Best 5 Coffee Crème Bundt Cake Recipes

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Indulge in the heavenly aroma and exquisite flavors of our Coffee Crème Bundt Cake, a masterpiece that elevates your taste buds to new heights. This culinary delight combines the rich, bold notes of coffee with the velvety smoothness of crème, resulting in a symphony of flavors that will tantalize your palate. Each bite is a journey through a coffee lover's paradise, leaving you craving more.

Our curated collection of recipes offers variations of this classic cake that cater to diverse preferences. The Original Coffee Crème Bundt Cake is a timeless recipe that showcases the perfect balance of coffee and crème flavors. For a decadent twist, try the Chocolate Coffee Crème Bundt Cake, where the richness of chocolate harmonizes beautifully with the coffee notes. If you prefer a nutty flavor profile, the Hazelnut Coffee Crème Bundt Cake is a must-try, with its distinct hazelnut undertones adding an extra layer of complexity.

For those who enjoy a touch of spice, the Cinnamon Coffee Crème Bundt Cake is an exceptional choice, as the warmth of cinnamon enhances the coffee's boldness. And for a refreshing twist, the Orange Coffee Crème Bundt Cake combines the zesty brightness of oranges with the robust coffee flavor, creating a delightful and invigorating treat.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve café-quality results. Whether you're a seasoned baker or just starting your culinary journey, our Coffee Crème Bundt Cake recipes will guide you effortlessly towards a delectable masterpiece. So, preheat your oven, gather your ingredients, and embark on a delightful baking adventure that will leave your taste buds forever grateful.

Here are our top 5 tried and tested recipes!

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON SWIRL BUNDT COFFEE CAKE



Cinnamon Swirl Bundt Coffee Cake image

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

COFFEE CREAM CHEESE BUNDT CAKE



Coffee Cream Cheese Bundt Cake image

This is a wonderful bundt cake that I make for any occasion. It is very heavy and moist. Wonderful coffee flavor!

Provided by JackieMarie

Categories     Breads

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups softened butter
8 ounces of softened cream cheese
3 cups sugar
6 large eggs
3 cups flour
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons instant coffee, dissolved with
3 teaspoons hot water

Steps:

  • Mix butter, cream cheese and coffee until creamy.
  • Gradually add sugar & vanilla.
  • Add 1 egg at a time.
  • Combine flour & salt; add to mix.
  • Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes.
  • The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.

Nutrition Facts : Calories 1228, Fat 64.4, SaturatedFat 38.1, Cholesterol 349.7, Sodium 649.7, Carbohydrate 150.3, Fiber 1.7, Sugar 101.5, Protein 15.7

COFFEE AND IRISH CREAM BUNDT® CAKE



Coffee and Irish Cream Bundt® Cake image

One of my husband's favorite drink combos is Baileys® and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.

Provided by Kim

Categories     Bundt Cake

Time 1h25m

Yield 12

Number Of Ingredients 13

¼ cup strongly brewed coffee, cooled to room temperature
2 tablespoons instant espresso powder
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup firmly packed brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup Irish cream liqueur (such as Baileys®)
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
  • Mix together flour, baking powder, and salt in a medium bowl until combined.
  • Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
  • Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
  • Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg

Tips:

  • To achieve a perfectly moist and flavorful bundt cake, ensure that all ingredients are at room temperature before mixing. This allows them to blend seamlessly and evenly.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are well combined.
  • For a rich, decadent coffee flavor, use a dark roast coffee. You can either brew a strong cup of coffee or use instant coffee granules dissolved in hot water.
  • Do not overbake the cake. Overbaking can result in a dry, crumbly cake. Bake the cake just until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before glazing. This helps the glaze set properly and prevents it from becoming runny.

Conclusion:

The Coffee Crème Bundt Cake is a delightful treat that combines the rich flavors of coffee and cream into a moist, tender cake. With its elegant appearance and tantalizing aroma, this cake is perfect for any occasion. Whether you are hosting a brunch, celebrating a special event, or simply indulging in a sweet treat, the Coffee Crème Bundt Cake is sure to impress.

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