Introduction

It is something about a pound cake that makes you feel at home, isn’t it? How the buttery crumb melts down your tongue, the sweet smell that fills the kitchen–it is all pure nostalgia.

However, when you add that old-fashioned comfort and add a little adult flavor with a splash (ok, a liberal splash) of Hennessy, you have a dessert that is not only decadent but also definitely sophisticated.

In this Hennessy Pound Cake Recipe, one will find every reason to cook something that is both comfortable and luxurious at the same time. It has the dense, moist crunch of a classic pound cake, but tinged with caramel, oak, and a touch of vanilla with the cognac that makes it really something special.

What is Hennessy Pound Cake?

And in case you have never tried it, here it is broken down for you. The pound cake is one such traditional dessert that originally required a pound of butter, sugar, eggs, and flour (hence the name). The recipe has also developed over time as bakers change proportions, add flavors, and experiment with textures.

Now, bring in Hennessy. An additional layer on the cake is given by this smooth, creamy cognac. Think of the gentle brandy flavor, crowded into a warm cake, made of butter, sweetness, and the lightest crumb.

The result? Something that is luxurious and yet homey, something to serve at dinner parties, holiday get-togethers, or even a Sunday afternoon treat yourself.

My Discovery of This Cake

I will tell you how I stumbled into this beauty. A couple of years ago, I attended a birthday dinner of a friend. Everybody brought something to share, and my friend asked me to make one of my cakes. No pressure, right?

Well, I did not want to give her the same old thing. I looked around my kitchen, trying to be inspired, and my eyes fell on a half-full bottle of Hennessy that was stashed away in the cabinet. In my mind went the thought: I wonder what I would do with this in a pound cake?

A couple of hours later, I took the cake out of the oven, dipped the cake in a warm glaze of Hennessy, and cut it. The initial mouthful was all that I could have hoped it to be, juicy, wet, and buttery, and with just enough kick of the cognac.

At that dinner, the cake was eaten in a few minutes. I have been preparing it since that time for the family, friends, and, well, sometimes only to myself.

Equipment

Here’s what you’ll need to make this Hennessy Pound Cake Recipe happen:

Stand mixer or hand mixer
Mixing bowls
Measuring cups & spoons
Rubber spatula
10-inch Bundt pan
Cooling rack
Pastry brush (optional)

Ingredients For Hennessy Pound Cake Recipe

For the cake:

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened.
1 cup sugar (makes it sweet)
3 cups granulated sugar
5 large eggs, room temperature
1 teaspoon pure vanilla extract.
½ cup Hennessy cognac
1 cup whole milk

For the glaze:

1 cup powdered sugar
2-3 tablespoons cognac, Hennessy
1 Tbsp milk (as necessary to keep it together)
Optional garnish: powdered sugar dusting, or a drizzle of caramel.

Instructions For Hennessy Pound Cake Recipe

Step 1

Coat the Bundt pan with a lot of grease and flour. Pound cakes are fond of sticking, and here is no place to economize. Preheat your oven to 325°F (163°C).

Step 2

Put the flour, baking powder, and salt in a medium bowl and whisk until smooth. Set aside.

Step 3

Combine the butter, shortening, and sugar in a large bowl and beat until light and fluffy. This is an important step- beat for about 5 min. Here, the magic begins, making that bit of broken bread.

Step 4

Add eggs one at a time and mix well after adding. Stir in the vanilla extract.

Step 5

At low speed, pour the flour mixture in three parts alternating milk and Hennessy. Begin and end with flour. Blend until combined- do not over blend.

Step 6

Add the batter to your Bundt pan and flatten the top. Bake approximately 70-80 minutes, or until a toothpick inserted in the middle of it comes out clean.

Step 7

As the cake cools, combine powdered sugar, Hennessy, and a splash of milk until smooth. When the cake is cool slightly, drizzle or brush the glaze generously over the top.

Step 8

Cut, eat, and have the ultimate blend of buttery cake and that silky Hennessy finish.

Flavor Profile: What to Expect.

This cake is a union of the homemade and the elegant. Butter makes it rich, sugar makes it sweet, and the Hennessy makes it warm with hints of vanilla, oak, and spice. The glaze? It is the cherry on the cake, wetting the nooks and crannies of the cake to provide more moisture and alcoholic deliciousness.

Tips for Success

Room Temperature Ingredients: This assists all in merging together to a smooth batter.

Don’t Overmix: When cake is overmixed, it becomes dense. Mix until just combined.

Cool Before Glazing: When a cake is hot, the glaze will just drip away.

Variations to Try

Chocolate Hennessy Pound Cake: Add the 1/2 cocoa powder to the dry mix and apply a chocolate glaze.

Hennessy Buttercream: Do not glaze and frost with a Hennessy-infused buttercream.

Mini Loaves: Pour the batter into mini loaf pans and bake in order to make a gift.

Pairing Ideas

This cake is versatile! Here are a few pairings:

A cup of coffee that is hot (cancels out the sweetness)
Vanilla ice cream (due to the reason why not)
A pretty pour of Hennessy (to the brash ones)

When to Make This Cake

The Hennessy Pound Cake Recipe can be used during special occasions such as Christmas and Thanksgiving, but it can also be used during birthday parties, Sunday dinners, or any other time when you want to surprise your guests. I have even prepared it as brunch, and trust me, not a single one complained.

Why I Continue to Go Back to This Recipe.

Being a chef, I love to experiment, though this Hennessy Pound Cake Recipe is one of those signature desserts that people keep ordering back and back. It is luxurious yet not so complex, and it can always leave people smiling.

It is to me what good food is all about: bringing people together, creating memories, and trying to surprise someone a little here and there.

More Delicious Dessert Recipes: