Kahlua Coffee Chocolate Cake
Updated
Updated
My Kahlúa Coffee Chocolate Cake has a super moist crumb infused with and topped 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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5 STAR REVIEW
Easy Kahlua Coffee Chocolate Cake Recipe
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. In addition to my Texas sheet cake, it has become one of my go-to brunch desserts 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 Coffee Chocolate Cake
Ingredients
For the Cake
- 15.25 oz. box dark chocolate cake mix, homemade also works
- 4 oz. package instant chocolate pudding, (just the powder)
- 1 cup vegetable oil
- 4 large eggs
- ¾ cup brewed coffee, cooled
- ¼ cup crème de cocoa
- 1/3 cup Kahlúa
For the Icing
- 1 cup powdered sugar
- 1 tbsp brewed coffee
- 2 tbsp Kahlúa
- 2 tbsp crème de cocoa
Instructions
- Preheat oven to 350°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 the 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.
Video
Notes
- Kahlúa and Crème de cocoa – Kahlúa is a coffee-flavored rum-based liqueur and crème de cocoa is a sweet, light chocolate liqueur, which has a flavor of cocoa and vanilla. Both can be found in the liqueur section of most grocery stores.
- 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.
- A 13×9-inch baking pan holds 14 cups and can be substituted in this Bundt cake recipe. Cooking time may vary, so start checking on it sooner than directed.
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!How to Make Kahlua Coffee Chocolate Cake Step by Step
Get the oven going and prepare a pan: Preheat oven to 350°F. Coat a bundt pan with nonstick cooking spray.
Prepare cake mix: Combine a 15.25 oz. box dark chocolate cake mix, 4 oz. package instant chocolate pudding, 1 cup vegetable oil, 4 large eggs, ¾ cup brewed coffee, cooled, ¼ cup crème de cocoa, and 1/3 cup Kahlúa until fully incorporated and smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes; invert it from from the pan onto a serving plate.
Make the icing: Prepare the icing by combining 1 cup powdered sugar, 1 tbsp brewed coffee, 2 tbsp Kahlúa, and 2 tbsp crème de cocoa until smooth.
Poke holes: With a skewer or the handle of a small wooden spoon, punch holes throughout the cake and pour the icing over the cake while it is still warm.
Serve: You can serve it right away or let it 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.
How to Store
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.
Covered tightly with plastic wrap and also foil, it will keep in the fridge for 5 days.
To freeze, let it 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.
What to Serve With Kahlua Coffee Chocolate Cake
Serve a slice with a drizzle of chocolate sauce, a dollop of homemade whipped cream, or even a scoop of ice cream. Heaven!
“Made this for a bridal shower and all the other desserts were jealous. LOL. We all loved it!” – Donna