Last Updated on April 17, 2026 by Kimberly Stroh

Let’s talk about one of my favorite ingredients to bake with: a little booze. Adding a splash of liquor to baking recipes brings incredible depth of flavor. One of the best boozy bundt cakes has to be this Chocolate Kahlua Cake. It’s actually my grandmother’s recipe. She adapted it from a convent (where nuns live). Isn’t that funny? I guess everyone enjoys a little booze now and then!

Why We Love This Chocolate Kahlua 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 the cake bakes off in the oven, but you add the glaze of powdered sugar and Kahlua on top. That soaks in, creating this delicious layer of flavor.

So many people make this cake as a Christmas dessert too. If you want to give it an even more holiday look, you can add some fresh strawberries or raspberries in the center for more color. 

Love bundt cake recipes like me? They’re my favorite! Try my Sour Cream Bundt Cake, Baileys Irish Cream Bundt Cake, and my Boozy Kentucky Bourbon Bundt Cake!

Chocolate Kahlua Cake Ingredients:

• Yellow Cake Mix: You’d never guess it’s yellow cake mix, but it adds tons of flavor
• Granulated Sugar
• Instant Chocolate Pudding and Pie Filling: This adds so much moisture and rich cocoa to the cake
• Vegetable Oil
• Eggs: I use size large
• Vodka: Not flavored and whatever brand you pick
• Kahlua: Name-brand preferred
• Water
• Non-Stick Baking Spray

For The Kahlua Glaze:

• Powdered Sugar
• Kahlua

What To Serve With Kahlua Cake

I serve my Kahlua Cake with some fresh whipped cream. To make your own fresh whipped cream, just blend 2 cups of heavy whipping cream with 2 tablespoons of sugar until stiff peaks form. It’s another decadent addition 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

Getting a bundt cake out of the pan cleanly is key. There’s nothing worse than a beautiful cake sticking to all those pretty grooves. I always joke that I “talk to my bundt cakes,” but the real secret is good pan prep and the right timing.

Here are some tips to help your bundt cake release smoothly:

• Spray the pan really well. Use plenty of cooking spray before adding the batter. Bundt pans have lots of curves and details, so make sure you coat every nook and cranny.
• Pay extra attention with decorative pans. The fancier the design, the easier it is for cake to stick. Take a moment to double-check that all the grooves are covered.
• Let the cake cool slightly, but not completely. After baking, allow the cake to rest in the pan for about 10–15 minutes. This helps it set without sticking.
• Level the cake if needed. If the cake rises above the rim of the pan, use a bread knife to gently even it out. Just glide the knife lightly across the top.
• Flip it onto your serving plate or cake stand. Place the stand on top of the pan, hold both firmly, and quickly invert them together.
• Give it a little jiggle. A gentle shake can help loosen the cake so it slides out.
• Tap the pan if it sticks. If the cake doesn’t release right away, lightly tap the bottom and sides of the pan with a knife.
• Run a thin knife around the edges if necessary. Carefully loosen the outer edge and the center tube before trying again.
• Be patient. Sometimes it just needs a moment to release. Let gravity do the work before lifting the pan.

With a well-greased pan and a little patience, your bundt cake should slide right out looking beautiful and ready to serve.

How To Store Leftovers

If you have leftover Chocolate Kahlua Cake, it stores really well and stays moist for days. Since this bundt cake doesn’t have any perishable fillings or frosting, you can keep it covered at room temperature for up to 2–3 days. Just place it in a cake carrier or wrap it tightly with plastic wrap to keep it from drying out.

If you’d like it to last longer, store the cake in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container, and it will keep for up to a week. For even longer storage, you can freeze the cake. I recommend slicing it first and wrapping individual pieces in plastic wrap and foil. When you’re ready to enjoy a slice, just let it thaw at room temperature.

How To Make Your 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).