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Espresso Bundt Cake

moka coffee pot
This espresso Bundt cake packs a punch with rich espresso flavor, a tender crumb, and a smooth, chocolatey finish.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 290 kcal

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons espresso powder
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs or flax eggs for vegan
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or plant-based milk
  • 1/2 cup brewed espresso cooled
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon brewed espresso
  • 1/4 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  • In a bowl, mix flour, baking powder, baking soda, salt, and espresso powder.
  • In another bowl, beat together butter and sugar until creamy. Add eggs and vanilla, mixing well.
  • Gradually add dry ingredients, alternating with buttermilk and cooled espresso. Mix until smooth.
  • Pour batter into the prepared Bundt pan. Bake for 45 minutes or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes before transferring to a cooling rack.
  • For the glaze, whisk together powdered sugar, espresso, and vanilla. Drizzle over the cooled cake.

Notes

Nutritional Information (Per Serving)

Calories: 290
Total Fat: 14g
Saturated Fat: 8g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Calcium: 4%
  • Iron: 6%
  • Vitamin C: 2%
  • Potassium: 4%

Additional Notes/Tips to Enhance Flavor

  • Add chocolate chips to the batter for a gooey, rich experience.
  • Try adding a bit of cinnamon or nutmeg for a warm, spiced twist.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.