Grandma’s Cappuccino Bundt Cake is a delicious dessert, with an easy and quick procedure. It’s ideal for breakfast or a snack, and if served with a creamy sauce, it’s great even as a dessert after a meal.
Soft without butter, it’s a cake made with milk and coffee, very soft and delicious, perfect for breakfast or a snack. The cappuccino bundt cake is very soft but especially moist; the milk and coffee give the cake a great flavor.
Along with tarts, cookies, and many pantry desserts, it’s the star of my daily breakfasts accompanied by a nice coffee or cappuccino!
My niece loves it, and we often make it together. I also find it a wonderful idea for spending a sweet afternoon!
It’s a recipe I’ve never abandoned, a bundt cake that stays soft and tender for several days, provided you store it well in a cake dome or food wrap.
If you’re looking for a simple, different cake, I recommend trying my bundt cake.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.85 (Kcal)
- Carbohydrates 43.74 (g) of which sugars 21.84 (g)
- Proteins 6.15 (g)
- Fat 12.04 (g) of which saturated 2.09 (g)of which unsaturated 8.39 (g)
- Fibers 3.52 (g)
- Sodium 101.19 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Grandma’s Cappuccino Bundt Cake
- 2 1/4 cups all-purpose flour
- 3 eggs (room temperature)
- 1 cup sugar (or 200 erythritol)
- to taste vanilla extract (or 1 packet of vanillin)
- 1/4 cup coffee (warm espresso)
- 3/8 cup milk (room temperature, plant-based milk works too)
- 7/8 cup vegetable oil
- 1 packet baking powder
- 1 pinch salt
Tools
- Stand Mixer
- Kitchen Scales
- Pan 24
Steps
Grandma’s Cappuccino Bundt Cake
To make this cappuccino bundt cake, start by buttering and flouring a 9.5-inch bundt pan.
In the bowl of the stand mixer, whip the whole eggs at room temperature with the granulated sugar and vanilla extract until you obtain a light and frothy mixture.
While still whipping, slowly pour in the vegetable oil and milk and coffee, previously mixed together, and continue to whip for another 2-3 minutes.
Incorporate the flour, baking powder, and a pinch of salt, mixed and sifted together, and with an upward motion, mix everything without deflating the batter.
Add the flour and baking powder, mixed and sifted together, and with an upward motion, incorporate everything without deflating the batter.
Pour the obtained mixture into the previously buttered and floured bundt pan.
Bake in a preheated oven at 350°F for about 45 minutes. (Static mode).
(Always do the toothpick test before removing from the oven).
Once baked and cooled, place the cake on a serving plate, and if you prefer, dust it with powdered sugar.
Enjoy your meal.
Advice
If desired, dark chocolate chips can also be added.
The cake stays fresh for three or four days; store it in a cake container in a cool, dry place.
To refresh the bundt cake, simply warm individual slices in an air fryer or microwave for a few seconds.
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