The Perfect Cake for Coffee Lovers
If you love coffee as much as we do, you’ll want to bake with it, too. This Coffee & Whiskey Chocolate Bundt Cake combines rich chocolate, bold coffee, and smooth whiskey to create a dessert that’s both indulgent and sophisticated.
We crafted this recipe using Langskip Coffee’s Marka Blend, a medium roast coffee with earthy, toasted nut flavors that perfectly complement the deep caramel and vanilla undertones of whiskey. Whether you’re baking for a special occasion, a cozy fika moment, or looking for a Valentine’s Day dessert, this cake is a must-try.
Why Coffee & Whiskey Are a Perfect Pair
Coffee and whiskey have always been a great match—whether in a mug or a dessert. The roasted, nutty notes in our Marka Blend enhance the sweetness of whiskey while balancing out the richness of chocolate.
Pro Tip: Choose a whiskey with vanilla or cherry notes—this will compliment the chocolate and coffee flavors, making the cake even more decadent. We are partial to Buffalo Trace. Their flagship bourbon has notes of vanilla, caramel, toffee, and dried fruit, making it the perfect pairing for this recipe.
Recipe: Coffee & Whiskey Chocolate Bundt Cake
Ingredients:
- 1 cup brewed Langskip Mark Blend coffee (strong & fresh)
- 1/2 cup whiskey (preferably with vailla or cherry undertones)
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
For the Cream Topping
- 1 cup cold heavy cream
- 1 tablespoon powdered sugar, or more to taste
- Splash of whiskey (optional)
- Raspberries (optional)
Instructions:
Preheat your oven to 350 F. Grease a Bundt pan well to prevent sticking
Mix the wet ingredients: in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture, alternating with sour cream, coffee, and whiske. Stir until just combined—don't overmix!
Pour the batter into the Bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the cream topping. With a stand or hand mixer whip the cream on medium speed until soft peaks begin to form. Add the powered sugar, dash of vanilla extract and splash of whiskey (optional), and continue whipping until the cream hold stiff peaks.
Serve the Bundt cake with cream and raspberries if desired!
If you’re ready to bake this indulgent dessert, make sure you have the best coffee for the job. Our Marka Blend is the ideal choice for its smooth, balanced flavors that elevate both coffee and baked goods.
