Mocha Cinnamon Coffee Cake

Cinnamon has never smelled so delightful!

Mocha Cinnamon Coffee cake can be year-round, but it’s a perfect fall treat.

Original recipe and image are from Taste of Home, check it out here.

Makes about 12-16 servings.

Total time: 55 minutes


  • 3/4 cup chopped walnuts
  • 1/3 cup sugar
  • 2 1/2 tablespoons Cinnamon Mocha Cappuccino
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups sour cream
  • 1/2 cup semisweet chocolate chips
  • Confectioners’ sugar, optional


  1. Combine dry ingredients, walnuts, sugar and Cinnamon Mocha Cappuccino in a small bowl and set aside. Grab a larger bowl and cream butter and sugar until light and fluffy. Add eggs, one at a time, combining well after each. Mix in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips.
  2. Pour a third of the batter into a greased 10-in. bundt pan. Sprinkle with half of the dry mixture; repeat layers. Top with remaining batter.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners’ sugar if desired.

Big Finish: Enjoy with a cup of hot cocoa or a cappuccino!

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