If you’ve never grilled pound cake before, you’re in for a real treat! The grilling process gives these cake slices a buttery, caramelized coating while locking in the moist, tender crumb. And what could make it even better? Topping it with warm, slightly spicy, Mexican chocolate sauce, rum whipped cream, and sweet tropical fruits. Yep, it’s what summer dessert dreams are made of!
Grilled Pound Cake with Mexican Chocolate Sauce
Today I am sharing one of my favorite warm-weather cakes. I first had grilled pound cake at a dinner party several years ago and was immediately smitten. And I’m pretty sure you’re going to love this one too!
This recipe has so much going for it! Slices of delicious, buttery pound cake are grilled to create a mouthwatering caramelized crust. And then it’s topped with a drizzle of slightly spicy chocolate sauce, a dollop of boozy rum whipped cream, and some sweet and savory basil, mango, and papaya fruit salad.
And all this with minimal effort! The recipe can be prepped ahead of time and then assembled right before serving. Which is perfect for entertaining, especially during warm weather.
You can also use a store-bought (high-quality) pound cake if you prefer. But I’ve also included the recipe for my favorite classic buttermilk vanilla loaf cake.
Easy Grilled Pound Cake Ingredients
Here’s what you’ll need to make this grilled cake recipe.
- POUND CAKE: You can make your own (see recipe below) or use (high-quality) store-bought.
- UNSALTED BUTTER
- TOASTED ALMOND SLICES
- HEAVY CREAM
- POWDERED SUGAR
- DARK RUM
- PURE VANILLA EXTRACT
- GROUND CINNAMON
- ANCHO CHILI POWDER
- SEMI-SWEET CHOCOLATE CHIPS
- FRESH MANGO
- FRESH PAPAYA
- BASIL
How to Grill Pound Cake
Grilling pound cake is super simple! I used a grill pan to grill the cake slices for this recipe. But you can also use a (clean) barbeque grill.
Either way, just make sure your heat isn’t up too high. You want to grill the outside of the cake but not burn it.
A Few More Recipe Tips
Here are a few more things to keep in mind while making this recipe.
- CHOCOLATE SAUCE: The sauce gets its warmth — and a bit of spice — from the cinnamon and chile powder. If you are opposed to the spice, you can reduce the amount of chile or omit it (but it really is so good!)
- WHIPPED CREAM: The rum is optional. But again — so good!
- MAKE-AHEAD: The whipped cream and fruit salad can be made and refrigerated for up to 4 hours. Just gently whip the cream before serving. The chocolate sauce can be made and then refrigerated for up to 2 days. Gently warm before serving. The cake can also be made a day or two before you plan to use them. Just store them in an airtight container (or well wrapped in plastic wrap) at room temperature.
This recipe is inspired by one from Miami-based chef Michelle Bernstein via Food and Wine magazine.
If you’re looking for more DELICIOUS summer recipes, try these!
The Best Citrus, Almond, and Olive Oil Cake
Strawberry Shortcake Ice Cream
Burrata Cheese with Balsamic Cherries
Easy Slow-Roasted Salmon Salad Niçoise
Penne Pasta with Peas and Pesto
The Easiest Summer Corn Soup
Print
Grilled Pound Cake with Mexican Chocolate Sauce
- Total Time: 0 hours
- Yield: 4–6 servings per loaf 1x
Description
Take your pound cake to the next level by grilling it and then topping with Mexican chocolate sauce, rum whipped cream and sweet tropical fruits.
Ingredients
BAKE CAKE: (ignore if you’re using store-bought cake):
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
GRILL CAKE:
- 2 tablespoons unsalted butter, softened
- 6 1 1/4-inch slices of homemade or fresh bakery pound cake
- 3 tablespoons toasted sliced almonds, for garnish
WHIPPED CREAM:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon dark rum (optional)
- 1/2 teaspoon pure vanilla extract
CHOCOLATE SAUCE:
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure ancho chile powder, or to taste
- 1 cup semisweet chocolate chips
- 1/2 teaspoon pure vanilla extract
FRUIT TOPPING:
- 1 large mango, peeled and chopped
- 1 medium papaya halved, seeded, peeled, and chopped
- 1 tablespoon coarsely chopped fresh basil
- 1 teaspoon pure vanilla extract
Instructions
BAKE CAKE (ignore if you’re using store-bought cake):
- PREP: Preheat the oven to 350 degrees. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans and line the bottoms with parchment paper.
- CREAM BUTTER & SUGAR: Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- ADD EGGS: With the mixer on medium speed, beat in the eggs, 1 at a time.
- ADD DRY INGREDIENTS, BUTTERMILK & VANILLA: In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- BAKE: Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- COOL: When the cakes are done, let them cool for at least 10 minutes before removing them from the pans. Allow them to cool completely before serving or storing. To store the cakes, wrap them well, and store in the refrigerator. You can also freeze them for about 4-5 months. When ready to use, let them defrost in the refrigerator overnight before using.
GRILL CAKE SLICES:
- GRILL POUND CAKE: Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
WHIPPED CREAM:
- WHIP THE CREAM: In a medium bowl, softly whip the heavy cream using an electric mixer. Add the sugar, rum, and vanilla and whip the cream until firm peaks form. Refrigerate until ready to use.
CHOCOLATE SAUCE:
- SIMMER CREAM & SPICES: In a medium saucepan, bring the heavy cream, cinnamon, and chile powder, if using, to a simmer over moderately high heat.
- ADD CHOCOLATE CHIPS & VANILLA: Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend. Keep warm until ready to serve.
FRUIT TOPPING:
- ASSEMBLE FRUIT SALAD: In a medium bowl, toss the mango and papaya with the basil and vanilla.
ASSEMBLE & SERVE:
- ASSEMBLE DESSERT: Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds and drizzle with the chocolate sauce.
Notes
Make-Ahead Instructions:
- The Cakes: Cakes can be stored in an air-tight container at room temperature for 2-3 days. You can also freeze them for about 4-5 months. When ready to use, let them defrost in the refrigerator overnight before using.
- The Whipped Cream & Fruit Salad: The whipped cream and fruit salad can be made ahead of time and refrigerated for up to 4 hours. Whip the cream gently before serving.
- The Chocolate Sauce: The chocolate sauce can be refrigerated for up to 2 days. Gently rewarm before serving.
- Prep Time: 20-30 minutes
- Cook Time: 45 minutes (if baking cake)