Chocolate Mocha-Kissed Bundt Cake

Chocolate Mocha-Kissed Bundt Cake
20 min
40 min
16 servings

Key Ingredients

A white bottle of natural bliss Vanilla Creamer with a teal label above vanilla beans and the product name.
natural bliss®
Vanilla All-Natural Coffee Creamer
32 oz. Bottle


  • 1 box (15.25 ounces) devil's food cake mix
  • 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/2 cup vegetable oil or melted butter
  • 3 large eggs
  • 1 tablespoon plus 2 teaspoons NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules, divided
  • 1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate, Semi-Sweet Chocolate or Bittersweet Chocolate Morsels
  • 1/4 cup Coffee mate® natural bliss® Vanilla Flavor All-Natural Coffee Creamer

Make It

Step 1

Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.

Step 2

Combine cake mix, evaporated milk, oil, eggs and 1 tablespoon coffee granules in large mixer bowl; mix until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan.

Step 3

Bake for 39 to 43 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes before inverting onto wire rack to cool completely. Place rack with cake over a tray that is lined with parchment paper to catch any drips from the icing.

Step 4

Place morsels and Coffee mate natural bliss Creamer in medium, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds. Add remaining 2 teaspoons coffee granules; cover and allow to sit for 5 minutes. Stir until smooth. If needed, microwave for 15 seconds and then stir until smooth.

Step 5

Spoon icing over top of cake allowing it to drip down sides. Let set for 30 minutes. Before serving, fill center of cake with fresh raspberries, if desired.
Cook’s Tip:
To speed setting of the icing, place iced cake in refrigerator for 15 minutes.

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