Forget your morning cup of joe—this coffee bundt cake packs a punch of caffeine and flavor that’ll wake up your taste buds. Perfect for brunch, dessert, or, let’s be honest, breakfast.
Why This Recipe Works
- The combination of strong brewed coffee and espresso powder doubles down on the coffee flavor, ensuring every bite is as bold as your favorite roast.
- Sour cream in the batter guarantees a moist, tender crumb that stays delicious for days.
- The simple glaze enhances the cake’s richness without overshadowing the coffee notes.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup strong brewed coffee, cooled
- 2 tbsp espresso powder
Equipment Needed
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Cooling rack
Instructions
Preheat and Prep
Preheat your oven to 350°F. Generously grease your bundt pan with butter or non-stick spray, ensuring every nook and cranny is covered to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake rises evenly and has a uniform texture.
Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for creating a light cake structure.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla, sour cream, brewed coffee, and espresso powder. The mixture may look curdled at this point, but don’t worry—it’ll come together once you add the dry ingredients.
Bake to Perfection
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack.
Tips and Tricks
For an extra coffee kick, brush the warm cake with a mixture of brewed coffee and sugar before glazing. If you’re short on time, the glaze is optional—the cake is delicious on its own. To ensure your bundt cake releases perfectly, let it cool in the pan for exactly 10 minutes—no more, no less.
Recipe Variations
- Chocolate Coffee Bundt Cake: Add 1/2 cup cocoa powder to the dry ingredients for a mocha version.
- Spiced Coffee Bundt Cake: Mix in 1 tsp cinnamon and 1/2 tsp nutmeg with the dry ingredients for a warm, spiced flavor.
- Coffee Crumb Cake: Before baking, sprinkle a mixture of flour, brown sugar, and butter over the batter for a crumbly topping.
Frequently Asked Questions
Can I use instant coffee instead of espresso powder?
Yes, you can substitute instant coffee for espresso powder, but use double the amount since espresso powder is more concentrated. Dissolve it in the brewed coffee before adding to the batter.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I make this cake without a bundt pan?
Absolutely! You can bake the batter in a 9×13-inch pan or two loaf pans. Adjust the baking time accordingly—start checking for doneness at 30 minutes.
Summary
This coffee bundt cake is a must-try for coffee lovers. Moist, flavorful, and with just the right amount of caffeine, it’s perfect for any occasion. Plus, it’s as easy to make as it is delicious.
