Chocolate Kahlua Cake (2024)

Kahlua cake is the easiest, richest, moistest chocolate cake you'll ever have. Dump and stir the ingredients together in one bowl, pop them into a bundt pan, and bake!

• German Chocolate Cake boxedmix– This is for the chocolate cake base, we use just the dry cake mix, not the specific ingredients listed on the box.
• Vegetable or canola oil – keeps the cake moist
• Kahlua coffee liqueur– This ads depth to the cake and offers a hint of coffee flavor
• Eggs – room temperature eggs incorporate more air than cold eggs, important for leavening (rise) in cake
• Sour cream – This helps make the cake rich and super moist
• Semi-sweet chocolate chips – the chips bake up scattered throughout the cake and add to the texture.

Substitutions and Variations

• We use Semi-sweet chocolate chips, but you could try dark chocolate chips, milk chocolate chips, and white chocolate chips.
• Baileys is also great in this recipe if you have run out of Kahlua in your cupboard.
• If you’re not a boozy desserts fan, you can swap out the liqueur with coffee or a teaspoon of espresso powder.
• We’ve also tried Greek Yogurt instead of the sour cream and the result was moist and delicious.

Step 1:In a large bowl, mix together the boxedcake mix, Kahlua, oil, eggs, and sour cream with the paddle attachment of a stand mixer or a hand mixer on medium speed. Mix until the wet and dry ingredients are combined and fluffy, about 1-2 minutes.

Step 2: Fold in the chocolate chips using a spatula or spoon.

Step 3:Spray the bundt cakepan thoroughly with a non-stick cooking spray or grease with butter. Sprinkle cocoa powder over the greased pan and tap to coat lightly. After the pan is prepared, spread the batter evenly in the bundt pan.

Step 4:Bake the cake at 350 degrees for 40-45 minutes or until the cake springs back when pressed or a toothpick comes out clean when inserted into the center of the cake. Allow the warm cake to cool until you can easily handle it with bare hands. Use a small spatula to loosen the sides of the cake from the pan. Place the wirerack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake.

Step 5:Allow to cool completely. Dust the top of the cake with powdered sugarimmediately before serving.

Recipe Tips for Chocolate Kahlua Cake

• Grease the bundt pan really well to avoid any possible sticking.
• Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
• To remove the cake from the pan without any sticking inside, I use a tiny spatula and work it down around all the sides as much as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake.

How Should I Store Kahlua Cake?

Not sure if you’ll have any left, this is so good! But if you do, it can be kept in the refrigerator for up to 5 days in an airtight container.

Can you freeze Kahlua Cake?

The cake can be frozen – it will keep for up to 3 months if wrapped well. I usually wrap it in plastic wrap and then place into a ziploc bag or airtight container.

• Baileys Brownies

• Chocolate Swiss Roll

• Black Magic Cake

• Mini Kahlua Cheesecakes