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Cappuccino Bundt Cake

Cappuccino Bundt Cake

Easy Cappuccino cake recipe that's perfect for breakfast, brunch or dessert. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 369 kcal


For the cake

  • 1 1/2 cups self rising flour
  • 3 Tbsp instant espresso powder
  • 1 Tbsp cocoa powder
  • 1 1/4 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/2 cup plain greek yogurt

For the syrup

  • 1/4 cup sugar
  • 3 Tbsp instant espresso powder
  • 1/2 cup water

For the glaze

  • 1 cup powdered sugar sifted
  • 2-3 Tbsp strong brewed black coffee or espresso


  1. Preheat oven to 350 degrees.
  2. In a medium bowl whisk together flour, 3 Tbsp instant espresso and cocoa powder.
  3. In the bowl of a mixer, cream together butter and sugar, about 5 minutes until light and fluffy.
  4. Beat in the eggs one at a time. Mix in vanilla.
  5. Turn the mixer to low and slowly incorporate the dry ingredients until well combined. Slowly stir in the milk and greek yogurt.
  6. Pour batter into a greased and floured bundt pan. Bake for 35-45 minutes until a toothpick inserted comes out clean.
  7. Meanwhile, combine the syrup ingredients in a small saucepan. Bring mixture to a boil and continue cooking until mixture is reduced by half.
  8. When the cake comes out of the oven, use a long toothpick or a chopstick to poke holes all over the surface of the cake. Pour the reduced syrup over the top and allow to soak into the cake.
  9. Cool cake in the pan for 30 minutes. Turn the cake out of the pan onto a cooling rack. Cool completely.
  10. Whisk together powdered sugar and 2-3 Tbsp espresso powder until smooth. Pour glaze over the top of the cake.
  11. Slice and enjoy
Nutrition Facts
Cappuccino Bundt Cake
Amount Per Serving (1 g)
Calories 369 Calories from Fat 189
% Daily Value*
Fat 21g32%
Sodium 361mg15%
Carbohydrates 45g15%
Sugar 33g37%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.