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Home > Recipes > Bundt Cakes

Published: Sep 2, 2020 ยท Last Updated On: Nov 5, 2024 by Natasha Minocha

Espresso Bundt Cake

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The espresso bundt cake is your caffeine hit in a delicious, gorgeous form. The tender, moist, and fluffy crumb works marvelously with the deep, earthy molasses of brown sugar and the slight sweetness of the glaze. 

Espresso Bundt Cake on a serving platter with a cake server on the side.

Full disclosure, the espresso bundt cake has a sophisticated and more grown-up taste that went down splendidly with my family. I think some of us will be eating a slice of it in place of our evening coffee from now on!

The espresso bundt cake is that glorious. It has pockets of coffee in the batter that make it the best cake for coffee lovers. If youโ€™re a tea-lover (like me), trust me, the cake is for you too!

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Tricks to Baking a Bundt Cake

For a long time, baking with a bundt pan gave me the jitters.

No matter how hard I tried, I could never get the cake out without the sides sticking to the pan. It was while I was making the rosemary lemon olive oil cake that I stumbled upon three tips.

They have become my eternal saving grace. So, before I dive into how to make the espresso bundt cake, letโ€™s get the tricks out of the way. Because youโ€™re going to need them!

  • Use your hands to grease the bundt pan really well. When you think โ€˜Oh, that enough,โ€™ do it 1 more time. 

Why hands? Because a brush never coats the many curves of the bundt pan equally well. 

  • Sift some flour on the sides of the bundt pan once youโ€™re done greasing. If you donโ€™t want to do that, double-grease the pan. 
  • When you begin pouring the batter, first do it around the flute. Make sure itโ€™s even. Then fill the rest of the bundt pan. With a knife, level the batter before baking so that the cake doesnโ€™t have bumps on its base. 
Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

How to Make Espresso Bundt Cake?

Start by sifting all-purpose flour, baking powder, salt, and instant coffee powder. I had a packet of amaranth flour lying around for the longest spell, so I added a bit of it. 

Plus, all-purpose flour gives a very smooth finish. I wished for a more textured feel, and earthy amaranth imparts just that, giving the entire cake more depth. 

In a separate bowl, beat eggs with brown sugar till itโ€™s nice and frothy. Then add coconut oil and vanilla extract. 

The next step โ€“ folding the dry and wet ingredients โ€“ happens in stages. Essentially, you alternate between the dry ingredients and milk. Hereโ€™s how you do it:

  • You add a small portion of the dry ingredients (flour mixture) into the wet, followed by some milk.
  • Then you mix some more of the dry ingredients, followed again by milk. 
  • Finally, you fold in all the leftover dry ingredients.

The espresso bundt cake batter is now ready. I sprinkled some chocolate chips to give the cake a gooey verve, but itโ€™s entirely optional. 

Pour the thick batter into a bundt cake using all three tricks and then bake. 

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Quick notes

I made a dairy-free espresso bundt cake for my lactose-intolerant keister. But instead of almond milk, you can utilize regular milk. 

All-purpose flour can be easily replaced with whole wheat flour. Coconut oil can be substituted with any neutral-tasting oil. 

I used two heaps full of coffee, but there is no harm in going lighter. Or stronger. You'll have to adjust the sugar accordingly.

I didnโ€™t load the batter with chocolate chips, just enough to get that classic pairing of coffee and chocolate right. You can add more chocolate chunks. Or switch them with almonds or walnuts. Or keep the bundt cake plain. 

Also, the cake rose very, very well. So, if you donโ€™t have a bundt pan, an 8" or9" square or round pan will work magnificently.

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Make the coffee glaze

While the cake is baking, make the coffee glaze by mixing icing sugar with milk. Add a teeny amount of instant coffee powder to give the glaze a hint of the roasted, nutty flavor. 

Let the espresso bundt cake cool completely in the pan, and it will loosen. Using a butter knife, pry it out from the tin and then top it with the glaze. 

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Serving the espresso bundt cake

The beauty of a bundt cake is that it needs no adornment. They are utterly pleasing to the eye as-is. But if your heart is set on something fancier, a quick oozy glaze takes it up a notch.

I garnished the glaze with cacao nibs and called it a day. But the cake honestly didnโ€™t need any of it. When you take the first espresso-spiked bite, youโ€™ll see why. 

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Iโ€™d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tashaโ€™s Artisan Foods so youโ€™ll never miss a recipe!

๐Ÿ“– Recipe

Espresso Bundt Cake on a serving platter with a cake server on the side.

Espresso Bundt Cake

Natasha Minocha
Espresso Bundt Cake - This cake is your caffeine hit in a delicious, gorgeous form. The tender, moist, and fluffy crumb works marvelously with the deep, earthy molasses of brown sugar and the slight sweetness of the glaze.ย 
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Cakes, Dessert
Cuisine American
Servings 10 slices
Calories 360 kcal

Ingredients
  

  • 1 3/4 cup All-purpose flour
  • 1/2 cup Amaranth flour You can use an equivalent quantity of all-purpose flour too.
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tbsp Instant coffee powder
  • 3 Eggs
  • 3/4 cup + 1 tbsp Brown sugar
  • 1/2 cup Coconut oil You can use neutral-tasting oil
  • 3/4 cup Almond milk You can use any milk of your choice
  • 1.5 tsp Vanilla extract
  • 1/2 cup Dark chocolate chips Optional

Coffee Glaze

  • 1/3 cup Icing sugar
  • 1 tbsp Almond milk You can use any milk
  • 1/2 tsp Instant coffee powder

Instructions
 

  • Preheat your oven to 180C. Grease your bundt pan very very well.
  • In a large bowl, sift together the flours, salt, baking powder, and coffee powder.
  • In another bowl, beat together the eggs and brown sugar until thick and frothy.
  • Add the coconut oil and vanilla extract. Mix well.
  • Fold in the dry ingredients in 3 batches, alternating with milk. Starting and ending with the dry ingredients.
  • Fold in the chocolate chips, if using.
  • Pour the thick cake batter, evenly in your prepared Bundt pan.
  • Bake at 180 C for 30-40 minutes, or until a skewer inserted in the center comes out clean.
  • Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.

Glaze

  • Whisk all the ingredients together to make a smooth, thick glaze.
  • Spoon the glaze over the cooled cake. Sprinkle some cocoa nibs if you wish. Allow the glaze to set for 3-4 minutes. slice and enjoy!

Nutrition

Serving: 1 ServingCalories: 360kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 206mgPotassium: 164mgFiber: 2gSugar: 26gVitamin A: 73IUVitamin C: 0.3mgCalcium: 136mgIron: 2mg
Tried this recipe?Let us know how it was!
Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

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261 shares

Reader Interactions

Comments

  1. Candice says

    April 10, 2022 at 2:08 pm

    Hi Natasha,
    Can I use ground coffee instead of instant coffee for this recipe?

    Reply
    • Natasha Minocha says

      April 11, 2022 at 10:42 am

      Hi Candice, I have used ground coffee in my cakes, but I find that the granules don't dissolve as well in the cake as instant coffee. We didn't mind the teeny bits though, so yes, you can use it. Happy baking! ๐Ÿ™‚

      Reply
  2. Isha says

    April 16, 2021 at 11:00 am

    Sorry I may be asking a dumb question but I wanted check something before trying the recipe.
    Shall I beat the eggs and sugar with a whisker or with the machine.

    Reply
    • Natasha Minocha says

      April 16, 2021 at 3:59 pm

      Hi Isha, I'm so glad you asked! You can use either, electric beater will make the job quicker for you. ๐Ÿ™‚

      Reply
  3. GUNEET THIND ARORA says

    September 15, 2020 at 12:17 pm

    What can I replace eggs with ?

    Reply
    • Natasha Minocha says

      September 17, 2020 at 1:21 pm

      Hi Guneet, you can try flax eggs. 1 tbsp flaxseed powder + 3 tbsp water. This is a substitute for 1 egg. Hope this helps.

      Reply
  4. Janet says

    September 08, 2020 at 10:09 am

    Hi,
    Can Amarnath flour be substituted with any other flour?

    Reply
    • Natasha Minocha says

      September 08, 2020 at 3:37 pm

      Hi Janet, yes, you can use any flour in its place.

      Reply
      • Janet says

        September 10, 2020 at 7:04 pm

        Thanks Natasha. I was thinking of either adding more all purpose flour or using oat flour. Seeking your suggestion as I am very new to baking.

        Reply
        • Natasha Minocha says

          September 12, 2020 at 2:30 pm

          Hi Janet, all-purpose flour will work fine here. happy baking! ๐Ÿ™‚

          Reply
          • Janet says

            September 16, 2020 at 11:00 am

            It was amazing!

            Reply
            • Natasha Minocha says

              September 17, 2020 at 1:22 pm

              Thanks so much, Janet! So lovely to hear that! ๐Ÿ™‚

              Reply
            • Christopher says

              June 05, 2022 at 7:20 pm

              The recipe calls for baking powder, in the write up before the recipe parking soda is mentioned. Which is it. I used baking powder and the cake is in the oven but it is not riding (yes, it's fresh). Followed the recipe exactly except for the Amaranth flour, I used all AP flour.

              Reply
              • Christopher says

                June 05, 2022 at 7:22 pm

                Baking Soda, Rising. Should have proofed my comment. Lol

                Reply
                • Natasha Minocha says

                  June 07, 2022 at 11:54 am

                  No problem, I should've proofed my write-up! ๐Ÿ™‚

                  Reply
              • Natasha Minocha says

                June 07, 2022 at 11:53 am

                Hi Christopher, thank you for pointing that out. This recipe uses baking powder and I've fixed that in the write-up as well. I apologize for the confusion. I hope your cake rose and turned out well. ????????

                Reply
  5. Aps says

    September 02, 2020 at 5:33 pm

    Hi.. Can egg be substituted with flax eggs

    Reply
    • Natasha Minocha says

      September 04, 2020 at 11:35 am

      Hi, I think that should work though I haven't tried it myself. Please do let me know how it turns out for you. ๐Ÿ™‚

      Reply

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