Ingredients
Equipment
Method
- Preheat your oven to 180 °C (350 °F) and grease your bundt cake pan with butter or non-stick spray.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee and sour cream, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the chocolate chips using a rubber spatula, ensuring even distribution without over-mixing the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a cooling rack to cool completely.
- Serve slices of the cake warm or at room temperature, optionally garnishing with whipped cream or additional chocolate chips.
Nutrition
Notes
This Creamy Coffee Bundt Cake is truly versatile! For an added depth of flavor, consider substituting half the granulated sugar with brown sugar.
If you're not a coffee lover, you can easily replace the brewed coffee with brewed espresso for a more robust flavor.
For storage, keep any leftovers in an airtight container at room temperature or in the fridge for up to three days.
To revive its taste, a brief warm-up in the microwave can do wonders.
Happy baking!
If you're not a coffee lover, you can easily replace the brewed coffee with brewed espresso for a more robust flavor.
For storage, keep any leftovers in an airtight container at room temperature or in the fridge for up to three days.
To revive its taste, a brief warm-up in the microwave can do wonders.
Happy baking!