Moist Chocolate Kahlua Cake (easy from scratch!)

Overhead view of a chocolate bundt cake with Kahlua glaze on a white cake stand with a slice removed.

5 from 1 vote

Moist Chocolate Kahlua Cake (easy from scratch!)

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 353kcal

Author: Misty

Equipment

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

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 (affiliate). Makes moving cakes SO easy.
Check out our Foolproof Guide to Making Bundt Cakes for all kinds of other tips and tricks.

Freezing Instructions

Allow the cake 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.

Storing Instructions

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.

Nutrition