If you follow us, you’ll know that we are mad about espresso-flavoured sweet treats, like homemade biscuits or coffee-flavoured semifreddo. This time, we want to teach you a step-by-step recipe for making coffee Bundt cake, a grand classic sure to tantalise the taste buds of those who love to spoil themselves when they take a break.
It’s a simple, quick recipe, perfect for a tasty afternoon snack or as a soft, scrumptious way of starting the day at breakfast time, maybe accompanied by a creamy caffelatte or a cappuccino with perfect froth: just the tasty shot of energy you need to start the day on the right foot.
How to make coffee Bundt cake
Here’s a little tip before you get started: if you’re a coffee lover like us, you’ll love the strong taste of this cake, but if you prefer a more delicate flavour, you should reduce the quantity of coffee. And if there are children in your house, you can replace it with barley coffee, whereas if you’ll be serving the cake to someone who has to avoid caffeine, you can use decaffeinated coffee for the moka so that they don’t miss out.
- 400 gr plain, all-purpose flour.
- 220 gr sugar.
- 120 ml coffee. For this kind of recipe, we recommend a delicate, aromatic blend such as our 100% Arabica coffee for the moka pot
- 80 gr butter.
- 3 eggs.
- 1 sachet of raising agent for cakes.
- 1 teaspoon of baking powder.
- Begin by making a coffee in the coffee machine without adding any sugar and leave it aside to cool when ready. Alternatively, you can also use any leftover coffee you might already have put aside.
- Place the sugar and eggs into a medium bowl. Use an electric whisk or food processor to whisk the two ingredients together until foamy.
- Now add the butter at room temperature and continue mixing.
- Add all the flour, a little at a time, then the raising agent, and a pinch of baking powder, stirring carefully until the mixture is smooth and creamy.
- Add the coffee, which should be cool by now, and continuing mixing. At this point, if you want to give your cake a little extra oomph, you could also add a teaspoon of cinnamon or a shot of coffee liqueur.
- Butter and flour a Bundt pan, then pour in the mixture very carefully.
- Bake in a pre-heated oven at 180° C for about 30 minutes.
- Your coffee Bundt cake is ready! Wait until it is completely cool before serving.
Coffee Bundt cake: a few twists on the classic recipe
Want to make your cake even more special? Try one of the tempting recipe alternatives! We’ve chosen a few twists on the classic coffee Bundt cake that will make your mouth water as soon as you read them!
You could add some chocolate chips to the mixture of your coffee Bundt cake, as chocolate always sets off the flavour of espresso to perfection.
Add an extra special something to your cake by preparing a special topping: delicious ganache made with dark chocolate, butter, and cream.
When the Bundt cake has cooled, you could top it with whipped cream, a version that’s always a favourite with children.
How to store coffee Bundt cake
Your coffee Bundt cake will keep for two-three days at room temperature, sealed in an airtight container or wrapped in clingfilm. It can’t be stored in the freezer.
So how was your coffee Bundt cake? If you enjoyed it, hold on, because we’ve got another fantastic idea for making your breakfast or afternoon tea even more delicious: discover how to make three mouth-watering gourmet coffees, perfect when you feel like spoiling yourself!