Ombre Bundt Cake! Three layers: vanilla, coffee, and mocha flavors. This bundt cake is soft, moist, and easy to bake. The best flavors: vanilla, chocolate and coffee all in one cake!
This bundt cake includes two of my favorite cake flavors: chocolate and coffee. These two are pretty much match made in heaven. This cake has a beautiful ombre effect of vanilla, coffee, and chocolate. You can swirl the three batters or leave them as they are, like I did.
The ingredients used in this cake are very basic, but when combined together, they create a delicious bundt cake. To keep the cake moist, I used plain yogurt in this cake, but you can use Greek yogurt or even sour cream. If you do use either of those, just use 1/4 cup of them and not 1/2, because they have a thicker consistency. Lastly, to give the cake that rich chocolate flavor, make sure to use a good quality unsweetened cocoa powder. Also dont forget to have the eggs and yogurt to be at room temperature!
Ingredients:
- Eggs- at room temperature
- Granulated sugar
- Plain yogurt- at room temperature
- Extra virgin light olive oil
- All purpose flour
- Baking soda and baking powder
- Espresso or instant coffee
- Unsweetened cocoa powder
How To Make The Cake
- Preheat the oven to 350 degrees F. Using a baking spray, spray the bundt pan. I used my Nordic Ware pan.
- In a bowl of standing mixer using the paddle attachment, beat the eggs and sugar on high speed for about 3-4 minutes.
- Once the eggs and sugar become lightened in color and become fluffy, add vanilla extract, plain yogurt, and olive oil and mix for 1-2 minutes or until well combined.
- Sift the flour, baking soda, and baking powder in a bowl and add it to the wet ingredients and mix until well combined, but don’t over-mix!
- Separate the batter in three separate bowls.
Espresso Batter- Dalgona Coffee
- In a small bowl, add 1/3 of the batter.
- In a separate bowl, add the espresso powder, sugar, and hot water whisk until forms a strong peak. You can do this with an electric mixer or by hand, but it’s easier with an electric mixer.
- Once you reach a strong peak, add the mixture to the bowl containing the 1/3 of the batter and mix. Because the coffee mixture is wet, you’ll need to add about 1-2 tablespoons of all purpose flour, otherwise your batter will be wet.
Chocolate Batter
- In a small bowl, add 1/3 of the batter.
- To this batter, add the unsweetened cocoa powder and mix until well combined.
Bundt Cake
- In a greased bundt cake pan, add the vanilla batter, followed by espresso and chocolate batter.
- Bake the cake in a preheated oven at 350 degrees F for 40 minutes.
- Once the cake has been baked and you have removed it from the oven, let it cool for 10-15 minutes before removing it from the pan.
Chocolate Espresso Bundt Cake
Ingredients
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 2 tsp pure vanilla extract
- 1/4 cup plus 2 tbsp olive oil
- 1 tsp baking soda
- 2 tsp baking powder
- 1 3/4 cup all purpose flour
Espresso Batter
- 2 tsp espresso powder or instant coffee
- 2 tsp granulated sugar
- 2 tsp hot water
- 1 tbsp all purpose flour
Chocolate Batter
- 2 tbsp unsweetened cocoa powder
Instructions
Cake batter:
- Preheat oven to 350 degrees F and spray or grease a 10-inch bundt pan. In a bowl, sift the flour, baking soda, and baking powder and set aside. In a large bowl or stand mixer fitted with paddle attachment, beat the eggs and sugar on high speed until fluffy and lightened in color. This will take about 3-4 minutes. Add vanilla extract, olive oil, and yogurt and mix until well combined. Add the dry ingredients to the bater and mix until well combined. Separate the batter into three bowls.
Espresso Batter
- In one small bowl, add espresso, sugar, hot water and whisk until mixture forms a stiff peak. Add this mixture and the additional flour to one of the bowls with the batter and mix until combined.
Chocolate Batter
- In the second bowl of the batter, add the unsweetened cocoa powder and mix until combined.
Bundt Cake
- Add the plain batter on the bottom of the bundt pan followed by espresso and chocolate batter. Bake the cake for 40 minutes or until toothpick comes out clean.
- Once baked, let the cake to cool for 10-15 minutes before removing it from the pan.
