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Kahlua Cake Recipe

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This irresistibly moist Kahlua Cake combines the rich flavors of coffee liqueur with a tender, buttery crumb and a boozy glaze that soaks into every bite. Perfect for celebrations, dinner parties, or whenever you need an impressive dessert with minimal effort!

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 4 large eggs, room temperature
  • ½ cup vegetable oil
  • ¾ cup Kahlua coffee liqueur
  • ¼ cup water
  • ½ cup sour cream

For the Kahlua Glaze:

  • 1 cup powdered sugar, sifted
  • 2 tablespoons butter, melted
  • 3-4 tablespoons Kahlua (adjust to desired consistency)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, making sure to get into all the crevices. This step is crucial for easy cake release – don’t skip it!
  2. Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Whisk together to ensure they’re evenly distributed.
  3. Add Wet Ingredients: Add the eggs, vegetable oil, Kahlua, water, and sour cream to the dry mixture. Using an electric mixer on medium speed, beat for 2-3 minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  4. Fill the Pan: Pour the batter into your prepared bundt pan, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles.
  5. Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  6. Cool in Pan: Remove from the oven and let the cake cool in the pan for about 15-20 minutes. This allows it to firm up slightly, making it easier to remove without breaking.
  7. Invert and Cool Completely: Place a cooling rack over the top of the bundt pan, then carefully flip both over together. Gently lift off the pan – your cake should release beautifully. If any pieces stick, use a butter knife to gently coax them out. Let the cake cool completely on the rack, about 30 minutes.
  8. Make the Glaze: In a small saucepan over low heat, combine the melted butter and Kahlua. Gradually whisk in the sifted powdered sugar until smooth. Heat just until the mixture is warm and pourable, stirring constantly. Add more Kahlua if the glaze is too thick, or more powdered sugar if it’s too thin.
  9. Glaze the Cake: Once the cake is completely cool, place it (still on the cooling rack) over a baking sheet to catch drips. Slowly pour the warm glaze over the top of the cake, allowing it to drip down the sides and into the crevices. Use a spoon or pastry brush to guide the glaze into any spots that need extra coverage.
  10. Set and Serve: Allow the glaze to set for about 15-20 minutes before slicing. For even more flavor, poke small holes in the top with a toothpick and brush additional Kahlua over the cake before glazing – this creates pockets of intense coffee liqueur flavor throughout!

Notes

  • For a non-alcoholic version, substitute the Kahlua with strong brewed coffee mixed with 2 teaspoons vanilla extract.
  • The cake keeps getting better! Make it a day ahead and let the glaze really soak in for maximum flavor.
  • Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • If your glaze becomes too thick while working, gently rewarm it over low heat.
  • For extra decadence, serve slices with a dollop of Kahlua-spiked whipped cream or vanilla ice cream.
  • The alcohol doesn’t completely bake off, so this dessert contains alcohol content (though it’s fairly minimal).

Nutrition

Find it online: https://focialy.com/kahlua-cake-recipe/