A sweet white chocolate glaze makes this coffee bundt cake extra special! This easy cake recipe is loaded with mini chocolate chips, and is the perfect dessert for coffee fans or anyone needing an extra boost.
If you love caffeinated desserts, try our coffee brownies or coffee popcorn.
This java chip bundt cake was first published in February 2016. It was updated and republished in March 2026.
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It's no secret that coffee is the drink of choice in our house. We have two coffee machines on our counter. My husband loves pour over, so he has a scale, grinder, and carafe all lined up. Then I have an espresso machine that gets used daily.
So when I started thinking about my next cake flavor, coffee was the obvious choice. Bundt cakes are some of the prettiest and easiest cakes to make. The ridges always make me smile, and all it takes is a simple glaze to turn them into a showstopper. Just look at this peppermint bundt cake I did for the holidays.
This Java cake starts with a vanilla cake mix, but I swapped the water for brewed coffee and added coffee extract to boost the flavor. Mini chocolate chips add sweetness and texture to every bite.
Then its finished with a white chocolate glaze that hugs every curve. I sprinkle on a few more chocolate chips while it is still soft so they stick. Pour yourself a cup of coffee and grab a slice. This coffee chip bundt cake is ready to brighten your day!
Why You'll Love Coffee Flavored Bundt Cake
- Easy shortcut hack. A store-bought cake mix saves a little time.
- Bold coffee flavor. Brewed coffee plus coffee extract gives it a great taste.
- Chocolate! This sweet dessert has mini chocolate chips and a creamy white chocolate glaze.
- Show-stopping dessert! Perfect for brunch, holidays, or afternoon coffee dates.
Ingredients Needed
This coffee bundt cake recipe comes together easily with just a few simple ingredients. Scroll down for the recipe card with the complete list of ingredients and amounts.
- Vanilla Cake Mix: Using a store-bought mix saves time in the kitchen. I like to use a white mix, so the coffee color really shines through.
- White Chocolate Pudding: Make sure you buy an instant pudding mix, as the cook-and-serve variety will not work. Again, the white mix keeps the batter from turning yellow.
- Large Eggs: Binds all the ingredients together.
- Canola Oil and Sour Cream: Add moisture, flavor, and a dense texture to the cake.
- Coffee Extract: Adds a stronger java flavor without needing more liquid. If you can't find it, use vanilla extract.
- Coffee: Use a very strong brewed coffee for a stronger, deeper flavor. Let it cool before adding it to the ingredients.
- Mini Chocolate Chips: The smaller chips spread out more evenly throughout the batter. Dust them with a little bit of flour to keep them from sinking to the bottom during baking.
- White Chocolate Glaze: Heat heavy cream and white chocolate chips in the microwave, then stir until melted and smooth.
Use the leftover coffee extract to make a batch of coffee chip muffins.
How To Make Coffee Bundt Cake
This coffee flavored bundt cake is very easy to make. Just follow our step-by-step instructions, and you will have an impressive caffeinated dessert in no time.
- Make the batter. In a large mixing bowl, combine the dry cake mix, pudding mix, eggs, oil, sour cream, extract, and cooled coffee. Mix just until smooth and combined.
- Add the mixins. Stir a teaspoon of flour into the chips, then gently stir them into the batter.
- Bake and cool. Pour the batter evenly into a prepared bundt pan. Bake until a toothpick or cake tester inserted into the center comes out with just a few moist crumbs. Let the cake rest in the hot pan for 10 minutes, then flip it out onto a wire rack to cool completely.
- Decorate. Place the cream and white chips in a heat-safe bowl, then microwave them for 30-45 seconds. Remove and stir until smooth. Let it cool slightly before spooning it onto the cake. Sprinkle extra mini chips on while the ganache is still soft.
Storing and Freezing
- Room Temperature: Store the cake in an airtight container on the counter for 2-3 days.
- Refrigerator: Store it in a tightly sealed container in the fridge for up to a week. Bring to room temperature before eating.
- Freezer: Wrap the entire cake or individual servings in plastic wrap, then place in a freezer-safe bag. Freeze for 2-3 months. Thaw in the fridge overnight before serving.
BruCrew Tips
- Always spray your bundt pan thoroughly, especially in the grooves, to prevent sticking. I recommend a baking spray with flour added, like Baker's Joy.
- Toss the mini chocolate chips with flour before folding them into the batter to keep them from sinking.
- Do not let the baked cake sit in the hot pan longer than 15 minutes. As the dessert begins to cool, the sugars will stick to the pan.
- Let the cake cool completely before adding toppings. Even a little bit of heat can cause the ganache to melt.
- Allow the white chocolate glaze to cool before spooning it over the cake. If it is hot, it will run off and puddle on the plate.
- Serve slices of cake with a scoop of coffee ice cream.
More Bundt Cake Recipes
- Chocolate Coconut Bundt Cake
- Strawberry Bundt Cake
- Carrot Bundt Cake
- Apple Bundt Cake
- Funfetti Bundt Cake
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Coffee Bundt Cake
A sweet white chocolate glaze makes this coffee bundt cake extra special! This easy cake recipe is loaded with mini chocolate chips, and is the perfect dessert for coffee fans or anyone needing an extra boost.
Ingredients
- 1 (15.25 ounce) white cake mix
- 1 (3.4 ounce) box instant white chocolate pudding mix
- 4 large eggs
- ½ cup oil
- ½ cup sour cream
- 2 teaspoons coffee extract
- 1 cup strong brewed coffee, cooled
- 1 cup mini chocolate chips + extras
For the Glaze
- ¼ cup heavy cream
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray.
- Combine the cake mix, pudding, eggs, oil, coffee extract, sour cream, and cooled coffee and beat for 1 minute on low speed. Beat for 1-2 minutes on medium speed. Stir in the chocolate chips gently.
- Pour the batter into a greased pan. Bake for 50 minutes or until a toothpick comes out mostly clean.
- Cool 15 minutes in the pan before flipping out onto a plate. Cool completely.
- Place the heavy whipping cream and white chocolate chips in a heat-proof bowl. Microwave for 30-45 seconds, then stir until melted and creamy.
- Let cool for 10 minutes, then spoon onto the top of the cooled cake. Top with extra mini chocolate chips before the glaze sets. Let it set before serving.
Notes
- Always spray your bundt pan thoroughly, especially in the grooves, to prevent sticking. I recommend a baking spray with flour added, like Baker's Joy.
- Toss the mini chocolate chips with flour before folding them into the batter to keep them from sinking.
- Do not let the baked cake sit in the hot pan longer than 15 minutes. As the dessert begins to cool, the sugars will stick to the pan.
- Let the cake cool completely before adding toppings. Even a little bit of heat can cause the ganache to melt.
- Allow the white chocolate glaze to cool before spooning it over the cake. If it is hot, it will run off and puddle on the plate.
- Serve slices of cake with a scoop of coffee ice cream.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 63mgSodium: 66mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leti says
This is the best cake I have ever made and eaten. Delicious. It is a huge success every time I make it for an event. Everyone loves it.
Gail says
I do not have coffee extract can i leave it?
Jocelyn says
Yes, you could leave it out or use 1 teaspoon of vanilla instead. The extract just helps to amplify the coffee flavor. I hope you enjoy the cake.
Elizabeth @ Confessions of a Baking Queen says
Love all the coffee flavor. I actually do not like coffee, but love coffee flavored anything. And coffee scented candles? Obsessed! This cake would make the house smell spectacular. And all those mini chocolate chips- sign me up! YUM!
Rahul @samosastreet.com says
Wow that looks so tasteful, YUM…I think I will make this for Easter. I keep saying I must get a bundt pan and I really should.
Jessica @ A Kitchen Addiction says
I love your coffee desserts! I wish I had a big slice to go with my coffee right now!
Cindy Hoffman says
Nice share there Jocelyn,
Being a coffee lover myself, this is something that I am going to be trying over the weekend. It just looks yummy and must taste heaven! Thanks a lot for sharing the recipe and keep up the good work.
Cindy
Mir says
I don't drink coffee, but that's because I put it all in dessert. Nothing is better than coffee in a cake with chocolate involved somehow. NOTHING. And bundts are the best!
Maureen Blackburn says
Just love using alternate liquids to pep up a cake mix and call it my own. Had always used coffee with dark chocloate, but love it in the white cake mix!!! Really gives the coffee a chance to be the star, and that is always good in my house!!!
Dorothy @ Crazy for Crust says
I have that much coffee stuff too and I'm the only one that drinks it!! I like to drink it and eat it so this cake is perfect.
Heather @Bostongirlbakes says
Ooh you're making me want to bust my bundt out! This would be the perfect afternoon pick me up..with a side of coffee..ps I love my coffee too 😉
Medha @ Whisk & Shout says
I love love love coffee too! And I died at "I like big bundts and I cannot lie" 🙂 This look delish!