A recipe for a made from scratch peppermint cappuccino cake baked in a bundt pan and with the flavors of a popular seasonal coffee beverage.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time1hour10minutes
Total Time1hour20minutes
Servings12to 16 servings
AuthorRenee
Ingredients
4cupsunbleached all-purpose flour
1 1/2cupsgranulated sugar
1/4cupespresso powder*
2teaspoonsbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
4large eggsat room temperature
1cupvegetable or canola oil
1cupwhole milkat room temperature
1/2cupcoffee liqueur or cold brewed coffee
1teaspoonpeppermint extract
Crushed peppermint candies or confectioners sugar for topping
Instructions
Preheat oven to 325°F. Lightly grease and flour a 10- or 12-cup bundt pan.
Whisk together flour, sugar, espresso powder, baking powder, baking soda, and salt in a large bowl.
Add eggs, oil, and milk. Beat until combined, about 2 minutes.
Add coffee liqueur and peppermint extract. Beat until combined, about 2 minutes.
Pour and spread batter evenly into prepared pan. Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cook cake in the pan for 10 minutes. Remove cake from the pan and cool completely on a wire rack.
Dust cake with crushed peppermint candies or confectioners sugar. Transfer cake to a serving plate.
Recipe Notes
*If you cannot find espresso powder you can make it by grinding instant espresso granules into a powder by processing it in a food processor fitted with a knife blade.