Coffee & Cardamom Bundt Cake

Sunday 4 August 2019

You are absolutely going to fall in love with this cake recipe that I am sharing with you today.  It is a dense and delicious  pound type of cake that goes beautifully  with a hot drink.

 I confess, little slivers of it are lovely washed down with milk. (Yes, I am naughty that way.)

I treat myself to little slivers, telling myself its only a sliver  . . .  until I have slivered a whole slice away and enjoyed it.  

Oh well . . . once a glutton, always a glutton I suppose. 

I love baking Bundt  Cakes . . .  they always come out looking like a pretty celebration without even having to do anything to them!

And to be sure this cake is fabulously tasty and dense  . . .  with a rich butter golden batter flavoured with lovely ground cardamom, swirled together with a tasty coffee/cocoa batter  . . .

Oh so pretty don't you think?  And very easily done! 

This cake is a feast for the eyes on the surface, especially with that lovely coffee glaze icing . . .

And a feast for the eyes in the centre with those beautiful rich swirls . . .

Its a simple thing, and very easy to do  . . .  and what a pretty result! 

I love cakes like this  . . .  dense and rich  . . .  they go so well with drinks  . . .

I toasted some walnut halves to decorate the top of the cake. I thought it would be a really pretty addition, and I think I was right  . . .

They make it look a bit like a tasty crown! 

The recipe is an adaptation of a pound cake recipe found in Rose Levy Bernbaum's Cake Bible for Perfect Pound Cake.

Coffee & Cardamom Bundt Cake

Yield: 10 - 12
prep time: cook time: total time:
This beautiful cake is an adaptation of the Perfect Pound Cake recipe found in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a wonderful cardamom batter swirled with a  tasty coffee and cocoa swirl. This is a cake that gets better tasting with each day that passes.


For the cake:
  • 90ml whole milk, room temperature (1/3 cup plus 1 TBS)
  • (you will also need an extra 1 1/2 TBS)
  • 6 large free range eggs, at room temperature
  • 2 tsp vanilla extract
  • 200g self raising flour (scant 1 1/2 cups)
  • 100g plain flour, plus more for dusting (scant 3/4 cup)
  • 1/2 tsp salt
  • 300g caster sugar (1/2 cup plus 1 TBS)
  • 300g unsalted butter, barely softened (scant 1 1/3 cup, or 11 ounces)
  • 1 1/2 tsp freshly ground cardamom
  • 1 1/2 TBS instant coffee granules
  • 2 tsp cocoa powder (not drink mix)
For the glaze:
  • 1 1/2 TBS instant coffee granules
  • 45 ml warm full fat milk  (3 TBS)
  • 240g icing sugar, sifted (scant 2 cups)
  • 30g butter, softened (2 TBS)
  • Toasted walnut halves to decorate (optional)


How to cook Coffee & Cardamom Bundt Cake

  1. Preheat the oven to 195*C/375*F/ gas mark 5.  Butter a medium bundt tin and dust well with flour, shaking out any excess.
  2. Place the first quantity of milk for the cake along with the eggs and vanilla into a bowl and whisk together just to combine.  Set aside.
  3. Sift the flour and salt into a mixing bowl. Add the sugar and briefly whisk together.  Add the butter and half of the egg mixture.  Mix on low speed until all of the dry ingredients are incorporated. Increase the speed to medium and mix for about 1 minutes, scraping down the sides.  Slowly beat in the remainder of the egg mixture, making two additions and making sure the first is completely incorporated before adding the second.  Scrape down the sides and then remove half the batter to another bowl.  To the first bowl add the cardamom, folding it in to combine.  Heat the milk and then whisk in the coffee granules and cocoa powder.  Stir together to give you a smooth paste.  Stir this into the second bowl, mixing all well together.
  4. Layer the batters alternately into the prepared bundt pan, making two cardamom and two coffee layers, beginning with the cardamom.  Once you have them layered in the pan take a thin knife or skewer and  swirl through the batter once to make a  zig zag pattern.  Don't be tempted to overdo it or you will ruin it.
  5. Bake in the preheated oven for 40 to 45 minutes or until the cake tests done.  (It has a tendency to dome in the centre, so you can trim that bit off if you want it to sit properly on a serving plate. )
  6. Let the cake cool in the pan for 10 minute before loosening and removing the cake and allowing to cool completely on a wire rack.
  7. To make the icing combine the coffee and warm milk in a mixing bowl until smooth.  Add the sifted icing sugar along with the butter and beat together until smooth and thick. You will want a glaze that  drips unevenly down the sides of the cake.  Spoon the glaze over the cake and allow to set completely before serving.  You can decorate the top with some toasted walnut halves if you wish.
Created using The Recipes Generator

I really hope you will bake this delicious cake.  I think if you do you will agree with me that it is one you will want to repeat often, bound to become a family favourite!

Up tomorrow: Quick Bolognaise and 9 easy Pasta Sauces 

Have a great day!


  1. Thank you for posting this recipe with U.S. measurements inserted. I want to make this cake but I feel intimidated by gm's, ml's etc., and not even sure if I have the equipment to do it. Lol!

  2. We don't care for coffee. Can we just replace the cwith cocoa? cocoa?

    1. You can just leave the coffee out. It won't make an appreciable difference in the consistency. I hope this helps!


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