Delicious and Easy Coffee Cream Cheese Bundt Cake Recipe
As a self-proclaimed coffee addict, I’m always searching for ways to incorporate my favorite beverage into every aspect of my life – including my baking. That’s why I’m thrilled to share this recipe for Coffee Cream Cheese Bundt Cake with you today. It’s the perfect combination of rich and creamy cream cheese filling, moist and flavorful cake, and a subtle kick of coffee flavor that will make your taste buds soar.
Whether you’re an experienced baker or just looking to try something new in the kitchen, this recipe is sure to impress. Plus, it’s incredibly versatile – serve it for breakfast with a cup of hot coffee on a lazy Sunday morning or dress it up with the Cream Cheese Glaze for a show-stopping dessert at your next dinner party.
So grab a cup of hot water and instant coffee, let’s get started on making one of the most delicious cakes you’ll ever taste – Coffee Cream Cheese Bundt Cake!
Why You’ll Love This Recipe
Are you a coffee lover with a sweet tooth? Then this Coffee Cream Cheese Bundt Cake Recipe is the perfect dessert for you! With the combination of rich cream cheese, hot water instant coffee, and soft butter, this cake has the perfect balance of flavors to satisfy your cravings.
Imagine biting into a warm slice of bundt cake with a creamy and velvety texture that will melt in your mouth. Whether you’re enjoying it for breakfast or serving it as an after-dinner treat, this cake is versatile enough for any occasion.
What’s even better is that this recipe is quick and easy to make. With just a few ingredients that can easily be found in your pantry, you can have a freshly baked cake within an hour. Plus, with the addition of substitutions and variations in the recipe instructions, you can customize this cake to fit your desires.
So why settle for a plain old cup of coffee when you can enjoy it in an indulgent dessert form? Trust us, once you try this Coffee Cream Cheese Bundt Cake Recipe, it will become your go-to sweet treat for any time of day.
Ingredient List
Here’s what you need to have on hand to make this delicious Coffee Cream Cheese Bundt Cake. Bold text indicates ingredients that should be measured precisely.
- 2 cups purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 8 oz. cream cheese, softened (1 package)
- 6 large eggs, at room temperature
- 2 teaspoons instant coffee dissolved in 2 tablespoon hot water
- 1 teaspoon vanilla extract
Ingredients for the Cheese Filling
- 8 oz. cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons all-purpose flour
Ingredients for the Cinnamon Swirl
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Ingredients for the Coffee Glaze
- 1/2 cup heavy cream
- 2 teaspoons instant coffee, dissolved in 1 tablespoon hot water
- 4 oz. cream cheese, softened (1 package)
- 2 cups confectioners’ sugar, sifted
The Recipe How-To
Now that you have all the ingredients ready for making the Coffee Cream Cheese Bundt Cake, let’s get started! This recipe may sound intimidating, but with some effort and careful attention to the instructions, you will be rewarded with a delicious cake that is sure to impress your guests.
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Grease and flour a 10-12 cup bundt pan. In a small bowl, dissolve 2 teaspoons of instant coffee in 1/4 cup of hot water. Stir in 1 teaspoon of vanilla extract, then set it aside.
Step 2: Mix Dry Ingredients
In a medium bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to blend them together until they are fully combined.
Step 3: Cream Filling
In a separate bowl or stand mixer, beat together 8 oz cream cheese softened, 1/3 cup sugar, and 2 large eggs until smooth. Add in the coffee mixture and blend well.
Step 4: Create Batter
In a mixing bowl or stand mixer, beat together 1 1/2 cups of unsalted butter softened with 2 cups of sugar until light and fluffy. Add in 4 large eggs, one at a time, blending well after each addition. Gradually stir in the dry ingredients mixture until everything is nicely mixed together. Then add in the additional wet mixtures with coffee and sour cream until a smooth cake batter is formed.
Step 5: Fill Bundt Pan
Pour half of the batter into prepared bundt pan. Then spoon cream cheese filling over batter mixture carefully spreading it around without touching sides or bottom of pan. Top it up again with remaining cake batter on the top.
Step 6: Bake and Cool
Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean. When done, let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Step 7: Add Glaze
Once the cake has cooled completely, prepare the cream cheese glaze by stirring together 4 oz of softened cream cheese, 1/4 cup of unsalted butter, and 3 cups of powdered sugar. Mix until smooth and creamy then drizzle over cooled cake.
Follow each step closely and you’ll be able to create an amazing Coffee Cream Cheese Bundt Cake that will impress your family and friends. Enjoy!
Substitutions and Variations
As a barista, I know how important customization is when it comes to coffee. Similarly, in cooking, substitutions and variations help break the monotony of regular recipes. Here are some substitutions and variations for this Coffee Cream Cheese Bundt Cake Recipe:
– Flour: for this recipe, I recommend using all-purpose flour. However, you can use cake flour if you desire a more tender crumb. You can also use whole wheat or gluten-free flour if you prefer.
– Sugar: granulated white sugar works well in this recipe. Alternatively, you can use brown sugar for a deeper flavor.
– Cream Cheese: The coffee cream cheese filling gives this cake its unique flavor. If you’re not a fan of cream cheese or want to change things up, try using Nutella or peanut butter swirled into the batter.
– Butter: I recommend using unsalted butter but if all you have is salted butter, reduce the amount of salt used in the recipe to adjust the taste. You can also use coconut oil or margarine as a substitute.
– Coffee: instant coffee dissolves easily in hot water and is perfect for this recipe. You can experiment with different flavors like hazelnut or caramel or substitute with brewed coffee instead.
– Add-ins and Toppings: Dried fruits such as raisins, cranberries or apricots chunks make great additions to this cake. You can also add nuts like walnuts or almonds for texture. Top the cake with cinnamon sugar or cream cheese icing for added sweetness.
By making these simple substitutions and variations, you can customize this Coffee Cream Cheese Bundt Cake Recipe to suit your taste preferences and create something uniquely yours!
Serving and Pairing
Once your coffee cream cheese bundt cake is out of the oven and cooled, it’s time to think about how you’ll serve and pair it.
First things first – you may be tempted to dig right in, but resist the urge to slice into your cake before allowing it to cool completely. The cream cheese filling needs time to set, so refrigerate your cake for at least 30 minutes before slicing.
When it comes to serving, I like to dust my bundt cakes with a bit of powdered sugar or cinnamon for an extra touch of sweetness. You can also add a dollop of whipped cream or a drizzle of caramel sauce if you’re feeling indulgent.
As for pairing, this cake pairs perfectly with a steaming cup of coffee. You can use the same instant coffee that you used in the recipe for a cohesive flavor profile. If you prefer tea, try a black tea with a hint of caramel or vanilla to complement the flavor of the cake.
If you’re serving this cake for brunch or dessert, consider pairing it with fresh fruit like berries or sliced apples. Their tartness will provide a nice contrast to the richness of the cake.
Overall, this coffee cream cheese bundt cake is versatile enough to be served on its own or paired with other treats. It’s sure to be a crowd-pleaser no matter how you choose to enjoy it!
Make-Ahead, Storing and Reheating
One of the best things about Coffee Cream Cheese Bundt Cake is that it can be made ahead of time. You can bake this cake a day or two in advance and store it properly in the refrigerator or freezer.
Once you have baked the Coffee Cream Cheese Bundt Cake, let it cool to room temperature before storing it. It’s important to either wrap the cake tightly in plastic wrap, so that it stays moist and doesn’t dry out, or place it in an airtight container. Then, store it in the fridge for up to four days, or in the freezer for up to three months.
When reheating the cake from frozen, let it thaw overnight in the fridge before reheating. To reheat the cake, preheat your oven to 350°F (180°C) and remove any plastic wrap or container. Either cover the cake with aluminum foil or transfer it to a baking dish with a cover. Reheat the cake for about 20-25 minutes.
If you plan on serving the Coffee Cream Cheese Bundt Cake at room temperature, take it out of the fridge about 30 minutes before serving so that it can come to room temperature. This will help bring out all of those delicious flavors.
Remember when reheating this bundt cake that one of its main ingredients is cream cheese. So be cautious and make sure that you’re not overheating it – otherwise, you might end up with a melted mess!
Tips for Perfect Results
Baking a perfect coffee cream cheese bundt cake can be a challenge, especially for novice bakers. Here are some tips to help you make the best possible coffee cream cheese bundt cake recipe.
Firstly, make sure all your ingredients are at room temperature before you begin. You need your cream cheese, butter, and eggs to be soft, so they mix well in the cake batter. If they’re not at room temperature, microwave them for 15 seconds or so to soften them up.
Secondly, don’t overmix the batter. Mix the ingredients on medium speed until everything is just combined, and then stop. Overmixing will make the cake tough and dense.
Thirdly, use good quality instant coffee to enhance the flavor of your coffee cream cheese bundt cake. Brew a cup of hot water and dissolve the instant coffee into it before adding it to the batter.
Fourthly, prepare your bundt pan properly by greasing it with shortening or butter thoroughly. This will ensure that the cake doesn’t stick to the pan when you try to remove it.
Fifthly, do not open the oven door too often while baking the cake as it can cause the cake to sink in the center. Check doneness with a skewer after 70-75 minutes of baking.
Sixthly, allow your cake to cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely. The cake will shrink slightly as it cools, making it easier to remove from the pan.
Finally, if you want to give your coffee cream cheese bundt cake an extra boost of flavor and elegance, drizzle a little bit of glaze over it after it’s cooled down.
By keeping these tips in mind and following them carefully, you will be able to bake a perfect coffee cream cheese bundt cake every time!
Bottom Line
Now that you have the recipe for this delicious Coffee Cream Cheese Bundt Cake, it’s time to try it out. Trust me, this cake is a game changer and will be a major hit at your next gathering or as a special treat for yourself.
The combination of cream cheese and coffee flavors in a moist cake is unbeatable. The fact that it’s made with easily accessible ingredients like flour, sugar, cream cheese and eggs, means that you don’t have to wait for any special occasion to make it.
Don’t forget to follow my tips on substitutions and variations in case you want to customize or switch things up a bit. And of course, serve it with your favorite drink. I personally recommend a hot cup of coffee, tea or milk.
So why not grab your baking supplies right now and get started? You won’t regret it! This Coffee Cream Cheese Bundt Cake recipe is sure to impress your taste buds and leave you wanting more.
Coffee Cream Cheese Bundt Cake Recipe
Ingredients
- 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
Instant coffee
- 3 tablespoons instant coffee, dissolved with
- 3 teaspoons hot water
Instructions
- 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.
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Nutrition
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