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Espresso Bundt Cake

Espresso Bundt Cake

Cost $15, save $12

Source: Recommended by CookPal

  • 45 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Cake Base

    • 💧 3/4 cup water
    • 🍫 3/4 cup unsweetened cocoa powder
    • ☕ 2 1/2 tablespoons espresso powder
    • 1 3/4 cups cake flour
    • 🧂 1 teaspoon salt
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 🧈 1/2 cup unsalted butter
    • 3 tablespoons vegetable oil
    • 1 3/4 cups dark brown sugar
    • 🥚 3 large eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 3/4 cup sour cream, at room temperature

  • Icing

    • ☕ 1 1/2 teaspoons espresso powder
    • 🥛 2 tablespoons milk
    • 2 ounces cream cheese
    • 1 cup powdered sugar
    • 🧂 1 pinch salt
    • 1/2 teaspoon vanilla extract

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

2

Mix boiling water, cocoa powder, and espresso powder in a heat-safe bowl. Whisk until smooth and allow to cool.

3

Sift cake flour, salt, baking soda, and baking powder together in another bowl.

4

Beat butter, oil, and brown sugar until light and fluffy, then add eggs one by one. Mix in vanilla.

5

Combine cocoa-espresso mixture with butter-sugar mixture. Gradually add dry ingredients and sour cream.

6

Pour batter into the Bundt pan. Tap to remove air bubbles.

7

Bake for 45–50 minutes. Cool for 30 minutes before removing from pan.

8

Prepare icing by whisking espresso and milk, then beating with cream cheese, powdered sugar, and vanilla.

9

Drizzle icing over the cooled cake.

NUTRIENTS

Per 1 serving

🔥

396

Calories

  • 5
    Protein
  • 55
    Carbs
  • 17
    Fats

💡 Use room temperature eggs and sour cream for a smoother batter.Tap the Bundt pan sharply on the counter to reduce air pockets in the batter.Adjust icing consistency by adding milk or powdered sugar as needed.Espresso powder enhances the chocolate flavor; do not skip it.