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Author:
Tracy Nawara
Bundt cakes are spherical cakes that are baked in a specialized pan containing a hole in the middle. Bundt pans come in many different beautiful designs, so they create a visually stunning dessert. They are also fairly inexpensive to buy, so you can keep a few different bundt pans for different occasions.
Bring bold coffee flavors to your bundt cake with this Easy Cappuccino Bundt Cake with Coffee Glaze. This coffee-flavored cake features three elements; a cocoa-coffee bundt cake, a mocha coffee syrup, and a coffee glaze. That’s a lot of coffee, yet this cake will leave you wanting more!
The secret to a perfect bundt cake begins before you make the batter. Your bundt pan must be very well greased and very well-floured before pouring in the batter. If you can’t get the bundt cake out of the pan, there is no reason to make this cake! The visually appealing cake shape is what makes a bundt cake special.
A perfect bundt cake always begins with creaming butter and sugar. This recipe uses brown sugar since the smoky molasses in the sugar play well with the bold coffee flavors. The batter has instant espresso powder inside, which gives that cappuccino flavor throughout.
After the rich cake is baked, it is smothered in a homemade mocha glaze to reinforce the coffee flavor. To top it all off, a coffee and vanilla glaze is drizzled over the top. Every single element of this rich, decadent cake is coffee-centered and fabulous. Make it for your next birthday, gathering, or special occasion.
For the Syrup:
For the Glaze:
Preheat the oven to 350 degrees F. Grease and flour a bundt pan very well, getting into all the nooks and crannies.
In a large bowl, whisk the flour, instant espresso powder, and cocoa powder until well combined. Set it aside.
Using your stand mixer or a hand mixer, cream the softened butter and brown sugar until light and fluffy. Once fluffy, add the eggs one at a time. After the eggs are incorporated, mix in the vanilla, whole milk, and sour cream. Scrape down the sides of the bowl with a spatula and mix until homogenous.
With the mixer on low, gradually beat the flour mixture into the batter. Turn off the machine when there are only a few remaining bits of dry flour. Fold with a spatula to finish incorporating the dry ingredients until everything is just mixed together.
Pour the cake batter into your prepared bundt pan and bake in a preheated oven for 35-45 minutes until a cake tester inserted in the middle comes out clean. Remove from the oven and make the glaze.
In a small saucepan, combine the sugar, cocoa powder, and black coffee. Turn the heat to medium-low and bring to a low simmer to fully dissolve the sugar.
Turn the cake out of the pan carefully after about 15 minutes of resting time. Place an inverted large plate on top of the pan. Carefully flip the pan over, lightly tapping so the cake releases from the pan. It should come out easily with proper greasing.
Using a pastry brush, brush the glaze over the warm cake to fully coat. Allow the cake to cool to room temperature before making the glaze.
For the glaze, whisk the powdered sugar, coffee, and vanilla extract until thick and creamy. Drizzle over the cooled cake.
Slice and serve.
