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oatmilk coffee and cream Bundt cake
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Oatmilk Coffee & Cream Bundt Cake

A coffee flavored bundt cake with oat milk.
Course Dessert
Cuisine American
Keyword bundt cake, coffee, oat milk
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 14 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 cup unsalted butter (room temperature) (2 sticks)
  • 1 tsp cinnamon
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 3 eggs (large) (room temp)
  • 1 tbsp vanilla extract
  • 1 cup strong brewed coffee
  • 3 tbsp instant espresso
  • ¼ cup oat milk

Coffee Icing

  • 6 tbsp butter
  • 1 tbsp instant espresso
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp oat milk

*See alternative Coffee Glaze option in the notes.

    Instructions

    • Preheat oven to 350°. Grease and flour a 10-inch bundt cake pan.
    • Whisk together the flour, baking soda, baking powder, cinnamon, and sea salt. Set aside.
    • With an electric mixer, cream the butter. Add the brown sugar and granulated sugar ¼ cup at a time and mix into the butter until light and fluffy. Scraping the sides of the bowl as needed to mix all the sugar in.
    • Add the vanilla and then the eggs one at a time, scraping the sides of the bowl after each egg.
    • Mix the coffee and oat milk together in a cup.
    • Add the flour and coffee mixture to the mixture at the lowest/stir setting. Mix a little at a time alternating between the coffee mixture and flour until it is all incorporated in the mixing bowl.
    • Pour the batter into the bundt cake pan. Bake about 45 minutes or until a toothpick inserted in the middle comes out clean.
    • Cool the cake for 10 minutes. Then invert it onto a cooling rack lined with parchment paper. Cool completely.

    Coffee Icing

    • Add 6 TB butter for the icing to a small saucepan and melt over low heat.
    • Add 1 TB instant espresso and whisk to combine with the butter. Take the pan off the heat.
    • Add 2 cups powdered sugar, 2 TB oat milk and 1 tsp vanilla extract. Whisk it all until well combined.
    • Let the icing cool 1-2 minutes before drizzling over the cooled coffee bundt cake.

    Notes

    *If you prefer a glaze for your bundt cake instead of icing then make a coffee glaze as follows:

    Coffee Glaze

    • 2 TB hot coffee
    • 1/2 TB instant espresso
    • 1 cup powdered sugar
    • 1 TB oat milk
    • 1/2 tsp vanilla extract
    Directions: Mix hot coffee and instant espresso in a saucepan over low heat until fully combined, then turn off the heat and whisk in the powdered sugar, oat milk, and vanilla extract.  Pour the warm glaze over the cooled bundt cake.