Coffee Bundt CakeΒ – This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!

Coffee Bundt Cake | @marshasbakeblog

My family members are huge coffee lovers (tea for me, please!), and I love baking Bundt cakes, so it was only natural I would eventually make a Coffee Bundt Cake!

Coffee Bundt Cake | @marshasbakeblog

Coffee Bundt Cake | @marshasbakeblog

The last (and first) coffee recipe I made were these Chocolate Chip Coffee Cookies. They were a huge hit with my family, and are still my brother, Murray’s favourite cookie recipe. He requests them a lot! So, it’s about time I gave them a new coffee recipe to enjoy. Make way for my Coffee Bundt Cake!

Coffee Bundt Cake | @marshasbakeblog

Coffee Bundt Cake | @marshasbakeblog

This cake was a big success with my coffee-loving family, and I can see it being requested just as much as these cookies. This cake is so moist and fluffy, and is infused with coffee. It is definitely not lacking in flavour – if you love coffee, this cake is for you!

Coffee Bundt Cake | @marshasbakeblog

Coffee Bundt Cake | @marshasbakeblog

Leftovers can be stored, covered, in the fridge for up to 3 days. I’m thinking mornings with a freshly brewed coffee, and a nice, big slice of this Coffee Bundt Cake. Sound good to you? πŸ˜‰

Coffee Bundt Cake | @marshasbakeblog

Coffee Bundt Cake | @marshasbakeblog

Enjoy, and have an awesome week!

Coffee Bundt Cake

This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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    For the Cake
  • 3 cups (300g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) light or dark brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240ml) Greek yogurt, room temperature
  • 4 teaspoons instant coffee granules, dissolved in 1 tablespoon water
  • For the Glaze
  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon instant coffee granules, dissolved in 2 tablespoons water


    For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients.
  4. Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
  5. For the Glaze
  6. Whisk together the icing sugar and coffee until smooth. Drizzle over the cooled cake.


*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days.

You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.


Coffee Bundt Cake | @marshasbakeblog

Coffee Bundt Cake | @marshasbakeblog


24 comments on “Coffee Bundt Cake”

  1. I’m glad to hear you are tea lover. I’m HUGE tea fan! πŸ˜€ There’s nothing better than Earl Gray black tea with dash of cream milk in the morning. I bet this cake would be PERFECT with that cup of tea. Marsha, this bundt cake looks absolutely delicious. Let me know when the tea is ready. I’m coming πŸ˜‰

  2. I’ll personally never understand the coffee+cake combination… despite being an avid, long term cake and coffee FIEND! But… if I could be tempted I think this would do it. That glaze drizzling down the side of the cake… wow. Looks amazing!

  3. Big thanks to your brother Murray, Marsha! <–Hey, I totally just noticed that both of your names start with an "M". Lol. Yes, I'm that oblivious! Meanwhile, I currently cannot decide which of your recipes sound better: the coffee chocolate chips cookies or this cake. But really, why would we even have to choose? πŸ˜‰ I love everything coffee and sweet, so this cake is just everything. Plus, that photo of the glaze dripping off: SPLENDID. Love it, Marsha! Pinned! Have an awesome weekend my friend–you deserve it! πŸ˜‰

  4. This cake looks lovely and moist but definitely doesn’t come out like this! It’s not even as moist as the picture shows and tastewise it was very plain and boring. The glaze doesn’t come out as in the picture but as a very thick mixture and the amount of icing sugar seems to be way to much for glaze. Also interesting that all the comments seem to be from people who haven’t actually baked the cake. What would be more interesting would be to see if my comment stays or will be deleted by the blogger. This recipe and cake is headed for my bin. Baked by an experienced bake.

    • Hi Tina, thanks for giving my recipe a try! I’m sorry this cake didn’t turn out for you, and can’t really tell you why without being there. It definitely shouldn’t be dry and plain like you say, it’s a very flavourful cake, and the coffee lovers of my family love it. The frosting is quite thick, so that I could pipe it on as pictured. You can thin it out with more water. Fellow bloggers like to comment on each others’ posts to support and interact πŸ™‚

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