Do not wait to try this decadent chocolate Kahlua cake! 

What could be better than a delicious dessert full of coffee, chocolate, and alcohol?

Everyone will love its moist texture and rich flavor.

And its unique combo of ingredients makes it perfect for any occasion and every season.  

Want an indulgent, chocolatey summer treat? Chocolate Kahlua cake! Want something warm and comforting in the winter?

Chocolate Kahlua cake! It’s definitely an all-occasion dessert. 

Besides being super yummy, it’s also surprisingly easy to make.

So if you’re in the mood for something special, try this incredible recipe. 

Chocolate Kahlua Cake – # Chocolate Kahlua Cake (Easy Recipe)

I love this cake. Period. Full stop. It. Is. Phenomenal. 

It’s ridiculously soft, tender, and fluffy, and its rich flavors are perfect together.

It’s also so moist that it practically melts in your mouth. 

Everything about it is perfect. I know I’ve used that word already, but it’s the only word to describe this chocolatey, sugar-dusted cake.

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I’m also a big fan of it because of how simple the recipe is. I love making cakes from scratch but don’t always have the time. 

So being able to start this one with a boxed cake mix is a lifesaver.

The prep time is about 10 minutes, 15 if you take your time. Then, the oven does the rest. 

It’s an excellent way to wow your guests without stressing yourself out in the process.

Ingredients- # Chocolate Kahlua Cake (Easy Recipe)

Here’s what you’ll need: 

• Floured cooking spray. This might seem oddly specific, but it’s imperative. If you’ve ever worked with a Bundt pan, you know how they can be. Having floured cooking spray ensures the cake will slide out more easily. I recommend Baker’s Joy, but Pam for Baking works, too.  
• Cake mix and pudding mix. Boxed devil’s food cake mix and instant chocolate pudding mix, specifically. These form the foundation for the cake. The cake mix prevents from-scratch baking. The pudding adds moisture and flavor.
• Sour cream. Sour cream is a secret ingredient when baking. It’s the way to go if you want tender, moist cakes. 
• Eggs. Four large eggs should do the trick. They act as a binding agent and help ensure the cake is fluffy and light.
• Kahlua. Kahlua is my go-to for this recipe, but any coffee-flavored liqueur would suffice.
• Vegetable oil. Use good-quality vegetable oil for the best results. 
• Orange zest. Freshly zest an orange instead of using store-bought stuff. You’ll get the best flavor that way. 
• Cinnamon. The store-bought stuff is fine for this one.
• Mini chocolate chips. Because this cake wasn’t decadent enough, you add chocolate chips. You can leave them out if you feel it’s too much, but I always toss them in. 
• Confectioners’ sugar. You use this to dust the cake once it’s cooled. Add as much or as little as you like. 

Some people like to add chocolate ganache to the top of their Kahlua cake.

You can do that instead of adding confectioners’ sugar if you prefer. 

To make the ganache, you’ll need equal amounts of real chocolate and heavy cream.

Warm the cream on the stove. While it’s heating, chop the chocolate into the smallest pieces you can manage. 

Then, add the chocolate to the warmed cream and stir. It’s ready once it melts into one uniformly indulgent ganache.

Pour that over your cooled cake instead of adding the sugar. 

How to Make Chocolate Kahlua Cake – # Chocolate Kahlua Cake (Easy Recipe)

Here’s a brief overview of the steps for making this cake. For the complete recipe, see the recipe card below. 

1. Get everything ready. Preheat your oven to 350 degrees, and prepare your Bundt pan. (Spray it liberally with the floured cooking spray.) 

You can also set out refrigerated ingredients and let them warm up.

2. Prepare the batter. Start by mixing the ingredients in a large bowl. You first add the cake mix, sour cream, eggs, Kahlua, pudding mix, orange zest, and cinnamon. 

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Beat those ingredients with a hand mixer for about 4 minutes until smooth.

Then, add the chocolate chips slowly, gently stirring them into the mixture.

Transfer the prepared batter to your Bundt pan. 

3. Bake. Bake the cake in the preheated oven for 50 minutes to an hour. Check for doneness by inserting a toothpick into a thick part of the cake. If it comes out clean, it’s ready. 

4. Let it cool. Let the cake cool in its pan for about 10 minutes. Then, transfer it to a serving platter and let it cool uncovered for another 30 minutes. 

5. Add the sugar and serve. Once it’s cooled, add the confectioners’ sugar. You can dust it lightly or heavily, as you prefer. (Or add the chocolate ganache if that’s what you’re using.) 

Then, slice, serve, and enjoy! 

Tips for the Best Cake – # Chocolate Kahlua Cake (Easy Recipe)

Want a few final tips for making the lightest, moistest cake possible? I’ve got you! 

• Don’t have floured baking spray? That’s okay. You can grease the pan with melted butter and dust it with flour instead. If you’re a big baker, I highly advise investing in some Baker’s Joy, though. It’s truly game-changing.
• Swap out the Kahlua for a different flavor. This cake also works well with orange liqueur (Cointreau), Amaretto, or Baileys. I’ve yet to try it with cranberry liqueur, but I will!
• Don’t trash an overbaked cake. Instead, poke holes all over it and drizzle it with homemade simple syrup. It’ll moisten it right up! 
• Let the cake cool completely before plating it. Don’t try to remove it from the pan too soon. If you do, it’ll crack, break, crumble, etc. Usually, 10 minutes is enough, but here’s a tip to remember. Only try to remove the cake if you can touch the pan with your bare hands. If the pan is still too hot to touch, the cake’s too hot to remove.
• Leave out the alcohol. You can make it with espresso instead. 

Finally, feel free to experiment with the cake or the toppings. If devil’s food isn’t your thing, try German chocolate mix instead. 

Not a huge fan of confectioners’ sugar or chocolate ganache?

Leave it without a topping, or use caramel sauce or peanut butter icing instead.

How to Store and Freeze – # Chocolate Kahlua Cake (Easy Recipe)

At the risk of being super repetitive, I’m going to use this word one more time.

Because believe it or not, this cake is actually perfect for freezing. (That’s the last time I’ll say it! I promise!)

Here are directions for storing, freezing, and thawing your chocolate Kahlua cake:

• Store it at room temperature. This cake can last for 1 to 2 days at room temperature as long as it’s covered.
• Store it in the fridge. Place the cake (or individual slices) into an air-tight container. A sealable cake carrier is best. It will last in the refrigerator for 4 to 5 days. 
• Freeze it. Transfer the cake (or slices) to freezer-safe, air-tight containers. Then, place them upright in the freezer for up to 3 months. 
• Thaw frozen cake in the fridge overnight. This is why I like to store the slices individually. That way, I can thaw up only a single piece at a time when I want to eat it. 

You can also microwave chilled or thawed cake for about 30 seconds.

Doing so will knock off the chill and give it that warm, fresh-from-the-oven feel.

Chocolate Kahlua Cake (Easy Recipe)- # Chocolate Kahlua Cake (Easy Recipe)

Servings

12

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

528

kcal

This chocolate Kahlua cake truly can’t be topped! Made with cake mix, pudding mix, sour cream, and Kahlua, it’s a total delight for the senses!

Ingredients – chocolate kahlua cake Worldramens

• floured cooking spray

• 1 1 (16.5-ounce) package devil’s food cake mix

• 1 1 (8-ounce) container sour cream

• 4 large 4 eggs

• 1/2 cup 1/2 Kahlua (or another coffee-flavored liqueur)

• 1/2 cup 1/2 vegetable oil

• 1 1 (3.9-ounce) package instant chocolate pudding mix

• 2 tablespoons 2 grated orange zest

• 1 teaspoon 1 ground cinnamon

• 1 1 (12-ounce) package mini chocolate chips

• 1 tablespoon 1 confectioners’ sugar, or to taste

Directions – chocolate kahlua cake Worldramens

• Preheat the oven to 350 degrees Fahrenheit. Prepare a Bundt pan (or another fluted tube pan) with floured cooking spray.
• Using a large mixing bowl, mix the cake mix, sour cream, eggs, Kahlua, pudding mix, orange zest, and cinnamon. Use an electric mixer on medium to mix for approximately 4 minutes. (The mixture should be very smooth.)
• Slowly add and mix in the chocolate chips. Then, once mixed, pour the batter into the greased Bundt pan.
• Bake it at 350 degrees for about 50 to 60 minutes. (The cake should pass the toothpick test when it’s ready.)
• Remove it from the heat and let the cake cool in its pan for 10 minutes. Then, turn the pan over onto a plate to loosen the cake. Allow it to cool uncovered for another 30 minutes.
• Dust the cooled cake with confectioners’ sugar. Serve, and enjoy!