Chocolate Kahlúa Cake

By Bree Hester Jump to Recipe

Drizzled with coffee liqueur glaze, this rich Chocolate Kahlúa Cake is a showstopping, booze-infused treat.

Every now and again, a recipe intrigues me even though it’s not the kind of thing that I’d usually make. This one starts with a cake mix and a package of pudding.

I know, I know, the ingredients aren’t the best from the boxed stuff, but sometimes there’s nothing more delicious than a cake made from a mix. Besides, I’ve made plenty of chocolate cakes made from scratch, and let me tell you—this cake is delicious.

I saw my friend Tiffany post about this chocolate Kahlúa cake on her Facebook page. It’s her husband’s birthday cake request every year. I wanted to see (and taste) why, so I asked her for the recipe. Well, I am glad that I did. This cake is moist, chocolaty, and pretty much my idea of heaven.

Even better, using boxed ingredients is quite the time saver. Shortcut ingredients let me mix, pour, and bake the cake with minimal effort. Oh, and who doesn’t love booze mixed with chocolate?

This Kahlúa bundt cake boasts enough elegance for your next dinner party. But it’s so easy to make that I’ll bake one just because!

When a boxed mix is definitely worth it

As I said, I don’t typically bake cake mixes, but I know a good thing when I taste it. There’s a practical reason, too. The cake mix gives me a worry-free base. I don’t need to worry about structure or if the cake is going to rise because all the dry ingredients are good to go.

Then there’s the pudding mix, which adds more cocoa and some body while keeping the cake moist and tender. Plus, when I pair these mixes with the sour cream and chocolate chips, it definitely doesn’t taste like a box cake.

How do I store leftovers?

Let the cake cool completely before storing it in a covered cake stand. It should stay fresh at room temperature for up to 3 days. Refrigerate the glaze in an airtight container for up to 3 days as well.

If you’ve already glazed the cake, store leftover slices in an airtight container at room temperature for up to 2 days or in your fridge for up to 5 days. For the best results, I recommend glazing the cake the day you plan to serve it. The glaze will begin to infuse into the cake after just one day.

Serving suggestions

This cake tastes best with the Kahlúa glaze, but you can always take a simple approach with a dusting of powdered sugar. A large dollop of Whipped Cream, Vanilla Bean Ice Cream, or fresh strawberries never hurt. Serve it as a fabulous dessert for your next dinner party—and don’t forget the coffee!

Chocolate Kahlua Cake

Bree Hester

4.48 from 46 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 662 kcal

Ingredients

  

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For The Chocolate Kahlúa Cake:

• 15 ounces chocolate cake mix
• 3.75 ounces chocolate pudding mix
• 2 cups sour cream
• 4 eggs
• 3/4 cup vegetable oil
• 1/3 cup Kahlúa
• 6 ounces chocolate chips

For The Kahlúa Glaze:

• 1 cup powdered sugar
• 4 tablespoons Kahlúa

Instructions

 

To Make The Chocolate Kahlúa Cake:

• Preheat the oven to 350°F. Grease your Bundt pan.
• Add the cake mix, pudding mix, sour cream, eggs, vegetable oil, and Kahlúa to a large mixing bowl.
  
• Mix for 2 to 3 minutes until it is smooth and well combined.
  
• Fold in the chocolate chips.
  
• Pour the batter into the Bundt pan and smooth the top.
  
• Bake for 1 hour.
• Cool in the pan for 10 minutes. Then invert onto a cooling rack and cool completely, approximately 2 hours.

To Make The Kahlúa Glaze:

• Add the powdered sugar and Kahlúa to a medium bowl.
  
• Whisk until smooth. If the glaze looks too thick, add a small splash more Kahlúa.
  
• After the cake cools, transfer it to a serving plate. Pour the glaze over the top of the cake, letting it drip down the sides.
  

Video

Nutrition

Calories: 662kcalCarbohydrates: 72gProtein: 6gFat: 39gSaturated Fat: 12gSodium: 543mgFiber: 1g

Keyword cake mix, coffee liqueur, instant pudding mix

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