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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jan 24, 2023 by Paula Montenegro · Income from ads and affiliate links 34 Comments

    Chocolate Kahlua Cake

    Jump to Recipe
    Kahlua Chocolate Bundt Cakes Collage
    Kahlua Chocolate Bundt Cakes Collage

    If you like the combination of chocolate, coffee, and liquor, these chocolate cakes belong to your recipe file. Whether you make mini cakes, one large bundt cake, cupcakes, or loaf, they're easy to make (one bowl) and incredibly moist. The crackly glaze adds another layer of yumminess, but they're also good with a dusting of powdered sugar.

    Top view of glazed and plain chocolate mini bundt cakes on a cooling rack with parchment paper below.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.

    Chocolate and coffee are a magic combination and they take a simple chocolate cake recipe to the next level.

    The coffee enhances the chocolate flavor without being 'a cake that tastes like coffee'. With this recipe, you'll have a faint coffee flavor from the Kahlua.

    Table of Contents Hide
    What is Kahlua?
    Why this recipe works
    Ingredient list
    The Kahlua glaze
    Kitchen notes
    Related recipes you might like:
    Kahlua Chocolate Cake

    What is Kahlua?

    It's one of the most popular coffee liquors and easily available in stores and online.

    The strong boozy flavor evaporates during baking, leaving behind a coffee caramel tone in the cake. It adds richness and pairs wonderfully with chocolate.

    For Valentine's Day these mini bundt cakes are just cute and perfect to celebrate the things we love. An ongoing romance.

    Why this recipe works

    • One bowl recipe: the batter is mixed in one bowl. So there's little to wash afterward! It's not only convenient but easy to make.
    • Flavor and texture: the combination of chocolate and coffee is one for the books. Coffee brings out the best qualities of the cocoa powder used in this recipe and deepens the flavor. By the way, these cakes are much fudgier the next day or even the next one. They stay ridiculously moist for many days.
    • Oil: this recipe uses oil instead of butter. This is good because it makes for a moister cake, and it's so much easier to mix. There's no bringing butter to room temperature, creaming, or any of those somewhat more laborious steps. Oil makes this recipe simpler and the cake lasts longer.
    • Removing it from the pan: a huge deal breaker with bundt cakes is the unmolding. Pans with intricate patterns can be tricky and it's beyond frustrating to make a recipe and have it stick to the pan when unmolding it. This recipe unmolds very well.
    • Storing: these mini cakes keep for a few days at room temperature and can be frozen for up to a month (wrapped separately).
    Chocolate kahlua mini cakes on a wire rack. Wooden surface.

    Ingredient list

    • Kahlua: or other coffee liqueur.
    • Sugar: white or brown.
    • All-purpose flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired. 
    • Eggs: fresh, large.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Milk: whole makes a richer cake but reduced in fat and almond milk can also be used.
    • Vegetable oil: sunflower oil is my recommendation.
    • Coffee: prepared drip, espresso, instant coffee, or any other type you have.
    • Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.

    See the recipe card towards the end of this post for quantities.

    Colorful napkin on a wooden surface with a glazed chocolate mini bundt cake.

    The Kahlua glaze

    This is a simple powdered sugar glaze, where said sugar is mixed with a liquid until creamy.

    • Type of liquid to use: using more Kahlua makes the flavor stronger and complements the cake wonderfully. Drip coffee is another alternative, as we use in our popular Brown Butter Coffee Cake.
    • Consistency: it varies with the amount of liquid you use, so you can have a runnier glaze covering more of the cake, or a thicker glaze that drips less down the sides.

    Alternative glaze

    Use the chocolate ganache recipe from the best chocolate bundt cake, adding a tablespoon of Kahlua for an extra dose of chocolate.

    Close of glazed mini bundt cake on a wire rack with parchment paper, seen from above.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Different pans: I love mini bundts, but you can use a regular large bundt or 2 medium loaf pans. I never tried this recipe as a layer cake and I think it would be a bit too tender to fill. But it would work baked as a sheet cake.
    • Preparing the pan: I brush it with soft butter (or use my hands), flouring and refrigerating the pan while you make the filling. Or use a baking spray that comes with added flour.
    • Glaze: use the liquor as stated in the recipe, prepared strong coffee, or a tablespoon of each. They all work great.
    • Keeping: this is a very moist cake recipe and it keeps very well at room temperature, well covered in plastic wrap. The flavor is fudgier the next day. You can freeze it for a month, wrapped first in plastic and then aluminum foil.
    • Alternative liquors: a coffee liquor is what complements best this chocolate cake, but it works well with orange liquor (Cointreau, Grand Marnier), with almond liquor (such as Amaretto). And probably others I never tried. I use Kahlua because it's my favorite one, but there are other coffee liquors you can use.
    Bottle of kahlua, white cup with glaze, and mini chocolate bundt cakes on a wire rack with parchment paper on a wooden table.

    Related recipes you might like:

    • Best Ever Chocolate Bundt Cake
    • Mexican Chocolate Cake (one-bowl)
    • Bourbon Hot Chocolate Cake
    • Raspberry Wine Chocolate Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Glazed chocolate Kahlua cakes on a wire rack with parchment paper below.

    Kahlua Chocolate Cake

    ★★★★★

    5 from 8 reviews

    Print Recipe
    Save Recipe Recipe Saved

    If you like the combination of chocolate, coffee, and liquor, these glazed chocolate cakes belong to your recipe file. Whether you make mini cakes, one large bundt cake, cupcakes, or loaf, they're easy to make (one bowl) and incredibly moist.

    • Total Time: 55 minutes
    • Yield: 12 mini cakes

    Ingredients

    Units

    For the cake:

    • 1 ¾ cups (350g) sugar
    • 2 cups (270g) all-purpose flour
    • ¾ cup (80g) cocoa powder
    • 1 ¼ teaspoon baking powder
    • 1 ¼ teaspoon baking soda
    • ¾ teaspoon salt
    • 2 eggs, room temperature
    • 1 cup (240g) milk
    • ½ cup (120g) of vegetable oil
    • 2 teaspoons vanilla extract
    • ½ cup drip (or espresso) coffee (very hot)
    • ½ cup Kahlua or other coffee liqueur

    For the glaze:

    • 1 cup (160g) powdered sugar
    • 1 or 2 tablespoons Kahlua or other coffee liqueur

    Instructions

    For the cake:

    1. Preheat oven to 350ºF /180ºC.
    2. Butter and flour or spray well with cooking spray, 12 mini bundt molds.
    3. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. I measure everything and sift it directly over the wet ingredients.
    4. In a large bowl beat eggs, milk, vanilla, and oil for 1 minute.
    5. Add dry ingredients to the wet, ½ cup at a time, while beating on low speed. Do this slowly so the batter doesn't develop clumps.
    6. Heat coffee until almost boiling.
    7. Mix with liqueur and add slowly to the chocolate batter. The mixture will be thin.
    8. Fill molds up to ¾ of its full capacity. I put the batter in a glass measuring cup so it's easier to pour.
    9. Bake until a cake tester or toothpick inserted in center comes out clean, about 25 minutes for mini bundts and 45 minutes for a big bundt.
    10. Cool on a wire rack for about 15 minutes.
    11. Invert the pan and release the cakes. You might want to use a smooth-bladed knife first to make sure no bits of cake are stuck to the sides and the center tuve. If cake resists, cool in the pan for 15 minutes before inverting.

    For the glaze:

    1. In a small bowl mix a cup of powdered sugar with 1 Tbs or more of coffee liqueur, depending on how runny you want your glaze to be.
    2. Pour glaze on top of cakes and let it drip to the sides.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Different pans: I love mini bundts, but you can use a regular large bundt or 2 medium loaf pans. I never tried this recipe as a layer cake and I think it would be a bit too tender to fill. But it would work baked as a sheet cake.
    • Preparing the pan: I brush it with soft butter (or use my hands), flouring and refrigerating the pan while you make the filling. Or use a baking spray that comes with added flour.
    • Glaze: use the liquor as stated in the recipe, prepared strong coffee, or a tablespoon of each. They all work great.
    • Storing: this is a very moist cake recipe and it keeps very well at room temperature, well covered in plastic wrap. The flavor is fudgier the next day. You can freeze it for a month, wrapped first in plastic and then aluminum foil.
    • Alternative liquors: a coffee liquor is what complements best this chocolate cake, but it works well with orange liquor (Cointreau, Grand Marnier), with almond liquor (such as Amaretto). And probably others I never tried. I use Kahlua because it's my favorite one, but there are other coffee liquors you can use.
    • Alternative glaze: use the chocolate ganache recipe from the best chocolate bundt cake, adding a tablespoon of Kahlua for an extra dose of chocolate. 
    • Author: Paula Montenegro
    • Prep Time: 25 minutes
    • Cook Time: 30 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 383
    • Sugar: 43.5 g
    • Sodium: 301.3 mg
    • Fat: 11.5 g
    • Carbohydrates: 64.1 g
    • Fiber: 2.6 g
    • Protein: 4.9 g
    • Cholesterol: 33 mg

    Keywords: chocolate kahlua cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Kiss My Bundt, by Christa Wilson

    More Cakes & Cheesecakes

    • Red Velvet Bundt Cake
    • Cinnamon Bundt Cake
    • Gingerbread Loaf
    • Chocolate Torte

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. B says

      January 24, 2023 at 1:02 pm

      I've used this recipe multiple times, and it always turns out great! I substitute liquor for another 1/2 cup of espresso, they make great gifts and treats!

      ★★★★★

      Reply
    2. erica says

      May 02, 2022 at 12:26 pm

      I can't wait to try this! I just purchased silicone mini bundt cake pan.. do I still need to spray and flour it? Thanks

      Reply
      • Paula Montenegro says

        May 02, 2022 at 2:35 pm

        Hi Erica! There's no need to flour silicone pans, and, though I hardly use them, I might've lightly sprayed them the few times I baked with them. The manufacturer might have some info online about it. Happy baking!

        Reply
    3. Barb says

      April 24, 2022 at 5:20 pm

      Coffee and chocolate, you can't go wrong with that combination.

      What was the capacity of the individual molds, around 1/2 cup?

      I don't have a pan with 12 mini molds, but I do have other pans. Just wondering if this batter would make 6, 1 cup mini bundts.

      Thanks

      Reply
      • Paula Montenegro says

        April 25, 2022 at 5:49 am

        Hi Barb! It should make six 1-cup mini bundts, since I use the bundtlette mini pans from Nordic Ware and the capacity of each one is 3/4 cup filled to the brim (the six of them amount to 4,5 cups). So I'm using between 1/2 to 2/3 cup batter for each individual cake because you never fill them completely.

        Reply
    4. Tamara says

      June 17, 2021 at 11:10 pm

      Can I bake the bundt cakes one day and glaze them the next or should they be warm when glazed? I want to make these for Father's Day

      Reply
      • Paula Montenegro says

        June 18, 2021 at 7:14 pm

        Hi Tamara! The cakes need to be cold when you glaze them. So it's perfect to do it the next day. Simply keep them wrapped in plastic do they don't lose moisture.

        Reply
    5. Doreen says

      June 01, 2021 at 11:54 am

      I would like to make these 4 days before my event, could I just keep them at room temperature? or should they be refrigerated or put in the freezer and then thawed?

      Reply
      • Paula Montenegro says

        June 01, 2021 at 1:50 pm

        Hi Doreen! I recommend wrapping them well and freezing them. Four days is a long time and they will start to dry out at room temperature.

        Reply
    6. Cherie Wallace says

      December 28, 2020 at 3:55 am

      I'm excited to try this recipe, however I live in Australia and I'm aware that our teaspoon and tablespoon measurements are different to the US. ie: in Australia 1 tablespoon is 20ml (or g) and is equivalent to 4 teaspoons; which means that a teaspoon measurement here is 5ml (or g). What are your teaspoon measurements?
      Also, what size eggs should I use?
      Thank you!

      Reply
      • Paula Montenegro says

        December 28, 2020 at 6:45 am

        Hi Cherie, I added the measurements in grams for easier conversion. Hope that helps!

        Reply
        • Cherie Wallace says

          December 28, 2020 at 6:46 am

          Oh wow!! Thank you so much

    7. Sallie says

      October 19, 2020 at 8:13 pm

      I've made these as mini bundt cakes and also as one big bundt cake (two weekends in a row!) and this recipe is fabulous! I didn't change a thing and used kahlua in the cake and the glaze. Rave reviews all around and it's super moist. I will make this again and again. So easy too!

      ★★★★★

      Reply
      • Paula Montenegro says

        October 19, 2020 at 9:25 pm

        SO glad you all liked it Sallie! I tend to agree
        Have a great week.

        Reply
    8. Cara says

      August 10, 2020 at 10:10 pm

      Hi, I’ve been looking for a coffee Bundt recipe without the chocolate – is there anything you can recommend when knitting the cocoa? Or does the cake still taste predominantly of the coffee? Thanks!!

      Reply
      • Paula Montenegro says

        August 10, 2020 at 10:16 pm

        Hi Cara, this recipe has coffee liquor so it's a different flavor. This would be a much better recipe I think https://vintagekitchennotes.com/brown-butter-cake-coffee-glaze/ You can add some coffee extract or a tablespoon of very strong coffee to the batter.

        Reply
        • Cara says

          August 12, 2020 at 7:39 am

          Oops, I meant omitting* the cocoa! I’ve just tried that other recipe now (cooking as I type) but I can’t get my mind off this recipe – using Kahlua and actual brewed coffee. Am looking for that coffee taste which I’m scared might be overpowered by the chocolate in this recipe. Might still give it a try this weekend!

          Thanks so much for the quick response 🙂

        • Paula Montenegro says

          August 12, 2020 at 10:57 am

          I never tried it but it should work, substituting more flour for the cocoa powder. I do love a coffee-flavored cake too, so I might try it this week if I have the time.

    9. Elizabeth says

      April 11, 2020 at 9:47 pm

      Amazing! Used Harvey's Bristol Cream instead and it worked great! Best Bundt cakes I've ever made, my family loved this recipe Thank you!

      ★★★★★

      Reply
      • Paula Montenegro says

        April 11, 2020 at 10:03 pm

        So happy you all loved them! I never heard about that liquor but I think they work with all of them, lol!

        Reply
    10. Angelique M. Florendo says

      October 18, 2019 at 1:09 pm

      I want to try this but without the liquor. Is there an acceptable substitute? Thanks:)

      Reply
      • Paula Montenegro says

        October 18, 2019 at 4:29 pm

        Hi Angelique, you can use all coffee (1 cup total), or water for the liquor part.

        Reply
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