It’s my mom’s birthday and there’s no better way to say happy birthday than with a special treat like this espresso bundt cake!
I’ve always believed in simple ways to show love because to me the simple gestures are the ones that are the most thoughtful and the most loving. Anyone can buy something flashy, or stuff a card with money or gift cards; words can be powerful but can get lost in the chaos. When we stop and take a moment in our busy lives to show someone we care, that we thought of them, we show them that we indeed love them.
I’ve always done this with food, learning from my grandma and my mom as a little girl. They always knew what was everyone’s favourite dish or dessert, what to make for special occasions or how to cheer someone up.
I feel more of us are starting to see this now, we are forced to slow down, stay home and connect in ways we haven’t done before. I hope through all of this (Covid-19) we learn to love in ways that we forgot how to. To simplify our lives and remember what is truly important in life; people, connection, and kindness is a great gift particularly right now.
So when it’s my mom’s birthday and there’s nowhere to go, I find myself reaching for the recipe books; searching through pages to find the perfect cake for her. My options are endless as she loves many flavours and textures (one thing is I had to stick to ingredients in the house). So the espresso bundt cake was created!! I made a smaller size cake since there would only be 3 of us eating it. It’s moist and chocolatey, rich and full of bold coffee flavour.
I started baking out of love when my grandma passed and started sharing those recipes out of love. Now I’m seeing more people, friends, and you finding that love too.
Stay Safe and Happy Birthday Mom!
Chocolate Espresso Bundt Cake
This is a small size bundt cake, perfect for a smaller crowd. It’s moist, rich, full of chocolatey flavour and topped with coffee flavoured cream cheese icing.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 1 bundt cake 1x
- Category: Dessert
- Cuisine: American
Ingredients
Cake
- 1/2 cup brewed espresso or extra strong coffee
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup sifted dark cocoa
- I Tablespoon instant espresso powder (optional for a stronger coffee flavour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 1/2 cup cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- approx. 2 cups sifted icing sugar
- 1/4 cup brewed espresso or extra strong coffee
- cocoa for dusting the top of the cake (optional)
Instructions
- Brew your coffee or espresso and bring to room temperature (make it extra, extra strong), set aside.
- Preheat oven to 350ËšF.
- In a mixing bowl, beat butter and sugar until light and fluffy. Add the egg, sour cream and vanilla extract. Beat until well incorporated and pale in colour.
- In a separate bowl whisk together flour, cocoa, baking soda and salt (add optional instant espresso powder if using).
- Add your dry ingredients to your butter mixture, alternating with the brewed coffee making 2 additions.
- Grease a bundt pan with melted crisco or butter then dust with cocoa powder to coat the pan.
- Pour batter into prepared pan.
- Place in the center of the oven and bake for 25-30 minutes. Let cool on rack for 5-10 minutes. Using a small rubber spatula lift the edges of the cake to help release the cake from the pan. Then gently turn the cake upside down on a cooling rack. Tap the bundt pan to help release the cake. Let cake rest until cooled.
- Meanwhile make your icing.
- In a large mixing bowl beat cream cheese, and butter together. Add icing sugar, and coffee, beat until smooth and fluffy.
- When cake is cooled, pipe large zig zags over the bundt cake (or spoon icing over the top). Dust with cocoa powder and serve.
Notes
You’ll notice I don’t ask you to prep your bundt pan until halfway through the recipe. This is to help the cake release from the pan after it’s baked. Avoid using cooking spray to grease your pan as I find the liquid can slide down the pan and pool at the bottom. The best way is to brush your pan with a pastry brush or use a paper towel.
The icing recipe makes more icing than the cake needs. You’ll have extra icing leftover. You can freeze the icing and use it for another day.
This is a small size bundt cake recipe. You can double the size of cake to make it a regular size bundt cake. No need to double the icing recipe though.
Nutrition
- Serving Size: 1
- Calories: 316
- Sugar: 19.7g
- Sodium: 252mg
- Fat: 21.5g
- Saturated Fat: 13.4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29.6g
- Fiber: 0.8g
- Protein: 3.1g
- Cholesterol: 71mg
FAQ’s
When espresso or coffee are added to cakes the flavour will be very mild (or not noticed at all). Typically espresso and coffee will add moisture and intensify the richness and flavours of the cake. It’s a great way to give an extra flavour boost to cakes.
You can store a bundt cake at room temperature for 1-2 days covered with a cake dome (away from direct sunlight). Anytime after that the bundt cake should be stored in the refrigerator.
Yes, make sure to grease your bundt pan! The best way to get a smooth release is to grease your bundt pan halfway through the recipe or right before adding the batter, you don’t want to prep your pan too early. Avoid using cooking spray to grease your pan as I find the liquid can slide down the pan and pool at the bottom. Use melted butter or shortening and brush your pan using a pastry brush or using a paper towel. Then dust with flour for a white/vanilla cake or cocoa powder for a chocolate cake.
Yes, you can bake almost any cake in a bundt pan. The difference between a regular cake and a bundt cake is only the pan’s shape. The bundt pan has a large hole in the middle and usually has fluted or decorative sides. The bake time will vary because of the differences in shape, so keep a close eye on the oven.
You may also like:
Leave a Rating and Comment!
I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
This cake is pretty amazing. Super moist, not too sweet, with great chocolate and coffee flavor. Perfect for me. I did not put icing on it……..as I usually find it too sweet. I kept this in the fridge and it lasts a good week. I also wrap individual slices in saran wrap, freeze in a zip lock and pull out as needed……….so I don’t eat the whole thing in a few days. So very good.
HI Deanna. I’m so happy hear you enjoyed the cake! That’s exactly what I love about this one, it’s not too sweet and is super moist! Great idea of freezing individual slices too! Thanks for sharing and for the rating. Happy Baking.