Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
FOR THE BUNDT CAKE
Dry ingredients
- 360 g cake flour sifted, (highly recommended instead of all purpose flour; you'll get a softer cake)
- 2 tsp baking powder (please verify the freshness of your baking powder; for best practice, use within 6 months to 1 year)
- 2/3 tsp baking soda (please verify the freshness of your baking powder; for best practice, use within 6 months to 1 year)
Wet ingredients
- 161 g salted butter softened to room temperature then chopped into smaller pieces
- 129 g fine sugar
- 315 g plain yoghurt (I used non-fat; you can use whole milk or low fat too)
- 100 ml pandan kaya paste feel free to increase the amount as you like if you prefer a richer, pandan kaya taste
To make pandan kaya paste, see link in the instructions below.
FOR THE MOCHA BUTTERCREAM FROSTING
- 227 g salted butter softened to room temperature then chopped into smaller pieces
- 1 packet 27g Starbucks VIA Ready Brew Caffè Mocha with Cocoa
- 5 tsp hot water
- 1/2 tsp vanilla extract
- 16 g cocoa powder
- 301 g icing sugar sifted
Keyword Birthdays, Bundt Cake, Buttercream, Cake, Chocolate, Coffee, easy, Eggless, Flavour, Kaya, Mocha, Pandan, Pound Cake, Recipes, Special Occasions, Vegan friendly