If you adore the rich flavors of chocolate combined with a hint of coffee liqueur, the Chocolate Kahlúa Cake Recipe is going to become your new favorite indulgence. This cake is a delightful balance of moist texture, luscious chocolate pudding, and the unmistakable warmth of Kahlúa, creating a dessert that’s both simple to make and seriously impressive. Whether you’re baking for a special occasion or craving a cozy treat, this cake brings joy to every bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in infusing your cake with incredible flavor and texture. From the classic yellow cake mix to the rich instant chocolate pudding, every component makes the magic happen.
- Yellow cake mix: The base that ensures a tender crumb and golden color to the cake.
- Instant chocolate pudding mix: Adds moisture and a deep chocolate taste that elevates the texture.
- Vegetable oil: Keeps the cake moist and enhances the richness without overpowering.
- Water: Helps blend ingredients smoothly and adjusts batter consistency.
- Sugar: Adds sweetness and helps with a slight crisp crust on the outside.
- Large eggs: Give structure and stability to the batter for a perfect rise.
- Kahlúa: The star ingredient that imparts a smooth coffee-liqueur flavor, making this chocolate cake unforgettable.
- Powdered sugar: Perfect for the luscious glaze that tops the cake with a delicate sweetness.
- Vanilla extract: Enhances overall flavor, balancing the chocolate and Kahlúa beautifully.
How to Make Chocolate Kahlúa Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350ºF. While it warms, grease and flour a 10-inch Bundt cake pan thoroughly. This step is crucial—it keeps the cake from sticking and helps achieve those lovely ridges characteristic of a Bundt cake.
Step 2: Mix the Batter
Grab a handheld mixer and combine your yellow cake mix, instant chocolate pudding, vegetable oil, water, sugar, eggs, and 6 tablespoons of Kahlúa. Mix everything for about 2 minutes until smooth and well-blended. This process infuses the chocolate and coffee flavors uniformly through the batter, ensuring every bite is indulgence-packed.
Step 3: Bake It to Perfection
Pour your luscious batter into the prepared pan, smoothing the top with a spatula if needed. Slide it into the oven and bake for about 1 hour, or until a wooden skewer inserted in the center comes out clean. Patience here rewards you with a moist, perfectly cooked cake that holds its shape.
Step 4: Cool and Glaze the Cake
Allow the cake to cool in the pan for about 10 minutes—this helps it set so it doesn’t break apart. Then, gently invert it onto a wire rack to cool completely. While cooling, whisk together ½ cup powdered sugar, ¼ cup Kahlúa, and vanilla extract to create a glossy glaze that will soak into the cake’s surface, adding an irresistible sweetness and shine.
Step 5: Finishing Touches
Drizzle the glaze generously over the cooled cake. Let it set just a few minutes before slicing so the glaze can form a delicate crust, sealing in flavor and moisture. The final look? A stunning cake that’s as beautiful as it is delicious.
How to Serve Chocolate Kahlúa Cake Recipe
Garnishes
For a simple yet elegant touch, sprinkle some finely chopped dark chocolate or shaved chocolate curls over the glaze. Fresh coffee beans or a light dusting of cocoa powder can enhance the coffee-chocolate connection beautifully. If you’re feeling festive, a few edible gold flakes would add a little glamor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, both adding creamy contrast to the chocolate and Kahlúa flavors. A cup of espresso or black coffee on the side helps brighten each bite and balances the cake’s sweetness.
Creative Ways to Present
Impress guests by serving individual slices plated with a drizzle of caramel or chocolate sauce. For an extra flair, add a small sprig of fresh mint or a dusting of cinnamon on the plate. You can even turn slices into decadent mini trifles by layering cake pieces with mascarpone and coffee-spiked whipped cream.
Make Ahead and Storage
Storing Leftovers
Because the Chocolate Kahlúa Cake is so moist and flavorful, storing leftovers is a breeze. Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This helps maintain the glaze’s freshness and keeps the cake tender.
Freezing
If you want to enjoy this delight later, wrap the cooled cake securely in plastic wrap followed by aluminum foil and freeze it for up to 3 months. When ready to indulge, thaw it overnight in the refrigerator and bring it to room temperature before serving for best flavor and texture.
Reheating
For that just-baked feel, gently warm slices in the microwave for 10 to 15 seconds. This enhances the cake’s softness and brings out the Kahlúa aroma, making every bite taste freshly made.
FAQs
Can I substitute Kahlúa with another liqueur?
Absolutely! While Kahlúa is ideal for its coffee-chocolate notes, alternatives like coffee-flavored vodka or a coffee extract mixed with a splash of rum can work. Just keep in mind these will slightly change the flavor profile.
Is it necessary to use a Bundt pan?
Using a Bundt pan adds a beautiful shape and even baking, but if you don’t have one, a standard 9×13-inch pan works fine. It may change the baking time slightly, so keep an eye on the cake and test with a skewer.
Can I make this cake gluten-free?
Yes, by swapping the yellow cake mix with a gluten-free version and ensuring your pudding mix is gluten-free, you can enjoy this cake without worry. Just double-check ingredient labels to be safe.
How strong is the Kahlúa flavor in the cake?
The Kahlúa flavor is prominent but well-balanced with the chocolate and sweetness. It lends a subtle coffee warmth that enhances rather than overwhelms, perfect for adults who love a boozy twist.
Can the glaze be made less sweet?
Definitely. You can reduce the powdered sugar or replace part of it with unsweetened cocoa powder to create a slightly less sweet, more chocolate-forward glaze while keeping that luscious texture.
Final Thoughts
Sharing the Chocolate Kahlúa Cake Recipe with you feels like introducing a dear friend to a new comfort favorite. It’s effortless to make yet delivers layers of flavor and texture that will captivate anyone lucky enough to have a slice. Give it a try soon—you might find it becoming your go-to dessert for cozy evenings and celebrations alike!
Print
Chocolate Kahlúa Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Kahlúa Cake combines rich chocolate flavors with the smooth, coffee-infused taste of Kahlúa, creating a moist and flavorful dessert perfect for any occasion. The cake is made with a yellow cake mix and instant chocolate pudding, enhanced by Kahlúa in both the batter and glaze for a delightful boozy twist.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 (5.9-oz) box instant chocolate pudding
- 1 cup vegetable oil
- ¾ cup water
- ½ cup sugar
- 4 large eggs
- 6 Tbsp Kahlúa
Glaze
- ½ cup powdered sugar
- ¼ cup Kahlúa
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and lightly flour a 10-inch Bundt cake pan to ensure the cake doesn’t stick.
- Mix Batter: Using a handheld mixer, combine the yellow cake mix, instant chocolate pudding mix, vegetable oil, water, sugar, eggs, and 6 tablespoons of Kahlúa. Mix thoroughly for about 2 minutes until the batter is smooth and well incorporated.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased Bundt cake pan, smoothing the top as needed.
- Bake the Cake: Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare and Pour Glaze: While the cake is cooling, whisk together the powdered sugar, ¼ cup Kahlúa, and vanilla extract until smooth. Drizzle this glaze evenly over the cooled cake before serving.
Notes
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting off.
- For a stronger coffee flavor, you can increase the Kahlúa in the glaze slightly.
- This cake keeps well covered at room temperature for up to 3 days.
- Use a Bundt pan to achieve the beautiful ringed appearance traditional to this cake.
- You can substitute vegetable oil with a neutral oil like canola oil if preferred.
