If you like cake and coffee, you will definitely enjoy this recipe for a Mocha Bundt Cake. I baked this for a church carry-in and it ended up being canceled due to weather!  So there it sat, this mocha bundt cake, on the counter staring at me and tempting all the children.  The kids rejoiced and we adults claimed it an official “cheat eat” day.  {The cake was gone in less than 24 hours}

I obtained the original recipe from Neighbor Food Blog and after a bit of tweaking {simply for my lack of ingredients when making}, I modified the actual cake by a few ingredients, and then made a coffee-flavored icing for the cake.

I like to post a variety of recipes {from healthy to diabetic-inducing} on the blog!  As a baker and foodie, this blog will always contain a mix of many different recipes, whether diet-based or not.  {You never know what you’re gonna get!}

P.S.  In case you were wondering, the cake itself doesn’t taste much like coffee.  It’s the icing that contains all the coffee flavor!  If you don’t prefer this, you can skip the icing or use a plain icing.

Mocha Bundt Cake with Java Icing

Category: Food & Recipes, Sweet Stuff!

Cuisine: Dessert

Servings: 12

Mocha Bundt Cake with Java Icing


    Cake ingredients:
  • 1 cup brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoons salt
  • 2 1/2 teaspoons baking soda
  • 3 large eggs
  • 1 1/3 cups milk (preferably whole, but I used 2%)
  • 1 cup plus 2 Tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
    Icing Ingredients:
  • 1/2 cup of chocolate chips
  • 3 cups powdered sugar
  • 1/4 cup brewed coffee, cooled


    For Cake:
  1. Grease & flour bundt pan. Preheat the oven to 350 degrees.
  2. Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
  3. In a separate bowl, beat sugar, salt, baking soda, and eggs on low speed for about 1 minute.
  4. Add milk, oil, and vanilla and beat for another minute or so.
  5. Add flour to sugar mixture and beat on medium speed.
  6. Finally, add the cooled cocoa/coffee mixture and beat until thoroughly mixed.
  7. Pour into the greased pan and bake for about 1 hour (or until set is set).
  8. Let the cake cool completely before inverting onto serving tray.
    For the icing:
  1. Melt chocolate chips in a glass dish in the microwave.
  2. Add the coffee and mix well.
  3. Add 1 cup of powdered sugar at a time until all cups are well blended (I use a whisk) and there are not lumps. Add more or less powdered sugar as you prefer, less for a thinner icing or more for a thicker icing.
  4. Ice cooled cake and serve.

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