Cappuccino Bundt Cake Recipe

Name: Cappuccino Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 3/4 cups sugar; 1/2 teaspoon salt; 1/2 cup vegetable oil; 8 tablespoons unsalted butter; 2 tablespoons plus 1/4 tsp. unsweetened cocoa; 3 tablespoons plus 1/4 tsp. instant espresso powder; 2 tablespoons plus 1/4 tsp. cinnamon; 2 large eggs, lightly beaten, at room temperature; 1/2 cup sour cream, at room temperature; 1 teaspoon vanilla extract; Glaze:; 4 ounces white chocolate, chopped; 1 tablespoon unsalted butter; 1 cup confectioners' sugar; 3 tablespoons whole milk

Servings: persons

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups sugar
1/2 teaspoon salt
1/2 cup vegetable oil
8 tablespoons unsalted butter
2 tablespoons plus 1/4 tsp. unsweetened cocoa
3 tablespoons plus 1/4 tsp. instant espresso powder
2 tablespoons plus 1/4 tsp. cinnamon
2 large eggs, lightly beaten, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
Glaze:
4 ounces white chocolate, chopped
1 tablespoon unsalted butter
1 cup confectioners' sugar
3 tablespoons whole milk

1
Preheat oven to 375u00b0F. Grease and flour a 12-cup Bundt pan.
2
In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. espresso powder, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.
3
Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.
4
Make glaze: Whisk 1/4 tsp. each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

1572

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 3/4 cups sugar, and more.

Yes, Cappuccino Bundt Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cappuccino Bundt Cake

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