Salted Caramel Mocha Bundt Cake
A moist and flavorful bundt cake that combines the rich tastes of chocolate, coffee, and sweet salted caramel, perfect for cozy gatherings and indulgent moments.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar Can substitute with brown sugar for extra depth
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup brewed coffee (cooled)
- 0.5 cups vegetable oil
- 4 large eggs Ensure at room temperature
- 1 teaspoon vanilla extract
- 0.5 cups salted caramel sauce Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the brewed coffee, vegetable oil, eggs, and vanilla extract. Mix until just combined to avoid overmixing.
- Pour the batter into the prepared bundt pan evenly.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before gently flipping it onto a wire rack.
Serving
- Once completely cooled, drizzle with salted caramel sauce and serve.
Notes
Store in an airtight container at room temperature for up to 3 days. For best results, reheat slices in an air fryer for 3-4 minutes at 300°F or in the oven for 5-7 minutes. Freezing is possible, wrap individual slices tightly and enjoy within 1-2 months.