This recipe for Kahlua Cake is so delicious – it’s one that has been in my family for decades. With just six simple ingredients, you can have this cake prepared and in the oven in less than 10 minutes. What I love most about a bundt cake is the perfect combination of moist, rich, melt in your mouth cake that packs a big punch of flavor in every slice.
Kahlua is a sweet coffee-flavored liqueur, perfect for pairing with desserts. The coffee flavor enhances the rich chocolate cake. This bundt cake is SO easy to mix up all in one bowl making it my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
You can always swap out the liqueurs with straight coffee or espresso, as we did in this Double Chocolate Cake or in my Double Chocolate Cupcakes. If liqueur flavored desserts are your jam, you might also like our Baileys cheesecake or our Baileys Chocolate Cheesecake Trifles. Or keep it simple yet amazing with our Chocolate Chip Cake or Black Magic Cake, both divine and simple at the same time!
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🍰 Ingredients:
- German Chocolate Cake boxed mix – 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.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
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.
🔪 Instructions:
PREP: Preheat oven to 350 degrees.
Step 1: In a large bowl, mix together the boxed cake 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 cake pan 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 wire rack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake.
Pro Tip:
Sprinkling the prepared bundt pan with cocoa powder will help the cake to easily release from the pan after baking and cooling. You can also use flour, but the cocoa powder keeps the nice brown coating on the outside of the baked cake. If you’d like to use a non-stick baking spray that has flour in it, that should be sufficient.
Step 5: Allow to cool completely. Dust the top of the cake with powdered sugar immediately before serving.
GARNISH/SLICE/SERVE: This Chocolate Kahlua bundt cake is delicious on its own, but you can serve with a dusting of powdered sugar on top. You can also enjoy each slice with a scoop of vanilla ice cream, a dollop of whipped cream, fresh strawberries, or a cold glass of milk! On a cooler day, enjoy your slice of cake with a cup of coffee!
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.
Recipe FAQs
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.
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.
MORE Chocolate Treats
If you tried this Kahlua Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Kahlua Cake
Ingredients
- 1 box German chocolate cake mix (w/ pudding in the mix)
- 2 eggs
- ½ cup Kahlua liquor can substitute coffee
- ¼ cup vegetable oil
- 16 oz. sour cream light or fat-free is fine
- 12 oz. semi-sweet chocolate chips
- powdered sugar for dusting
Instructions
- Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
- Fold in chocolate chips.
- Pour batter into a well-greased bundt pan.
- Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes or until the pan can be managed with bare hands.
- Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
- Transfer cake to a platter.
- Dust with powdered sugar immediately before serving.
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Comments & Reviews
girlinspired says
I’ve made the recipe into cupcakes, so I’m sure it could work – but I do think it changes that nice dense full of moisture texture that the bundt pan gives.
Ann Chooi says
Is it alright for me to use a 8×3 square pan. I do not have a bundt pan.
Ann says
After greasing the pan, dust it with cocoa powder. The cake will release without the white flour covering.
Shiney says
Hi This cake looks absolutely delish!! I reallyw ant to make this but i’m almost certain a cake mix with pudding is not available here. One of the posts suggested to buy any chocolate cake mix and add a small box of instant pudding. Apologies for the stupid question, but should the prepared pudding be added to the cake batter or the dry powder and if so will I need to add any more liquid to the cake batter?
I really hope to hear back from you!
Thank you
girlinspired says
I would try the dry pudding mix and you shouldn’t need to add any additional liquid. You could also add a spoonful of mayo (or just let the sour cream in the recipe do the moistening!)
Bryan Huffman says
This is the Best Cake my wife makes!
Cathy says
I can’t believe you can have so much to say about a cake that is basically a mix.
Elise Russell says
I am just getting my dream Blog going and found this recipe I had saved a while back on my Personal PINTEREST account. Can hardly wait for the temps in Texas to drop where I can use my oven again and make this. Great story along with it.
Caroline says
I just made this cake in a pampered chef bundt cake form. i sprayed the form with Trader Joe coconut oil and used a plastic grapefruit knife to loose the sides. Cooled it for 15 minutes on a wire rack. Turned it upsides down onto a plate and not a crumb was left in the form!
Sue @ Frugal Gifts 2 Give says
I made this cake for a gathering and it’s amazing! It’s so moist and delicious! Thank you for sharing! Will continue to make this for our family! 🙂
Nana pie says
I loved your story! I am mostly a pie maker but I do love to make some favorite cakes and I love making birthday cakes for people! I have ranch fresh brown eggs and it makes such a fresh difference. I am making a Kahlua cake now and your recipe helped me get the correct ratio of sour cream. I got your recipe and story off girl inspired.com. First time I have been on this site. I have just planted some zucchini so I can’t wait to make zucchini Kahlua chocolate chip cake! I try to incorporate as many veggies and healthy ingredients into my desserts. Thank-you for your inspiration. Sincerely, Nana pie!😍
Estefanía says
what a beautiful story! Thanks for sharing 🙂 .. Greetings from México 🙂
Sheila says
My daughter has asked for this cake for her birthday since she was 5. It’s the one thing my grandmother could bake well into her late 80s, and she was so proud to do this for my daughter, now 15. Bibi isn’t with us anymore, but I feel so close to her anytime we make this cake. Thank you for posting!
KareninStLouis says
I have never had difficulty getting a cake out of a Bundt pan (even notorious apple cakes), but I find you must use a genuine, nonstick NordicWare heavy cast aluminum pan, not an imitation, and not a lighter metal or other material. Grease with butter or my preference is to use vegetable spray (Pam) or Baker’s Joy . Follow recipe directions for cooling and use a butter knife to loosen outer and insides edges if needed.
Diane Haney says
Wow, this cake is awesome. My husband loved it also. Followed exact recipe, except used mini chocolate chips and did not use entire bag.
Michelle says
i’ve been making this cake for 30 years.
i gave up on the bundt pan long ago…too many broken cakes and 4 letter words. LOL use a 9×13 pan now.
i use a triple chocolate fudge cake mix (i think it’s duncan hines brand) or devil’s food cake mix.
i still add a large box of chocolate fudge instant pudding to the batter, whether there is pudding in the cake mix or not.
insanely rich & chocolate!