Comments on: Espresso Bundt Cake

By: Pauleen

Pauleen — Sun, 26 Nov 2023 15:39:14 +0000

Looking forward to trying! It sounds amazing!
I have a smaller 6 cup bundt pan so planning on making a half batch – how long would you recommend the cooking time be? Around 40 min maybe? Looking forward to hearing – thanks in advance.

By: Amanda

Amanda — Fri, 24 Mar 2023 01:51:14 +0000

Can instant expresso powder work in this recipe?

By: Lori

Lori — Fri, 24 Mar 2023 00:28:11 +0000

In reply to Gina DeMarco. Leaving out the cream cheese would substantially alter the ratio of dry to wet ingredients. I suggest finding a different recipe.

By: Gina DeMarco

Gina DeMarco — Thu, 23 Mar 2023 22:31:06 +0000

Can this cake be made WITHOUT the cream cheese? I hate cream cheese.
Please reply soon as I want to make this, I love everything coffee!! Thank you

By: Alexis

Alexis — Tue, 13 Sep 2022 03:30:41 +0000

Haven’t finished baking it yet, but the batter tastes like clouds! That said, it made a preposterous amount of batter! I filled a Bundt as well as three mini bundts. Did I do something wrong?

By: Sarah Kieffer

Sarah Kieffer — Thu, 26 May 2022 16:14:31 +0000

In reply to Rich D. Often Bundt cakes have a hard crust when first baked, especially if you are using a dark colored pan. If you wrap it in plastic, the next day it should have softened considerably. The glaze will also help soften it.

By: Rich D

Rich D — Sun, 24 Apr 2022 12:56:40 +0000

I too had to increase the baking time, up to 75 minutes but now the crust in places is hard. I this ok? This is my first bundt in a new pan. Would a lower temperature yield a softer crust? Just an FYI, I do use an oven thermometer, checked the calibration, and my oven is right on.

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