Coffee Cream Cheese Bundt Cake
Indulge in the perfect pairing of rich coffee flavor and creamy decadence with this Coffee Cream Cheese Bundt Cake. This show-stopping dessert boasts a moist, tender crumb infused with brewed coffee and buttermilk, perfectly complemented by a luscious cream cheese filling. The secret lies in layering the silky filling between two layers of coffee-infused batter, creating a stunning contrast of flavors and textures in every slice. Finished with a dusting of cocoa powder or a drizzle of glaze, this cake is ideal for coffee lovers and dessert enthusiasts alike. Whether served as an afternoon treat or a centerpiece for special occasions, this bundt cake is guaranteed to impress and satisfy. With simple ingredients and just 25 minutes of prep, it’s a must-bake recipe for your collection!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 0.75 cup brewed coffee, cooled
- 0.5 cup buttermilk
- 8 ounces cream cheese, softened
- 0.5 cup confectioners' sugar
- 1 egg
- 2 tablespoons cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all the grooves are covered for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
In a small bowl or measuring cup, combine the brewed coffee and buttermilk.
Gradually add the dry ingredients to the butter mixture, alternating with the coffee-buttermilk mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
To make the cream cheese filling, beat the softened cream cheese, confectioners' sugar, and egg in a medium bowl until smooth and creamy.
Pour half of the cake batter into the prepared bundt pan. Spread it evenly with a spatula.
Spoon the cream cheese filling over the batter, keeping it centered and avoiding the edges of the pan as much as possible.
Top with the remaining cake batter, spreading it evenly to cover the cream cheese layer.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Once cooled, dust the cake with cocoa powder for an optional finish or drizzle with glaze if desired.
Slice and enjoy this indulgent Coffee Cream Cheese Bundt Cake with your favorite hot beverage!
Nutrition Facts
Calories |
5537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1535 mg | 512% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 648.2 g | 236% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 379.3 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 592 mg | 46% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1328 mg | 28% | |
*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.
