This coffee bundt cake offers a rich coffee taste, an incredibly moist crumb, and a glossy chocolate ganache drizzle. It’s a refined, grown-up bundt that’s easy to make and ideal for dessert or alongside your morning coffee. 
The Perfect Coffee Bundt Cake
This coffee-infused bundt cake is distinct from a classic coffee cake (the cinnamon-streusel-topped vanilla variety). It bakes up moist, tender and evenly dense with a mellow coffee flavor reminiscent of a latte or cappuccino — not bitter, but warm and comforting. I like to finish it with a drizzle of chocolate ganache for a mocha-like touch, though you can also leave it plain or dust it with powdered sugar or cocoa.
Getting the Perfect Coffee Flavor
This recipe uses instant coffee granules dissolved in hot water for a concentrated coffee flavor without adding extra liquid. Instant coffee blends in quickly and gives a pronounced but balanced coffee note. If the granules haven’t fully dissolved before you add them to the batter, they will continue dissolving as you mix. I prefer instant coffees that are finely ground because they dissolve more easily.
Making the Bundt Cake
Below are the steps and tips to make the cake; follow the recipe card for exact measurements.
- Preheat the oven. I recommend preparing the bundt pan just before pouring in the batter so the pan release stays in place.
- Sift the dry ingredients — flour, baking powder, baking soda and salt — to evenly distribute leavening and remove lumps.
- In a large bowl, beat the butter, oil and brown sugar until creamy. The butter adds flavor while the oil helps retain moisture; brown sugar contributes a caramel-like richness.
- Mix in the vanilla and add the eggs one at a time, stopping when the eggs are fully incorporated. This helps avoid overmixing.
- Turn off the mixer and add about half the flour mixture. Beat on low just until combined; the batter will thicken.
- Stir the sour cream and the dissolved coffee into the batter, mixing briefly on low speed so everything is combined.
- Add the remaining flour mixture and finish folding by hand with a spatula or whisk until smooth, removing any flour lumps.
- Brush the bundt pan thoroughly with pan release or grease, making sure to cover every groove.
- Pour the batter into the prepared pan and bake. The cake typically takes around an hour, so allow sufficient time.
Baking Tips & Tricks
Key tips for success with this recipe:
- Make sure the butter, eggs and sour cream are at room temperature so they blend smoothly into the batter.
- You can substitute full-fat plain Greek yogurt for sour cream if needed — do not use low-fat or sweetened varieties.
- Add the dry ingredients in two additions to reduce the risk of overmixing, which can create a tough cake.
- Bake times vary by oven. A cake that lists 50 minutes can require 10–20% more time in some ovens. Bake until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- If the cake crowns and you want it to sit flat, gently level the bottom (the top during baking) with a serrated knife after it cools.
This coffee bundt cake is not overly sweet, stays wonderfully moist, and delivers a balanced coffee flavor. It’s elegant and simple — perfect with morning coffee or as a dessert.
More bundt cake ideas: Chocolate Bundt Cake, Banana Bundt Cake, Lemon Bundt Cake, Red Velvet Bundt Cake.
Coffee Bundt Cake
Equipment
-
12-cup bundt pan (about 10.5 inches diameter, 4 inches deep)
Ingredients
Coffee Bundt Cake
- 3 cups all-purpose flour (375 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup vegetable oil (120 ml)
- 2 cups light brown sugar, packed (400 grams)
- 4 large eggs, room temperature
- 1 cup sour cream (240 ml), room temperature
- 3 tablespoons instant coffee powder (use 2 tablespoons for a milder flavor)
- 2 tablespoons hot water (30 ml)
Chocolate Ganache
- 4 ounces dark chocolate (112 grams), about 50% cacao (or semi-sweet)
- 1/2 cup heavy cream (120 ml)
Instructions
Coffee Bundt Cake
- Preheat the oven to 350°F (180°C or 160°C fan).
- Whisk together the flour, baking powder, baking soda and salt.
- In a very large bowl, beat the butter, brown sugar and oil until creamy.
- Beat in the vanilla and eggs one at a time until incorporated.
- Turn off the mixer, scrape the bowl, then add half the flour mixture and beat on low until just combined.
- Stir the instant coffee into the hot water until dissolved. Add the coffee and sour cream to the batter and mix on low until combined.
- Turn off the mixer and add the remaining flour mixture. Whisk by hand until smooth.
- Brush a non-stick bundt pan with pan release or grease and dust lightly with flour.
- Pour the batter into the prepared pan.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan about 15 minutes, then invert and remove the cake to a wire rack or plate.
Chocolate Ganache
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream until almost boiling, then pour it over the chocolate.
- Let sit 3–5 minutes, then whisk until smooth. If needed, warm in 30-second intervals and whisk until fully smooth.
Assembly
- If the cake bottom (the top while baking) is domed, level it with a serrated knife so the cake sits flat.
- Place the cake on your serving plate or stand.
- Drizzle the chocolate ganache over the cake, letting it drip down the sides.
Notes
- Bundt Pan: Use a non-stick bundt pan and coat it thoroughly with pan release, grease and a light dusting of flour, paying attention to all crevices.
- Sugar: You can use 1 cup granulated sugar and 1 cup dark brown sugar instead of 2 cups light brown sugar. If using only 2 tablespoons of instant coffee, consider reducing total sugar to 1 3/4 cups.
- Instant Coffee: Use 2–3 tablespoons of instant coffee powder depending on how strong you want the coffee flavor.
- Storage: Store leftovers covered or in an airtight container for up to 4 days; the cake is best fresh.
- Nutrition: Nutrition information is an estimate per slice with ganache, assuming 14 equal slices.