Espresso Bundt Cake Recipe

Name: Espresso Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 12
Ingredients: 3/4 cup boiling water; 3/4 cup unsweetened cocoa powder; 2 1/2 tablespoons instant espresso powder; 1 3/4 cups cake flour; 1 teaspoon salt; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 cup unsalted butter, softened; 3 tablespoons vegetable oil; 1 3/4 cups firmly packed dark brown sugar; 3 eggs, room temp; 1 tablespoon vanilla extract; 3/4 cup full fat sour cream, room temp; 1 1/2 teaspoons instant espresso powder; 2 tablespoons milk; 2 ounces full fat cream cheese, at room temp; 1 cup powdered sugar, or as needed; Pinch of salt; 1/2 teaspoon vanilla extract

Cook Time: 45 minutes

Original recipe (1X) yields 12 servings

Ingredients

Cake

3/4 cup boiling water
3/4 cup unsweetened cocoa powder
2 1/2 tablespoons instant espresso powder
1 3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup unsalted butter, softened
3 tablespoons vegetable oil
1 3/4 cups firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup full-fat sour cream, at room temperature

Icing

1 1/2 teaspoons instant espresso powder
2 tablespoons milk
2 ounces full-fat cream cheese, at room temperature
1 cup powdered sugar, or as needed
1 pinch salt
1/2 teaspoon vanilla extract

Directions

Step 1: Preheat the oven to 350F (175C). Grease and flour a 10-cup Bundt pan.

Step 2: In a heat-safe bowl or measuring cup, combine boiling water, cocoa powder, and espresso powder. Whisk until smooth and fully combined. Allow the mixture to cool slightly while you prepare the rest of the cake.

Step 3: Sift together cake flour, salt, baking soda, and baking powder in a separate bowl.

Step 4: In a large bowl, beat the softened butter, vegetable oil, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

Step 5: Add the eggs one at a time, beating well after each addition. Once all eggs are incorporated, continue beating the mixture on medium-high speed for an additional 3 minutes.

Step 6: Add in 1 tablespoon of vanilla extract and mix well.

Step 7: Whisk the cocoa-espresso mixture again to smooth it out, then add it to the butter-sugar mixture. Beat on low speed until thoroughly combined.

Step 8: Add half of the sifted flour mixture and mix until just combined.

Step 9: Add the sour cream and mix until just combined.

Step 10: Add the remaining flour mixture and mix until just combined.

Step 11: Pour the batter evenly into the prepared Bundt pan. Tap the pan sharply on the counter a few times to release any large air bubbles.

Step 12: Bake in the preheated oven for 45 to 50 minutes, or until the top of the cake springs back lightly when touched.

Step 13: Allow the cake to cool in the pan for 30 minutes before inverting it onto a serving platter to cool completely.

Icing

Step 14: In a small bowl, whisk together the espresso powder and milk until the espresso powder is fully dissolved.

Step 15: Beat in the cream cheese, powdered sugar, salt, and vanilla extract using an electric mixer on low speed until combined. Then, increase the speed to high and continue to beat until the icing is smooth and no lumps of cream cheese remain.

Step 16: If the icing is too thick, add milk a little at a time until the desired consistency is reached. If it's too thin, add more powdered sugar as needed.

Step 17: Drizzle the icing over the cooled cake and serve.

Nutrition Facts (per serving)

Calories: 396
Total Fat: 17g (22% Daily Value)
Saturated Fat: 8g (39% Daily Value)
Cholesterol: 80mg (27% Daily Value)
Sodium: 345mg (15% Daily Value)
Total Carbohydrate: 55g (20% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 36g
Protein: 5g (10% Daily Value)
Calcium: 74mg (6% Daily Value)
Iron: 4mg (21% Daily Value)
Potassium: 109mg (2% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins

The Espresso Bundt Cake, like many classic desserts, has evolved over time, but it draws its inspiration from the traditional American Bundt cakes, which originated in the mid-20th century. Bundt cakes became famous in the United States after a German immigrant, H. David Dalquist, introduced the Bundt cake pan in the 1950s. Its unique ring shape allowed for more even baking, making it perfect for rich, dense cakes. The addition of espresso in the Espresso Bundt Cake elevates it by introducing a deep, robust coffee flavor that pairs perfectly with chocolate.

Regional Variations and Features

Espresso Bundt Cake is a popular dessert in American kitchens, particularly in areas where coffee culture thrives. While Bundt cakes are common across the United States, the inclusion of espresso powder sets this variation apart, often making it more popular in places where coffee is an integral part of daily life, such as Seattle, Portland, and New York. The flavor profile combines the bitterness of espresso with the richness of chocolate, making it a favorite for coffee lovers.

Differences from Similar Desserts

What sets the Espresso Bundt Cake apart from other chocolate cakes is its infusion of espresso, which enhances the chocolate flavor without overwhelming it. This cake is also distinguished by its dense, moist texture, which is characteristic of Bundt cakes in general. Unlike lighter cakes such as chiffon or sponge cakes, the Espresso Bundt Cake offers a more substantial, satisfying bite. Additionally, the addition of a creamy espresso glaze on top adds a finishing touch that not only looks stunning but also intensifies the cake's coffee flavor.

Where Its Usually Served

Espresso Bundt Cake is a versatile dessert often served at gatherings, from casual family dinners to more formal occasions like weddings or holiday parties. It pairs wonderfully with a cup of coffee or tea, making it a popular choice for afternoon tea parties or brunches. Some cafes, especially those in coffee-centric regions, also offer variations of this cake to complement their coffee menu. Its rich flavor and aesthetic presentation make it a showstopper at bake sales, potlucks, and festive celebrations.

Interesting Facts

Did you know that Bundt cakes gained widespread popularity after the famous 1966 Pillsbury Bake-Off contest? The cake that won the contest was baked in a Bundt pan, which led to the pan's mass production. The espresso flavor, often associated with high-end cafes and gourmet desserts, brings a modern twist to the classic Bundt cake. Another fun fact is that the coffee in the cake helps to enhance the chocolate flavor, which is why many chocolate cake recipes include a bit of coffee to bring out the depth of the cocoa. This cake, therefore, not only satisfies your sweet tooth but also delivers a robust flavor experience.

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FAQ about Espresso Bundt Cake Recipe

Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, you can refrigerate it for up to a week. Be sure to allow the cake to come to room temperature before serving for the best texture.

Yes, you can freeze the cake. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will keep for up to 3 months. To thaw, leave it at room temperature for several hours or overnight.

Yes, you can substitute sour cream with Greek yogurt or buttermilk. Both will provide a similar texture and moisture to the cake. If you prefer a dairy-free option, you can use a plant-based yogurt or a dairy-free sour cream alternative.

While espresso powder provides a more intense coffee flavor, you can use instant coffee as a substitute. The flavor will be slightly different but still delicious. You may want to increase the amount of instant coffee to match the espresso flavor intensity.

The cake is done when the top springs back lightly when touched, and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times can vary depending on your oven, so it's always good to check a few minutes before the suggested time.

Yes, you can make the cake a day ahead. Just allow it to cool completely, then cover it and store it at room temperature or in the refrigerator. The flavors may even deepen overnight. If you're making the icing ahead, store it in the fridge and bring it to room temperature before using.

If your icing is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. If it's too thin, add more powdered sugar, a little at a time, until it thickens up to your liking.

You can use a different pan, but keep in mind that baking times may vary. If you're using a different shaped pan, make sure it holds at least 10 cups of batter. If you use a smaller pan, the cake may need to bake longer.

To prevent sticking, make sure you thoroughly grease and flour the Bundt pan before pouring in the batter. You can also use a non-stick spray that includes flour, which can help the cake release more easily.

If you don't have cake flour, you can make a substitute by replacing 1 cup of all-purpose flour with 1 cup minus 2 tablespoons. This will give you a lighter texture similar to cake flour.

Comments

Mark Martinez

06/16/2023 05:54:45 AM

I whipped up my own vegan cake frosting using vegan butter and Bob's Red Mill egg replacer in the cake batter. Instead of sour cream, I opted for cashew cream.