Recipes Desserts Cakes Chocolate Cake Recipes Espresso Bundt Cake 4.0 (2) 2 Reviews 1 Photo This espresso Bundt cake is rich, dark, and chocolaty with a lovely espresso undertone. Don't skip out on the cream cheese-espresso icing—it really takes it to the next level! By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on May 9, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 45 mins Cool Time: 30 mins Total Time: 1 hr 35 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: 3/4 cup boiling water 3/4 cup unsweetened cocoa powder 2 1/2 tablespoons instant espresso powder 1 3/4 cups cake flour 1 teaspoon salt 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/2 cup unsalted butter, softened 3 tablespoons vegetable oil 1 3/4 cups firmly packed dark brown sugar 3 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup full-fat sour cream, at room temperature Icing: 1 1/2 teaspoons instant espresso powder 2 tablespoons milk 2 ounces full-fat cream cheese, at room temperature 1 cup powdered sugar, or as needed 1 pinch salt 1/2 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan. In a heat-safe bowl or measuring cup, combine boiling water, cocoa powder, and espresso powder. Whisk until smooth and combined. Allow mixture to cool slightly while you prepare the rest of the cake. Sift together cake flour, salt, baking soda, and baking powder. Beat butter, oil, and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add in eggs 1 at a time, beating well after each addition. Beat mixture for about 3 minutes on medium-high speed after adding in last egg. Mix in 1 tablespoon vanilla. Whisk cocoa powder-espresso mixture again to smooth it out, then add to butter-sugar mixture. Beat on low speed until thoroughly combined. Add in half the flour mixture and mix until just combined. Add in sour cream and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter evenly into the prepared pan. Tap pan sharply on the counter a few times to pop any larger air bubbles. Bake in the preheated oven until top of the cake springs back lightly when touched, 45 to 50 minutes. Allow cake to cool in pan for 30 minutes before inverting onto a serving platter to cool completely. For icing, whisk espresso powder and milk together in a small bowl until espresso powder is dissolved. Beat in cream cheese, powdered sugar, salt, and vanilla with an electric mixer on low speed to combine, then turn mixer speed up to high; continue to beat until mixture is smooth and no clumps of cream cheese remain. If mixture is too thick, add milk, a little at a time, until icing is the desired consistency. If mixture is too thin, add more powdered sugar as needed. Drizzle icing over cooled cake. I Made It Print Nutrition Facts (per serving) 396 Calories 17g Fat 55g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 396 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 39% Cholesterol 80mg 27% Sodium 345mg 15% Total Carbohydrate 55g 20% Dietary Fiber 1g 5% Total Sugars 36g Protein 5g 10% Vitamin C 0mg 0% Calcium 74mg 6% Iron 4mg 21% Potassium 109mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.