What I love about Icebox, besides the fact that they’re local, is that you can either buy it in ready-to-drink bottles, or buy it in concentrate form. So you measure out some of the concentrate and mix it with water, milk, or whatever you like!
The concentrate is perfect for baking because the flavor really comes through in the finished product without having to use a ton of it. If you used regularly brewed coffee in a cake, for example, you’d have to use a lot of it in order to actually taste it. Or brew very strong coffee. Or just grab some Icebox and pour it right in.
I also made some chocolate chip coffee Madeleines, and I’ll be posting the recipe for those tomorrow! So for now, here’s the recipe for the bundt cake. Thanks so much to Williams Sonoma, Icebox Coffee, and everyone who came out for the demo on a hot and steamy Saturday afternoon!
*Icebox Coffee is available at some Whole Foods stores in the Southeast, and is also available online!*
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Marbled Chocolate Coffee Bundt Cake
Ingredients
chocolate cake batter
- 3/4 cup butter 1 1/2 sticks, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
coffee cake batter
- 3/4 cup butter 1 1/2 sticks, softened
- 1 cup sugar
- 1 large egg
- 1 tsp coffee extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup buttermilk
- 2 oz Icebox Coffee concentrate
coffee glaze
- 1 1/4 cup powdered sugar
- 1 oz Icebox Coffee concentrate
Instructions
chocolate cake batter
- Cream butter and sugar together on medium speed with an electric mixer. Add the egg and vanilla; mix well.
- Add cocoa powder, flour, baking soda, and salt. With mixer running, pour in buttermilk and oil. Mix until ingredients are incorporated.
coffee cake batter
- Cream butter and sugar together on medium speed with an electric mixer. Add the egg and coffee extract; mix well.
- Add flour, baking soda, and salt. With mixer running, pour in buttermilk and coffee concentrate. Mix until ingredients are incorporated.
assembly
- Preheat oven to 350*F and spray a bundt cake pan with cooking spray.
- Pour half of chocolate batter into the bundt pan and smooth with a rubber spatula. Pour half of coffee batter over chocolate and smooth. Repeat with the second half of chocolate batter, and then coffee batter.
- Run a knife through the middle of the batter, all the way around the pan once, slightly moving the knife up and down.
- Bake for 40-45 minutes, or until a toothpick can be inserted into the center of the cake and it comes out clean. Let cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
coffee glaze
- Whisk together powdered sugar and coffee concentrate until smooth. Pour over the cooled cake. Cut cake into slices to serve.
Notes
Wow! What a truly beautiful cake Beth! Bundt cakes are always so darn pretty but with that swirl too? Pinned!
Creative use of a great local product and a Williams Sonoma demo, that is very cool!
This marbled cake looks so delicious and chocolatey, not to mention how gorgeous it is!
I was at Williams Sonoma and this bundt cake was delicious. The coffee flavor was great; not too strong. Perfect!
Love marble cake! This looks so good!
I think there is a mistake in ingredients for coffee cake has cocoa which should not Be there. My cake turned out soft and nice. Ty