Kahlua Coffee Chocolate Cake
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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!
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This Kahlúa chocolate cake dates back to 2009 when it was served at my best friend’s baby shower. I immediately asked for the recipe and it turned out to be so easy to make that, in addition to my Texas Sheet Cake, it has become one of 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!
Serve a slice with a drizzle of chocolate sauce and a dollop of homemade whipped cream. Heaven!
What’s in This Kahlua Chocolate Cake Recipe?
You only need a handful of ingredients to make this chocolate bundt cake. (Scroll below to the printable recipe card for details and measurements.)
- Chocolate cake mix – A store-bought mix or feel free to use your favorite from scratch chocolate cake mix if you have one.
- Chocolate pudding mix – Just the powder from a small box of instant chocolate pudding.
- Vegetable oil – Makes the cake nice and moist.
- Large eggs – Provides the batter with structure.
- 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! You could also use Baileys Irish Cream.
- Kahlúa – A coffee-flavored, rum-based liqueur.
- Icing – A combination of powdered sugar, brewed coffee, Kahlúa, crème de cocoa.
Variations and Tips
- Vary the liqueur. For a different flavor, use a coffee, hazelnut, or almond liqueur. You can also use Baileys Irish Cream in place of the crème de cocoa, if preferred.
- 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.
- 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 start checking on it sooner than directed.
Proper Storage
- Counter. Unless your kitchen is hot and humid, the cake can sit out at room temperature, wrapped and covered tightly, for 2 days. After that it should to be refrigerated.
- Fridge. Covered tightly with plastic wrap and also foil, it will keep in the fridge for 5 days.
- Freezer. Let cool completely, then cover with plastic wrap and again in foil. Or wrap individual slices in plastic wrap and again in foil and transfer to a resealable freezer-safe plastic bag. It can be frozen for up to 2 months. Thaw in the fridge overnight.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Kahlua Coffee Chocolate Cake
Ingredients
For the Cake
- 15.25 ounce box 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
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Can I make this cake and freeze it?
Yes, all the storage information is included in the article.
Easy and delicious
So easy and delicious!!
Made this for a bridal shower and all the other desserts were jealous. LOL. We all loved it!
The booze will bake out of the cake but what can I substitute in the frosting ?
You could simply omit it and add more coffee and a bit of vanilla.
This is a question, not a review.
I’ve been looking at a number of your recipes and would love to know which brand of Bundt pans you are using. I believe I see Nordicware and one I can’t make out. Analon? I look forward to your reply. Thank you
Made this today for our Mother’s Day tomorrow! Had to try it. Couldn’t wait! Easy and absolutely delicious!!!
Would it work to skip the creme de cocoa? I don’t have it. Is there something else I could use in its place?
Hi Jessica – hm. You could try to using more coffee or Kahlúa , but it won’t deliver the same results since creme de cocoa is a sweet-chocolate liqueur. It’s such a small amount, though that it should still be delicious!
Made this last weekend for some family and friends. It was a big hit. Delicious! I’m going to use the icing to dress up a pan of brownies tomorrow! Yum yum yum!
This cake so delicious, it’s my favorite because it’s part of a beloved weekly family tradition– Sunday cake and ice cream and a movie. We’ve been doing it as long as I can remember (even when you’re on a diet, you still eat Sunday night cake in our family!), and now I do it with my husband and daughter too
Just made this cake last week! This time I took a jar of store bought dark chocolate frosting and microwaved it and then poured it over the cake on top of the other icing! Talk about decadent and delicious!
Oh good lordy. Sounds amazing!
Where can I find the cream de cocoa? What is it? I had never seen it. I would like to bake this cake for my boyfriend this weekend.
Hi Monic – please scroll down about 7 comments to where I answered Kat. She had the same question. Thanks!
I substituted Baileys Irish Cream for Creme de Cocoa as suggested. This was amazing!
Great recipe!
Can I bake my chocolate cake instead of using package chocolate cake mix?
Of course! Just make sure your recipe yields the same amount so all the other ratios stay in tact.
This is going to be tried as soon as I can get all the ingredients. It sounds so delicious! YUM
The recipe didn’t specify so I used dark creme de cocoa. This cake was bomb.
I’m trying to figure out if this is powder? The creme de cocoa
Hi Kelly – creme de cocoa is a liqueur.
It look’s so good I would like to fix it this week.But what is kahlua?
Hi Doris – Kahlúa is a coffee-flavored rum-based liqueur. Depending on where you live, you can find it at any liquor store and almost all grocery stores in the liquor aisle.
Where can I get the recipe? Or buy it already made?
Hi Samara – since you were able to find this article and post a comment, not sure why you don’t see the recipe. Scroll up for the printable card. Thanks!
This sounds soooooo good and so easy too!
Will definitely be making it real soon!
Thx for sharing!
I made this cake for the 1st time last weekend and can’t tell you the reactions I got. The common comment/question was “There’s something in the cake that I can’t figure out. It tastes really good and moist!”. As soon as I said, “Kahlua” people responded, “OOHHHH!!! That’s what it is!”. The recipe’s a keeper – thanks Amy!
Awesome! So happy to hear it! This is always a hit whenever I serve it :)
what is ” crème de cocoa” ? I am new to baking and do not know what this is?
Hi Kat – crème de cocoa is a sweet, light colored syrupy drink or chocolate liqueur, which has a flavor of cocoa and vanilla. It can be found in the liqueur section of most grocery stores.
Amy, what is it called and what do I look for ?Do I look for crème de cocoa ? or is there a name brand to look for?
Yes, it’s actually called crème de cocoa, but there are many different manufacturers. If you Google for it, you can get a visual, here http://bit.ly/1jdOhcn – or ask one of the employees at the store. They should know where to find it.
Ty Amy
Yum!! Just need some vanilla vodka and you can use the leftover creme de cocoa and kahlua to make mocha martinis.
I have Kahlua but not the Creme de cocoa. Can you just use Kahlua for both? Looks awesome!
Hi Linda – thanks! But, you really need both. The Creme de cocoa is sweet and syrupy/creamy and lends to the overall moistness and flavor of the cake. You could try it without, but I can’t guarantee the results.
this is similar to one I’ve been making for over 20 years to give as Christmas gifts. Mine calls for sour cream and you don’t poke it. I make it into loafs and make a Kahlua simple syrup to brush them with. People start asking for them long before the holidays.
Must Must Must try this. Looks too delicious to eat.
Nooooo! We don’t have cake or pudding mix here! I know you can make it homemade but it doesn’t come out the same. Booo. :(
I’m saving this for when I’m back in the US! I looks AMAZING! I can’t wait. :)
I can’t get over how moist and rich the cake looks! This certainly raises a cake mix to a whole new level. :)
I honestly can say I don’t think I have had that cake since the shower! How sad is that? It looks delish and you have inspired me to make it again (even though Mike and the kids don’t like coffee flavored anything! I’ll make it for me. :) Happy belated Mother’s day!
So, if I don’t have Kahlua, or if I want to take this to a church (i.e., booze free) event, what could I use instead? Because I REALLY NEED to make this…
Oh boy, Dana, I really don’t know. The Kahlua is part of its yummy factor. I suppose you could just replace it with more coffee or espresso…
The alcohol will bake out of the cake so essentially you are just getting the great taste without the booze so kids can eat it too.
I see you and I both went the boozy route for Mother’s Day! (I made tiramisu!) I love the idea of the icing seeping into the cake’s insides.
I’ve never heard of poke cake, and judging by THIS recipe, I have been missing out on some seriously delicious schtuff for the last 27 years….. Must. Make. Now.
As the BIL…I can attest…It ws SERIOUSLY delicious.
Faaaaaabeeeeeeeewlush!
Oh golly this looks good. Sinfully good. Kahlua gets me every time. I could take a BIG slice of this with a cup of Kahlua coffee or a White Russian. See…this cake is a temptress!