Kahlua Cake Recipe: A Decadent Coffee-Infused Dessert That Steals the Show

Why You’ll Love This Kahlua Cake Recipe

Looking for a dessert that combines the rich warmth of coffee with the indulgence of chocolate cake? This Kahlua cake is your answer to impressing guests without spending all day in the kitchen. The coffee liqueur adds sophisticated depth while keeping the cake incredibly moist, and the best part? It actually gets better after a day or two as the flavors meld together.

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Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself to something extraordinary, this cake delivers restaurant-quality results with simple pantry ingredients. The subtle coffee notes pair beautifully with chocolate, creating a dessert that’s elegant enough for adults but not too intense for younger palates.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 mins	35 mins	55 mins	12	Easy

What You’ll Need

For the Cake:

All-purpose flour – 2 cups
Granulated sugar – 1¾ cups
Unsweetened cocoa powder – ¾ cup
Baking soda – 2 teaspoons
Baking powder – 1 teaspoon
Salt – 1 teaspoon
Eggs – 2 large, room temperature
Buttermilk – 1 cup
Strong brewed coffee – 1 cup, cooled (decaf works too)
Kahlua – ½ cup
Vegetable oil – ½ cup
Vanilla extract – 2 teaspoons

For the Kahlua Glaze:

Powdered sugar – 2 cups
Kahlua – ¼ cup
Heavy cream – 2-3 tablespoons
Vanilla extract – 1 teaspoon

Substitution Notes:

No Kahlua? Try Tia Maria, Baileys, or even strong coffee with a splash of vanilla
No buttermilk? Add 1 tablespoon white vinegar to 1 cup regular milk, let sit 5 minutes
Oil substitute: Melted butter or applesauce work in a pinch

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly with butter or cooking spray, then dust with cocoa powder. This prevents sticking and adds extra chocolate flavor.
Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
Combine wet ingredients. In a separate bowl, beat the eggs until slightly frothy. Add buttermilk, cooled coffee, Kahlua, oil, and vanilla extract. Whisk until smooth.

Pro Tip: Room temperature ingredients mix more easily and create a smoother batter. Take your eggs out 30 minutes before baking!

Create the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—a few small lumps are perfectly fine. The batter will be quite thin, which is exactly what you want for a moist cake.
Bake the cake. Pour batter into your prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Cool properly. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. This prevents the bottom from getting soggy.
Make the glaze. While the cake cools, whisk together powdered sugar, Kahlua, 2 tablespoons heavy cream, and vanilla extract. Add more cream gradually until you reach your desired consistency—it should be thick enough to coat the cake but thin enough to drizzle.
Glaze and serve. Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides naturally. Let the glaze set for 10 minutes before slicing.

How to Serve

This Kahlua cake shines on its own, but here are some ways to elevate your presentation:

Perfect Pairings:

A dollop of freshly whipped cream or vanilla ice cream
Fresh berries like raspberries or strawberries for a pop of color and tartness
A hot cup of coffee or espresso to echo the cake’s coffee notes
A glass of dessert wine or even a small snifter of Kahlua on the side

Garnish Ideas:

Dust with powdered sugar just before serving
Sprinkle chopped chocolate or coffee beans around the plate
Add a sprig of fresh mint for an elegant touch

Expert Tips for Success

Storage: This cake actually improves with time! Wrap it tightly in plastic wrap and store at room temperature for up to 5 days. The flavors deepen and the texture becomes even more tender.

Make-Ahead Magic: Bake the cake up to 2 days in advance and add the glaze just before serving. You can even freeze the unglazed cake for up to 3 months—just thaw overnight at room temperature.

Flavor Variations:

Chocolate Lovers: Add ½ cup mini chocolate chips to the batter
Nutty Twist: Fold in ½ cup chopped toasted pecans or walnuts
Extra Boozy: Brush the cooled cake with additional Kahlua before glazing
Family-Friendly: Replace Kahlua with strong coffee plus extra vanilla extract

Baker’s Secret: The key to an incredibly moist Bundt cake is not overbaking. Start checking at 35 minutes—the cake is done when it just barely starts to pull away from the sides of the pan.

Troubleshooting:

Cake sticking to pan? Make sure to grease every nook and cranny of your Bundt pan, especially the center tube
Glaze too thick? Add cream one teaspoon at a time until it flows smoothly
Glaze too thin? Whisk in more powdered sugar gradually

Common Questions

Can I use instant coffee instead of brewed coffee?

Yes! Dissolve 2 tablespoons of instant coffee in 1 cup of hot water. Let it cool completely before adding to your batter. The flavor will be just as rich.

What if I don’t have a Bundt pan?

You can bake this in two 9-inch round pans for about 25-30 minutes, or in a 9×13 inch rectangular pan for 30-35 minutes. Just adjust your baking time accordingly and test with a toothpick.

Can I make this cake without alcohol?

Absolutely! Replace the Kahlua in both the cake and glaze with strong coffee. You might want to add an extra teaspoon of vanilla extract to boost the flavor complexity.

How do I know when the cake is perfectly done?

Look for these signs: the cake starts to pull slightly from the pan edges, springs back when lightly touched, and a toothpick inserted in the thickest part comes out with just a few moist crumbs—not wet batter.

Can I double this recipe?

Yes, but bake in two separate Bundt pans rather than one large pan. The baking time should remain about the same, but start checking both cakes at 35 minutes since oven hot spots can cause uneven baking.

Final Thoughts

This Kahlua cake recipe proves that impressive desserts don’t have to be complicated. The combination of coffee, chocolate, and that hint of liqueur creates something truly special that will have everyone asking for the recipe. The best part? It’s nearly foolproof and gets better with time, making it perfect for entertaining.

Whether you’re a seasoned baker or just starting out, this cake is forgiving and rewarding. The rich, moist texture and sophisticated flavor profile make it feel like a restaurant dessert, but the simple ingredients and straightforward method keep it accessible for home bakers.

Ready to wow your family and friends? Give this recipe a try and watch as it becomes your new go-to special occasion cake. Don’t forget to take a photo before it disappears—this beauty won’t last long on the table!