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Slice of bundt cake with chocolate ganache on top
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Coffee Bundt Cake

This coffee bundt cake has a delicious coffee flavor, ridiculously moist crumb, and a drizzle of chocolate ganache on top. It's an elegant, grown-up bundt cake that's simple to make and perfect for dessert or to with your morning coffee.
Course Dessert
Cuisine American
Keyword Coffee Bundt Cake, Coffee-Flavored Bundt Cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 14 pieces
Calories 478kcal

Equipment

  • 12-cup bundt pan - mine is 10.5 inches in diameter and 4 inches deep

Ingredients

Coffee Bundt Cake

  • 3 cups all-purpose flour (375 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened
  • ½ cup vegetable oil (120 ml) or canola
  • 2 cup light brown sugar* (400 grams) packed
  • 4 large eggs room temperature
  • 1 cup sour cream (240 ml) room temperature
  • 3 tablespoons instant coffee powder feel free to use 2 tablespoons for a less intense flavor
  • 2 tablespoons hot water (30 ml)

Chocolate Ganache

  • 4 ounces dark chocolate (112 grams) around 50%, or feel free to use semi-sweet`
  • ½ cup heavy cream (120 ml)

Instructions

Coffee Bundt Cake

  • Preheat the oven to 350F (180C or 160C fan forced).
  • Whisk together the flour, baking powder, baking soda and salt.
  • In a very large mixing bowl, beat together the butter, brown sugar and oil until creamy (seeing sugar granules is fine).
  • Beat in the vanilla extract and eggs 1 at a time. Stop mixing when you no longer see pieces of egg in the batter.
  • Turn off the mixer and scrape down the sides and bottom of the bowl. Add in about ½ of the flour mixture and beat on a low speed until just combined.
  • Add the coffee grounds to the hot water int a small cup or bowl and stir. Add the coffee and sour cream to the cake batter and mix with the beater on a low speed until combined.
  • Turn off the mixer and add in the rest of the flour mixture. With a hand held whisk, whisk until smooth.
  • Brush a non-stick bundt pan with pan release/cake goop or grease and lightly dust with flour.
  • Pour the batter into the prepared pan.
  • Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean.
  • Let the cake cool in the pan for about 15 minutes, then carefully invert the pan and slide the cake out.

Chocolate Ganache

  • Chop the chocolate into very fine pieces and place in a heatproof bowl.
  • Heat the cream until almost boiling.
  • Pour the hot cream over the chopped chocolate. Let sit for 3-5 minutes, then whisk until smooth.
  • If there are still some lumps of chocolate, microwave for 30-second intervals at medium heat (not high heat, which is often the default) and whisk between each interval until smooth.

Assembly

  • If the bottom of the cake is very domed (what was the top while the cake was baking), gently saw off the rounded top using a serrated knife.
  • Place the cake on a plate or cake stand that you plan to serve it on.
  • Pour/drizzle the chocolate ganache over top, letting it drip over the sides.

Notes

  1. Bundt Pan: Make sure to use a non-stick bundt pan. Even with a non-stick bundt pan, you will need to brush with pan release/cake goop or grease and flour. Be sure to get into all of the creases and cavities. 
  2. Sugar: Feel free to use 1 cup granulated sugar and 1 cup dark brown sugar instead of 2 cups light brown sugar. If only using 2 tablespoons of instant coffee powder, you may want to reduce the sugar to 1 ¾ cups. 
  3. Instant Coffee Powder: Feel free to use between 2 and 3 tablespoons of instant coffee powder depending on how rich of a coffee flavor you'd like.
  4. Storage: Store leftovers covered or in an airtight container for up to 4 days. Cake is always best fresh.
  5. Nutrition: Nutrition is an estimate only and based on 1 slice with ganache, assuming that the cake is sliced into 14 equal-sized pieces. 

Nutrition

Calories: 478kcal | Carbohydrates: 57g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 121mg | Potassium: 245mg | Fiber: 2g | Sugar: 33g | Vitamin A: 510IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 3mg