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Home » My Latest Recipes

Mocha Sour Cream Bundt Cake

May 9, 2022 · 12 Comments

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This Mocha Sour Cream Bundt cake is the ultimate way to 'espresso' yourself! Running through the cake is a tunnel of mocha goodness which enhances the texture and taste of this treat. The addition of sour cream adds a bit of tang and a lot of moistness!

sour cream coffee bundt cake from dessertswithstephanie.com

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Jump to:
  • What I love about this cake
  • Prepare the Bundt cake pan
  • Ingredient tips
  • Mixing and assembly tips
  • Unmolding the Bundt Cake
  • 📋 Recipe

What I love about this cake

I find certain desserts synonymous with various events: fruit pies for summer picnics, decorated cakes for birthdays, just-made soufflés for a small dinner party - and Bundt cakes for a casual Sunday brunch. Just slice up the cake beforehand and set out on a pretty platter for the dessert line. This recipe makes a cake that is especially enticing with the rich tunnel of espresso and chocolate.

finished mocha bundt cake on a white platter

Prepare the Bundt cake pan

  • This is a simple Bundt cake to prepare, so not much can go wrong except when you unmold it. Spend a little extra time preparing your pan to lessen the chances of the cake not releasing properly. Generously spray the pan with baking spray making sure to get the spray into any little crevices.

Ingredient tips

  • The star of this cake is the tunnel of sweet mocha goodness running around the center. Use a high-quality bittersweet chocolate chopped into bits or chocolate chips. Additionally, a finely ground espresso is best to boost up the coffee flavor.
  • Bring the sour cream, butter and eggs to room temperature before starting the cake batter. This will ensure your batter does not 'break' because the emulsification process didn't work properly.
  • Chop the butter into ¼" size pieces. This recipe does not use the creaming process where the sugars and butter are blended in the beginning of mixing. The butter for this cake will be added to the dry ingredients and combined.
  • Combine the sour cream, eggs and egg yolks in a separate bowl as you want to add these two ingredients to the mixing bowl together.
pin for sour cream coffee bundt cake

Mixing and assembly tips

  • Combine the dry ingredients - sugar, flour, baking powder and baking soda - in the bowl of a stand mixer (yes, you may use a hand mixer).
  • Next add the softened butter and using the paddle attachment for your mixer, mix on the lowest speed for 2 - 3 minutes. Scrape down the sides of the bowl as needed. Mix for an additional minute if there are still large chunks of butter.
  • Add half of the eggs/sour cream mixture to the bowl, mix on low speed for one minute, scrape the sides of the bowl, add the second half of the eggs/sour cream, mix on low speed until all ingredients are combined. The batter will be quite thick.
  • Pour half of the batter into the prepared Bundt pan and smooth with a spatula making a small well in the center. Sprinkle the brown sugar/chocolate/expresso mix into the well and press down lightly with your fingers. Add the second half of the batter to the pan and smooth with a spatula. Your cake is now ready for the oven!
bundt cake filled with chocolate and coffee

Unmolding the Bundt Cake

  • Place the cake pan on a cooling rack for 10 minutes after removing from the oven. After 10 minutes flip the pan upside down onto the cooling rack, use oven mitts as the pan is still hot, and allow to cool completely (approximately one hour).
  • After the cake has cooled the pan should be carefully lifted off the cake. If the cake does not come out of the pan on its own, gently loosen the sides with a small spatula or blunt knife.
  • Mix together the brewed expresso (or coffee) and confectioners' sugar and drizzle over the cake. Enjoy!

📋 Recipe

finished mocha bundt cake on a white platter

Mocha Sour Cream Bundt Cake Recipe

A classic Bundt cake jazzed up with a tunnel of mocha yumminess!
5 from 29 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Cooling time 1 hour hr
Total Time 2 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 470 kcal

Equipment

  • Stand Mixer (a hand mixer may also be used)
  • Bundt Cake Pan
  • Bowls, measuring cups and spoons

Ingredients
 
 

Filling

  • ⅓ Cup Light Brown Sugar
  • 2 teaspoons Espresso Powder
  • ½ Cup Chocolate Chips, bittersweet

Cake Batter

  • 2 Cups All-Purpose flour
  • 1 Cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 10 Tablespoons Butter, room temperature
  • 2 Large Eggs, room temperature
  • 2 Large Egg Yolks, room temperature
  • 1 Cup Sour Cream, room temperature

Coffee Drizzle

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Brewed Espresso

Instructions
 

  • Prepare a 9" or 10" Bundt pan by generously spraying the inside with non-stick baking spray or melted butter. Lightly dust with flour.
  • Preheat oven to 325℉ (163℃)

Filling

  • Combine brown sugar, espresso powder and chocolate chips in a bowl. Set aside.

Cake Batter

  • Mix eggs, yolks and sour cream together in a bowl. Set aside.
  • Place sugar, flour, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until ingredients are combined. Note: a hand mixer may also be used.
  • Add softened butter to mixing bowl. Mix on low speed for 3 minutes. Mixture will appear crumbly.
  • Add half of the egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrap sides of bowl.
  • Add remaining egg/sour cream mixture to the mixing bowl. Combine on low speed for one minute. Scrape sides of bowl and mix on low speed for another minute.
  • Add ½ of the cake batter to the prepared pan and smooth with a rubber spatula.
  • Scatter the chocolate/espresso/brown sugar mixture on top of the batter in the Bundt pan. Add the remaining batter and smooth with a rubber spatula.
  • Bake for 50 minutes or until top is quite brown and a toothpick inserted in the center comes out clean.
  • Remove pan from oven and cool upright for 10 minutes.
  • Flip pan upside down onto a cooling rack and let cool completely. Remove pan - cake should release from pan on its own. If not, use blunt knife and gently loosen sides.

Coffee Drizzle

  • Mix powdered sugar and espresso together until smooth. Use a pastry bag or spoon to drizzle over cake.

Video

YouTube video

Nutrition

Calories: 470kcalCarbohydrates: 64gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 119mgSodium: 281mgPotassium: 156mgFiber: 1gSugar: 43gVitamin A: 606IUVitamin C: 0.2mgCalcium: 77mgIron: 2mg
Keyword coffee bundt cake, how to make a bundt cake, mocha bundt cake, recipe sour cream coffee cake bundt
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Beth says

    November 29, 2023 at 6:44 pm

    5 stars
    MmmMMM. This is an amazing bundt cake. The coffee flavor is so rich, but it's not overpowering, and the sour cream really makes it so moist!

    Reply
  2. dana says

    July 27, 2023 at 2:13 pm

    5 stars
    Love this bundt cake! It's so perfect after dinner (or in the afternoon!) with a cup of coffee <3

    Reply
  3. Ned says

    July 27, 2023 at 2:08 pm

    5 stars
    Made this for my wife. She loves coffee so I figured this bundt cake would be right down here alley. She loved it so much! It was perfect. Thank you for this awesome recipe.

    Reply
  4. Shadi Hasanzadenemati says

    July 27, 2023 at 12:52 pm

    5 stars
    Wow, this Mocha Sour Cream Bundt Cake is an absolute showstopper! The rich blend of coffee and chocolate flavors combined with the tangy creaminess of sour cream creates a match made in dessert heaven.

    Reply
  5. Darleen says

    December 30, 2022 at 2:58 pm

    5 stars
    Never made a bundt cake before with a filling. This swirl takes a boring bundt to a whole new level. Easy recipe!

    Reply
  6. Alexandra says

    September 30, 2022 at 11:52 pm

    5 stars
    This is such a beautiful bundt cake, and I absolutely adore that mocha drizzle!

    Reply
  7. Dee says

    September 30, 2022 at 6:37 pm

    5 stars
    Wow! I am so happy with how this bundt cake turned out. The instructions were clear and easy to follow, which made it fun to make!

    Reply
  8. Helen at the lazy gastronome says

    September 30, 2022 at 12:29 am

    5 stars
    As easy as it it beautiful and delicious. I love mocha. And mocha cake is the best!

    Reply
  9. Maretha says

    September 29, 2022 at 6:18 pm

    5 stars
    This is diviiine! What a brilliant recipe, that drizzle is to die for, and also transferrable to other things. Thanks for a fantastic recipe!

    Reply
  10. Mary says

    September 29, 2022 at 4:12 pm

    5 stars
    Mocha anything is divine but your Bundt cake is the best. I love how it baked all around that ribbon of yummy sugary chocolate. That drizzle is making an appearance later today on my pumpkin scones! So thanks for that!

    Reply
  11. Shilpa says

    September 29, 2022 at 1:06 pm

    5 stars
    This mocha cake was so delicious. Perfect taste and texture. Loved it and can’t wait to make again.

    Reply
  12. Natalie says

    September 29, 2022 at 12:29 pm

    5 stars
    One of the best bundt cake I made. Thank you for the detailed instructions and the fantastic recipe!

    Reply
5 from 29 votes (29 ratings without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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