This Chocolate Kahlua Cake is a rich and boozy twist on a classic dessert! Perfectly moist and richly flavored with coffee and Kahlua, it's easy to make from scratch and will be ready to bake in just 20 minutes. Top with a creamy Kahlua glaze and dust of cocoa powder for the perfect bundt cake. Plus we share our surprisingly easy tips to make your cake twice as moist and delicious every time!
It's no secret that we love bundt cakes around here. You'll find quite a few in our dessert recipes collection, including this delicious Coconut Bundt Cake and these Mini Chocolate Bundt Cakes.
For those who like boozy desserts, this new Chocolate Kahlua Bundt Cake is a dynamic (and delicious) flavor combo to add to your repertoire. If you're interested in further tips and tricks for the perfect bundt cake, check out our Ultimate Bundt Cake Guide. And if you're looking for more desserts with Kahlua, try our decadent Tiramisu Cheesecake.
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Why this recipe is great
- Moist and tender. It's doubly moist if you freeze it before serving - seriously!
- No boxed cake mix here! This cake is super easy to make from scratch, so even beginner bakers can feel confident without the need for cake mixes.
- Delicious combo of chocolate, coffee, and Kahlua flavor.
- It's a full size bundt cake (not too short) but still plenty fluffy and tender.
- It's not a layer cake, so no extra hassle with cake pans, cake layers or stacking.
- You can make it ahead and freeze it before serving. In fact, I recommend it!
- Such a crowd-pleaser. It's even made its way onto our list of favorite Game Day recipes for keeping the party going!
What is Kahlua?
Kahlua is a coffee liqueur made in Veracruz, Mexico. Made with rum, sugar, and coffee, it's an excellent option for coffee flavored cocktails and even some baking recipes - like this kahlua bundt cake!
Ingredients for chocolate Kahlua cake
- Brewed coffee: You can brew it fresh or dissolve instant espresso powder into hot water according to the package directions.
- Kahlua coffee liqueur: Obviously a key ingredient in this recipe!
- Cocoa powder: This cake comes out excellently with dutch processed cocoa powder, but you can also use regular cocoa powder.
- Sugar: Just regular granulated sugar.
- Baking soda: Instead of adding it with the dry ingredients, you will add it with the buttermilk to activate it.
- Eggs and egg yolk: Egg yolks add extra moisture to ensure it's a soft cake.
- Buttermilk: Moistens the cake and rounds out the flavor.
- Vegetable oil: You can substitute with canola oil.
- Vanilla extract: Even in a chocolate cake, vanilla makes a big impact on overall flavor.
- Flour: Just regular, all-purpose flour.
- Powdered sugar: Just a bit to make the creamy Kahlua glaze.
- Heavy cream: You can also substitute half n half.
- Butter: You want very soft butter so that it is easy to combine.
Helpful kitchen tools
How to make Kahlua cake
How to prevent cake from sticking in a bundt pan
The first step is to prepare your bundt pan. Use baking spray to generously grease a 10 inch (12 cup) bundt pan. Unlike regular cooking spray, baking spray has flour in it to help prevent sticking. Our favorite is Baker's Joy Original Spray or Pam Baking Spray.
How to make the cake batter
In a medium bowl, microwave the coffee, Kahlua, and cocoa powder for 1.5-2 minutes, stirring well every 30 seconds until the mixture is smooth. Set aside to cool.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, salt, baking soda, and eggs on low speed for 1 minute.
Add the buttermilk, oil, and vanilla. Combine on low speed for 1 minute.
Add the flour and combine on medium speed for 2 minutes.
Incorporate the Kahlua/cocoa mixture and mix on medium speed for 3 minutes.
Pour into the prepared pan and bake at 350°F until a toothpick or cake tester comes out clean, about 50-60 minutes.
How to remove a cake from a bundt pan
Allow the cake to cool for 15 minutes in the pan. Then, using oven mitts, invert cake onto a cooling rack (it's best to flip it in one quick motion, since moving slowly may cause the cake to fall out unevenly and crack). Gently lift the pan straight up off the cake, then allow the cake to cool fully.
How to make Kahlua glaze
Combine all the glaze ingredients in a bowl and whisk until smooth and creamy. You can add additional cream if needed. When you drizzle it onto itself, it should be thick enough to hold its shape for 2-3 seconds before dissolving into the bowl.
Place the cool cake on a cooling rack, then set the wire rack over a cookie sheet. Slowly pour the glaze onto the top of the cake, allowing it to fall down both sides. Go back while it is still wet and add more in any spots that are bare or look odd. Then pick up the cooling rack and tap it gently on the cookie sheet to help the glaze fall evenly.
For a crowd
Of all desserts, bundt cakes are naturally great for serving crowds. I find that they typically serve 15-16 comfortably, especially when you add a small scoop of vanilla ice cream on top. If you are serving this at a party, I highly suggest making it ahead and freezing (see instructions below).
FAQs
The BEST way to make it ahead is to freeze it (instructions below). But you can also make the cake as directed and store in an airtight container or cake carrier in the fridge for 1-2 days. Alternatively you can refrigerate the unglazed cake wrapped tightly in plastic wrap, then add the glaze the day of serving.
This cake becomes super moist after freezing, so it's a great option. Allow it to cool fully and skip the glaze. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months.
Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, unwrap the cake and top it with glaze.
Store the cake in a cake carrier or other airtight container on the counter or in the fridge for 2-3 days (I recommend the fridge to increase moistness). Kahlua cake will last for 2-3 days in the fridge.
Since this is a Kahlua cake, there really isn't a good substitute. If you don't want to use Kahlua, I suggest this Chocolate Bundt Cake recipe instead.
Kahlua lasts a long time, but will eventually start to decline in flavor and quality. The recommended shelf life of Kahlua is about 4 years.
Tips & tricks
- Make sure the Kahlua-cocoa powder mixture is cooled before mixing it into the batter. If it's warm, you risk scrambling the eggs and ending up with a lumpy batter.
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend freezing it - it really make a difference!
- Move the cake from the cooling rack to a cake plate using a cake lifter like this one. Makes moving cakes SO easy.
Recipe
Moist Chocolate Kahlua Cake (easy from scratch!)
Ingredients
Bundt Cake
- ¾ cups brewed coffee
- ¾ cup cocoa powder regular or dutch processed
- ½ cup Kahlua
- 2 ¼ cups sugar
- 1 ¼ teaspoon kosher salt
- 2 ½ teaspoon baking soda
- 2 eggs + 1 egg yolk
- 1 ¼ cups buttermilk
- 1 cup vegetable oil
- 1 ½ teaspoon vanilla
- 2 ½ cups flour
Kahlua Glaze
- 1 cup powdered sugar
- 1 tablespoon butter very soft
- 1 tablespoon Kahlua
- 2 tablespoon heavy cream
- ¼ teaspoon vanilla
Instructions
Bundt Cake Instructions
- Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray.
- Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1 ½-2 minutes, whisking well every 30 seconds. Stir in the Kahlua, then set aside to cool.¾ cups brewed coffee, ¾ cup cocoa powder, ½ cup Kahlua
- In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.2 ¼ cups sugar, 1 ¼ teaspoon kosher salt, 2 ½ teaspoon baking soda, 2 eggs + 1 egg yolk
- Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.1 ¼ cups buttermilk, 1 cup vegetable oil, 1 ½ teaspoon vanilla
- Add flour and mix on medium for 2 minutes. Scrape sides of bowl.2 ½ cups flour
- Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.
- Pour batter into prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.
Kahlua Glaze Instructions
- Using a whisk, combine all the glaze ingredients in a medium bowl until smooth. Add additionally cream if needed to reach the desired consistency. When you drizzle it onto itself, it should be thick enough to hold its shape for 2-3 seconds before dissolving into itself in the bowl.1 cup powdered sugar, 1 tablespoon butter, 1 tablespoon Kahlua, 2 tablespoon heavy cream, ¼ teaspoon vanilla
- Place the cool cake on a cooling rack, then set the wire rack over a cookie sheet. Slowly pour the glaze onto the top of the cake, allowing it to fall down both sides. Go back while it is still wet and add more in any spots that are bare or look odd. Then pick up the cooling rack and tap it gently on the cookie sheet to help the glaze fall evenly.
Notes
- Make sure the Kahlua-cocoa powder mixture is cooled before mixing it into the batter. If it's warm, you risk scrambling the eggs and ending up with a lumpy batter.
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend freezing it - it really make a difference!
- Move the cake from the cooling rack to a cake plate using a cake lifter (affiliate). Makes moving cakes SO easy.
- Check out our Foolproof Guide to Making Bundt Cakes for all kinds of other tips and tricks.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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