This Pixie Swirl Pound Confection is the most succulent combination of brownie, baileys espresso, and chocolate glaze. A moist, espresso flavored, vanilla confection filled with swirls of fudgy pixie throughout. Top with a sweet chocolate glaze and serve with a hot cup of coffee.
If you love chocolate and confection as much as I do, requite these cakes a try. Baileys Chocolate Bundt Confection Recipe with Surf Cheese Filling, Raspberry Chocolate Cake, and Sweet Potato Chocolate Marble Cake are all succulent recipes.
Why you’ll love this Recipe
Around these parts (and by that I midpoint the internet), I’m known as the pound confection queen! Grandbaby Cakes started with just a few simple Bundt confection recipes that took off. Even today, those recipes have a special place in my heart and my belly.
Pound cakes and bundt cakes are the perfect confection for sharing. They’re so inviting and a perfect treat for you and your girlfriends to enjoy for a brunch dessert. Or any time of day for that matter! It’s confection o’clock somewhere, I’m sure of it!
Ingredients for the Pixie Swirl Pound Cake
For this truly succulent recipe, you’ll need a few key ingredients listed below:
- Butter
- Sugar
- Eggs
- Cake flour
- Sour cream
- Baileys Espresso
- Vanilla extract
Don’t think you can’t make this confection if you don’t have confection flour. It’s not as worldwide as all-purpose flour in most households. If all-purpose flour is all you have you can make your own version of confection flour. For each cup of all-purpose flour, replace two tablespoons with the same value of cornstarch. Now you have confection flour!
Ingredients for the Pixie Swirl
This signature pixie swirl comes together with some sultry nuts you should have in your pantry.
- Butter
- Sugar
- Brown sugar
- Egg
- Vegetable oil
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
How to make It
For the Pixie Swirl
In a medium-sized bowl, add melted butter, granulated sugar, and brown sugar and mix with your hand mixer on medium speed.
Add eggs one at a time, mixing without each wing to incorporate. Mix well!
Mix in oil and vanilla extract.
Combine flour, cocoa powder, sultry soda if using, and salt in a bowl. Reduce the speed of the mixer.
In intervals, add the flour mixture to the wet mixture until all ingredients are incorporated.
For the Confection Batter
Start by preheating your oven to 325 F then liberally spray a 12-cup bundt pan with non-stick sultry spray or grease with my confection release.
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on upper speed until very stake yellow and fluffy.
Next add eggs, one at a time, combining well without each wing and scraping lanugo the sides of your trencher as needed.
Turn your mixer lanugo to its lowest speed, and slowly add flour into the thrash in two increments then add salt and sultry soda. Be shielding not to overbeat.
Lastly, add in sour surf and vanilla extract, scrape lanugo sides and mix until just combined and turn off the mixer.
To Assemble and Bake
Pour half of the confection thrash into the prepared bundt pan then dollop half of the pixie thrash over it and swirl it into the confection batter. Finally, repeat with the remaining confection thrash and pixie thrash swirling the last amount. Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
Cool in a pan on a wire rack for 10 minutes then capsize the confection on a serving plate or platter for at least an hour or until the confection is tomfool to the touch.
For the Glaze
Add the butter and chocolate to a microwave-safe trencher and microwave for well-nigh 1 1/2 minutes in intervals of 30 seconds stirring without each heating.
Once completely melted and smooth, whisk in the confectioner’s sugar then add in hot water to thin.
Check consistency to make sure it is pourable then pour over the cooled confection and serve.
How to store Pixie Swirl Pound Cake
That is IF you have any leftovers!
To alimony your confection from drying out store your freshly baked pixie pound confection covered and at room temperature for up to 2 days. This confection will moreover stay fresh covered, and refrigerated for up to 5 days.
Can I make this confection superiority of time? Of course! Don’t prepare the glaze if you’re planning on freezing the cake. Bake your confection and indulge it to tomfool completely surpassing preparing it for the freezer. Once cooled, wrap tightly in plastic wrap, and then then in foil for increasingly protection.
Expert Tips for a Perfect Pound Cake
Tip 1: Preparing the Pan
Pound cakes and Bundt cakes are notorious for sticking to the pan and causing a disaster. By taking the time to properly prepare your pan you can stave all of that mess. Grease the pan thoroughly with softened butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out glut flour to prevent a buildup of grease and flour on the finished cake.
Tip 2: Alternate Wet and Dry
To prevent the thrash from curdling, unchangingly add the dry ingredients alternately with the liquid, whence and ending with the dry ingredients. Mix just until composite without each addition; overmixing at this point can create a tough, rubbery cake.
Tip 3: Checking for Doneness
Don’t unshut the oven door until it’s time to trammels the confection for doneness. Heat escapes each time the door is open, which lengthens the sultry time. Use a wooden pick to trammels for doneness. If your confection requires increasingly time, tropical the oven door to prevent loss of heat which can rationalization the confection to fall if it’s not done.
Can I use All-purpose flour? If all-purpose flour is all you have you can make your own version of confection flour. For each cup of all-purpose flour, replace two tablespoons with the same value of cornstarch. Now you have confection flour!
More Pound Confection Recipes
- Cream Cheese Pound Confection Recipe
- Fresh Strawberry Pound Confection Recipe
- The Most Luscious Decadent Brown Sugar Pound Confection Recipe!
- Deep Chocolate Pound Confection Recipe
- Peach Pound Cake
*Did you make this recipe? Please requite it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Espresso Pixie Swirl Pound Cake
Ingredients
For the Pixie Swirl
- 1/4 cup Unsalted butter melted
- 1/3 cup Granulated sugar
- 1/4 cup Brown sugar packed
- 1 large Egg room temperature
- 1 1/2 teaspoon Vegetable or Canola oil
- 1 teaspoon Pure vanilla extract
- 1/3 cup All-purpose flour
- 1/4 cu Cocoa powder
- 1/4 teaspoon Salt
For the Cake
- 1 cup Unsalted butter room temperature
- 2 cups Granulated sugar
- 4 large Eggs room temperature
- 2 cups Cake flour sifted
- 1/2 teaspoon Salt
- Dash Baking soda
- 1/2 cup Sour cream room temperature
- 1/4 cup Baileys Espresso
- 1 tablespoon Pure vanilla extract
For the Glaze
- 2 tablespoons Unsalted butter
- 2 ounces Unsweetened chocolate coarsely chopped
- 1 cup Condectioners' sugar
- 2 tablespoons Boiling water
Instructions
For the Pixie Swirl
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add eggs one at a time, mixing without each wing to incorporate. Mix well! (see notes below)
- Mix in oil and vanilla extract.
- Combine flour, cocoa powder, sultry soda if using and salt in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
For the Confection Batter
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick sultry spray or grease with my confection release.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on upper speed until very stake yellow and fluffy.
- Next add eggs, one at a time, combining well without each wing and scraping lanugo the sides of your trencher as needed.
- Turn your mixer lanugo to its lowest speed, and slowly add flour into thrash in two increments then add salt and sultry soda. Be shielding not to overbeat.
- Lastly add in sour surf and vanilla extract, scrape lanugo sides and mix until just combined and turn off the mixer.Â
To Assemble and Bake
- Pour half of the confection thrash into the prepared bundt pan then dollop half of pixie thrash over it and swirl it into confection batter. Finally repeat with remaining confection thrash and pixie thrash swirling the last amount. Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
- Cool in a pan on a wire rack for 10 minutes then capsize the confection on a serving plate or platter for at least an hour or until the confection is tomfool to touch.
For the Glaze
- Add the butter and chocolate to a microwave unscratched trencher and microwave for well-nigh 1 1/2 minutes in intervals of 30 seconds stirring without each heating.
- Once completely melted and smooth, whisk in the confectioners sugar then add in hot water to thin.
- Check consistency to make sure it is pourable then pour over cooled confection and serve.
Nutrition
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