Name: Chocolate Coffee Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups sugar; ¾ cup cocoa powder; 2 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 cup buttermilk; 1 cup brewed coffee, cooled; 2 large eggs; 1 tbsp vanilla extract; 14 oz sweetened condensed milk; ¾ cup chocolate chips; 1 oz brewed coffee; ½ tsp vanilla extract

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I can still smell the coffee grounds and cocoa mixing on my grandma’s kitchen counter, the warm air sticky with cake batter and the hum of conversation from the living room. Those Sunday afternoons taught me that the best desserts are the ones that make a house feel like home. I reach for that memory every time I mix chocolate and coffee into something special.

I’m a home cook from Louisville who grew up stirring batter beside my mother, copying recipes from worn church cookbook pages and learning to make simple food that comforts. These days I write recipes that are straightforward and family-friendly, tested on busy weeknights and built for sharing. My cooking style leans on practical techniquesslow-simmered sauces, cozy casseroles, and easy sweets that don’t require fuss. When I talk about the Chocolate Coffee Bundt Cake I make for friends, I picture a heaping mug on the side and the kind of slice that brings out everyone’s warmest smiles. If you like rich, nostalgic desserts, you might enjoy my chocolate espresso cake post that follows the same comfort-first approach.

Table of Contents

Why you’ll love this dish

This Chocolate Coffee Bundt Cake brings two beloved flavors together in a one-pan, shareable dessert that always attracts attention at the table. The cake layers cocoa with brewed coffee so the chocolate flavor deepens without becoming bitter, and the sweetened condensed milk in the glaze gives a glossy finish that soaks in just a bit the result is tender, not dense, and perfectly balanced. When you serve a slice, guests will notice the coffee lift first, then that melting chocolate note that hangs around like a friendly memory.

I like this cake because it’s forgiving. The batter mixes quickly, and a standard Bundt pan yields an impressive shape without any extra work. This is a great cake for someone who wants a show-stopping dessert without complicated steps. The Chocolate Coffee Bundt Cake also pairs beautifully with morning coffee or an after-dinner cup, so it feels right at home in both kitchen and living room settings. If you’re partial to ricotta-studded cakes, a recipe like the chocolate and ricotta cake will offer a similarly comforting experience, but this bundt keeps the focus on bold chocolate and coffee notes that everyone recognizes.

How to prepare Chocolate Coffee Bundt Cake

This Chocolate Coffee Bundt Cake comes together fast: you whisk dry ingredients, mix wet ones, fold them together, and bake. The brewed coffee does more than add flavor it enhances the cocoa, making the chocolate taste richer without extra chocolate. You can use any brewed coffee you like; a medium roast works well for balance. The buttermilk keeps the crumb tender and gives a mild tang that helps the flavors pop.

When assembling, don’t overmix. Gentle mixing preserves air in the batter so the cake rises evenly in the Bundt pan. A light spray inside the pan and a brief dusting of flour will help the cake release perfectly. Baking time will vary slightly by oven and pan, so test with a toothpick near the center around the lower end of the time range.

After the cake cools just enough, pour the warm chocolate-coffee glaze so it sinks into the cake’s crevices. This finishing touch turns a good cake into a memorable one. If you enjoy cakes where texture matters as much as flavor, try comparing notes with my chocolate chip ricotta cake; it’s a different take but shares that homey appeal.

Ingredients

2 cups all-purpose flour
1 ½ cups sugar
¾ cup cocoa powder
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup brewed coffee, cooled
2 large eggs
1 tbsp vanilla extract
14 oz sweetened condensed milk
¾ cup chocolate chips
1 oz brewed coffee
½ tsp vanilla extract

Instructions

Preheat your oven to 350 degrees and spray a Bundt pan with baking spray to help the cake release easily.
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until well combined.
In the bowl of a stand mixer, combine the buttermilk, cooled brewed coffee, eggs, and vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined; a few small lumps are fine.
Pour the batter into the prepared Bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean.
Remove the cake from the oven and allow it to cool until it is warm but not hot.
In a small saucepan over low heat, combine the sweetened condensed milk and chocolate chips, stirring until melted and smooth.
Remove the glaze from heat and stir in the 1 ounce brewed coffee and ½ teaspoon vanilla extract, then let it sit about 10 minutes to thicken slightly.
Invert the cooled Bundt cake onto a plate, drizzle the warm chocolate glaze over it, slice, and serve.

Best ways to enjoy it

When you sit down with a slice of Chocolate Coffee Bundt Cake, think about the company and the cup beside it. The cake is naturally fitting for lazy weekend mornings with a mug of strong coffee, or for evening dessert after a casual family dinner. Serve it simply with a dusting of powdered sugar or a dollop of lightly whipped cream to cut through the sweetness. If you want to get fancy, serve individual slices with a scoop of vanilla ice cream and a few toasted nuts for texture.

This cake’s flavor profile makes it versatile. Offer it at a brunch spread alongside fruit and savory quiches, or present it after a weekday meal to create a small celebration. The Chocolate Coffee Bundt Cake also freezes well in slices wrapped airtight, so you can keep a few tucked away for later indulgence. For pairing ideas with different cakes that lean on coffee and chocolate, my chocolate espresso ricotta cake post gives similar serving suggestions you can borrow from and adapt.

How to keep leftovers

Leftover slices of Chocolate Coffee Bundt Cake stay best when wrapped tightly or stored in an airtight container at room temperature for up to three days. The glaze helps lock in moisture, so the cake remains tender. If you live in a warm or humid climate, store it in the refrigerator to avoid spoilage; bring slices to room temperature for the best texture before serving.

For longer storage, freeze individual slices on a tray until firm, then wrap each slice in plastic and place in a freezer bag for up to three months. Thaw in the refrigerator overnight, then warm briefly in the microwave for a minute or two to revive that fresh-baked feel. Avoid leaving the cake uncovered; exposure to air will dry out the crumb. If you enjoy experimenting with flavor pairings for stored cake, check out my ideas with the chocolate pistachio ricotta cake for inspiration on keeping textures lively.

Simple tips for success

A few easy habits help the Chocolate Coffee Bundt Cake turn out reliably. Measure flour properly by spooning it into the cup and leveling with a knife packing makes cakes dense. Use room-temperature eggs and buttermilk so they emulsify smoothly into the batter. When you mix, stop as soon as the dry and wet ingredients come together; overmixing causes gluten to form and gives a tougher crumb.

Choose a good-quality cocoa powder and brewed coffee you enjoy drinking; the cake will reflect those flavors. If you want a stronger coffee presence, use a darker roast or reduce the buttermilk slightly and increase the coffee by a few tablespoons. When glazing, keep heat low so the chocolate and condensed milk melt evenly without scorching. For step-by-step visuals and tips on technique, my other recipes give helpful comparisons that teach the same basics, like the chocolate and ricotta cake which focuses on gentle mixing and texture.

Flavor variations

This Chocolate Coffee Bundt Cake adapts well to small flavor changes. Stir a tablespoon of instant espresso powder into the brewed coffee for a bolder coffee kick. Add a teaspoon of orange zest into the batter for a bright citrus- chocolate contrast, or fold in chopped toasted hazelnuts for crunch. Swap the chocolate chips in the glaze for a mix of dark and milk chocolate to mellow or intensify sweetness.

For a lighter finish, swap the condensed milk glaze for a simple dusting of powdered sugar and a ribbon of espresso-flavored cream. You can also turn this into a marbled loaf by alternating spoonfuls of plain batter with a chocolate-coffee batter in a loaf pan. Whatever tweak you choose, keep the same baking time as a guide and test for doneness. If you like ricotta-based variations, try my chocolate chip ricotta cake for a different texture and flavor profile that still honors the same cozy spirit.

Frequently asked questions

Q: Can I make the Chocolate Coffee Bundt Cake without brewed coffee?
A: Yes. If you prefer not to use brewed coffee, substitute strong hot water mixed with 1-2 tablespoons instant espresso or additional vanilla to keep depth. The coffee amplifies the cocoa, so without it the cake will taste more straightforwardly chocolatey; adjust sweetness and cocoa to taste.

Q: Can I use regular milk instead of buttermilk?
A: You can, but the crumb may be slightly less tender. To mimic buttermilk, add 1 tablespoon white vinegar or lemon juice to a cup of milk and let it sit five minutes before using. The acidity helps react with the baking soda for lift and keeps the texture softer.

Q: How do I prevent the cake from sticking to the Bundt pan?
A: Spray liberally with baking spray designed for bundt pans, or grease with butter and dust with flour or cocoa powder. Let the cake cool for 10 to 15 minutes before inverting; releasing too early while the cake is hot increases the risk of sticking.

Q: Can I halve the recipe for a smaller cake?
A: Yes, you can halve ingredients and bake in a smaller Bundt or a loaf pan, but check baking time earlier and use a toothpick to confirm doneness. Baking times change with pan size and depth, so keep an eye on the crumb.

Q: Is this cake suitable for making ahead?
A: Absolutely. The Chocolate Coffee Bundt Cake keeps well for a day at room temperature or longer in the fridge, and it freezes nicely sliced. Make the cake a day ahead, glaze it the morning you serve, and let flavors settle for an even better finish.

Conclusion

If you want another perspective on this flavor pairing, see Cookaholic Wife’s Chocolate Coffee Bundt Cake recipe for a closely related take and useful glazing tips that inspired parts of this version.

Chocolate Coffee Bundt Cake