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Salted Caramel Mocha Bundt Cake Recipe

Salted Caramel Mocha Bundt Cake Recipe

Learn how to make the best homemade salted caramel mocha bundt cake with this easy baking recipe. The secret is using strong espresso in the batter and layering homemade salted caramel throughout. Perfect balance of sweet, salty, chocolatey and coffee flavors in every slice!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 cake (14 slices)
An elegant bundt cake photographed from a slight angle to showcase its perfect ridges and valleys, each collecting pools of glossy, amber-hued salted caramel dripping down the sides. The cross-section view reveals a moist, dark chocolate crumb with delicate coffee notes and surprise pockets of caramel throughout. Captured in soft natural light on a vintage cake stand with scattered coffee beans and flakes of sea salt creating visual texture around the base. The contrast between the deep chocolate cake, golden caramel drizzle, and crystalline salt flakes creates a striking color palette, enhanced by the mocha ganache that coats the top with its silky sheen.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">50g cocoa powder (Dutch-processed)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml strong brewed espresso, cooled (or instant espresso dissolved in hot water)</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">For the salted caramel:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, cubed</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 1/2 tsp flaky sea salt (plus extra for garnish)</li><li class="ingredients-single-item">For the mocha ganache:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tbsp instant espresso powder</li><li class="ingredients-single-item">1 tbsp unsalted butter</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Wire cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you reach all the crevices and central tube. This meticulous preparation is crucial for a clean release later - bundt cakes are notorious for sticking if not properly prepared.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare the salted caramel so it can cool while you make the cake. In a heavy-bottomed saucepan, heat the 200g sugar over medium heat. Resist the temptation to stir! Instead, gently swirl the pan occasionally until the sugar melts completely and turns a deep amber color (around 170°C on a candy thermometer). This caramelization process creates complex flavors through the Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the caramel reaches the perfect amber color, carefully add the cubed butter (stand back as it will bubble vigorously). Stir constantly until completely melted. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble aggressively again - this is normal! Continue cooking for 1 minute, then remove from heat and stir in the sea salt. Transfer to a heat-proof container and allow to cool to room temperature. The caramel will thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the cake batter, begin by whisking together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. This pre-mixing ensures even distribution of leavening agents throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for a full 5 minutes until very light and fluffy. This extended creaming incorporates air into the fat-sugar matrix, which is essential for a tender, well-risen cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition. Each egg needs to be fully incorporated before adding the next one to maintain the emulsion. Scrape down the sides of the bowl frequently. Add the vanilla extract and mix to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Combine the cooled espresso and buttermilk in a measuring jug. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the espresso-buttermilk mixture (beginning and ending with the dry ingredients). This alternating method prevents gluten development that would result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Mix only until just combined after each addition - overmixing at this stage will develop gluten and result in a dense cake. The batter should look velvety and smooth with a medium consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour one-third of the batter into the prepared bundt pan. Spoon about 3 tablespoons of the cooled salted caramel over the batter and use a knife to gently swirl it through. Add another third of the batter, more caramel, and swirl again. Top with the remaining batter. Reserve the remaining caramel for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 50-55 minutes, or until a thin knife inserted into the center comes out clean with a few moist crumbs. The cake will also start to pull away slightly from the sides of the pan when ready. Don't overbake or your cake will dry out!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes - this timing is important! If you try to remove the cake too soon, it may break; wait too long, and it could stick. After 15 minutes, invert the pan onto a cooling rack and gently lift it off. Let the cake cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the cake cools, prepare the mocha ganache. Place the chopped chocolate in a heat-proof bowl. Heat the cream until just simmering, then stir in the espresso powder until dissolved. Pour the hot cream over the chocolate and let it sit for 1 minute without stirring to allow the chocolate to melt. Then, stir gently until smooth and glossy. Add the tablespoon of butter and stir until incorporated - this gives the ganache a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake has cooled completely, place it on your serving platter. Gently warm the remaining caramel if it has solidified. Pour the mocha ganache over the top of the cake, allowing it to drip dramatically down the sides. While the ganache is still wet, drizzle with some of the salted caramel and sprinkle with additional flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the ganache to set for at least 30 minutes before serving. When ready to serve, slice with a warm, clean knife for the neatest cuts. This cake stays fresh in an airtight container at room temperature for 3 days, or refrigerated for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Salted Caramel Mocha Bundt Cake Recipe?

The key ingredients include all-purpose flour, cocoa powder, butter, sugar, eggs, espresso, buttermilk, and heavy cream. For the salted caramel, you'll need sugar, butter, cream and sea salt. The mocha ganache requires dark chocolate, cream and espresso powder.

How to cook Salted Caramel Mocha Bundt Cake Recipe at home?

Learn how to cook Salted Caramel Mocha Bundt Cake by first preparing a homemade salted caramel, then creating a chocolate espresso batter, layering them in a well-greased bundt tin, and baking at 175°C for about 55 minutes. After cooling, finish with a glossy mocha ganache and additional caramel drizzle.

Why does my bundt cake stick to the pan despite greasing it?

Bundt cakes often stick because the pan wasn't thoroughly greased and floured, especially in all the crevices. Use a baking spray with flour or apply butter followed by a dusting of flour. Also, timing matters - remove the cake after exactly 15 minutes of cooling.

Can I make the caramel sauce without a candy thermometer?

Yes! Watch for visual cues instead - cook the sugar until it's a deep amber colour (like copper penny). Once it reaches this stage, carefully add butter and cream. The mixture will bubble vigorously, which is normal. The caramel is ready when it coats the back of a spoon.

How do I achieve the perfect chocolate-coffee balance in a mocha cake?

For the ideal chocolate-coffee balance, use high-quality Dutch-processed cocoa and fresh espresso or instant espresso powder (not regular coffee). The espresso enhances the chocolate flavour without dominating. Adjust the espresso strength according to your preference.

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Transfer to a heat-proof container and allow to cool to room temperature." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for a full 5 minutes until very light and fluffy." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition. Each egg needs to be fully incorporated before adding the next one. Scrape down the sides of the bowl frequently. Add the vanilla extract and mix to combine." }, { "@type": "HowToStep", "name": "Combine wet ingredients", "text": "Combine the cooled espresso and buttermilk in a measuring jug. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the espresso-buttermilk mixture (beginning and ending with the dry ingredients)." }, { "@type": "HowToStep", "name": "Prepare batter", "text": "Mix only until just combined after each addition - overmixing at this stage will develop gluten and result in a dense cake. The batter should look velvety and smooth with a medium consistency." }, { "@type": "HowToStep", "name": "Layer batter and caramel", "text": "Pour one-third of the batter into the prepared bundt pan. Spoon about 3 tablespoons of the cooled salted caramel over the batter and use a knife to gently swirl it through. Add another third of the batter, more caramel, and swirl again. Top with the remaining batter. Reserve the remaining caramel for serving." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 50-55 minutes, or until a thin knife inserted into the center comes out clean with a few moist crumbs. The cake will also start to pull away slightly from the sides of the pan when ready." }, { "@type": "HowToStep", "name": "Cool cake", "text": "Allow the cake to cool in the pan on a wire rack for exactly 15 minutes. After 15 minutes, invert the pan onto a cooling rack and gently lift it off. Let the cake cool completely." }, { "@type": "HowToStep", "name": "Make ganache", "text": "Place the chopped chocolate in a heat-proof bowl. Heat the cream until just simmering, then stir in the espresso powder until dissolved. Pour the hot cream over the chocolate and let it sit for 1 minute without stirring. Then, stir gently until smooth and glossy. Add the tablespoon of butter and stir until incorporated." }, { "@type": "HowToStep", "name": "Glaze cake", "text": "Once the cake has cooled completely, place it on your serving platter. Gently warm the remaining caramel if it has solidified. Pour the mocha ganache over the top of the cake, allowing it to drip down the sides. While the ganache is still wet, drizzle with some of the salted caramel and sprinkle with additional flaky sea salt." }, { "@type": "HowToStep", "name": "Set and serve", "text": "Allow the ganache to set for at least 30 minutes before serving. When ready to serve, slice with a warm, clean knife for the neatest cuts." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Claudia Martinez", "datePublished": "2024-06-15", "reviewBody": "The coffee-chocolate balance in this cake is absolutely perfect! Not too bitter, not too sweet. The salted caramel adds such a wonderful complexity that elevates this beyond a standard bundt cake. I'll be making this for every special occasion!", "name": "Perfect Coffee-Chocolate Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-22", "reviewBody": "Those pools of caramel throughout the cake are divine! I was worried about making homemade caramel but the instructions were so clear. The caramel stayed soft even after baking and created these gorgeous pockets of salty-sweet goodness. Worth every minute of effort!", "name": "Caramel Pools Are Divine", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Saoirse O'Sullivan", "datePublished": "2024-06-30", "reviewBody": "This cake is so much better than any coffee shop dessert I've ever tried. The mocha ganache has the perfect glossy finish and the sea salt flakes on top really make the flavors pop. I've already been asked to make this three more times by friends who tried it!", "name": "Better Than Coffee Shop Desserts", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-07-05", "reviewBody": "Every bite of this cake is absolutely worth the calories! The texture is so moist and the flavor complexity is outstanding. I used freshly ground espresso beans for an even more intense coffee flavor. My whole family was fighting over the last slice!", "name": "Worth Every Calorie-Rich Bite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lena Kowalski", "datePublished": "2024-07-08", "reviewBody": "I brought this to a dinner party and literally every single guest begged for the recipe! The salt flakes on top really do make it extraordinary - don't skip that step! The contrast between the sweet cake, bitter coffee notes, and salty caramel is absolutely perfect. This will be my signature dessert from now on!", "name": "Guests Begged For The Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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