Real Recipes From Real Home Cooks ®

kahlua chocolate cake

(10 ratings)
Blue Ribbon Recipe by
Janet Gustafson
Carrollton, TX

This cake is rub it in your hair good! I made it for a bake sale and the person who bought it has called me three different times to make it for family get-togethers. The pairing of chocolate and coffee-flavored liqueur is tantalizing.

Blue Ribbon Recipe

If you love chocolate and Kahlua, this cake recipe is for you. It's definitely an adult-only cake. The coffee flavor from the Kahlua is wonderful in the tender cake. When mixed, the glaze may seem strong and thick, but once it slightly melts into the warm cake it's the perfect complement. So easy to bake, a novice baker can make this dessert.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For kahlua chocolate cake

  • 1 pkg
    plain chocolate cake mix (mix without pudding) Duncan Hines
  • 1 pkg
    chocolate instant pudding mix, 5.9 oz
  • 3/4 c
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 4
    large eggs
  • 1 c
    powdered sugar
  • 1/4 c

How To Make kahlua chocolate cake

  • Preparing the Bundt pan with non-stick spray and flour.
    Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
  • Mixing all the cake ingredients together.
    Place cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. Scrape down the bowl with a spatula and beat for 2 more minutes. The batter should look thick and smooth.
  • Batter poured into a Bundt pan.
    Pour batter into the prepared pan, smoothing it out with the spatula.
  • Cake baking in the oven.
    Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
  • Preparing the glaze.
    Prepare the glaze.
  • Spooning glaze over the cake.
    Spoon the glaze over the top of the warm cake.
  • Kahlua Chocolate Cake ready to be sliced.
    Store in covered in plastic wrap or a cake dome for up to 4 days or in the refrigerator for up to 1 week. Freezes well. If frozen, allow to thaw overnight.