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!
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- 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:
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Thanks for stopping by folks! Enjoy this cake – then come back soon for lots more deliciousness! – Miriam
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