Mocha Coffee-Glazed Bundt Cake
A moist chocolate-coffee Bundt cake with a bold mocha flavor and a smooth coffee glaze that drips down every ridge. The coffee is meant to be noticeable, not hidden behind the chocolate. It looks special on the table but uses a straightforward whisk-and-bake method that a beginner can follow.
Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the Bundt pan. Grease the inside of a 12-cup Bundt pan very thoroughly, including every ridge, corner, and the center tube.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, and baking powder until evenly combined and no cocoa lumps remain.
- Dissolve the coffee. In a large heat-safe bowl, combine the boiling water and the 1/4 cup instant coffee. Stir until the coffee dissolves completely.
- Add the sugar and oil. Whisk in the sugar and oil until evenly combined and the sugar begins to dissolve.
- Cool the mixture slightly. Let the coffee mixture stand for about 5-10 minutes, until it is warm rather than piping hot. This keeps the eggs from beginning to cook when they are added.
- Add the eggs and vanilla. Add the eggs one at a time, whisking after each addition. Add the vanilla sugar or vanilla extract and whisk until smooth.
- Add the dry ingredients. Add the flour mixture to the wet ingredients. Whisk only until no dry streaks remain. Do not keep beating once the batter is smooth.
- Fill the pan. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter once or twice to release large air pockets.
- Bake. Bake at 350°F / 175°C for about 50 minutes.
- Begin checking early. Start checking around 45 minutes because Bundt pans and ovens vary.
- Check for doneness. Insert a toothpick or thin skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs, not wet batter.
- Cool in the pan. Place the pan on a wire rack for 10 minutes.
- Unmold the cake. Gently loosen any exposed edges if necessary. Place a cooling rack or serving plate over the Bundt pan and carefully turn everything over. Lift off the pan.
- Cool completely. Let the cake cool completely before glazing. If the cake is still warm, the glaze will melt and disappear into the surface.
- Make the Coffee Glaze – Dissolve the coffee. Place 1 tsp instant coffee in a small bowl. Add 1 Tbsp / 15 mL hot water and stir until dissolved.
- Add the confectioners’ sugar and oil. Whisk until the glaze is smooth and glossy.
- Check the consistency. The glaze should coat a spoon but still be loose enough to drizzle slowly.
- Thin only if needed. If it is too thick, add water a few drops at a time – about 1/8 tsp at a time. The glaze can become too thin very quickly.
- Glaze the cake. Drizzle over the completely cooled Bundt cake, allowing the glaze to run naturally down the ridges.
- Let the glaze set. Wait about 15-20 minutes before slicing.
Notes
Coffee
Use 1/4 cup instant coffee granules or instant espresso powder for a bold mocha flavor—not regular ground coffee.
Make Ahead, Storage & Freezing
- Make ahead: Excellent baked 1 day ahead; the flavor settles and the cake stays moist.
- Room temperature: Store covered or airtight for about 3 days.
- Refrigerator: Up to 5-7 days; bring slices toward room temperature before serving for the softest texture.
- Freezer: Freeze the completely cooled cake, preferably before glazing, tightly wrapped for up to 2-3 months. Thaw covered at room temperature, then glaze.
- Individual slices: Wrap separately for easy grab-and-thaw portions.
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