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Mocha Bundt Cake


"An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation."
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1 h 45 m servings 375 cals
Original recipe yields 14 servings (1 - 10 inch Bundt pan)

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
  4. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
  5. To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

Nutrition Facts

Per Serving: 375 calories; 11.9 g fat; 55.9 g carbohydrates; 4.1 g protein; 85 mg cholesterol; 113 mg sodium. Full nutrition

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Read all reviews 62
  1. 73 Ratings

Most helpful positive review

Superb. Decadent. Delicioso. This bundt was a hit at our recent dinner party. It wasn't the prettiest (the poked holes were visible through the thin glaze), but it was one of the tastiest cake r...

Most helpful critical review

Nice texture but the liqeur was a bit overwhelming.

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Superb. Decadent. Delicioso. This bundt was a hit at our recent dinner party. It wasn't the prettiest (the poked holes were visible through the thin glaze), but it was one of the tastiest cake r...

Awesome recipe - everybody loved it at a dinner party I served it at. Next time I would make the coffee a bit stronger (like expresso) to give the cake a richer Mocha flavor.

This cake is veerryyy moist and chocolatey.I revved up the coffee flavor by adding 4T espresso powder to the strong coffee mixture.Whipping cream flavored with cream d'cocoa topped it off. Yummy...

When applying the glaze, have your cooling rack over a piece of waxed paper, the glaze will run off the cake and on to the waxed paper. You can then scrape the glaze off the waxed paper and pou...

I made this cake for an office birthday. It was a huge hit. I omitted the 1/2 cup of coffee and used a full cup of coffee flavored liquor (Kahlua) instead. I made chocolate glaze from this si...

Sooooo yummy and moist and dense and so mocha. All of my favourite things. I accidentally added all of the liquer mixture to the cake, then made more to pour on top and the cake was absolutely...

We enjoyed this cake, rich and delicious. I used Bailey's Irish Cream because Kaluha wasn't available. I also served it with some whipped cream that had a dash of Baileys in it. I like to soak...

This cake was absolutely delicious. I used the chocolate syrup vs. coffee liquer. I also added a 1/2 c. chocolate chips to batter. Yum Yum!!!

This is an excellent cake recipe, and was well received. Chocolate flavor and density were just right. I used 1/2 of expresso rather than normal coffee. I would also consider using 1 cup of Bail...