Chocolate Kahlua Cake

Chocolate Kahlua Cake

Edited January 2019 // The only updates to this recipe are the pictures. It is still just as delicious and easy to make. This super easy Chocolate Chip Kahlua Cake Recipe is a chocolate chip Kahlua cake drizzled with a Kahlua glaze.

Every now and again a recipe intrigues me even though it is not the kind of thing that I would usually make. This one starts with a cake mix and a package of pudding.

I know, I know, chemicals and preservatives and stuff, but sometimes there is nothing more delicious than a cake made from a mix. And let me tell ya, this cake is delicious.

I saw my friend Tiffany post about this Chocolate Kahlua Cake on her Facebook page, it is her husband’s birthday cake request every year, and since I am a bore, I asked her for the recipe. I am so glad that I did. This cake is moist, chocolaty, and pretty much my idea of heaven.

Booze and chocolate. Enough said.

Tiffany only sprinkles hers with a dusting of powdered sugar. Which I am sure is great, but why not up the booze factor? I bought the Kahlua for the cake and had a ton leftover so why not make a glaze?

chocolate kahlua cake recipe

Chocolate Chip Kahlua Cake //

1 box chocolate cake mix (your favorite brand)
1 box (3.75-ounce) instant chocolate pudding mix
2 cups sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua
1 (6-ounce) package chocolate chips

Kahlua Glaze //

1 cup powdered sugar
4 Tablespoons Kahlua

chocolate kahlua cake recipePut everything in the bowl except for the chocolate chips.

chocolate kahlua cake recipeMix for a few minutes until it is well combined.

chocolate kahlua cake recipeFold in the chocolate chips. I had a few half empty chocolate chip packages laying around, so I used a mixture of milk and semi-sweet chips.

chocolate kahlua cake recipePut the batter in a greased Bundt pan.

chocolate kahlua cake recipeBake in a preheated 350 degree oven for 1 hour.

chocolate kahlua cake recipeCool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.

chocolate kahlua cake recipeStart the glaze.

chocolate kahlua cake recipeWhisk together the powdered sugar and Kahlua until smooth.

chocolate kahlua cake recipePour the glaze over the top of the cake

Chocolate Kahlua Cake Recipe

Yield: serves 8 to 10

Chocolate Chip Kahlua Cake with Kahlua Glaze

Chocolate Chip Kahlua Cake with Kahlua Glaze
This super easy Chocolate Chip Kahlua Cake Recipe is a chocolate chip Kahlua cake drizzled with a Kahlua glaze.

Ingredients

  • 1 box chocolate cake mix (your favorite brand)
  • 1 box (3.75-ounce) chocolate pudding mix
  • 2 cups sour cream
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/3 cup Kahlua
  • 1 (6-ounce) package chocolate chips

Kahlua Glaze:

  • 1 cup powdered sugar
  • 4 Tablespoons Kahlua

Instructions

  1. Put everything in the bowl except for the chocolate chips.
  2. Mix for a few minutes until it is well combined.
  3. Fold in the chocolate chips. I had a few half empty chocolate chip packages laying around, so I used a mixture of milk and semi-sweet chips.
  4. Put the batter in a greased Bundt pan.
  5. Bake in a preheated 350 degree oven for 1 hour.
  6. Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
  7. Start the glaze.
  8. Whisk together the powdered sugar and Kahlua until smooth.
  9. Pour the glaze over the top of the cake.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

Chocolate Chip Kahlua Cake Recipe

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133 Comments

    • So easy to make too. I like having a cake on the counter at all times. This is a perfect cake for that.

      Reply
    • I’m making this cake this weekend, do you think it’s ok for kids, does alcohol change once it’s cooked?

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      • That is your call, but the icing has uncooled Kahlua in it. I probably would make it an adult only dessert.

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  • Well Said!
    Sometimes there’s nothing wrong with a box of Betty Crocker or some pre-made pudding. The cake looks fantastic! I think I’ll have to make it myself. Thanks for sharing!

    Reply
  • My family has been making a very similar, possibly identical, cake for years. I can’t remember where the recipe is from now (probably someone’s mother or an old friend) but it is truly delicious. I don’t have the family recipe so I may have to make this one instead.

    Reply
    • Same here. My mom and I used to make this from an old recipe she had. It was passed down so who knows where it came from or how old the recipe is. This is my go to when trying to recreate our old one. It’s spot on. Love it!

      Reply
  • Yummy! A friend from work made something similar as well- I am adding this to my cakes-to-make list! 🙂

    Reply
  • This is an old standard in our office. Always the first to go at potluck. Similar such doctored cakes are in one of my favorite, fun cookbooks – Cake Mix Doctor

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    • thanks! I usually make everything from scratch, but this is worth getting a box of cake mix.

      Reply
  • Thank you for the recipe Bree. Now I remember seeing this at Tiffany’s blog. Can’t wait to make this!

    Reply
  • I have a kahlua cake recipe, but it isn’t chocolate. This recipe is definitley going in my keeper file!

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  • Yep. I’ve made this a few times at friends’ requests. It is super moist. I usually do the powdered sugar and vanilla bean ice cream thing but will have to try your glaze next time. Good thinking!

    Reply
  • That cake looks amazing! I have no problem “doctoring” up a cake mix into something a bit more special… and this certainly qualifies as something special!

    Reply
  • I’m saving this recipe… The photo alone convince me that I have to eat this before tpday become yesterday.

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  • I’ve been making this recipe for years, and it’s a no-fail! Comes out amazing every time, and the glaze always adds a teeny bit of crunch and an extra bite of kahlua!

    Reply
  • Talk about chocolate heaven… Bree, your recipes and creations are always to die for. I read them when I have a free moment at work and this Friday morning at 11am it makes me want CAKE for lunch. haha!

    Hugs from Amsterdam,
    Jeanelle

    Reply
  • made this to have for hubby’s b-day tonight…can’t wait !!! Thank you 🙂

    Reply
  • SO going to make this this wkend! I LOVE any kind of cake that includes booze…is that wrong to say?? I make an AWESOME rum cake that includes a cake mix and it’s the only way you can make it! I tried from scratch but was unsuccessful. Thanks so much!!

    Reply
    • No, not at all! I make a whiskey cake like that too. You have to use a mix.

      Reply
  • I’ve been making this for years! People really love it. I dropped one off to a friend for her birthday once. Later that day i noticed the chocolate chips still on the counter! I called her and sais,”I forgot the chocolate chips.”. She replied,”I noticed!”. Hee-hee. Im looking forward to trying your boozey glaze.

    Reply
  • Oh Bree! Yay! I’m totally making this for my sweet sister-in-law’s 30th bday tomorrow! It’s perfect. Thank you!

    Reply
  • I have the cake on a cooling rack right now, I am so excited to make the glaze and bite into it!! By the way, I LOVE your round cooling rack, where did you get it?

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  • The cake was delicious and so moist!!! Only little problem was my icing was a little runny, even with following the directions to the T…

    Reply
    • I am sorry that the glaze was runny. I will make it again and make sure that the quantities are right. If it is too runny, you can always add some more powdered sugar to thicken it up.

      Reply
      • I guess I never thought of just adding more powdered sugar haha It was still delicious runny. I just dipped into the excess while I was eating it, yum!

        Reply
  • I have all the ingredients. All I need now is for this allergy to go away so I can smell and taste it )-:

    Reply
  • Pretty sure you just posted the cake I’ll be making for my husband’s birthday. He’ll love it! Thanks!

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  • i don’t have any kahlua on hand and wonder if amaretto can be substituted? this cake looks wonderful but at the moment kahlua is a bit too pricey. thanks

    Reply
    • I bet that amaretto would be delcious! Let me know how it turns out.

      Reply
  • Wow, looks delicious! Boyfriend’s birthday is this weekend and he requested a “chocolate, kahlua, irish cream, ice cream” cake, so I’m thrilled to have found this! I’m planning on baking this in two 8″ rounds, adding a layer of vanilla ice cream in the center and topping with a irish cream infused whipped topping. Talk about a recipe mashup…! Any idea if measurements needs to be different baking in round pans vs. a bundt cake pan?

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  • I searched for “Mexican Recipes” for Cinco de Mayo and found your website. I’m so glad I did. The Chocolate Kahlua Cake is probably the BEST chocolate cake I’ve ever tasted. And everyone who shared in its disappearance agrees. Thank you, Bree! I look forward to trying more of your recipes.

    Reply
  • I made this recipe this week using two 8″ layer rounds. Oh my. It was wonderful. I did make it using espresso powder rather than Kahlua as my customer didn’t want alcohol in the cake. I plan on making it again for personal consumption using the Kahlua. Can’t wait!

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    • I am glad to know that you can bake it in layers as well. Glad that you liked it.

      Reply
  • This was THE most delicious cake I’ve had in a while! I’m not a big chocolate cake fan, but I’ve been reborn since I had this cake! I made it yesterday for my parents for their 37th wedding anniversary. They LOVED it! I do agree with the one comment below though, the icing is verry runny. I ended up making it to the T, as the recipe suggested, and poured it over the cake, but it mostly gathered up at the bottom of the cake. I ended up re-making it, and added about another 1/2 c of powdered sugar to thicken it up… it was PERFECT! (I also served it with a scoop of vanilla bean ice cream on top after heating a slice in the microwave for 20 seconds). YUM! I can’t wait for my next excuse to make this cake! Thanks so much for sharing!!

    Reply
  • Wonderful & Delicious!!! Last time I made this reciepe I realized I didn’t have Kahlua 1/2 way into the reciepe (oops!) and had to substitute rasberry liquor ( Chambod) which was also a really great twist to it!

    Reply
  • Oh just loved the combination…chocolate and kahlua. I am surely baking this one for my girlfriends. i just wanted to ask you, what size bundt tin did you use.

    Reply
    • Do you live in England? I love how you call it a tin. I *think* 6 cups.

      Reply
      • Thanks Bree….Yes I was in London for quite some time…but now I am in Texas. I am waiting to try the cake. Love your blog. 🙂

        Reply
  • If I want to make this into cupcakes (without the glaze), would I have to alter the recipe in any way? How many cupcakes would this make? Thank you!

    Reply
    • I don’t think that you would need to alter the recipe, but I cannot give you an exact number since I have never made them into cupcakes.

      Reply
  • Hi Bree, not sure there’s a chance you’ll see this today, but I’m baking this cake for my Dad’s birthday and was hoping I could replace the oil with butter, if so, how much butter? HELP!

    Reply
  • Do you think this cake would bake up just as nice in a regular sheet cake pan? I’m thinking of using peppermint Kahlua with a peppermint Kahlua buttercream frosting……thoughts?

    Reply
    • I really do not know. The worst that can happen is that you try it, and it doesn’t, right? The combo sounds good though!

      Reply
  • I thought this was my secret recipe no one had. But I will admit this is the BEST cake ever!!!

    Reply
  • I made this cake after finding your recipe and everybody absolutely loved it! It’s so easy to make and delicious! I love it, thank you for sharing this recipe!
    Now I will try to make a Vanilla Kahlua Cake =] hope it turns out good!

    Reply
  • Bree- If the picture shown is the ingredients you used.. My cake mix box is the same as yours, and in the lower left hand corner it says ” as always -pudding in the mix”
    I am going to use the cake mix I have that looks exactly like yours and hope for the best.
    I have also realized that the recp didn’t say “instant” pudding… so I am going to get instant, my pantry staple is regular.
    Keeping my fingers crossed…
    ~S~

    Reply
    • I made this cake yesterday! It is a very moist cake. In fact, it almost appears wet when you cut it. You are using the right ingredients.

      Reply
  • Wondering if I could use your recipe for cupcakes. I don’t own a Bundt pan. It looks very yummy, though.

    Reply
    • I think that you can, but I have never made this cake this way. Let me know how it goes.

      Reply
  • Hi,
    My mother’s 50th birthday party is coming up. I am serving 60 people, and plan on making half a sheet cake plus another 9×13. How much batter should I make, should I triple it?

    Reply
  • Hello! I made the cake a couple of hours ago and can’t wait to eat it tonight! I did have one problem. The glaze was absorbed by the cake! I followed the exact recipe for the glaze but it just disappeared into the cake! I guess it wasn’t thick enough? Any thoughts?

    Reply
    • Either it was to thin, or the cake might have been warm still.

      Reply
  • LOL! Recovering from surgery, and after 5 days of feeling less than spectacular, I was hungering for chocolate cake. Couldn’t decide between this and the sour cream homemade recipe. Well…since I am a little dysle*ic anyway….I combined the two. Didn’t have chocolate pudding, so used butterscoch. Added a handful (literally) of brown sugar. No kahula, but Bailey’s w/coffee was close, right? And had to use half sour cream and half yogurt. Now you know why my mother goes crazy watching me bake!!! HA! BUT, I always keep in mind the basic continuity of the recipe, and LOVE my results. 🙂 The cake is now cooling; time to whip up the drizzle. Hmmm……I wonder…….. 🙂

    Reply
  • Making this today for a Christmas Party at our Squadron Commanders house. Yummy! Ashley wants me to make one for home too! 🙂

    Reply
  • I changed the glaze & it’s even yummier!

    3/4 cup whipping cream
    1/2 cup sugar
    4 oz choc chips
    2 tbsp room temp butter
    1/2 tsp salt
    4 tbsp Kahula

    Combine cream & sugar in a small pan & bring to a boil over med heat, stirring constantly until sugar dissolves.
    Reduce heat & simmer 4 min.
    Remove from heat & add choc, butter & salt. Stir until choc melts.
    Stir in Kahlua.
    Drizzle over cake.
    Enjoy!

    Reply
  • Just made it for a friends Birthday for tomorrow. It looks good but can’t try it not a chocolate lover. He wanted a kahlua cake.

    Reply
  • Ok i have a question…How much Kahlua would i add if i wanted to make a buttercream icing instead of the glaze. And also is this the only chocolate flavor that does not have pudding? Because most cake mixes have pudding added now..

    Reply
    • I don’t know, I have never made a buttercream out of it before. And I am not sure about the cake mix. I use whatever I have, whether there is pudding in it or not.

      Reply
  • This looks amazing! How would you recommend adapting this bundt cake to using a normal cake pan?

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      • Was just going to ask similar question to above… I have made this delicious cake many many times.. (Although I substitute the Khalua with Disorono Amaretto (AMAZING)…. but I’m just getting ready to make this now, and I can’t find my bundt pan anywhere!!! Was wondering if I should try to make it into cupcakes? Or some kind of other cake pan? Would you do anything differently as cupcakes? (Might be more convenient that way, as ALL of my coworkers have been requesting I make this… also had to print out copies of it and distribute.

        Reply
      • Nevermind!!! I made the recipe per directions, except baked 12 giant cupcakes and 24 mini giant cupcakes…. baked at 350 for 25 min. Came out PERFECT!!! Huge, but perfect!!

        Reply
  • What will happen if you use a Betty Crocker chocolate cake mix that has pudding in the mix? I can’t find any without pudding in the mix…

    Reply
  • How can you modify the Kahlua glaze for an alcoholic? It isn’t cooked, so it still contains alcohol.

    Reply
      • There is a kahlua extract that contains no alcohol. All entracts contain no alcohol. If you can’t find Kahlua, you can buy it as “coffee” extract.

        Reply
  • Hi just wondering what size Bundt pan you used? (6 cup 9 cup, ect.) Thanks!

    Reply
  • this cake sounds amazing, but i have a little question. I have celiacs disease, and i often just substitute gf flour in regular recipes. do you have any advice or ideas for making this cake with a gluten free cake mix? should it even matter?

    Reply
    • I have never tried, but my guess is that a gf cake mix should work just fine.

      Reply
  • Can’t wait to try!! Sounds great. But does it matter if the cake mix size has gotten smaller? I have heard that you have to add 6tbsp. Flour to make up the difference in size. What do you think. Really want to know before I make the cake. I think this is the best recipe I’ve seen in awhile!

    Reply
    • I don’t think that it really matters. I’ve not added anything to the mix and it’s been fine.

      Reply
    • I don’t think that it will make a difference. I use full fat because I think that it tastes a lot better and the fat content helps with moisture.

      Reply
  • Is it safe serve this cake to my grandkids aged 14, 10 and 7 but without the kahlua frosting?

    Reply
    • The kahlua will cook out of the cake when baked, but not in the frosting. It should be fine.

      Reply

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