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.
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?
Sounds to me like your oven temperature could be too hot. I recommend using an oven thermometer as not all oven temps are correct.
Hi, pls can I ask what sort of icing sugar you use?
Mine always sinks in, doesn’t sit nice and pretty on top like yours?! Delicious though! Thanks, Sophia
I use Tate + Lyle. You want to make it fairly thick so it doesn’t sink into the cake. If the glaze becomes too runny, just add more icing sugar.
Delicious! I used Irish coffee and added 1 c chocolate chunks. Used soy yogurt.
I made this today with a few tweaks (I’m sorry!) I had sour cream that’s about to expire so I made this cake, replacing the yogurt with sour cream because I read somewhere that I can do that. It turned out moist! I added 2 tbsp of cocoa (because I was curious if it’ll turn this into mocha) and some chocolate chips to add some texture. Turned out good! It was very easy to make and smelled really good. Thanks for sharing your recipe!
Hi Marsha,
I don’t usually comment, but thank you! My cake came out great. I used a glass bundt pan, lowered the oven 25 degrees, baked it less time because it was done faster, used olive oil instead of butter, and reduced the sugar and used some maple syrup instead. I also followed your direction with the corn starch because I did not have cake flour. Next time I might try a streusel swirl in the cake. Much appreciated!
I’m so glad you enjoyed it, Pat! 🙂
Is there a substitute for the Greek yogurt?
Yes! You can use plain yogurt, sour cream, or even buttermilk.
I made this today and it is AMAZING!!! Thank you for the recipe xx
I’m so glad you enjoyed it Liz! 🙂
Just made, substituted 2 Muller light yoghurts for the Greek yoghurt and 80g of butter, and substituted one cup of sugar with sweetener. Mix looked too wet, but when cooked outside felt dry, but in fact texture was very moist, lovely. I did add an extra spoon of coffee as I needed waking up used caramel glaze….delish thanks x
I also used 3 tbs espresso powder, 3 tbs powder sugar and 1/4 cup water for glaze. It was yummy and tasted espressoey!
Made it last week.I substituted butter with coconut oil and coffee granules with espresso powder (a lot!), also reduced bake time to 30 minutes. Warm it up for 25-30 seconds if you put it in the fridge. Everybody including my physician’s staff loved it.
I’m so glad everyone loved it! 🙂
I made 5 times, and I will make it again and again. I simply loved it. Thank you so much Marsha
I’m so glad you enjoy it Farah! 🙂
Just made this cake. I substituted butter with 3/4 cup of oil and I used Irish coffee. It turned out amazing. Everyone loved it! Great recipe
Also used buttermilk instead of yogurt! Would post a picture if I could! It looked and tasted devine
You’re welcome to post your pictures on Instagram, and my Facebook page! 🙂
I’m so glad you enjoyed it! 🙂
I am literary DROOLING Marsha. Awesome clicks BTW. Pinning
Thanks, Puja! 🙂
Hola yo ya lo hice por segunda vez, a mi esposo y a mis hijos les encantó! Yo probé ponerle una mermelada de frutos rojos en el medio y quedó delicioso! Es muy fácil y rápido de hacer, y con el glaseado se ve muy chulos y sabe maravilloso. Gracias Marsha❤
Hi Melisa! I’m so glad everyone enjoyed it! 🙂
Dear Marsha ,
I tried out this recipe last week for my daddy’s 75th birthday. This cake has excellent flavor the batter was oh so delicious! I did bake the cake exactly like the recipe took it out about 8 minutes earlier , but the cake unfortunately was too dry – not a rich moist coffee cake that I was expecting, Do you have any idea why that happened? Would like to try it out once more but with something to increase moistness and richness this was almost like a bread ! . Thank you for sharing your recipe and pics though –
Hi Marsha, I tried this cake yesterday. It was nice but kinda dry. I feel the timing for it to be in the oven is not accurate. After 25 -30 mind I started checking but the top was getting too done and inside was gooey. Then I put a foil to prevent the top from burning. I left it inside for a total of 45 mins. My husband and son liked it but I found it to be dry. I did the measurements exactly as cups and corresponding gms almost.
Hi Sal – I’m so sorry this cake came out too dry for you! I’m afraid I can’t really say what wen wrong without being there, but I can try and help with some tips 🙂
Cake is most likely going to come out dry if, 1.) the oven temp is too high (I always use an oven thermometer), or 2.) too much flour was added to the batter (always weigh out your flour instead of cups). If it was the flour, but you weighed correctly, I would try using less flour next time – about 2 1/2 cups instead of 3.
I hope you’ll try it again! 🙂
I will try someday when I’m in the mood;) . I’m looking into trying another recipe of yours, either chocolate bundt cake with choc cream cheese frosting or the layered mocha cheesecake. Which one do u think I should definitely try? It’s for a party. Thanks for responding promptly.
I would definitely recommend the layered mocha cheesecake if you’re serving a crowd of coffee lovers! But you can’t go wrong with a slice of chocolate bundt cake 😉 Whichever you pick, please let me know how it goes! 🙂
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!
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 🙂
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…
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!
Oh my! im going to make this later today. One question though and I hope you will reply soon 🙂
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) 🙂
thanks in advance! and btw, i made your vanilla sheet cake and it turned out perfect!
keep up the good work:)
Monica
Hi Monica! I’m so glad you enjoyed my vanilla sheet cake 🙂 Yes, you can bake this in a round cake pan. Enjoy!
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 🙂
and so voila!! it came out perfect. the flavour is perfect, the texture is moist and fluffy 😉 thank you again!
I’m so glad you enjoyed it, Monica! 😀
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.
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 🙂
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 😉
Thanks, Ai! 🙂
I love the idea of using coffee in a bundt cake! I love coffee so this would be perfect for me!
I’m not usually one for coffee but I think this is a cake I would enjoy! And that glaze–omg looks amazing!
Thanks, Shelby! 🙂
I am a total coffee addict and this looks delicious! Love how pretty the icing is when it runs down the sides. Yum!
Thanks, Karen!
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? 😉 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! 😉
Thank you, Demeter! You too! 🙂
This looks gorgeous and delicious Marsha. Really loved the way you clicked the pictures. 🙂
Thanks, Puja! 🙂
My oh my, what a gorgeous cake! We’re coffee lovers in my family as well. 🙂
Thanks, Erica! 🙂
That looks so moist and tender! Bet it has tons of flavor, too.
Thanks, Anne!
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!
Thanks, Luci! 🙂
I’m glad to hear you are tea lover. I’m HUGE tea fan! 😀 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 😉
Haha, thanks Natalie! I love Earl Grey! 🙂