The vanilla, cocoa, and coffee bundt cake is a soft cake filled with rich aromas and flavors. There’s butter. Yes. In this type of cake, it’s essential. It’s the ingredient that gives the cake that moist texture and that particular softness, that “melt-in-your-mouth” sensation with every bite. Is it caloric? Yes. But it’s worth it every once in a while. One slice isn’t a problem. Prepare it, share it with friends, and with “a little piece each, no one gets fat.” For Sunday breakfast with my beloved cappuccino, a nice slice of vanilla, cocoa, and coffee bundt cake is just right.
Not to be missed
- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 12 servings
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz soft butter
- 1 cup sugar
- 2 containers vanilla yogurt
- 4 eggs
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa
- 1/2 cup espresso coffee
- 2 1/2 tsp baking powder
- 1 tsp baking soda
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Flour Sifter
- 1 Bowl
- 1 26 cm Bundt Cake Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer using the paddle or K hook (or with an electric mixer), beat the butter with the sugar for at least five minutes. Add the eggs one at a time. Sift the flour with the baking soda and baking powder. Add the dry ingredients to the egg and butter mixture alternately with the yogurt and work at low speed. When the mixture is well combined, take half and set it aside.
To the remaining mixture, add the cocoa and coffee alternately, always working at low speed.
Butter and flour the mold, but my advice for such worked pans is to use the spray release which reaches perfectly everywhere in the grooves. Pour the cocoa batter into the mold and then the light one. Bake in a preheated oven at 350 °F (180 °C) for 50/60 minutes. Always remember to do the cake test with a skewer to check if the cake is cooked.
Let it cool slightly, then unmold and let it cool completely on a rack before dusting it with powdered sugar and serving.
Notes
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Recipe source HERE.
