A few days ago, I decided that at the end of a long week, I deserved to treat myself to a chai at Starbucks. And that’s when I saw it. The fudgy, gorgeous slices of chocolate cinnamon bread neatly arranged in the pastry case, calling to me. A lovely little piece of cake with a $3 price tag. Luckily, I was able to resist and only got the already too expensive thing I came for. But the image of that cake has been stuck in the back of my mind ever since.
Instead of spending three dolllars on one slice of pound cake, I decided to spend four dollars on a box of butter, use a stick and a half, and make my own entire chocolate cinnamon pound cake myself. It looks and tastes just like the one from Starbucks, and the ingredients are so basic, that butter really was the only thing I had to buy. It took me all of ten seconds on Pinterest to find the recipe. Then within a couple of hours of deciding to make it, I was eating cake.
This comes together just like any pound cake would. The addition of buttermilk makes sure the cake stays moist, and the cinnamon boosts the flavor profile, taking it beyond your average chocolate cake. It’s obviously great with a cup of coffee or a chai latte. I had mine with a glass of cold milk while sitting on my couch. I also got to enjoy the smell of chocolate cake throughout my house.
Make your own cake. For the price of one slice, why wouldn’t you? It’s always gonna be awesome!
- 1/8 cup sugar
- 1/2 teaspoon cinnamon
- Dash of ground ginger
- Dash of ground clove
- 1 cup flour
- 5/8 cup cocoa powder
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/8 cup water
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 and line a 9 inch loaf pan with parchment paper. Leave some hanging over each edge for easy cake removal later.
- In a small dish, stir together all the ingredients for the topping and set aside.
- In a small mixing bowl, sift together flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Stir for about 30 seconds to incorporate all the dry ingredients.
- In a large mixing bowl, use an electric mixer on medium to beat together the butter and sugar for about two minutes. It will become pale and fluffy. Beat in eggs one at a time until well combined. Scrape down the sides of the bowl.
- In a cup or other small container, stir together buttermilk, water, and vanilla.
- With a your mixer on it's lowest setting, add a third of the dry ingredients followed by a third of the buttermilk mixture. Continue adding alternating the wet and dry ingredients, mixing completely after each addition. You'll add a third of the mixture each time. Scrape down the bowl and give it one more quick stir.
- Transfer the cake batter to your waiting pan and smooth out the top. Sprinkle to sugar topping evenly over the cake batter. You can even add some big sugar sprinkles for a little extra sparkle if you like.
- Bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out with a few crumbs. Don't overbake.
- Allow the cake to cool in the pan for about five minutes, then use your parchment paper sling to lift the cake out and cool on a wire rack.
- Enjoy a slice with some chai while it's still warm. Store the rest in a tin, take it to work on Monday, and become the most popular person in your office.