The super soft coffee bundt cake without butter is one of the softest cakes you can make at home. Perfect for breakfast, fragrant and light, it stays soft for days and is also ideal for dunking in milk or enjoying with a cup of coffee.
It is prepared in a few minutes with simple ingredients and without butter, but the result is truly surprising: a tall cake, moist just right and with an intense coffee flavor.
For this recipe we use classic moka coffee, perfect also to reuse leftover coffee.
If you love coffee desserts and homemade bundt cakes, you can find more ideas to try below.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 400.85 (Kcal)
- Carbohydrates 53.28 (g) of which sugars 27.91 (g)
- Proteins 6.57 (g)
- Fat 18.17 (g) of which saturated 2.52 (g)of which unsaturated 12.62 (g)
- Fibers 6.96 (g)
- Sodium 20.28 (mg)
Indicative values for a portion of 110 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
Simple ingredients for a soft and fragrant coffee bundt cake.
- 3 eggs
- 1 1/2 cups granulated sugar
- cup (about 7 fl oz) coffee (moka, cooled)
- cup (about 7 fl oz) vegetable oil
- 2 3/4 cups all-purpose flour
- 1 packet baking powder (for cakes (about 1 tbsp / 4 tsp))
- pearl sugar (for decoration)
Tools
To prepare this coffee bundt cake you only need a few kitchen tools. In the video I used an aluminum pan because I was on holiday, but I recommend a 9.5 in (24 cm) springform bundt or tube pan with a removable hinge, more practical and roomy.
- 1 Hand whisk Moulinex
- 1 Springform pan Baroni
👩🍳 Procedure
A few steps for a soft and fragrant bundt cake.
1. Beat the eggs with the sugar using an electric mixer at the highest speed until you get a pale, voluminous and frothy mixture. This step is essential for a soft bundt cake.
2. Lower the speed slightly and add the cold coffee and the vegetable oil, continuing to mix.
3. Add the flour and baking powder, then increase the speed again to thoroughly combine all the ingredients until you obtain a smooth and soft batter.
4. Pour the batter into a bundt or tube pan that has been greased and floured.
5. Sprinkle a little pearl sugar or granulated sugar over the surface, not too much, to obtain a light crunchy crust.
6. Bake in a preheated conventional oven at 347°F–356°F (175–180°C converted) for about 40 minutes. Always do the toothpick test before removing from the oven.
7. Let cool completely before removing from the pan and serving.
Tips for a perfect coffee bundt cake
The super soft coffee bundt cake without butter is the perfect everyday breakfast cake: simple to make, fragrant and incredibly soft. It stays soft for several days and is ideal to enjoy plain or with a cup of coffee or hot milk.
Try it in variations, perhaps with chocolate chips or a dusting of powdered sugar, to make it even more indulgent.
If you want to limit caffeine, you can safely use decaffeinated coffee: the result will still be excellent.
❓Frequently asked questions about the coffee bundt cake
Can I use hot coffee in the batter?
No, it is important to use cold or room temperature coffee. Hot coffee could compromise the batter’s consistency and affect the rise.
Can I add other ingredients to the batter?
Yes, you can enrich the coffee bundt cake with chocolate chips, nuts, or a dusting of powdered sugar to make it even more delicious.
How do I get a really soft coffee bundt cake?
Beat the eggs and sugar until very pale and fluffy, use room-temperature ingredients, and avoid overmixing after adding the flour. These steps help ensure a light and soft texture.
