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Cappuccino Bundt Cake

Cappuccino Bundt Cake recipe image
This Cappuccino Bundt Cake is a decadent treat that marries the bold flavor of instant espresso with the sweetness of yellow cake mix. The addition of olive oil keeps the crumb incredibly moist, while chocolate chips and a mix of hazelnuts and walnuts provide delightful texture and crunch. A dusting of ground cinnamon adds warmth, making this dessert feel cozy and inviting. It is an ideal centerpiece for brunch, holiday gatherings, or a sophisticated afternoon tea. The cake pairs beautifully with a scoop of lightly sweetened ricotta cheese, adding a creamy tang that balances the richness. Simple to assemble yet impressive in presentation, this recipe is a favorite for coffee lovers and dessert enthusiasts alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 680.1
Dietary: Vegetarian
Description
This Cappuccino Bundt Cake is a decadent treat that marries the bold flavor of instant espresso with the sweetness of yellow cake mix. The addition of olive oil keeps the crumb incredibly moist, while chocolate chips and a mix of hazelnuts and walnuts provide delightful texture and crunch. A dusting of ground cinnamon adds warmth, making this dessert feel cozy and inviting. It is an ideal centerpiece for brunch, holiday gatherings, or a sophisticated afternoon tea. The cake pairs beautifully with a scoop of lightly sweetened ricotta cheese, adding a creamy tang that balances the richness. Simple to assemble yet impressive in presentation, this recipe is a favorite for coffee lovers and dessert enthusiasts alike.
Ingredients
  • 1/3 cup Light tasting olive oil
  • 1/2 cup Chocolate ch ips
  • 1/2 cup Chopped nuts, hazel,walnuts
  • 1 package Yellow cake mix
  • 4 tablespoon Instant espresso coffee
  • 2 teaspoon Ground cinnamon
  • 3 Large eggs
  • 1 1/4 cup Water
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Generously grease a 12-cup Bundt pan with olive oil, then dust lightly with flour, tapping out excess.
  3. 3
    In a small bowl, toss chocolate chips with chopped hazelnuts and walnuts.
  4. 4
    Spread the nut and chocolate mixture evenly over the bottom of the prepared pan.
  5. 5
    In a large mixing bowl, combine the yellow cake mix, instant espresso powder, and ground cinnamon.
  6. 6
    Add the olive oil, eggs, and water to the dry ingredients.
  7. 7
    Mix slowly with an electric mixer on low speed just until the ingredients are moistened.
  8. 8
    Increase speed to medium and beat for 2 minutes until the batter is smooth.
  9. 9
    Pour the batter evenly over the nut topping in the pan.
  10. 10
    Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  11. 11
    Let the cake cool in the pan on a wire rack for 15 minutes.
  12. 12
    Invert the pan onto a serving plate and allow the cake to cool completely.
  13. 13
    Dust generously with confectioner's sugar just before serving.
  14. 14
    Serve slices topped with lightly sweetened ricotta cheese and a pinch of cinnamon.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 680.1kcal
% Daily Value *
Total Fat 52.9g82%
Saturated Fat 11.3g57%
Cholesterol 139.9mg47%
Sodium 54.5mg3%
Total Carbohydrate 41.5g14%
Dietary Fiber 7.0g29%
Sugars 15.1g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bundt, cake, cappuccino, chocolate, chips, cinnamon, coffee, dessert, eggs, espresso, hazelnuts, instant, moist, olive oil, ricotta, walnuts, yellow cake mix, coffee cake, indulgent
Read it online: https://www.chefs-mate.com/recipe/cappuccino-bundt-cake/