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Caramel Drizzle Cake
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5 from 1 vote

Caramel Drizzle Chocolate Bundt Cake

Chocolate Bundt cake made with caramel flavored coffee and topped with caramel icing and melted chocolate.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 20
Author: Cookie Madness



  • 1 3/4 cups 7.9 ounces all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened cocoa powder I used Hershey's Dark
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup buttermilk or plain yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup Folgers Gourmet Selections Caramel Drizzle coffee

Caramel Drizzle and Garnish

  • 3 tablespoons butter
  • 1/3 cup dark brown sugar
  • 2 tablespoons heavy cream
  • 2/3 cup sifted confectioners sugar plus a little extra if needed
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup dark chocolate chips


  • Preheat oven to 350 degrees F. Spray a 12 cup Bundt pan with flour-added cooking spray.
  • In a mixing bowl, combine the flour, sugar, brown sugar, cocoa powder, salt, baking soda and baking powder and stir well with a spoon, mashing up any lumps of brown sugar.
  • Make a well in the center and add the eggs, buttermilk, oil and vanilla. Stir well, then stir everything together with a spoon or silicone scraper.
  • Pour the hot coffee in and stir until mixed, then with a handheld mixer set on medium speed for about 1 1/2 minutes or until well blended.
  • Pour into pan and bake for 35 to 40 minutes.
  • Let cool in the pan for about 15 minutes, then carefully turn onto a wire rack set over paper towels.
  • Prepare Caramel Drizzle. In a small nonstick saucepan, heat butter over medium until slightly melted. Stir in brown sugar and bring mixture to a boil, stirring constantly. Boil, stirring once or twice, for 30 seconds. Turn off heat. Stir in cream, confectioners' sugar, vanilla and salt and stir until smooth. Drizzle a little over the cake. If it sinks in or seems to thin, add another tablespoon of confectioners sugar and stir a little more. Quickly drizzle over the cake while the icing is still soft -- you have to work quickly or it will start to set in the pan.
  • Put the chocolate chips in a large heavy duty freezer bag (must be freezer -- not regular type) and microwave bag of chips for 30 seconds. Massage the bag a little and push partially melted chips down toward the bottom corner. Microwave for another 10 seconds and repeat until chips are fully melted. Snip a tiny corner off the bottom of the bag and pipe melted chocolate decoratively over caramel-drizzled cake.


This recipe is adapted from the old Hershey's "Black Magic" cake. Normally I use their dark (Dutch processed) cocoa, but I only had about half a cup left so I used a mixture of Hershey's Extra Dark and Hershey's Natural.