Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 2 tbsp (12g) instant espresso powder
  • 2 tbsp (30ml) hot water
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) strong brewed espresso
  • 1 tbsp (15g) melted unsalted butter
  • 1/4 tsp (1g) espresso powder

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter and dust with flour, tapping out the excess.
  2. In a small ramekin, whisk 2 tbsp espresso powder with 2 tbsp hot water until it forms a thick paste; set aside to cool slightly.
  3. Cream softened butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in the espresso paste and vanilla extract.
  4. In a separate bowl, sift flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with sour cream, stirring until just combined.
  5. Pour batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until the edges pull away from the sides and a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Whisk powdered sugar, brewed espresso, and melted butter until smooth. Drizzle over the cooled cake and garnish with a pinch of espresso powder.