The Best Chocolate Kahlua Cake Recipe
Let’s talk about one of my favorite things to bake with: some booze. There’s something about adding a touch of liquor to baking recipes that brings in so much flavor. The best boozy bundt cake is this Chocolate Kahlua Cake! It’s my grandmother’s recipe that she revised from a convent (where nuns live) – isn’t that funny? I guess everyone loves a bit of booze.
Related: Chocolate Slow Cooker Protein Cake
What Makes This A Great Boozy Bundt Cake
I love that this cake is perfect for almost any occasion. We’ve served it for birthdays or casually with a cup of coffee. It’s light and fluffy because it doesn’t have a rich frosting. The liquor inside of the cake bakes off in the oven, but you add the glaze of powdered sugar and Kahlua on top. That soaks in to create this delicious layer of flavor.
So many people make this cake as a Christmas dessert too. If you want to give it even more of a holiday look, you can add some fresh strawberries or raspberries in the center for more color.
I serve my Kahlua Cake with some fresh whipped cream. To make your own fresh whipped cream, just blend together two cups of heavy whipping cream with two tablespoons of sugar until stiff peaks form. It’s another decadent edition to this dessert recipe.
Either way you serve it – it taste delicious and it looks amazing on a cake stand too!
Tips For Removing A Bundt Cake From The Pan
You really want to ensure your cake comes out of the pan smoothly. I joke around and “talk to my bundt cakes,” but you just add plenty of cooking spray before filling. The fancier the bundt pan, the harder it is to get out. Make sure every nook and cranny has cooking spray.
When it’s out of the oven, you want to transfer it while it’s warm. If my bundt rises too much, I just take a bread knife and even it out before flipping. Just gently glide your knife over the top.
I use my cake stand to place on top of the bundt pan and then quickly flip it over. You might have to jiggle it out of the pan a bit. If you’re having trouble getting it out, you can pat the top of the pan with a knife after it’s been flipped.&nbs
How To Make Chocolate Kahlua Cake
You can use any classic box of yellow cake mix. You don’t need much liquor, so purchasing a small bottle of Kahlua & vodka saves money. I use a Nordicware Bundt Cake Pan. I think Nordicware has the best Bundt Cake pans and they’re trusted.
In a large bowl, combine all dry ingredients together.
Add the remaining wet ingredients together with the dry ingredients. Mix on a slow speed for 1 minute. Then switch to a medium speed for another 4 minutes.
Generously spray your bundt pan with Pam cooking spray. Pour your cake mixture into the bundt pan.
Bake at 350º for 50 – 60 minutes, depending on your oven. Cake should be firm and risen.
Let the cake stand and cool for 10 minutes. Use a knife to level the cake, if necessary. Flip onto your cake stand. For the glaze, whisk together powdered sugar and Kahlua. Whisk it enough so the powdered sugar is completely dissolved. Drizzle over the warm cake with a fork.
Serve with fresh whipped cream, ice cream or berries. Cover after serving. Cake does not need to be refrigerated. It will stay fresh for one week (if you even have leftovers).
- 1 Package Yellow Cake Mix
- 1/2 Cup Sugar
- 1 Large Box of Instant Chocolate Pudding and Pie Filling Mix
- 1 Cup Oil
- 4 Eggs, Beaten
- 1/4 Cup Vodka
- 1/4 Cup Kahlua
- 3/4 Cup Water
- Pam Cooking Spray
- For the glaze:
- 1/2 cup powdered sugar
- 1/2 cup Kahlua
- Combine dry ingredients in a large bowl.
- Add remaining wet ingredients.
- Mix for 1 minute on a slow speed.
- Mix for 4 minutes on a medium speed.
- Generously add Pam to your bundt pan.
- Pour mixture into your bundt pan.
- Bake at 350 for 50-60 minutes.
- Let cool for 10 minutes and then flip onto your cake stand.
- For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.
Use a cake stand cover after serving. Cake will last a week, unrefrigerated, if you have any leftsovers at all! It's a great cake for potlucks or holiday meals.
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Amount Per Serving: Calories: 556 Total Fat: 35g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 94mg Sodium: 597mg Carbohydrates: 90g Fiber: 1g Sugar: 58g Protein: 6g
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