What is better than waking up in the morning to a delicious and very simple to make coffee bundt cake with a cup of warm/hot milk? It's definitely a treat for when you want to start off on the right foot. Check out all the tips in the blog post and the recipe card below!
Essential recipe ingredients
I like to give credit when it's due, so I must say this recipe was adapted from Marsha’s Baking Addiction. Actually, it's the 90% same and I readjusted the amount of ingredients to adapt them to my 6 cups Nordic Ware pan (which I LOVE) - not sponsored). Let's see what is needed for this coffee bundt cake (which I made for the first time 2 months ago already!)
Espresso is the star here. I've used instant coffee granules dissolved in water. You could try to make some espresso, but make it very concentrated (and only use a couple tablespoons).
I am not using vanilla extract since coffee will be the main flavor here.
You can use your favorite brand here, but make sure it's all purpose/white flour. Living in Italy, I can find 00 flour and that is what I use. If you try whole wheat flour I still can't guarantee a result.
We are gonna use both baking powder and baking soda. I haven't tried but I would say you can use one or the other, compensate the amount.
Eggs in cakes do a lot, among other things they give structure and help emulsifying. In addition to that, the egg yolk add fat and more flavour. If you want to make this vegan, unluckily I can't guarantee that - with chia/flaxseed - you're going to have the same result.
I've used 3 eggs here because my bundt cake pan is a 6 cups one (click here to know exactly which one)
Sugar and butter
I've used cane sugar, but you can use light/dark brown sugar like Marsha did in her recipe. This will actually give more moisture to the batter (coconut sugar would be perfect too). Alternatively, use white sugar.
In terms of butter, I've used unsalted and then browned it. Brown butter is PERFECTION with coffee flavor!!!
Yogurt and milk
Yogurt will help add an only slightly tangy flavor and will help activate leaving agents too and make the cake fluffier. You can substitute with sour cream to make a delicious sour cream coffee cake.
Marsha didn't use milk, but I did to compensate the lack of moisture (because I've used cane sugar instead of brown).
For the glaze, icing sugar and espresso
The glaze is very simple. We only need powdered sugar and coffee. You can use coffee granules + water, or make a very good espresso. Your choice.
Step by step to make the best coffee bundt cake
If you're used to make cakes, you also know how important it is to follow the exact steps and especially in order. Follow this recipe at the letter and I can guarantee the result.
Prepare brown butter & coffee
First brown the butter and set it aside so it can cool down at room temperature. To know how to brown it, click here and watch this video.
Also prepare the espresso (dissolve granules into hot water).
In a medium bowl add flour, baking powder, baking soda and salt, then set aside. We are going to fold these into the wet later.
Time to whisk together whole eggs and sugar, in a large bowl, to make them creamy. I use a stand mixer at medium speed (you can use an electirc mixer as well). Then add brown butter, Greek yogurt, coffee, milk and activate the mixer again, to let them be absorbed.
Fold the flour mixture to the wet, and incorporate quickly. It's always important to avoid over mixing, to prevent having a tough cake.
Preheat oven & prepare the bundt pan
Preheat the oven to 180°C / 350°F. Prepare the bundt pan (read tips below), then pour the batter and then bake for about 45 minutes or until a toothpick inserted comes out clean.
Cool down & glaze
This is important: let your coffee bundt cake cool down for 10 minutes then invert it on a cooling rack. Prepare the glaze by mixing coffee and icing sugar into a small bowl, then drizzle it on top of the cake (if you prefer you can prepare a simple vanilla glaze).
Tips to avoid making your bundt cake stick to the pan
I know many people have issues with bundt cake pans (I've used this one, here) because their cakes break very often when inverting them. I don't know if I have always been lucky, invested in high quality pans and/or paid a lot of attention, but my bundt cakes never broke (maybe only once). This is what I do:
- I simply spray the pan with nonstick cooking spray OR grease it with melted butter;
- Dust a very thin layer of flour using a sifter;
- Invert the pan to remove ALL the excess flour, remove it ALL! We don't want "pools" of flour, or our cake will have patches.
- After pouring the batter, bang (not too hard lol) the pan of your countertop to remove all the bubbles inside (which you'll still have sometimes, as you can see in my photos here - I didn't want to photoshop them:))
- Bake, then wait 10 minutes before inverting on a wire rack.
I know these are very simple tips, but they ALWAYS worked for me.
How to store it
When I make a cake I usually give it to my boyfriend so he can bring it to his coworkers and consume the entire cake almost immediately.
If you don't eat it immediately instead I recommend that you store it into a cake container with lid (like this), or an airtight container. It will last only a few days (I would say max 3).
It's an amazing coffee bundt cake recipe for breakfast (delicious with a cup of milk!)
If you want to try other coffee recipes, below you can find my favorites! Just click on the images.
If you make this delicious espresso cake recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Easy Coffee Bundt Cake
- One 6 cups bundt pan
- 155 g Unsalted butter (to make brown butter) - Once browned it will be 130 g
- 2 tablespoons Instant coffee granules (dissolve in 1 tablespoon of hot water)
- 250 g All purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 3 Eggs - at room temperature
- 150 g Cane sugar
- 150 g Greek yogurt
- 100 g Lukewarm milk
For the glaze:
- Icing sugar and espresso
- First brown the butter and set it aside so it can cool down at room temperature. To know how to brown it, click on the link in the paragraph above.
- Prepare the espresso (dissolve granules into hot water) and set aside.
- Preheat the oven to 180°C / 350°F and prepare the bundt pan (read tips above)
- Into a bowl add flour, baking powder, baking soda and salt, set aside.
- Using a stand mixer at medium speed, whisk together whole eggs and sugar, to make them creamy.
- Then add brown butter, Greek yogurt, coffee, milk and activate the mixer again, let incorporate.
- Fold the dry ingredients mixture, and incorporate gently but quickly. Avoid over mixing.
- Pour the batter into the pan (and follow tips in the post) then bake for about 45 minutes or until a toothpick inserted comes out clean.
- Let your coffee bundt cake cool down for 10 minutes before inverting on a wire rack.
- Prepare the glaze by mixing espresso and icing sugar into a small bowl (gradually add liquid to the sugar, until it's thick). Drizzle it on top of the cake.
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In love with coffee? Try these recipes ☕️
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