Chocolate Coffee Bundt Cake Recipe

If you’re craving a sweet treat that balances the rich flavors of chocolate and the subtle bitterness of coffee, this chocolate coffee bundt cake recipe is sure to delight. The delicate crumb gets a boost from freshly brewed coffee, while the cocoa adds a smooth, chocolaty foundation. Perfect for brunch, an after-dinner dessert, or just because you need a pick-me-up, this cake offers a tasty way to enjoy coffee in a whole new form.

Ingredients

• 2½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 3 large eggs (room temperature)
• 1 cup brewed coffee (cooled slightly)
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions

1. Preheat and prepare
   Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, tapping out the excess flour to ensure an even coating.

2. Combine dry ingredients
   In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.

3. Cream butter and sugar
   In a separate large bowl, use an electric mixer to cream together the softened butter and sugar until fluffy. This usually takes about 2 to 3 minutes on medium speed.

4. Add eggs
   Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth batter and a light texture.

5. Mix in coffee, sour cream, and vanilla
   With the mixer on low, slowly pour in the brewed coffee. Blend in the sour cream and vanilla extract. The batter may look slightly thin, but don’t worry—this helps keep the crumb moist.

6. Combine wet and dry
   Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Avoid overmixing to preserve the cake’s fluffy texture.

7. Pour and bake
   Pour the batter into your prepared bundt pan. Set it in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and unmold
   Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing or topping with glaze.

Tips & Variations

• Swap sour cream for Greek yogurt
  If you prefer a slightly tangier flavor, use plain Greek yogurt instead of sour cream. The texture remains rich, and the taste gets a subtle twist.

• Drizzle a chocolate-coffee glaze
  Combine powdered sugar, a tablespoon of cocoa powder, and a small amount of cooled coffee for a quick glaze. Drizzle this over the cooled cake for extra decadence.

• Experiment with add-ins
  Mini chocolate chips or chopped nuts can be folded into the batter to add a crunchy element and extra flavor.

Nutrition Facts

Keep in mind that exact values will vary based on portion size and specific ingredients, but here’s an approximate breakdown per slice (based on 12 slices):

• Calories: 360
• Fat: 16g
• Carbohydrates: 50g
• Protein: 5g
• Added sugar: 26g

Final Thoughts

This chocolate coffee bundt cake recipe blends two beloved flavors in a way that feels both indulgent and comforting. Whether you’re preparing a special brunch or treating yourself on a weekday, serving this cake will bring a cozy, coffeehouse vibe right into your kitchen. Enjoy a slice with your morning cup of coffee or as a sweet finish to dinner.

Frequently Asked Questions (FAQs)

• Can I replace the coffee with espresso?
  Absolutely. If you like a stronger flavor, use espresso instead. Just adjust the amount to taste and reduce other liquid slightly if needed.

• What type of cocoa powder works best?
  Unsweetened cocoa powder (natural) is a standard choice. Dutch-processed cocoa yields a milder flavor and darker color, but you can use either.

• How should I store leftovers?
  Wrap slices tightly in plastic or keep them in an airtight container at room temperature for up to three days. Refrigerate for longer storage.

• Can I freeze this cake?
  Yes. Wrap individual slices in plastic wrap, then place them in a freezer-safe container for up to two months. Thaw on the counter before enjoying.

Chocolate Coffee Bundt Cake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

360

kcal

Ingredients

• 2 1/2 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter (softened)

• 2 cups granulated sugar

• 3 large eggs (room temperature)

• 1 cup brewed coffee (cooled slightly)

• 1 cup sour cream

• 1 teaspoon vanilla extract

Directions

• Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, tapping out the excess flour to ensure an even coating.
• Combine dry ingredients: In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
• Cream butter and sugar: In a separate large bowl, use an electric mixer to cream together the softened butter and sugar until fluffy. This usually takes about 2 to 3 minutes on medium speed.
• Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth batter and a light texture.
• Mix in coffee, sour cream, and vanilla: With the mixer on low, slowly pour in the brewed coffee. Blend in the sour cream and vanilla extract. The batter may look slightly thin, but don’t worry—this helps keep the crumb moist.
• Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Avoid overmixing to preserve the cake’s fluffy texture.
• Pour and bake: Pour the batter into your prepared bundt pan. Set it in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and unmold: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing or topping with glaze.

Notes

• Swap sour cream for Greek yogurt
  If you prefer a slightly tangier flavor, use plain Greek yogurt instead of sour cream. The texture remains rich, and the taste gets a subtle twist.
• Drizzle a chocolate-coffee glaze
  Combine powdered sugar, a tablespoon of cocoa powder, and a small amount of cooled coffee for a quick glaze. Drizzle this over the cooled cake for extra decadence.
• Experiment with add-ins
  Mini chocolate chips or chopped nuts can be folded into the batter to add a crunchy element and extra flavor.