This light and fluffy Cappuccino Bundt Cake has all of the flavors of your morning cup of coffee…in a slice of cake!
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I’m sure there are plenty of you that are totally sick of hearing about my book, but stay with me, okay?
When I was working on the outline, deciding what recipes to include, I included a number of my biggest hits, both from this blog (lemon mousse), and from my column in Ami/Whisk magazine (caramel pie).
Somehow, I forgot about this one. It’s an old gem from Ami magazine that you have to taste to fully understand how awesome it is. The texture is fantastic, thanks to the whipped “cream” in the batter, and of course, the flavor of coffee makes everything better. I know you folks love your bundt cakes, so I am sure that this will become your new favorite.
I was kinda sad that this didn’t make it into my book, but the good news is – that means I can share it here with you!
Have a question about one of my recipes? The best place to get answers is the Overtime Cook Recipes Facebook Group!
- ⅞ cup non-dairy whip topping (parve whip), unwhipped (remove 2 tablespoons from a cup)
- 2 Tablespoons instant coffee powder
- 2 Tablespoons boiling water
- ½ cup oil
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 Tablespoon (3 teaspoons) baking powder
- 1 box instant vanilla pudding mix
- 2 cups flour
- Preheat oven to 350. Grease a bundt pan well with floured baking spray.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the parve whip on high speed until stiff. Remove from mixer and set aside. (No need to wash the bowl at this point.)
- Dissolve the instant coffee powder in the boiling water and set aside to cool.
- In the bowl of an electric mixer on medium speed, cream together the oil, sugar and eggs until smooth and creamy.
- Add the vanilla extract, baking powder, pudding mix and reserved coffee mixture. Beat to combine.
- Turn the mixer to low, and add the flour. Beat until just combined; do not over-mix.
- Remove the bowl from the mixer and use a rubber spatula to gently fold in the whipped topping.
- Pour batter into greased pan. Bake at 350 for 45 minutes.
- Remove pan from oven and set aside to cool for at least 10 minutes before removing cake from pan.
Don’t forget a delicious vanilla glaze to complete the cake!
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 Tablespoons parve whip
- up to 2 Tablespoons water, as needed for texture
- Combine all ingredients except water in a small bowl. Stir until combined. Add water, as needed, until you get a thick glaze consistency.
- Drizzle glaze over completely cooled cake.
Plan Ahead: This cake freezes beautifully! For best results, freeze it without the glaze, and add the glaze just before serving.
Tools needed for this recipe:
My favorite bundt pan – Nordic Ware
My favorite rubber spatula – OXO
If you liked this recipe, you’ll also love:
Streusel Swirled Butterscotch Bundt Cake
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Thanks for stopping by folks! Enjoy this cake – then come back soon for lots more deliciousness! – Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Miriam- just letting you know that every recipe i made for yom tov from your book and blog was a winner!! Much thanks, nechama (Lawrence, ny)
Lakewood Mom says
When I tried your recipe, my cake fell in, and when I turned it out of the Bundt pan it fell apart. Any idea why that would happen? I didn’t over-mix, and I let it cool before removing it from the pan.
You made our Yom Tov sweet. Thanks. I have a question. I made many of your recipes and would like to share a few. How many recipes do you or perhaps your publisher allow to be printed in a blog. I wrote a brief intro tonight http://bizzybakesb.blogspot.com/2015/10/something-sweet.html.
Thanks for the great review! ArtScroll does have certain guidelines for sharing recipes. Please email me to discuss.
Jessica @peekababy says
the flavor in the cake sound wonderful! If I want to make it dairy, what do you recommend instead on the pareve whip?
You can use heavy whipping cream. Enjoy!
Can I make any bundt cake into a mini bundt cake?
The cake sounds amazing, but if I want to keep it parve and not use the non dairy whip, what else could I use?
Cheesecake addict says
How many ounces is a box of instant vanilla pudding mix?
Can I use soy milk instead of the pareve whip?
It won’t whip, so I don’t recommend it.
My cake fell! This has never happened to me before. I see someone above had the same problem. I bake a lot, and I followed the recipe properly, so I can’t imagine what went wrong here. I am really disappointed, but definitely cannot recommend this recipe.
Does this cake freeze well?
Love the taste of this cake. Problem is that bake time is too long 🙁 I made this cake a few weeks ago and it burnt! I forgot when I made it yesterday to bake it less time then what the recipe says, and it burnt again. So disappointing. I never burn anything and was really let down that following directions had this effect.
I have made this cake many times and I never had a problem with it falling! It is the only coffee cake that is not dry (due to the whip)!!
can i make this iin a 9x 13 pan instead?
Never fails and always my go to when having guest!
Super easy to make
Delicious and moist.
Made this numerous times and will continue doing so