Express Chocolate Espresso Bundt Cake Recipe

Name: Express Chocolate Espresso Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
2
Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
3
Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
4
Bake for 50-60 minutes or until a pick comes out clean.
5
Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
6
The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
7
If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
8
Brush or spoon the glaze over the cake while it is still warm.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake, 1 (18 ounce) box devil's food cake mix, 1 (3 1/2 ounce) box instant chocolate pudding mix, 4 eggs, and more.

Yes, Express Chocolate Espresso Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Express Chocolate Espresso Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions