Welcome to my mocha bundt cake recipe article. As a barista who loves coffee, I couldn’t resist combining my passion for food and java in this delightful cake recipe. This mocha bundt cake is all you need to satisfy your sweet tooth cravings and wake up your taste buds with a chocolatey and bold coffee flavor.
As a coffee lover, I know that there’s nothing better than starting your day with a great cup of coffee, right? But what if I told you that you could also indulge yourself in a moist, fluffy, and delicious cake that would make you feel like you’ve just had the best cup of coffee ever? That’s exactly what my mocha bundt cake recipe can do for you.
This recipe is perfect for both casual get-togethers and special events. It’s an ideal choice for parties, family gatherings, or work meetings. In fact, I guarantee that once your guests try this cake, they’ll be asking you for the recipe.
So grab your apron, head to the kitchen, and let me guide you through the process of making this irresistible mocha bundt cake. Get ready to enjoy one of the best cakes you’ll ever taste!
Why You’ll Love This Recipe
Are you a coffee and chocolate lover, longing for an indulgent treat that will leave your taste buds tingling? Look no further than this delectable Mocha Bundt Cake!
This cake is the perfect combination of chocolate and mocha flavors, offering a balance of sweet and bitter notes that will satisfy any dessert craving. The cake’s moist and fluffy texture is achieved with the addition of sour cream to the batter, ensuring that every bite is both rich and tender.
But what sets this particular recipe apart is the infusion of Kahlua and vodka into the batter. These spirits amplify the mocha flavor while adding a hint of boozy warmth – without being too overpowering or heavy-handed. It’s a subtle touch that elevates this cake from simple to sublime.
Whether it’s for a holiday gathering or just an indulgent weekend treat, this Mocha Bundt Cake is sure to impress. So why not give it a try and experience the deliciousness for yourself?
Let’s get down to business with the ingredient list. For this mocha bundt cake recipe, you will need the following:
Cake Recipe Ingredients:
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup Kahlua
- ½ cup sour cream
- 1 package (3.4 ounces) instant chocolate pudding mix, divided
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon coffee granules, dissolved in hot water (equivalent to 2 cups of brewed coffee)
Mocha Chip Bundt Ingredients
For a twist on the classic recipe, add these additional ingredients for a chocolate mocha chip bundt.
- Add 1 cup of mini mocha chips to dry ingredients before adding the wet mixture.
Chocolate Peppermint Mocha Ingredients
Another variation of this cake recipe is the Chocolate Peppermint Mocha Cake.
- Chocolate Cake Mix (plus ingredients listed on box)
- Butter, sugar, eggs, and chocolate baking cocoa
- Flour and baking soda
- Buttermilk (storebought or homemade)
Mocha Frosting Ingredients:
- Powdered sugar
- Cocoa powder
- Unsalted butter, softened
- Salted caramel sauce
- Instant delicato espresso coffee granules or other instant coffee granules
Now that you have gathered all the ingredients let’s start our baking journey!
The Recipe How-To
Preheat the oven
Begin by preheating your oven to
350°F and greasing a
10-cup bundt pan with
unsalted butter and flour. Make sure you coat every nook and cranny to prevent the cake from sticking to the pan.
Combine dry ingredients
In a bowl, whisk together
2 cups of all-purpose flour,
1 cup of unsweetened cocoa powder,
2 teaspoons of baking powder,
1 teaspoon of baking soda, and
1/2 teaspoon of salt.
Prepare the wet ingredients
In another large mixing bowl, add
2 sticks (1 cup) of softened unsalted butter. Cream it together with
2 cups of granulated sugar. Add in
3 large eggs one at a time, whisking well after each addition. Then stir in
1 tablespoon of vanilla extract.
Mix dry and wet ingredients
Now it’s time to mix the wet and dry ingredients. Be careful not to overmix or undermix. Gradually add in half of the dry mixture into the wet mixture, alternately with 1/2 cup of hot brewed coffee. Mix until just combined, then add in the rest of the dry mixture, alternating with another 1/2 cup of hot brewed coffee. Stir until just combined.
Add mocha chips
Fold in 1 cup of mocha chips (or finely chopped semisweet chocolate) to the batter.
Pour batter into the prepared bundt pan
Transfer your batter into your previously prepared bundt pan. Bake for around 45-50 minutes, or until inserted toothpick comes out clean. Remove from oven and let cool on a rack for about 15 minutes before removing it from the bring cake pan.
Serve Your Mocha Bundt Cake!
Dust your cooled cake generously with powdered sugar using a sieve, slice it up, and add a dollop of whipped cream on top for an even more indulgent treat. Enjoy with a hot cup of coffee or Kahlua and vodka cocktail. The mocha bundt’s flavor can enhance the aroma of the drink making the experience more enjoyable.
Substitutions and Variations
When it comes to baking, experimenting with different ingredients can often yield surprisingly delicious results. While this mocha bundt cake recipe is already drool-worthy, there are some substitutions and variations that you can try to make the cake even more special.
Firstly, if you’re not a fan of Kahlua and vodka, you could substitute them for a cup of strong brewed coffee. The coffee will still give the cake that rich mocha flavor, but without the alcohol content. Alternatively, you could try swapping out the Kahlua for Baileys Irish Cream or even amaretto liqueur for a nutty twist.
If you want to switch up the filling, why not try using chocolate chips or chopped nuts instead of pudding mix? Or, if you prefer a lighter texture, add some fresh whipped cream to the filling mixture before pouring it into the bundt pan.
For a more chocolate-forward flavor, you could increase the amount of cocoa powder in the recipe or use chocolate pudding mix instead of vanilla. Additionally, you could add chocolate chips or peppermint extract to make a chocolate peppermint mocha bundt cake.
If you’re feeling adventurous, try using different types of flour such as almond flour or gluten-free flour. You could also substitute all-purpose flour for cake flour or pastry flour for a more delicate crumb texture.
Lastly, for a fun twist on presentation, try making mini mocha bundt cakes by using a mini bundt pan. These are perfect for parties and holiday gatherings.
Remember to always experiment with caution and keep track of your substitutions and variations so you can recreate your newfound favorites again and again.
Serving and Pairing
Oh, the joy of eating cake! But what could be better than to have your mocha bundt cake with a perfectly paired drink? Let’s talk about how to serve and pair this wonderful dessert.
First, let’s consider some great pairing options. If you love a hot beverage, a piping hot cup of coffee will go perfectly with your cake. The mocha flavor in your cake will complement the coffee’s bitterness, creating a wonderful harmony of flavors.
If you’re feeling fancy, why not pair your mocha bundt cake with a glass of Kahlua? You could even use it to make Kahlua-infused whipped cream for an added kick of excitement. It will complement the rich chocolate flavor in your cake excellently and give you an unbeatable buzz.
For those who prefer something refreshing, I suggest a tall glass of cold milk. Not only will it provide that perfect balance to the chocolate flavor but also help cut through the richness of the cake for a lighter feel.
If you’re feeling adventurous and up for experimentation, try pairing your mocha bundt cake with your favorite red wine. A ripe red fruit flavor of Merlot or Malbec would work well here as they possess equally rich and earthy tones that blend well with chocolate flavors.
When serving the mocha bundt cake itself, my preference is always to dust it with powdered sugar, cocoa powder, or both for garnish. Not only does it add visual appeal but also brings out the sweetness in the dessert.
In conclusion, indulge in creative experimentations that personally appeal to you while pairing this exquisite chocolate and coffee dessert. Happy Pairing!
Make-Ahead, Storing and Reheating
Let’s admit it, sometimes we need a break from our baking regimen. Whether it’s for convenience or because we just cannot indulge ourselves in an entire Mocha Bundt Cake recipe in one sitting, it’s essential to know how to store leftover cake slices properly.
For those who like to plan ahead, this mocha cake recipe can easily be assembled two days before serving if stored in the fridge. However, I would recommend icing it only on the same day of service. Make sure the cake is entirely cooled down before storing it. Wrap the cake tightly with plastic wrap or aluminum foil and refrigerate it until you’re ready to serve. For optimal freshness, I suggest consuming the Mocha Bundt Cake within 3-4 days.
Now that you’ve stored your Mocha Bundt Cake properly let’s talk about reheating your scrumptious treat. If chilling the cake has made it a bit hard or cold, don’t worry; you don’t have to compromise your taste buds’ experience. Avoid using the microwave as it might cook unevenly and dry out your cake. Instead of reheating the whole cake at once, slice off a small portion, wrap it in a damp paper towel and reheat in the oven at low heat (300 degrees Fahrenheit) for 10-12 minutes.
If you’re looking to make your Mocha Bundt Cake Recipe ahead of time for an event or gathering, you can freeze this amazing dessert! It will remain fresh in your freezer for up to one month when wrapped well in plastic wrap and foil. You can add desired frosting after thawing your cake and keeping at room temperature for several hours.
As every recipe has different methods of storing and reheating, make sure to follow the instructions provided by this Mocha Bundt Cake Recipe carefully for adequate results so that you can savor every single bite with perfection.
Tips for Perfect Results
If you want to create a delicious Mocha Bundt Cake that will impress your guests, here are some tips and tricks that will help you achieve perfect results.
Firstly, always make sure to follow the recipe instructions accurately. Even a small mistake can result in a ruined cake. Carefully measure all ingredients and ensure that they are at room temperature before starting the mixing process.
Secondly, do not overmix the batter. Overmixing can lead to developing too much gluten which will result in a tough cake. To avoid this, combine the dry ingredients and wet ingredients separately and mix them until just combined.
Thirdly, generously grease the bundt pan with butter and flour to prevent the cake from sticking to the pan after it has been baked. Use a pastry brush or paper towel to ensure every corner of the pan is properly coated.
Fourthly, keep an eye on your oven temperature. Preheat your oven before baking and avoid opening it unnecessarily during baking as it can cause uneven cooking. Use oven thermometers for accurate temperatures and adjust according to your oven’s calibration.
Fifthly, leave the cake in the bundt pan for at least 10 minutes before removing it from the pan. The residual heat helps seal the edges of the cake and makes it hold its shape as it is inverted onto a serving plate.
Lastly, let the cake cool completely before adding any frosting or toppings. This avoids melting frosting if you add it while still hot. Once cooled down, dust some powdered sugar on top for extra sweetness — even better if you have some Kahlua frosting or mocha frosting on hand!
By following these simple tips, you’re guaranteed a soft texture with rich mocha-y notes that will make every bite of this Bundt Cake irresistible! Happy baking!
In conclusion, making the perfect Mocha Bundt Cake is not as difficult as it may seem. All you need are the right ingredients, a little bit of patience, and love for baking. This cake is perfect for any occasion and is guaranteed to impress your friends and family.
Whether you’re a professional baker or just a beginner, this recipe is sure to delight your taste buds with its comforting flavors of chocolate and coffee. With a variety of substitutions and variations possible, there’s no limit to how creative you can be with this recipe.
So why not give it a try? Take some time out of your busy day to whip up this delectable cake and indulge in the rich and decadent flavors. Trust me; once you’ve tasted this cake, you’ll never go back to anything else!
And remember, always use fresh ingredients, preheat your oven well, follow the instructions carefully, check the doneness by inserting a toothpick in the center of the cake before taking it out of the oven, and let it cool before serving. With these tips in mind and a little creativity, you’ll be able to make one fantastic Mocha Bundt Cake!
Mocha Bundt Cake Recipe
- 1 package white cake mix (I use Duncan Hines without the pudding in the mix)
- 1 (3 3/4 ounce) package instant chocolate pudding mix
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup vodka
- 1/3 cup Kahlua
- 1/4 cup water
- 1/4 cup Kahlua
- 1/4 cup powdered sugar
- Grease and flour Bundt pan, shaking out excess flour.
- Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
- Pour into prepared pan.
- Bake at 350ºF.
- for 45-55 minutes, or until tests clean.
- Let cool 5 minutes in pan, then invert onto cooling rack.
- Place cookie sheet under rack, to catch glaze drippings.
- FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
- Drizzle slowly and evenly over warm cake.
- Use all glaze until it is completely soaked into cake.
- This cake freezes very well!
Add Your Own Notes
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