Cappuccino Bundt Cake
Indulge your coffee cravings with this luxurious Cappuccino Bundt Cake, a dessert masterpiece infused with the bold flavors of espresso and a touch of chocolatey richness. Perfectly moist and tender, this cake strikes the ideal balance between indulgence and elegance, thanks to a blend of brewed espresso, cocoa powder, and creamy whole milk. Its crowning glory? A decadent espresso glaze that drapes each slice with a silky sweetness. Quick to prepare with just 20 minutes of prep time, this show-stopping bundt cake is a dream for coffee lovers and dessert enthusiasts alike. Whether you're hosting a brunch, celebrating a festive occasion, or craving a cozy afternoon treat, this Cappuccino Bundt Cake will add a delicious buzz to any table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 units large eggs
- 0.75 cup brewed espresso (cooled)
- 0.75 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 cups confectioners' sugar (for glaze)
- 3 tablespoons brewed espresso (for glaze)
- 2 tablespoons heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
In a small bowl or measuring cup, whisk together the cooled espresso and whole milk.
With the mixer on low speed, alternate adding the dry ingredients and the espresso-milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
To prepare the glaze, whisk together the confectioners' sugar, brewed espresso, and heavy cream in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze evenly over the top.
Let the glaze set for 10 minutes before slicing and serving. Enjoy your Cappuccino Bundt Cake!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 41.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
