Cappuccino Cake
Submitted by waamo
Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.
YIELD
16 servingsPREP
15 minCOOK
60 minREADY
90 minThis is the kind of cake that fills your kitchen with the warm, roasty scent of a coffee shop on a rainy morning.
Built on a doctored-up yellow cake mix spiked with espresso powder and cinnamon, it comes together in about 15 minutes of hands-on work.
Chocolate chips and chopped hazelnuts line the bottom of the bundt pan, forming a crunchy, nutty crown once you flip it out.
A dusting of powdered sugar and a side of lightly sweetened ricotta cheese make this a showstopper that barely required you to break a sweat.
Pro Tips
- Use real espresso powder (not instant coffee granules) for a deeper, more intense coffee flavor without any grittiness.
- Olive oil keeps this cake incredibly moist for days. Use a mild or light olive oil so it doesn’t compete with the espresso.
- Let the cake cool a full 15 minutes before inverting, or the topping will stick to the pan.
Ingredients
Directions
Prepare a 12 cup bundt pan (or a 10 inch tube pan)with olive oil, then sprinkle lightly with flour.
Preheat oven to 325℉ (160℃).
Mix chocolate chips and nuts.
Spoon evenly into the bottom of the prepared pan.
In a large bowl, stir instant espresso coffe powder and cinnamon into cake mix, then add olive oil, eggs and water.
Mix slowly with electric mixer to moisten ingredients.
Then beat at medium speed for 2 minutes.
Pour batter over topping in pan.
Bake in a 325 degree F oven for 60 minutes.
Cool on rack for 15 minutes, then invert pan on serving plate and cool completely.
Sprinkle with confectioners’ sugar.
At serving time slice and serve with lightly sweetened ricotta cheese.
Comments
