Express Chocolate Espresso Bundt Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
-
Cake
- 1 (18 ounce) box devil's food cake mix
- 1 (3 1/2 ounce) box instant chocolate pudding mix
- 4 eggs
- 1⁄2 cup strongly brewed coffee
- 1⁄2 cup vegetable oil
- 1 cup plain yogurt or 1 cup sour cream
- 1⁄4 cup cocoa powder
- 2 teaspoons instant espresso powder
-
Glaze
- 3⁄4 cup powdered sugar
- 3 tablespoons strongly brewed coffee
- 2 teaspoons instant espresso powder
directions
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
- Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
- Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
- Bake for 50-60 minutes or until a pick comes out clean.
- Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
- The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
- If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
- Brush or spoon the glaze over the cake while it is still warm.
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