Cakes

Coffee Bundt Cake

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

Coffee Bundt Cake | marshasbakingaddiction.com @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 | marshasbakingaddiction.com @marshasbakeblog

Coffee Bundt Cake | marshasbakingaddiction.com @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 | marshasbakingaddiction.com @marshasbakeblog

Coffee Bundt Cake | marshasbakingaddiction.com @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 | marshasbakingaddiction.com @marshasbakeblog

Coffee Bundt Cake | marshasbakingaddiction.com @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 | marshasbakingaddiction.com @marshasbakeblog

Coffee Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Enjoy, and have an awesome week!

Coffee Bundt Cake | marshasbakingaddiction.com @marshasbakeblog
3 from 2 votes
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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 cake flour* 300g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 and 1/2 cups light or dark brown sugar 300g
  • 1 cup unsalted butter 226g, melted
  • 1 cup Greek yogurt 240ml, room temperature
  • 4 teaspoons instant coffee granules dissolved in 1 tablespoon water

For the Glaze

  • 1 cup icing/powdered sugar 125g
  • 1 teaspoon instant coffee granules dissolved in 2 tablespoons water

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. 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.

For the Glaze

  1. Whisk together the icing sugar and coffee until smooth. 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.

Coffee Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Coffee Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

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33 Comments

  • Reply
    Natalie | Natalie's Food & Health
    September 27, 2016 at 1:46 pm

    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˜‰

    • Reply
      Marsha
      September 27, 2016 at 2:48 pm

      Haha, thanks Natalie! I love Earl Grey! πŸ™‚

  • Reply
    Luci
    September 27, 2016 at 5:49 pm

    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!

    • Reply
      Marsha
      September 27, 2016 at 6:04 pm

      Thanks, Luci! πŸ™‚

  • Reply
    Platter Talk
    September 27, 2016 at 6:28 pm

    I really like your combination of coffee flavor bundt cake. Yours looks so rich and moist in the beautiful shots. I’d love to try a bite right now! Thanks for posting.

  • Reply
    Anne Murphy
    September 27, 2016 at 6:30 pm

    That looks so moist and tender! Bet it has tons of flavor, too.

    • Reply
      Marsha
      September 28, 2016 at 12:11 pm

      Thanks, Anne!

  • Reply
    Janette@CulinaryGinger.com
    September 27, 2016 at 7:28 pm

    This is the perfect anytime cake for me and that glaze, yum!

  • Reply
    GiGi Eats
    September 28, 2016 at 5:17 am

    Oh hellooooo beautiful thing you! HELLOOOO!!! <3

  • Reply
    Erica Kastner | Buttered Side Up
    September 28, 2016 at 4:43 pm

    My oh my, what a gorgeous cake! We’re coffee lovers in my family as well. πŸ™‚

    • Reply
      Marsha
      September 28, 2016 at 7:16 pm

      Thanks, Erica! πŸ™‚

  • Reply
    Puja
    September 29, 2016 at 12:21 pm

    This looks gorgeous and delicious Marsh. Really loved the way you clicked the pictures. πŸ™‚

    • Reply
      Marsha
      September 29, 2016 at 3:35 pm

      Thanks, Puja! πŸ™‚

  • Reply
    Demeter | Beaming Baker
    September 29, 2016 at 11:14 pm

    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˜‰

    • Reply
      Marsha
      September 30, 2016 at 4:43 pm

      Thank you, Demeter! You too! πŸ™‚

  • Reply
    Karen @ Seasonal Cravings
    September 30, 2016 at 11:58 am

    I am a total coffee addict and this looks delicious! Love how pretty the icing is when it runs down the sides. Yum!

    • Reply
      Marsha
      September 30, 2016 at 4:42 pm

      Thanks, Karen!

  • Reply
    Shelby @ Go Eat and Repeat
    September 30, 2016 at 3:26 pm

    I’m not usually one for coffee but I think this is a cake I would enjoy! And that glaze–omg looks amazing!

    • Reply
      Marsha
      September 30, 2016 at 4:42 pm

      Thanks, Shelby! πŸ™‚

  • Reply
    Miranda
    October 1, 2016 at 10:09 pm

    I love the idea of using coffee in a bundt cake! I love coffee so this would be perfect for me!

  • Reply
    Ai @Ai made it for you
    October 5, 2016 at 2:39 pm

    This looks so moist! I actually made a coffee cake a little while ago for my birthday. I love coffee so I’ll have to try your cake out πŸ˜‰

    • Reply
      Marsha
      October 5, 2016 at 7:35 pm

      Thanks, Ai! πŸ™‚

  • Reply
    Tina
    December 25, 2016 at 5:47 am

    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.

    • Reply
      Marsha
      December 25, 2016 at 6:14 pm

      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™‚

  • Reply
    monica
    May 15, 2017 at 7:09 am

    Oh my! im going to make this later today. One question though and I hope you will reply soon πŸ™‚
    can this cake be done in a normal round cake pan? I do not have a bundt pan and I am craving for this cake (i, too, am a coffee addicted girl) πŸ™‚
    thanks in advance! and btw, i made your vanilla sheet cake and it turned out perfect!
    keep up the good work:)
    Monica

    • Reply
      Marsha
      May 15, 2017 at 7:58 am

      Hi Monica! I’m so glad you enjoyed my vanilla sheet cake πŸ™‚ Yes, you can bake this in a round cake pan. Enjoy!

      • Reply
        monica
        May 15, 2017 at 8:43 am

        Ohh, thank you. I will get back and tell you how it went. I cannot believe you were so quick in replying. Me is lucky πŸ™‚

      • Reply
        monica
        May 15, 2017 at 1:31 pm

        and so voila!! it came out perfect. the flavour is perfect, the texture is moist and fluffy πŸ˜‰ thank you again!

        • Reply
          Marsha
          May 15, 2017 at 4:29 pm

          I’m so glad you enjoyed it, Monica! πŸ˜€

  • Reply
    Debra Riddell
    June 1, 2017 at 6:32 am

    People should get the measurement right before posting recipes…
    Followed this recipe as per ingredients and weight……measurements.
    When I had made the mixture up I thought it was a bit runny…..but too late it’s in the oven.
    Big flop and total waste of ingredients.

    Please correct you weigh measurements before someone else makes the same mistake as me and ends up with a disaster…

    • Reply
      Marsha
      June 1, 2017 at 8:55 am

      Hi Debra, I’m so sorry this didn’t turn out for you. I have made this cake many times, so it’s definitely not a “make once, then share” recipe. Many readers have also made it with success. The batter is meant to be slightly on the thick side, so I’m not sure why yours was runny. All I can say is make sure you measure in grams, and not cups – that way, measurement will be more accurate. I’m sorry I can’t be of much help!

  • Reply
    Ly
    June 11, 2017 at 10:59 pm

    Hi, is it ok to use the regular flour instead of cake flour? Will it make so much of a difference in the outcome? Thanks in advance!

    • Reply
      Marsha
      June 12, 2017 at 7:58 am

      You can use plain/all-purpose flour instead, but the texture result may not be exactly the same. I have put how to make your own cake flour in the recipe notes πŸ™‚

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