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Mocha Bundt Cake

close up of a slice of mocha cake
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This rich and tender mocha cake combines the best of chocolate and coffee in a beautiful Bundt cake. With a ribbon of cocoa-and-espresso streusel in the center and a coffee glaze drizzled on top, it’s the perfect cake for brunch, holidays, or a cozy afternoon treat.

Ingredients

Scale
Cake:

2 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsweetened cocoa powder

1 tbsp instant espresso powder

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup sour cream (or plain Greek yogurt)

3/4 cup unsalted butter, melted and cooled slightly

3 large eggs

2 tsp vanilla extract

1 cup milk

Streusel swirl:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 1/2 tsp instant espresso powder

1 tsp cinnamon

1/4 cup unsalted butter, melted

Glaze:

1 cup powdered sugar

2-3 tbsp strong brewed coffee (cooled)

1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.

  2. In a small bowl, mix together streusel ingredients until crumbly. Set aside.

  3. In a large bowl, whisk flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.

  4. In another bowl, whisk together sour cream, melted butter, eggs, vanilla, and milk.

  5. Add wet ingredients to dry and stir until just combined. Batter will be thick.

  6. Spoon half the batter into the Bundt pan and smooth it out. Sprinkle with the streusel. Top with remaining batter, smoothing the surface.

  7. Bake 50–60 minutes, or until a toothpick comes out clean.

  8. Cool in the pan for 20 minutes, then carefully invert onto a serving plate. Let cool completely.

  9. For glaze, whisk powdered sugar, coffee, and vanilla until smooth. Drizzle over cooled cake.

Notes

  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze slices (without glaze) for up to 2 months. Thaw and glaze before serving.
  • Make ahead: Bake the cake a day ahead, wrap it tightly once cooled, and glaze just before serving to keep it looking fresh.
  • Substitutions: Use Greek yogurt instead of sour cream for a lighter texture, or swap in buttermilk for extra tang. If you don’t have espresso powder, instant coffee granules work too.
  • Flavor boost: Add 1/2 cup mini chocolate chips to the batter for even more mocha richness.
  • Serving idea: This cake pairs beautifully with a hot latte or cappuccino, but it’s also delicious with a cold glass of milk for balance.

Find it online: https://jesslovesbaking.com/2025/09/14/mocha-bundt-cake/