Vodka Mocha Bundt Cake

Vodka Mocha Bundt Cake

28 Reviews 1 Pic
Michelle Johnstone
Recipe by  Michelle Johnstone

“This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.
  3. Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
  4. To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.

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Reviews (28)

Rate This Recipe


VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next time I am going to put chopped pecans in the bundt pan before I pour the batter in and bake it.



This is tasty enough, but there is nothing that really sets this cake apart from other mass produced cake mix variations. Subtle hints of chocolate and coffee and, love it or hate it, it is definitely evident there is liquor in the cake. I didn't care for how thin the glaze was, though it might be nice as one of those glazes that coats and soaks into the cake. I just added enough powdered sugar to get the glaze of drizzling consistency. Overall, a rather average cake mix cake.



This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated.

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Amount Per Serving (12 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 56.5 g
  • 18%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Black Russian Cake I


next recipe:

Mocha Cake III