If you like the chocolate, coffee, and liquor combination, these chocolate cakes belong in 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.
Boozy chocolate cake
Chocolate and coffee is a magic combination that takes a simple chocolate cake recipe to the next level.
The coffee enhances the chocolate flavor without being a cake that tastes like coffee. This recipe gives you a faint coffee flavor from the Kahlua.
I love to use liquor in cakes and baking, especially when they have chocolate like this chocolate cheesecake with Baileys or this glazed chocolate bourbon cake, which is my favorite cake in the whole world.
What is Kahlua?
It's one of the most popular coffee liquors and is 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 cute and perfect for celebrating the things we love. An ongoing romance.
- 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).
Ingredient list
- Kahlua: or other coffee liqueur.
- Sugar: white or brown.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
- Eggs: fresh, large.
- Vanilla extract.
- 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.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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 strengthens the flavor 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.
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.
Related recipes you might like:
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Kahlua Chocolate Cake
Ingredients
- 3 tablespoons shortening, soft, to grease the pans
- 4 tablespoons flour, to dust the mini pans
For the cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups sugar
- 2 eggs, at room temperature
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup drip coffee, or espresso coffee (very hot)
- ½ cup coffee liqueur, such as Kahlua
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons Kahlua, or other coffee liqueur
Instructions
For the cake:
- Preheat oven to 350ºF (180ºC).
- Grease 12 mini bundt pans with 3 tablespoons shortening, covering every angle, nook and cranny. Dust with 4 tablespoons flour, shaking off excess. Reserve.
- Sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ¼ teaspoon baking powder, 1 ¼ teaspoon baking soda and ¾ teaspoon salt. Stir in 1 ¾ cups sugar. Reserve.
- In a large bowl, beat 2 eggs, 1 cup milk, ½ cup vegetable oil and 2 teaspoons vanilla extract for 1 minute.
- 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.
- Heat ½ cup drip coffee until almost boiling.
- Mix with ½ cup coffee liqueur (Kahlua) and add slowly to the chocolate batter. The mixture will be thin.
- Fill molds up to ¾ of their capacity. I put the batter in a large jar so it's easier to pour.
- Bake until a cake tester or toothpick inserted in center comes out clean, about 25 minutes for mini bundts.
- Cool on a wire rack for about 15 minutes.
- 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:
- In a small bowl, mix 1 cup powdered sugar with 2 tablespoons Kahlua or more depending on how runny you want your glaze. It should be smooth and creamy.
- Pour glaze on top of the cakes and let it drip to the sides. Let dry before cutting.
Notes
Adapted from Kiss My Bundt, by Christa Wilson
Jill says
How long do you bake for 6 Bundt cakes?
Paula Montenegro says
Hi Jill, for 6 individual small bundts it's the same time given in the recipe card but you'll use half of the batter.
B says
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!
Judy says
B - just to clarify - so you use 1 full cup of kahlua in the recipe?
erica says
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
Paula Montenegro says
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!
Barb says
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
Paula Montenegro says
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.
Tamara says
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
Paula Montenegro says
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.
Doreen says
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?
Paula Montenegro says
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.
Cherie Wallace says
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!
Paula Montenegro says
Hi Cherie, I added the measurements in grams for easier conversion. Hope that helps!
Cherie Wallace says
Oh wow!! Thank you so much
Sallie says
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!
Paula Montenegro says
SO glad you all liked it Sallie! I tend to agree
Have a great week.
Cara says
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!!
Paula Montenegro says
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.
Cara says
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
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.
Elizabeth says
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!
Paula Montenegro says
So happy you all loved them! I never heard about that liquor but I think they work with all of them, lol!
Angelique M. Florendo says
I want to try this but without the liquor. Is there an acceptable substitute? Thanks:)
Paula Montenegro says
Hi Angelique, you can use all coffee (1 cup total), or water for the liquor part.
Mabel says
Do you use sweetened cocoa ?
Paula Montenegro says
I use unsweetened, always.
Demeter says
These are irresistible! Not only was the flavor combination outstanding but everyone loved getting their own mini cake. A total hit at our party!
PJ says
I followed the recipe in grams and it didn't turn out well. 1 cup of flour is 120-130 g, not 150 g - based on the recipe. The measurement for cocoa is incorrect as well. Too much. The cakes or rather the batter after baking half way came out nearly black. The batter was foamy and overflew the molds. Never finished baking. 2 tbsp of Kahlua for 1 cup of powdered sugar is way too little. I had to use 5 tbsp to make it just runny.
Angie@Angie's Recipes says
They look amazingly delicious and very pretty too.
Denise Browning@From Brazil To You says
I am drooling and drooling...These babies look to die for, Paula.
Alice @ Hip Foodie Mom says
OMG, Paula, I didn't even realize you did a chocolate mini bundt with Kahlua! I am definitely going to try THIS glaze!