This Salted Caramel Mocha Bundt Cake is the best chocolate cake you will ever make. Salted caramel and white chocolate drizzles give this moist chocolate bundt cake a fancy and delicious flair.
Chocolate Bundt Cake
I like to start my mornings with a big pot of coffee. It can be 90 degrees and humid outside, and I will still brew hot coffee. My brain just doesn't function without that caffeine jolt first thing in the morning. Plus, the leftover coffee is perfect for making ice cubes for lattes or for using in baked goods.
Did you know you can use cooled coffee in place of the liquids in cakes and frosting to give it a delicious flavor? You cannot taste the coffee flavor in chocolate recipes. It just deepens and enhances the chocolate flavor. Anything that makes chocolate even better gets an A+ from me.
One of my all time favorite coffee drink is this homemade Salted Caramel Mocha, so I wanted to make a chocolate cake with my leftover coffee from the day.
This chocolate bundt cake is for the serious chocolate lover. The box of chocolate pudding and mini chocolate chips added to the cake batter makes it so moist, decadent, and delicious.
Ingredients for a Mocha Bundt Cake
The cake batter for this coffee infused chocolate bundt cake comes together easily because we are using store bought ingredients. A doctored up cake mix is easy to do and tastes amazing!
For the Mocha Bundt Cake
- Chocolate Cake Mix - Any brand will work.
- Instant Chocolate Pudding Mix - Make sure you buy an instant pudding mix because the cooked one will not work.
- Coffee - Use leftover cooled coffee. You can also use hot water and instant coffee.
- Sour Cream - Adds a great moist texture to the cake.
- Eggs & Oil - Adds moisture to the cake mix.
- Mini Chocolate Chips - Gives the cake a rich chocolate flavor.
For the Topping
- White Chocolate Melting Wafers - I prefer to use Ghirardelli melting chocolate because it melts easily and tastes great. You can also melt white chocolate chips with a little bit of shortening.
- Caramel Bits - You can find these tiny caramel pieces in the baking aisle of most grocery store.
- Heavy Cream - Helps the caramel melt smoother.
How to make Salted Caramel Mocha Bundt Cake
The batter for this bundt cake comes together so quickly. Caramel drizzles and sea salt adds so much flavor to the baked chocolate cake.
- Grease and flour a 12 cup bundt pan. I like to use Baker's Joy because the cakes fall out of the bundt pan every single time.
- Add the cake mix, pudding mix, sour cream, eggs, oil, and coffee to a mixing bowl and beat until combined.
- Stir in mini chocolate chips and pour the cake batter into the prepared pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean. A few crumbs is good. Remove and cool 10-15 minutes.
- Place a plate on top of the cake and flip the cake out onto it. Let the chocolate Bundt Cake cool completely.
- Melt the white chocolate wafers and drizzle over the top of the cake.
- Heat the caramel bits and cream over medium heat and stir until melted and creamy. Stir in some coarse ground sea salt.
- Drizzle the caramel over the mocha bundt cake and sprinkle with more sea salt. Let set before cutting into slices. (full recipe below)
CLICK HERE TO PIN THIS RECIPE FOR LATER!
More Salted Caramel Desserts
- Salted Caramel Brownie Cupcakes
- Salted Caramel Scones
- Caramel Bites
- Salted Caramel Pretzel Bark
- Snickers Fudge
- Salted Caramel Frosting
Love a recipe you tried from Inside BruCrew Life? Please leave a 5 star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
Stay in touch with us through social media. Don't forget to tag me in your photos when you try one of our recipes.
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM
I also created a Facebook group and would love for you to join. Share recipes, ask questions, share photos, and see what’s new with the BruCrew. Request to join HERE.
This easy Salted Caramel Mocha Bundt Cake is drizzled with caramel and white chocolate. Perfect fancy looking dessert for any party! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Salted Caramel Mocha Bundt Cake Recipe
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 234Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 363mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 3g
*The post for Salted Caramel Mocha Bundt Cake was first published on June 9, 2013. The photos and post have been updated and republished on November 15, 2019.
MS
cake was delicious but a word of advise. Use a squeeze bottle to apply glaze, using a spoon makes it very messy especially if glaze is too thick
Candi
Can this be made in two 8 or 9 inch rounds? And what if I did half chocolate chip/half toffee or caramel pieces inside the cake?
Jocelyn
It should be fine to bake the batter in the round pans, as long as the sides are two inches tall so they do not overflow while baking. I'm not quite sure on the baking time. I would guess 30-35 minutes, but I can't say for sure since I didn't bake this one that way. And adding chocolate chips and toffee bits sounds awesome. Keep me posted on how it turns out.
Jessica
If I wanted to make my own homemade chocolate cake would I just add coffee to it? Or follow this recipe?
Jocelyn
I haven't made this particular recipe using a homemade cake, but I'm sure it would be fine with the coffee added instead of other liquids. Being homemade it may bake for less time though, so I would make sure to check it starting around the 45 minute mark. I hope that helps. Keep me posted if you make it!
James Pagan
I know you already probably picked a winner, but EVERYONE must try Barnie’s Santa’s White Christmas. It is Christmas in a cup and is my ALL TIME fave!
Angela Hamilton
Love, Love LOVE this recipe! It is so moist and everything goodness I love in a cake. I have made this so many times and everyone LOVES it!
Jocelyn
That's awesome to hear! Thank you so much for sharing 🙂
Elisabeth
Hi
This cake looks absolutely gorgeous.... the only problem is that you always use "cups" and "mixes" that are maybe readily available where you live, but not on the continent. You are missing out of all the european people making your recipes this way.... Isn't it possible to use grams instead, and not cake/pudding mixes but home-made ingredients? You know that there are all kinds of ingredients in these mixes, and they not always good for us?
Really a pity...
Jocelyn Brubaker
I'm sorry you feel this way. My way of baking is semi homemade, and I love taking baking mixes and giving them a fun homemade flair. I do realize that not everyone can find these ingredients, but amazon is a great place to buy hard to find items.
ambrey
The Caramel drizzle came out way too salty for me too! Just wanted to recommend to others to err on the side of less salt and then add as they taste test. The cake itself was great though.
Jocelyn Brubaker
I'm glad you enjoyed the cake! One question...was your salt fine or coarse? That will make a difference in how salty it is. I used a coarsely ground sea salt. But salted caramel is also different for everyone. One person may like it saltier than another 🙂
Stephanie Lee
what size pudding mix does this cake take? The big box or the little box?
Jocelyn Brubaker
You will use the smaller box...the 3.4 ounce instant pudding. I hope you enjoy it!
Stephanie Lee
Thank you so much. I would like for you to know that I made your cake this weekend and it was absolutely delish! So moist and yummy! You really out-did yourself with this recipe. Terrific!
Marti
This sounds and looks amazing! I featured it in my chocolate roundup and wanted to let you know and I also Pinned it! You can see it here!
Hugs!
Marti
Sara
Did anyone actually make the caramel drizzel? The cake rocked, no doubt about it! Super moist and chocolaty. But I think maybe you meant 1.5 teaspoons of salt instead of tablespoons? It was so salty we had to peel the icing off the top, it was really aweful. If I ever am brave enough to do it again I think I will just stick to sprinkling a little salt over the top of the drizzle once finished and not add any at all to the glaze itself.
Jocelyn Brubaker
I did actually use 1 1/2 tablespoons for the topping. Only 1 Tbsp. goes in the caramel though. I'm sorry to hear you didn't like the topping, but everyone has different tastes when it comes to salted caramel. Definitely try it again and adjust the salt to your liking 🙂
Jen B
This recipe sounds amazing! Could I substitute dark chocolate for the white chocolate drizzle?
Jocelyn Brubaker
Thanks Jen. Yes, you could definitely substitute dark chocolate. Chocolate on chocolate...I like the way you think 🙂
tammy
where do you find caramel baking bits? never heard of them. Are they in the baking aisle?
Jocelyn Brubaker
I buy them in the baking aisle at Walmart and Target...by the chocolate chips.
Thomas Murphy
I want to make iced coffee
Amanda Sakovitz
I would love to make ice coffee!
Miss Rachel P.
I had the chance to use my aunt's when staying to take care of my grandma for two weeks and I absolutely LOVED using it!! Tea, hot chocolate, and yes coffee in seconds! So awesome! And I have carpal tunnel so carrying a heavy teapot with water to the stove and then to fill my cup with water isn't much fun. This was so easy to use!! I am quickly becoming a coffee addict with this thing so probably I'd have coffee, next hot chocolate or my daily cup of tea. 🙂
My goodness does that cake look just fabulous! I'm going to need to get teh ingredients so I can make it...your pictures are making me hungry! ;D haha. Thanks for sharing!
Carolsue
I would make Iced Coffee and my husband would make regular!
Digicats {at} Sbcglobal {dot} Net
Rona B
I would be brewing coffee and tea.