Salted Caramel Mocha Bundt Cake
Is there anything better than the moment a perfectly baked Bundt cake releases from its pan in one beautiful, sculpted ring? Now imagine that ring infused with rich coffee, studded with chocolate chips, and draped in two competing drizzles of sweet white chocolate and salty caramel. That is exactly what you get with this Salted Caramel Mocha Bundt Cake. It is a dessert built for coffee lovers and chocolate fanatics. While it looks like it came from a high-end bakery, the foundation uses a simple boxed mix, which means you spend less time measuring and more time enjoying. The addition of instant pudding and sour cream ensures the crumb stays dense, moist, and sturdy enough to hold all those toppings. Whether you need a showstopper for a holiday table or just want a weekend baking project with a big payoff, this cake delivers on all fronts.
Ingredients
Ingredients
- 1 chocolate cake mix Do not use a mix that already has pudding in the bag
- 3.4 ounce box instant chocolate pudding mix
- 1 cup sour cream Non-negotiable for velvety texture
- 4 large eggs
- 1/2 cup oil
- 1 cup brewed coffee, cooled Strong, but not espresso. Can swap for milk
- 1 cup mini chocolate chips
- 1/2 cup white chocolate melting wafers
- 1/2 cup caramel baking bits Small unwrapped baking pieces; chopped soft caramels work too
- 2 tablespoons heavy cream
- 2 teaspoons coarse ground sea salt, divided
Instructions
Step-by-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12 cup Bundt pan with nonstick baking spray that contains flour. Getting into every crevice is essential to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, oil, and cooled brewed coffee.
- Beat the mixture on low speed for one minute to moisten the dry ingredients. Scrape down the sides of the bowl.
- Increase the speed to medium and beat for two minutes. The batter will become thick and glossy.
- Stir in the mini chocolate chips by hand using a spatula. This prevents the chips from sinking directly to the bottom of the pan.
- Pour the batter into the prepared Bundt pan and smooth the top gently.
- Bake for 55 to 60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Do not skip this rest. It allows the cake to set and pull away from the sides slightly.
- Place a wire rack or a large plate over the top of the pan. Carefully flip the cake over and lift the pan away. Let the cake cool completely before adding any toppings.
- In a microwave safe bowl, melt the white chocolate wafers according to the package directions. Stir until completely smooth and creamy.
- Transfer the melted white chocolate to a plastic baggie. Snip a small corner off the bag. Drizzle the white chocolate in a zigzag pattern over the cooled cake.
- Place the caramel bits and heavy cream in a small saucepan. Heat on low, stirring frequently, until the mixture melts into a smooth sauce.
- Stir one teaspoon of coarse ground sea salt into the warm caramel.
- Drizzle the salted caramel over the white chocolate. Work quickly, as the caramel begins to set as it cools.
- Sprinkle the remaining one teaspoon of coarse sea salt over the top of the cake while the drizzles are still slightly tacky.
- Let the cake set for about 20 minutes so the drizzles firm up before slicing.
Notes
A helpful tip for the drizzle is to move your hand quickly and use long sweeping motions. This creates thin, elegant lines rather than thick pools of sweetness. If the white chocolate becomes too firm while you are working, reheat it for five seconds in the microwave.
For a lower fat option, use plain Greek yogurt in place of the sour cream. You can also use unsweetened applesauce for half of the oil. To reduce refined sugar, choose a sugar-free chocolate cake mix and sugar-free instant pudding. For the chocolate chips, look for a stevia-sweetened or dark chocolate option. For gluten-free needs, use a gluten-free chocolate cake mix and check that your instant pudding and caramel bits are certified gluten-free. For dairy-free, use a dairy-free sour cream alternative, coconut oil, and plant-based heavy cream. Look for dairy-free white chocolate and caramel chips. A vegan version requires egg replacers, but the texture may be slightly different.
This cake stores beautifully. To store at room temperature, keep the cake in a sealed container on the counter for up to three days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to two months. You can also freeze a whole cooled, undrizzled cake. Wrap it tightly in plastic wrap and then foil. When ready to serve, thaw completely and add the drizzles fresh. Reheating a slice for 15 to 20 seconds in the microwave creates a gooey texture.