Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze

A rich, moist pound cake studded with chocolate chips and topped with a decadent maple-espresso glaze. This bundt cake combines the warmth of brown sugar and maple with the indulgence of chocolate and coffee flavors.

12 servings

2 hr 50 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•12 ounces semisweet chocolate chips
•3 cups all purpose flour
•2 teaspoons baking soda
•1 teaspoon baking powder
•¾ teaspoon salt
•1 cup unsalted butter
•1½ cups golden brown sugar
•2½ teaspoons vanilla extract
•1 teaspoon maple extract
•4 whole large eggs
•1 cup buttermilk
•1 cup powdered sugar
•2 tablespoons pure maple syrup
•2 tablespoons whipping cream
•1½ teaspoons instant espresso powder

Cooking Instructions

1.
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
15 min
2.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
90 min
3.
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
5 min
4.
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
60 min

Ingredients

•1 spray Nonstick vegetable oil spray

•12 ounces semisweet chocolate chips

•3 cups all purpose flour

•2 teaspoons baking soda

•1 teaspoon baking powder

•¾ teaspoon salt

•1 cup unsalted butter

•1½ cups golden brown sugar

•2½ teaspoons vanilla extract

•1 teaspoon maple extract

•4 whole large eggs

•1 cup buttermilk

•1 cup powdered sugar

•2 tablespoons pure maple syrup

•2 tablespoons whipping cream

•1½ teaspoons instant espresso powder

Cooking Instructions

Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

15 min

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

90 min

Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

5 min

Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

60 min