns too much before the cake is done. Transfer the pan to a wire rack and let cool in the pan 20 minutes before turning out.
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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.