Chocolate Espresso Bundt Cake with Coffee-Infused Frosting Recipe
A rich and decadent Chocolate Espresso Bundt Cake featuring a moist cocoa-infused cake layered with a creamy espresso cream cheese frosting. Perfectly balanced with brewed coffee and Dutch processed cocoa for an intense chocolate flavor, topped with a smooth espresso glaze that cascades beautifully over the bundt shape.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 cup brewed coffee, hot
- 3/4 cup Dutch processed cocoa powder
- 1 cup heavy cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- Up to 1/2 cup heavy cream
Instructions
- Preheat and prepare coffee cocoa mixture: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, whisk together the hot brewed coffee and Dutch processed cocoa powder until smooth. Set this mixture aside to cool.
- Combine wet ingredients: In a large bowl, whisk together the heavy cream, vegetable oil, and eggs until well blended and smooth. Stir in the vanilla extract followed by the cooled coffee and cocoa mixture until fully combined.
- Mix dry ingredients and combine: Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients. Whisk until the batter is smooth and free of lumps.
- Bake the cake: Pour the batter into a very well-greased bundt cake pan. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool for a few minutes in the pan before carefully turning it out onto a cooling rack. Let it cool completely to prevent sticking and ensure easy removal.
- Prepare the frosting: In the bowl of an electric mixer, beat the softened cream cheese on medium speed for about two minutes until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until smooth.
- Add espresso flavor and adjust consistency: Mix in the vanilla extract and instant espresso powder. Slowly fold in small amounts of heavy cream with a rubber spatula until the frosting reaches a pourable consistency.
- Frost the cake: Pour the espresso cream cheese frosting over the cooled bundt cake, allowing it to cascade down the sides beautifully. Serve and enjoy!
Notes
- Make sure the bundt cake pan is very well greased to prevent sticking.
- Allow the cake to cool slightly before removing from the pan to avoid breakage.
- Adjust the amount of heavy cream in the frosting to reach your preferred pourable thickness.
- Use fresh brewed coffee for the best flavor impact.
- This cake pairs wonderfully with a cup of coffee or espresso for a perfect dessert experience.
