Coffee Shop Bundt Cake.
Tall, soft, moist, and very delicious.
You know those tall bundt cakes you see in those beautiful cake domes in many coffee shops or bakeries at breakfast time? The simple and moist one that always looks better than the one you make at home, yes, that one 🙂 today I reveal the recipe everyone is looking for, the Coffee Shop Bundt Cake recipe, the one that’s tall, very soft, and moist like the bakery version, but much more genuine because it’s homemade 🙂
The Coffee Shop Bundt Cake is a very simple cake to prepare, it has a delicate vanilla aroma and a moist and spongy texture, and it’s very tall, a perfect cake for breakfast, to eat alone or dipped in milk, or spread with jam or chocolate spread, a perfect cake for the whole family that will make everyone happy, adults and children alike 🙂
Also try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 large eggs (at room temperature)
- 3 cups all-purpose flour
- 1 cup sugar (3/4 cup for a less sweet version)
- 7 oz corn oil
- 2/3 cup water (at room temperature)
- 1 pinch salt
- 1 tsp vanilla extract (or the grated zest of 1 untreated lemon)
- 1 tbsp baking powder
- as needed sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Bundt cake pan
- 1 Oven
Steps
Preheat the oven to 340°F and butter a 9.5-inch bundt cake pan (you can also oil and flour it if lactose intolerant).
Using the electric whisk, beat the eggs with sugar and a pinch of salt until you get a very light, fluffy, and foamy mixture. You can also use a stand mixer.
While beating, slowly add the oil, vanilla essence, then also the water gradually.
Sift the flour with the baking powder and add it to the egg mixture little by little while still beating.Once the batter is homogeneous, pour it into the buttered pan.
Dust the surface with a bit of sugar.
Bake at 340°F for about 45 minutes, checking with a skewer (If it’s cooked, it should come out dry; otherwise, continue cooking for a few more minutes).
Let the bundt cake cool for 15 minutes, then place it on a tray and let it cool completely. If you like, dust it with powdered sugar.
Butter a 9.5-inch bundt cake pan (you can also oil and flour it if lactose intolerant).
Preheat the oven to 340°F.
Put the butterfly whisk in the bowl.
Separate the yolks from the whites.
Put the egg whites with a pinch of salt in the bowl for 4 minutes/speed 4.
Set them aside in a bowl.
Put the yolks in the bowl with the sugar and mix for 2 minutes/speed 4.
Remove the butterfly whisk and add the oil 10 sec/speed 3.Also add the water and mix for 20 sec/speed 3.
Also add the flour, vanilla essence 50 Sec./Speed 3.
Scrape everything towards the center and add the baking powder 20 Sec./Speed 3.
Turn off the Bimby and add the egg whites gradually mixing with a spatula from bottom to top.
Once the batter is homogeneous, pour it into the buttered pan.Dust the surface with sugar.
Bake at 340°F for about 45 minutes, checking with a skewer (If it’s cooked, it should come out dry; otherwise, continue cooking for a few more minutes).
Let the bundt cake cool for 15 minutes, then place it on a tray, let it cool completely, and if you like, dust it with powdered sugar.
The Coffee Shop Bundt Cake is ready to be enjoyed… Enjoy your cake!
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