This Kahlúa Coffee Chocolate Cake has a super moist crumb infused with a luscious coffee and chocolate liqueur mixture. It’s a chocolate and coffee lovers dessert dream and so easy to make!
Easy Chocolate Bundt Cake
This Kahlua Cake is one of the original recipes I posted here on the website, back in February of 2009. It was served at my friend’s baby shower and I immediately asked for the recipe. Turned out it was so easy that it became my go to brunch dessert for years.
The icing sinks into all the holes and creates a rich, moist, and coffee flavored chocolate cake. Seriously amazing. Honestly, it’s like the original “poke” cake before I knew what a poke cake was!
Kahlua Cake Recipe
Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Chocolate cake mix: Just an easy store-bought box, but feel free to use your favorite from scratch chocolate cake mix!
- Chocolate pudding mix: Just the powder from a box of instant chocolate pudding
- Vegetable oil
- Large eggs
- Brewed coffee: It needs to be cooled, so plan accordingly.
- Crème de cocoa: this is sweet liqueur, with a strong milk chocolate flavor and notes of vanilla. Delish!
- Kahlúa: a coffee-flavored, rum-based liqueur.
- Icing: A combination of powdered sugar, brewed coffee, Kahlúa, crème de cocoa.
- Don’t have a bundt pan? A 13×9-inch baking pan holds 14 cups and can easily accommodate a 12-cup Bundt cake recipe. Cooking time may vary, so stay in the kitchen while the cake bakes and give it plenty of attention to ensure proper doneness.
- Vary the liqueur: for a different flavor, use a coffee, hazelnut, or almond liqueur.
- Replace the alcohol: The flavors won’t be as complex, but you could substitute the crème de cocoa with chocolate syrup (keep in mind, this will also make it sweeter.)
- To poke the holes: you can use a skewer, fork tines, or the handle of a small wooden spoon. I prefer a wooden spoon so the holes are big enough to really soak up the liquid.
- Let the cake rest: I think this cake tastes even better the longer it sits (like overnight), which gives the icing mixture more time to soak in.
How to Store Chocolate Cake
This chocolate cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 4 days.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You can also freeze it for up to 2 months (without the icing.)
More Chocolate Cake Recipes:
Kahlua Coffee Chocolate Poke Cake
For the Cake
- 15.25 ounce package dark chocolate cake mix
- 4 ounce package instant chocolate pudding (just the powder)
- 1 cup vegetable oil
- 4 large eggs
- 3/4 cup brewed coffee , cooled
- 1/4 cup crème de cocoa
- 1/3 cup Kahlúa
For the Icing
- 1 cup powdered sugar
- 1 tablespoon brewed coffee
- 2 tablespoons Kahlúa
- 2 tablespoons crème de cocoa
- Preheat oven to 350 degrees F. Coat a bundt pan with nonstick cooking spray.
- Combine all the ingredients for the cake in a large bowl; whisk together until fully incorporated and smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean.
- Let cool for 15 minutes; invert from pan onto a serving plate.
- Prepare the icing by combining all the ingredients until smooth.
- With a skewer or handle of a small wooden spoon, punch holes throughout the cake and pour the icing over the cake while it is still warm.
- You can serve right away or let rest for at least an hour so the cake can absorb the mixture more.
- Cut into slices and serve with whipped cream and strawberries, if desired.