Mocha Sour Cream Bundt Cake

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!

This post may contain affiliate links. Please refer to the terms page for more information.

Jump to:

• What I love about this cake
• Prepare Bundt cake pan
• Ingredients
• Mixing and assembly tips
• Unmolding the mocha Bundt cake
• More dessert recipes featuring coffee
• 📋 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.

Prepare 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.

Ingredients

Mocha filling ingredients

The following ingredients are used to create the mocha filling tunnel:

• Brown sugar - use light or dark brown sugar
• Bittersweet chocolate - use may used packaged chocolate chips
• Espresso powder - use a bold flavor powder for best results

Bundt cake batter ingredients

Gather the following ingredients to make the cake batter:

• All-Purpose flour - sift flour if necessary to remove any lumps
• Granulated Sugar, baking powder and baking soda
• Unsalted butter - chop butter into ¼" pieces and soften to room temperature before starting the mocha Bundt cake recipe
• Large eggs - you need 2 whole eggs and 2 egg yolks. Bring to room temperature before starting the recipe
• Sour Cream - use full fat, room temperature sour cream

Coffee-flavored icing

The icing for this cake is optional, but it adds extra coffee flavor and makes the cake look even better. To make the icing, you’ll need the following ingredients:

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!

Unmolding the mocha 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!

More dessert recipes featuring coffee

If you're like me and love anything with coffee, be sure to check out these delicious recipes:

I hope you enjoy this Mocha Sour Cream Bundt Cake as much as my family and friends have over the years!

📋 Recipe