Why you’ll love it
This chocolate coffee bundt cake has all the glamour and indulgence of any celebration cake without all the frosting and layering. It works equally as well as a birthday cake as it does a morning tea cake.
Not just a cake that you have with coffee, this beautiful bundt cake is filled with coffee flavour. The uplifting aroma and it’s tender and moist texture, will have you coming back for seconds.
With no layering or piping on frosting, this easy coffee cake is so simple to make, but still impressive. And that chocolate ganache poured over at the end takes it to a whole other level.
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It may look like this coffee bundt cake has a lot of ingredients but don’t let that stop you. It comes together very quickly in one bowl.
Most are the usual ingredients you’ll find in a good cake recipe but some are worth explaining.
Jump to the recipe for full ingredients and instructions.
- Brown sugar: The caramelly flavour of brown sugar goes wonderfully with coffee and brown sugar adds a little moisture too.
- Oil: Just regular vegetable oil or a very light flavoured olive oil. This keeps the cake moist and tender.
- Greek yoghurt: Use full fat Greek yoghurt. This keeps the cake tender and soft.
- Chocolate: There is chocolate in two forms – chocolate chips in the batter and chocolate in the ganache. A 50% to 70% cocoa is best as it balances the sweetness of the cake.
- Coffee: Perhaps the most important ingredient. I use coffee granules just of an everyday instant coffee brand.
How to make coffee bundt cake
Jump to the recipe for full ingredients and instructions.
- Cream together butter, oil and sugar until it’s light and creamy then add the eggs, two at a time (photo 1). Beat them in well.
- Alternate the flour mixture (photo 2) and yoghurt, folding very carefully between each.
- With the final yoghurt addition, add the coffee as well (photo 3).
- With the final flour addition, add the chocolate chips (photo 4).
- Make sure your bundt tin is well greased (photo 5) and floured.
- Tip the batter into the tin and level it out (photo 6). Bake for 40-50 minutes.
- For the ganache, heat cream, then pour it over chocolate. Mix to a smooth ganache.
If you’d prefer milk chocolate, try the milk chocolate ganache on this recipe.
The best way to grease a bundt pan
Here’s some tips for stopping your bundt cake from sticking to the pan. Even if your bundt pan is non-stick and brand new, it’s worth greasing and flouring so it turns out perfectly.
- Use half-melted butter – it should be more paste like than liquid. If you melt it completely, let it set a touch before using. Why? It will stick to the tin better as opposed to fully melted butter, just running down the inside (especially on a non-stick pan).
- Use a brush to brush the butter on, all over, well. If you use a bundt tin with lots of tight corners and grooves, like the Nordicware Heritage bundt tin, be extra careful to get right into those corners.
- Add plenty of flour, a couple of handfuls, then twist and turn the pan until flour has stuck to all surfaces.
- For easy clean up, do the flour step over a large baking tray or the flour container (if it’s a big one).
- Tap the excess flour out by turning the pan upside down and gently tapping the edge of the bundt pan on your tray. This flour is still good to use so you can use it in the cake.
More bundt cake baking tips
- Don’t overmix the batter. Overmixing, after the flour is added, can result in tough, dry cakes.
- Keep in mind, the design of a bundt cake is great for even cooking but, since there is heat rising up the sides and through the centre of the metal tin, they can overbake if you aren’t checking.
- This coffee bundt cake is done when a toothpick comes out with a crumb or two attached – make sure to miss the chocolate chips when testing.
- Let it cool for 10-15 minutes before turning out. This both lets it firm up slightly so that it doesn’t break when you turn it out and cools the tin enough to handle.
- This easy coffee cake takes 45 minutes in my oven but it may take more, or less, in yours. It’s worthwhile keeping a small separate oven thermometer in your oven at all times as thermostats can often be out of whack.
Hope you love this chocolate coffee bundt cake as much as we do. If you try it, make sure to leave a rating and comment below.
FOR THE CAKE
- ⅓ cup coffee granules (or 3 tablespoons powdered)
- 390 g plain (all purp) flour (3 cups / 14oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ½ teaspoon salt
- 113 g unsalted butter (½ cup / 1 stick / 4oz)
- ¼ cup vegetable oil (60ml)
- 300 g brown sugar (1 ½ cups, packed / 10.5oz)
- 4 large eggs
- 2 teaspoons vanilla
- 1 cup greek yoghurt (245g / 8.5oz)
- 1 cup chocolate chips (200g / 7oz)
FOR THE GANACHE
- 175 g dark (50-70%) chocolate (6oz)
- ⅔ cup thickened (heavy) cream (160ml)
For best results, always weigh ingredients where a weight is provided
- Dissolve the coffee granules in 2 tablespoons of boiling water and set aside.
- Grease the bundt tin using butter that’s only just melted and using a pastry brush to brush it on. Make sure to get into all the grooves. Flour the bundt tin all over and tap out the excess.
- Preheat oven to 180C / 350F / 160C fan forced.
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter, oil and sugar until lightened and fluffy.
- Add the eggs two at a time, beating each time until combined. Scrape the sides of the bowl a few times throughout.
- Add the vanilla and beat through.
- Add one third of the flour mixture, folding it in with a spatula, careful not to over mix.
- Add half the yoghurt and fold through. Fold in half the remaining flour.
- Add the remaining yoghurt and coffee and fold through.
- Finally, fold in the last of the flour along with the chocolate chips until just combined.
- Tip the thick batter into the prepared bundt tin and gently level it out.
- Bake 40-50 minutes or until a toothpick comes out with just a crumb or two attached – you'll have to try to miss the chocolate chips.
- Let the cake cool until the tin is cool for 10-15 minutes, then turn out onto a wire rack to cool completely.
- Place the finely chopped chocolate in a bowl. Heat the cream in saucepan over medium heat, swirling from time to time, until it starts to bubble and is steaming.
- Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Let it sit for 3 minutes before stirring to a smooth, glossy ganache.
- Place the cake on the serving plate, then pour the ganache all over.
- Be careful not to overmix the batter. Just fold it together gently to combine.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons)
- For best results, always weigh ingredients like flour and sugar. If you don’t have kitchen scales (they’re super cheap) make sure to spoon the flour into a measure then level with the back of a knife.
- All ovens vary – start checking for doneness 5-10 minutes before the recipe suggests.
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