Vanilla Espresso Bundt Cake

Ingredients

• 1 stick butter (room temperature)
• 2 tsp vanilla (paste or extract)
• 5 eggs
• 0.75 cup sugar (organic cane sugar recommended)
• 1.5 cup all purpose flour
• salt (a pinch)
• 1 tbsp baking powder
• 0.75 cup oil
• 3 tbsp espresso (can use instant coffee; range 2-4 tbsp)
• powdered sugar (for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, combine 1 stick of room temperature butter, 2 teaspoons of vanilla paste or extract, 5 eggs, and 3/4 cup of sugar.

3. 3

   Whisk the mixture for a few minutes until it is fluffy.

4. 4

   Add 1.5 cups of all-purpose flour, a pinch of salt, 1 tablespoon of baking powder, and 3/4 cup of oil to the bowl.

5. 5

   Whisk the batter again until it is fluffy and completely smooth.

6. 6

   Prepare a bundt cake pan by greasing it with oil and dusting it with flour to prevent sticking.

7. 7

   Pour 3/4 of the vanilla batter into the prepared pan. Tap the pan on the counter to release any air bubbles.

8. 8

   To the remaining 1/4 of the batter in the bowl, add 2-4 tablespoons of espresso or instant coffee and mix well.

9. 9

   Pour the espresso batter over the vanilla batter in the pan and tap the pan again.

10. 10

    Bake for 40 minutes or until a toothpick inserted comes out clean.

11. 11

    Remove the cake from the oven and let it cool halfway in the pan before removing it.

12. 12

    Once cooled, top with a dusting of powdered sugar and enjoy.

Notes

If you prefer a plain vanilla cake, you can skip the espresso step and pour all the batter into the pan at once. The author suggests using organic cane sugar for the best flavor.

Nutrition per serving

• dessert
• cake
• bundt cake
• baking
• vanilla
• espresso
• coffee
• easy