The Baker Chick

Baking up a delicious life.

Caramel Latte Bundt Cake

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Oh I sure do love my bundt pan. I mean what’s not to love? You can essentially bake up a gorgeous looking cake that when glazed looks fancy and special with little to no effort. The pan really does all the work. Now don’t get me wrong- I enjoy the effort involved in creating fancy layered cakes as well, but when I’m in a pinch and need something fast with a high presentation factor- bundts for the win!

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This particular cake recipe was inspired by a bag of cappuccino chips that I bought when shopping in the King Arthur Flour store last month. They seemed too interesting not to try and I knew there would be loads of potential recipes I could toss them into. They are super creamy and melt in your mouth, with a mild coffee flavor that I love, (you could always sub chocolate chips too if you don’t have them.) Unlike chocolate chips though, they almost melted right into the batter, creating little bursts of depth and flavor with each additional bite. I can’t wait to experiment with them more, and try something with the cinnamon ones that I bought as well!

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This cake is really something special. A unique method of working the butter into the dry ingredients provides the most amazing, fluffy, moist texture. (Yes I said the m-word. Sorry.) The cake has mild but apparent coffee
flavor that is complimented so well with the caramel and espresso glazes. (I loved the look of two glazes on this, but you could definitely just do one if you want.) Dare I call this a coffee coffee cake? I loved a slice of this with my morning cup of joe, but Andy tried in later in the day and couldn’t get enough!

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Caramel Latte Bundt Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 9 inch cake
 
Ingredients
  • 8 tbsp unsalted butter, chilled and diced, plus more for the pan
  • 2 cups all-purpose flour (8 oz.)
  • 1½ cups light brown sugar, packed
  • ½ cup white sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 egg, at room temperature
  • 2 tbsp instant espresso dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract
  • ½ cup cappuccino chips*
Caramel Glaze:
  • 4 tablespoons of butter
  • ½ cup brown sugar
  • 2 tablespoons heavy cream/milk
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
Espresso Glaze:
  • 3 tbsp milk, plus more if needed
  • 1½ tsp instant espresso powder
  • ¼-1/2 cup powdered sugar
Instructions
  1. Arrange a rack at center position and preheat the oven to 350 degrees F. Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan**.
  2. In a large bowl, stir together the flour, and sugars. Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Remove ½ cup to a small bowl, set aside.
  3. Add the baking powder, baking soda, and salt to the large bowl with the flour mixture and stir to combine. In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well combined. Stir in the chips.
  4. Ladle half of the batter into the prepared pan and spread evenly with a spatula. Sprinkle the reserved crumb mixture over the batter. Repeat with the remaining batter.
  5. Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
  6. Cool the cake to room temperature. Then run a sharp knife around the inside edge of the pan to loosen the cake. Carefully flip the cake onto a wire rack or cake plate. Drizzle glazes over cooled cake and serve.
For the Caramel Glaze:
  1. In a small saucepan over medium heat, melt the butter. Add the brown sugar and cream and stir until smooth. Cook for one minute and remove from heat. Let cool slightly and then whisk in the vanilla and powdered sugar. Add more powdered sugar or milk to the glaze to thicken or thin it out.
For the Espresso Glaze:
  1. Dissolve the espresso powder in the milk. Add the powdered sugar gradually, stirring into the espresso mixture until it has reached your desired consistency.
Notes
Cappucino chips add a fun element to the recipe and can be found here. Chocolate chips would be great too, or they can be left out.

* A variety of pans would work for this recipe. I used a full-sized bundt pan which was only about half-way filled. A 6-inch bundt would work as well. Other options are- a tube pan, or a 9 inch cake pan.

Cake recipe loosely adapted from: Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom

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Comments

  1. I totally agree with you on bundt cakes – they’re so much less work than layer cakes and look (and taste!) just as wonderful in my book :) This bundt is packed with so many amazing flavors I know I wouldn’t be able to resist!

    Reply

  7. This cake is absolutely gorgeous!! I love the KAF cappuccino chips. I’ve used them in cookies but have yet to use them in a cake. Great idea! And those glazes are so decadent. This is one bundt I must make!

    Reply

  8. Bundt cakes are totally under-rated. I adore them. This sounds superb! I’m a coffee addict, and will add it everywhere there’s chocolate (and then some). I need to get my hands on some of those cappuccino chips! Lovely cake.

    Reply

  9. Holy moly…this looks like HEAVEN! Your photos are gorgeous, and that drizzle. Oh man. I totally need this in my life. Caramel lattes are my favorite, cake is my favorite, together…nothing could beat it. Making ASAP! Pinned :D

    Reply

  10. It’s gorgeous, Audra! I love the look of the two glazes too!! I don’t own a bundt pan :( but now I have an excuse to need one!! Also, coffee chips?! Hello, best idea ever.

    Reply

  11. This is one spectacular cake!
    I can’t wait to make it, bundt cakes are a big time favorite in my house.
    The double glaze is what really calls to me…LOL!
    Only one problem…..do I have to share?! ;-)

    Reply

  21. I maintain that bundts are entirely too underrated! They really are one of the more perfect cakes. This caramel latte flavoring sounds to.die.for. I mean, I love caramel and coffee together in a drink so lord knows I’d love it even more in cake form!

    Reply

  22. This cake look so good, even though I don’t like coffee flavored things. And King Arthur Flour has so man amazing chips the I want to try out too :)

    Reply

  24. It looks to die for! Would love to have some of these cappuccino chips here myself… my boyfriend just cant get enough of everything coffee ;) And I am so super excited about what you will be doing with those cinnamon ones :)

    Reply

  25. My mouth is watering!! I know I really shouldn’t be trying to bake anything that isn’t a vegetable these days, but … your bundt cake is a must-try!! The presentation is superb!

    Reply

  27. Looks delicious! Where does the half cup of white sugar go – in the crumb mixture or added after with the remaining dry ingredients? Thanks!

    Reply

    • Gosh Tracey I am so sorry but it’s totally not in the instructions! (I am my own worst editor.) I am fixing the recipe now. Luckily- I don’t think that would hurt the finished product too much- hopefully you still loved it, even a little less sweet.

      Reply

  29. This is one of the best cake’s I’ve ever had! I love the idea of putting the crumble part in the center! It was really hard to get out of the bundt pan so maybe next time I’ll double it and put it in a 9 by 13 inch rectangular pan.

    Reply

  30. I tried the bundt cake twice and it has a great flavor however it is impossible to get out of the pan. I am a seasoned baker and tried everything I can think of. Any suggestions? I would really like to use this recipe.

    Reply

    • My first thought is maybe a nonstick bundt cake pan would help? I have had great success by thoroughly buttering the pan and dusting with flour.

      Reply

      • The recipe really should be changed to mention buttering AND flouring the pan. As it is now, the recipe does not mention dusting the pan after buttering, which I believe is why my cake had to be chiseled out of the pan after baking and cooling to room temperature. I always grease and flour my pans when I bake cakes, but since this recipe made no mention of flouring I thought it best not to flour it. It still tasted good but what a disappointment. A lesson learned.

        Reply

        • I have a nonstick bundt pan so mine doesn’t require being floured, but thanks for mentioning this- I’ll make a note in the recipe!

          Reply

          • Mine is non-stick also – I think the chips caused it to stick anyway :-(

            Like I said, it still tasted really good – just not so pretty ;-)

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