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Hazelnut Espresso Bundt Cake

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A rich and moist bundt cake infused with hazelnuts and espresso, perfect for gatherings and coffee time.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brewed espresso, cooled
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup toasted hazelnuts, chopped
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk or coffee (for glaze)
  • Additional toasted hazelnuts for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour your bundt pan.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Combine the cooled brewed espresso, vegetable oil, eggs, and vanilla extract in another bowl.
  4. Mix the wet ingredients into the dry ingredients gently until just combined.
  5. Fold in the chopped, toasted hazelnuts.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 40-45 minutes, or until a toothpick comes out clean.
  8. Allow to cool in the pan for 10 minutes before inverting onto a wire rack.
  9. Whisk together powdered sugar and milk (or coffee) for the glaze, then drizzle over the cooled cake.
  10. Finish with a sprinkle of additional toasted hazelnuts.

Notes

Serve with ice cream or whipped cream for an indulgent experience. Can be stored at room temperature for up to 3 days or refrigerate for a week.

Nutrition

Find it online: https://lunarecipez.com/espresso-hazelnut-bundt-cake-recipe/

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