Coffee Bundt Cake – This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!
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
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!
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? 😉
More coffee recipes to try next!
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Coffee Bundt Cake
Ingredients
For the Cake
- 3 cups (375g) cake flour*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1 ½ cups (300g) light 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
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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
- Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Can you use brewed coffee in place of the instant coffee?
Yes, strong brewed coffee should work fine.
Looks delicious! Can I make this in a 9 by 13 inch cake pan instead of a Bundt pan?
Yes, that should be fine 🙂
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.