Cappuccino Bundt Cake

Cappuccino Bundt CakeRecipe
Photo: Mark Thomas; Styling: Stephana Bottom
Serves 12

Cost per Serving:



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2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups sugar
1/2 teaspoon salt
1/2 cup vegetable oil
8 tablespoons unsalted butter
2 tablespoons plus 1/4 tsp. unsweetened cocoa
3 tablespoons plus 1/4 tsp. instant espresso powder
2 tablespoons plus 1/4 tsp. cinnamon
2 large eggs, lightly beaten, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
4 ounces white chocolate, chopped
1 tablespoon unsalted butter
1 cup confectioners' sugar
3 tablespoons whole milk


Prep: 20 Minutes
Bake: 33 Minutes

1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

2. In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. espresso powder, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.

3. Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.

4. Make glaze: Whisk 1/4 tsp. each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

Created date

March 2011

Nutritional Information

Calories 479
Fat 24 g
Satfat 10 g
Protein 5 g
Carbohydrate 63 g
Fiber 2 g
Cholesterol 64 mg
Sodium 231 mg