Very soft cappuccino bundt cake with hot milk, the typical grandma’s bundt cake with milk and coffee, super soft and glazed with white chocolate.
What could be better than a slice of homemade bundt cake to start the day? I would say almost nothing and maybe that’s why the grandma’s bundt cakes in our house are never missing and have become a must for many breakfasts and indulgent snacks! I make them in a thousand ways: with ricotta, with apples, with chocolate chips, with red wine and even tiramisù-style without baking; they are always delicious and fragrant: just smelling them is a celebration!
In this new recipe I’ll explain how to make a super-soft version of the bundt cake with milk and coffee, marbled, using the hot milk technique, which, poured directly into the batter will help keep the cake soft a little longer, and we’ll finish it with a delicious white chocolate coating.
A quick recipe with guaranteed results! Want to try it too? Follow me in the kitchen then, but before turning on the oven, as always I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
You can also check these delicious grandma-style bundt cake recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the cappuccino bundt cake
- 2.5 cups all-purpose flour (farina 00)
- 3 tbsp cornstarch (maizena)
- 2/3 cup milk (hot)
- 3/4 cup sunflower seed oil (or 11 tbsp (160 g) butter)
- 1 cup granulated sugar
- 3 eggs
- 1 2/3 tbsp unsweetened cocoa powder
- 1 sachet baking powder
- 1 sachet vanillin
- 5.3 oz white chocolate
- to taste white sugar sprinkles (sugar)
Tools
- Food processor/mixer – optional
- Pan 9.5-inch bundt pan
- Oven
Very soft cappuccino bundt cake with hot milk: preparation…
To make the very soft cappuccino bundt cake with hot milk you can use a food processor, a hand mixer or a simple whisk; no special tools are required.
Place the eggs and sugar in the bowl of the mixer or a large bowl and beat until the mixture is frothy, add the oil and the flour and mix well.
Pour the hot milk in a thin stream and incorporate it.
Add the hot milk (the warm liquid will be quickly absorbed by the flour, which, by trapping the moisture in its molecules, will help keep the cake softer for longer), then add the cornstarch, the vanillin and the baking powder.
Grease a pan and pour in 2/3 of the batter; to the remaining third add the instant coffee and mix well, adding a little milk only if necessary.
Pour the coffee batter over the white batter and bake in a static oven at 338°F for 40-45 minutes, but perform the toothpick test before taking it out of the oven.
Remove from the oven, let cool slightly and unmold.
Melt the white chocolate in a bain-marie, being very careful not to overheat it, spread it over the cake, decorate with sugar sprinkles and a pinch of instant coffee.
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