Mocha Bundt Cake

From Family Circle Magazine, June 2012

Yield: 12 servings
Community Recipe from


  • 3 1/2 cup(s) cake flour
  • 3/4 cup(s) unsweetened cocoa powder
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) espresso powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1 cup(s) unsalted butter (2 sticks) softened
  • 1 1/2 cup(s) sugar
  • 4 eggs
  • 2 teaspoon(s) vanilla extract
  • 1 cup(s) 2% milk


  1. Heat oven to 325. Generously coat a 10 cup Bundt pan with oil.

  2. In a medium-sized bowl, combine the first 7 ingredients (flour through cinnamon).

  3. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with milk. Beat 1 minute. Scrape into prepared pan.

  4. Bake at 325 for 1 hour or until a toothpick inserted in the cake comes out clean. Cool in pan on wire rack for 20 minutes. Carefully trim cake level before removing from pan. Run a thin knife around edge of cake, invert onto rack and remove pan. Cool completely.

  5. Simply dust with powdered sugar or serve with Strawberry-Ancho Chile Sauce.

  6. Strawberry-Ancho Chile Sauce
  7. In a medium sized saucepan, heat 2 tbsp vegetable oil. Add 1/4 tsp. each ancho chile powder and cinnamon, cook 1 minute. Stir in 2 tbsp. sugar and 1 lb. strawberries, hulled and coarsely chopped. Simmer 3-5 minutes until slightly thickened. Cool.
March 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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