Cappuccino Bundt Cake

Name: Cappuccino Bundt Cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 2 Tbsps cinnamon; 237 milliliters confectioners sugar; 2 larges eggs, lightly beaten, at room temperature; 473 milliliters all-purpose flour; 3 Tbsps instant espresso powder; 1 teaspoons salt; 118 milliliters sour cream, at room temperature; 414 milliliters sugar; 1 Tbsp unsalted butter; 8 Tbsps unsalted butter; 2 Tbsps unsweetened cocoa; 1 teaspoon vanilla extract; 118 milliliters vegetable oil; 113 grams white chocolate, chopped; 3 Tbsps whole milk

You can never have too many dessert recipes, so give Cappuccino Bundt Cake a try. This recipe serves 12. One serving contains 474 calories, 4g of protein, and 24g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of eggs, chocolate, milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

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.

Ingredients you will need

Instant Espresso