Cappuccino Cake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large 10" bundt cake

Recipe photo

"Why isn't coffeecake made with coffee?" Have no fear; this cake, perfect for coffee time, IS made with coffee: espresso powder, to be exact. Add a good helping of coffee liqueur (or strong brewed coffee), and your "java tooth" will be totally satisfied.

Cappuccino Cake

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large 10" bundt cake
Published: 10/18/2013

Ingredients

Topping

Cake

Directions

1) Preheat the oven to 325°F. Use solid shortening to grease a 10- to 12-cup bundt pan. Stir together the sugar and espresso powder topping, and use it to coat the pan well, tapping out the excess.

2) In the bowl of your mixer combine the flour, sugar, baking powder, baking soda, salt, and espresso powder. Mix on low speed to combine.

3) Add the eggs, vegetable oil and milk. Beat on medium-high speed for 2 minutes. Stop the mixer and scrape the bowl.

4) Add the Kahlua/coffee liqueur or brewed coffee, and beat for 2 minutes.

5) Pour the batter into the prepared pan, spreading it level.

6) Bake the cake for 60 to 65 minutes, or until a long cake tester come out clean. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack to cool completely before serving.

Yield: 16 to 18 servings.

Reviews

1
  • star rating 03/06/2015
  • Irene from NW Connecticut
  • Love for this cake... it was AMAZING, combining my two favorite things in the world, cake and CAWFEEE. I did substitute almond milk for the whole milk, it worked out fine. Will make again!!!
  • star rating 09/29/2014
  • annsullivan427 from KAF Community
  • I made 1/2 batch of this recipe and used my small bunt pan which I purchased from KAF. they both came out beautifully. I used the special dark kahlua which I believe gives a more intense coffee flavor. texture is dense and moist and definitely has a rich coffee flavor. I didn't give it a 5 star as it does need just a bit more say a chocolate glaze or mini chocolate chips in the batter. I will make this again and glaze this cake.
  • star rating 01/04/2014
  • Colleen from Dallas
  • I was really excited about this recipe because 1) It's from King Arthur Flour 2) I LOVE coffee and coffee flavored anything. The preparation was not difficult and I really liked the idea of dusting the pan with sugar and espresso powder. However, overall, I was unimpressed with the flavor. My boyfriend described it as tasting "like banana bread without the bananas." I will continue using at least one King Arthur recipe a week, but I probably won't make this particular cake again.
1
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