Chocolate Coffee Bundt Cake with Caramel Glaze

Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | Revamperate I’ve never really thought of myself as a great baker, but recently I’ve found food to be the most inspiring thing around me. Although my blog is about so much more than recipes, you can see that I’ve picked up my baking game lately. I also never had a knack for homemade cakes – I’m all about boxed cake mix, but I’ve definitely hit a turning point in my baking. With this chocolate coffee bundt cake with carmel glaze, topped with butterscotch candy, I learned that I truly can make cake that beats up your average boxed cake mix. That’s not to say it’s not tough to make a good cake, but this cake is chocolate, coffee and caramel heaven.

For the cake:

  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, room temperature
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 baking cocoa powder
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butterscotch candy, chopped (optional, for topping)

For the caramel glaze:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup brown sugar
  • 3 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

First, preheat your oven to 325 degrees. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue to beat until completely mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean.

In a small saucepan, melt the butter on low heat. Slowly add the brown sugar and milk, and turn up the heat to medium-to-high until the mixture begins to boil, stirring constantly with a spatula. Remove from heat and stir in vanilla. Let the mixture sit for several minutes before adding the powdered sugar a little bit at a time. Continue to stir until the powdered sugar has completely dissolved. If it’s too thick, add milk one teaspoon at a time until you reach your desired consistency.

Let the cake cool on a cooling rack until you can remove it from the pan. Bundt cakes can be difficult to remove cleanly, but there are some tips here. Otherwise, you can certainly try this recipe with other pans. As you can see above, I also made several cupcakes out of this batch because I use a smaller than average bundt pan. Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | RevamperateWhen the frosting reaches a glaze consistency, drizzle it over the cake and sprinkle butterscotch candy on the top. For best results, serve warm and with a side of coffee or milk. I made this for Andrew’s coworkers, and it was quite a hit. Despite not having a lot of experience with from-scratch cakes, this chocolate coffee cake came out perfectly moist and rich, just the way it should be. Enjoy!

Comments

  1. Revamperate says

    Oh no! It’s a half cup of vegetable oil. Thanks for catching that!

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