This Coffee Bundt Cake is soft and moist and has a lovely smooth and rich coffee flavour that you’ll love. With a glass of milk, cuppa or you know what – a milk shake would be fantastic!
Funny thing is – I don’t drink coffee, don’t even like it, but I really like desserts or cakes that are coffee flavoured. It’s kinda weird… And listen – how good is brown sugar? I have a particular love of dark brown sugar. Besides, it just gives that extra oomph that I love and that you just don’t get with regular white sugar.
If you love brown sugar too then check out this Brown Sugar Chocolate Cake with Nutella Buttercream – seriously good. Or, this Treacle and Spice cake with Maple Glaze that I made recently. Its really delicious warm with some cream or icecream.
The coffee drizzle frosting on the top of this is just perfectly thick so that it doesn’t soak into the cake and it also doesn’t drip all the way down the cake. The more you put on the more it will drip of course, but I just like it dripping a wee bit down the cake. It’s hard to not be tempted to make the frosting a bit runnier, I know, but be careful because if it’s not thick enough it’ll soak into the cake.
And you know what – this cake is deelish with a dollop of cream for dessert (especially if you heat it up a little first). Actually, what cake isn’t perfect with a dollop of cream for dessert, really? Cake, brownies, whatever… a few seconds in the microwave, add some cream or ice cream and I’m set.
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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This lovely and moist Coffee Bundt Cake has a smooth and rich coffee flavour
- 3 cups (US) / 375g plain/all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda/bicarbonate of soda
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups (US) / 255g light or dark brown sugar
- 1 1/4 cups (US) / 270g melted butter
- 1 cup (US) / 235g sour cream
- 4 teaspoons coffee granules dissolved in 100mls / 3.4floz boiling water
- 3 cups (US) / 570g icing/powdered sugar
Preheat oven to 170°C or 340°F. Grease an 8in/20cm bundt tin.
In a large bowl mix together the eggs and the brown sugar until well combined.
Add the melted butter, sour cream and 50mls/1.7floz of coffee (save the rest for the frosting) and mix well.
Add the dry ingredients and mix well to combine.
Spoon into the greased bundt tin and bake for 35-45 minutes or until a skewer inserted comes out with moist crumbs on it.
Cool in the tin then turn onto a cake plate or cake stand.
To make the frosting, mix the icing sugar with the remaining coffee with a wooden spoon. Finish off with a whisk to remove any remaining lumps. If the mixture is too thick, add a tiny amount of hot water to loosen (you should be able to spoon some frosting from the bowl and it will drip very slowly off the spoon (I mean glacier slow!), if it doesn't move at all, add a little hot water).
Spoon the mixture over the cake as desired.