SunButter Mocha Bundt Cake
This decadent SunButter Mocha Bundt Cake is filled with a ton of coffee flavour and topped with a baileys liqueur glaze! Perfect for any coffee lover!
Ingredients
Mocha Bundt Cake
- 2 ½ cups (300g) All Purpose Flour, measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Eggs
- 2 cups (400g) White Sugar
- 1 cup (240g) Full Fat Sour Cream
- 1/2 cup (109g) Vegetable Oil
- 1/4 cup (60g) Natural SunButter
- 2 tsp Vanilla
- 3/4 cup (75g) Dutch Processed Cocoa Powder (regular cocoa can be used too)
- 4 tsp Instant Coffee
- 3/4 cup (180g) Hot Water
Bailey’s Glaze
- 2 cups (240g) Confectioners Sugar
- 2-3 tbsp Bailey’s Liqueur
Instructions
Mocha Bundt Cake
- Preheat oven to 350°F. Prepare a bundt pan with baking spray and parchment. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, SunButter and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the cocoa powder, instant coffee and hot water. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared pan, and bake for 45 to 50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing.
Bailey’s Glaze
- Add all ingredients to a mixing bowl and whisk until smooth. The glaze should be very thick but still fluid.
- Pipe or pour glaze over cooled mocha bundt cake, allow to set completely before enjoying.