This super easy cake with Kahlua recipe (from cake mix!) is a double chocolate Kahlua cake drizzled with a Kahlua glaze. It’s a moist, tender, rich chocolate cake for a fabulous, showstopping, booze-infused treat.
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. I have a chocolate cake made from scratch, but 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.
Ingredients //
The ingredients come in two parts – the chocolate chocolate chip Kahlua cake and the Kahlua glaze.
For the cake:
- 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
For the glaze:
- 1 cup powdered sugar
- 4 Tablespoons Kahlua
How to Make this Kahlua Cake //
This easy double chocolate cake spiked with Kahlua requires one bowl, a whisk and a decorative bundt pan to make it all the more appealing.
Step 1: Put everything in the bowl except for the chocolate chips.
Step 2: Mix for a few minutes until it is well combined.
Step 3: Fold in the chocolate chips.
Step 4: Pour the batter in a greased bundt pan.
Step 5: Bake in a preheated 350-degree oven for 1 hour.
Step 6: Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
Step 7: Add the powdered sugar and Kahlua to a bowl.
Step 8: Whisk together the powdered sugar and Kahlua until smooth.
Step 9: Pour the glaze over the top of the cake.
What Makes This Kahlua Chocolate Cake So Good? //
Like anyone needed an excuse to eat more chocolate cake. I make this Kahlua spiked dessert because:
- Shortcut ingredients mean I can mix, pour and bake the cake with minimal effort.
- Booze and chocolate – enough said.
- This Kahlua bundt cake elegant enough to serve at a dinner party, yet cozy enough to make it just because.
- I like to make this Kahlua dessert recipe for Mexican themed / Cinco de Mayo parties.
Serving Suggestions //
I gild the lily with a Kahlua glaze, but you can always take a simple approach with a dusting of powdered sugar (just like Tiffany).
A large dollop of whipped cream, vanilla ice cream or fresh strawberries never hurt.
Serve it as a fabulous dessert at your next dinner party, casual get-together with friends or just because.
Tip: For best results, I recommend glazing the cake the day you are going to serve and only when the cake has cooled completely. The glaze will begin to infuse into the cake after just one day.
How to Store //
The Kahlua cake and glaze will keep for up to 3 days stored separately.
Store the cake in a domed cake plate on your kitchen counter while you store the glaze in an airtight container in the fridge. Allow the glaze to come to room temperature before finishing.
Make-Ahead Dessert for a Party //
Believe it or not, but the chocolaty goodness of this cake gets even better when made the one day ahead.
Simply bake, cool and store as directed above. Finish and glaze just before the party!
Ingredients Tips //
- Chocolate Cake Mix. Duncan Hines Devil’s Food mix was what I had on hand. But feel free to use your favorite brand such as Betty Crocker or Pillsbury.
- Chocolate Pudding Mix. This adds more chocolate goodness, but also contributes to it’s light, rich texture thanks to cornstarch and milk powder present in the pudding mix. It creates a super moist cake that is magical – just like these Chocolate Peanut Butter Oreo Cookies.
- Kahlua. Kahlua is a Mexican coffee liquor. You can find it in the cordial section of liquor stores. I picked up a larger bottle because, why not? But you will only need a little over ½ cup for this recipe, so one of the small bottles will be plenty. You could always use up the rest in Chocolate Cake with Kahlua Chip Frosting.
- Chocolate Chips. I had a large bag of semi-sweet chips laying around, so I used those. Use any combo of dark, milk or even white chocolate chips you already have on hand.
More Chocolate Cake Recipes //
- Chocolate Cake with Chocolate Buttercream
- Mexican Chocolate Cake with Mascarpone Frosting
- Chocolate Yogurt Cake
- Easy Chocolate Rum Cake
- Chocolate Preacher Cake
- Gluten-Free Chocolate Olive Oil Cake
- Sour Cream Chocolate Bundt Cake
Originally published in January 2019, updated July 2020 with updated images and updated recipe card.
If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!
Chocolate Kahlua Cake with Kahlua Glaze
Ingredients
Chocolate Kahlua Cake:
- 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
- Put everything in the bowl except for the chocolate chips.
- Mix for a few minutes until it is well combined.
- Fold in the chocolate chips.
- Pour the batter in a greased bundt pan.
- Bake in a preheated 350-degree oven for 1 hour.
- Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
- Add the powdered sugar and Kahlua in a bowl.
- Whisk together the powdered sugar and Kahlua until smooth.
- Pour the glaze over the top of the cake.
I have made this every other week for the last 3 months to take to work. It is so good. I only work with 10 other people and it is always gone by the time I leave. Soooo good.
I am so happy to read this Bev, thanks for letting me know 🙂
The drizzle is the recommended. My twist..cream 1 / 4 cup butter and 4 oz cream cheese then add the Kahlua (maybe an extra TBSP to keep the consistency)and powdered/fine sugar.