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Coffee Bundt Cake

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

A glazed Coffee Bundt Cake on a white cake stand.

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!

An unglazed Coffee Bundt Cake on a white cake stand.

Coffee Bundt Cake

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!

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!

A glazed Coffee Bundt Cake on a white cake stand with a slice cut out.

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? 😉

A slice of Coffee Bundt Cake served on a white plate.
A slice of Coffee Bundt Cake on a white plate with a fork.

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Yield: 12 - 14 slices

Coffee Bundt Cake

Coffee Bundt Cake

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

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Cake

  • 3 cups (375g) 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 (240g) Greek style yogurt
  • 4 level teaspoons instant coffee granules, dissolved in 1 tablespoon boiling hot water

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon instant coffee granules, dissolved in 2 tablespoons boiling hot water, cooled

Instructions

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.
  5. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
  6. Allow to cool completely before glazing.

For the Glaze

  1. Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.

Notes

*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.

Nutrition Information:

Yield:

14 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 359Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 176mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Tina

Monday 8th of January 2024

Unfortunately, I have to agree with some of the other comments on here. I found the cake to be a bit dry. However, if you drink a good cup of coffee with it... it helps.

Cindy

Friday 14th of January 2022

Can you use brewed coffee in place of the instant coffee?

Marsha

Saturday 15th of January 2022

Yes, strong brewed coffee should work fine.

Neha

Wednesday 5th of May 2021

Looks delicious! Can I make this in a 9 by 13 inch cake pan instead of a Bundt pan?

Marsha

Thursday 6th of May 2021

Yes, that should be fine :)

Fatih

Monday 1st of March 2021

Hi Marsha, I tried baking your cake today as I love bundt cakes and coffee. While the cake feels moist, at the same time, it feels dry in your mouth and does not make me go for an extra slice. I followed the exact recipe. Just wondering what went wrong.

Amber

Wednesday 30th of December 2020

My cake didn’t come out moist. In fact, it kinda dried out and isn’t as dark. I followed the recipe exactly. It also didn’t take 45-50 mins in my oven. Was completely cooked inside within 38 mins. It cracked on the sides too. Could it be my oven?

Marsha

Wednesday 30th of December 2020

Sounds to me like your oven temperature could be too hot. I recommend using an oven thermometer as not all oven temps are correct.

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