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This Chocolate Kahlua Bundt Cake is rich, moist, and packed with coffee liqueur flavor! 🍫☕️ Perfect for holidays and special occasions!

Slice of Chocolate Kahlua Bundt Cake on a white plate with Kahlua bottle in the background.

Cake with Kahlua

Looking for a rich and flavorful dessert? This Kahlua cake recipe is exactly what you need. Moist, chocolatey, and loaded with coffee liqueur flavor, this is the ultimate cake with liquor. Whether you are celebrating a special occasion or just want something extra decadent, this chocolate cake with Kahlua is always a hit.

If you love trying a good cake with alcohol recipe, this one comes together quickly using a cake mix and instant pudding. The simple Kahlua glaze takes it over the top, making it a must-try cake with Kahlua for any adult gathering.

⭐ Why You’ll Love This Recipe

  • Easy to make with simple ingredients.
  • Perfect for holidays, birthdays, and celebrations.
  • A crowd-pleasing cake with liquor that tastes even better the next day.
  • Moist, rich texture thanks to the pudding mix and Kahlua.
Ingredients for Kahlua cake including eggs, oil, Kahlua, and dry cake mixes arranged on a marble surface.
Powdered sugar and Kahlua measured for the glaze on a marble surface.

🛒 Ingredients & Substitutions

Cake

  • devil’s food cake mix – or other chocolate cake mix
  • instant chocolate pudding mix
  • Kahlua Original Rum & Coffee Liqueur – or another coffee liqueur if preferred
  • water
  • vegetable oil – substitute with melted butter for a richer flavor
  • large eggs

Glaze

  • powdered sugar
  • Kahlua Original Rum & Coffee Liqueur – or another coffee liqueur if preferred

✨ Variations

  • Add 1 cup of mini chocolate chips to the batter for extra chocolate flavor.
  • Swap Kahlua for Baileys or another coffee liqueur.
  • Top with whipped cream or chocolate shavings before serving.

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Bundt pan greased and floured with ingredients for Kahlua cake in the background.
Ingredients for Kahlua cake combined in a glass mixing bowl, ready to be mixed.
Smooth chocolate cake batter mixed and ready to pour into the Bundt pan.
Chocolate cake batter poured evenly into a prepared Bundt pan.
Baked chocolate Kahlua Bundt cake cooling in the pan.
Chocolate Kahlua Bundt cake removed from pan and placed on a serving platter.
Powdered sugar in a bowl ready to be mixed for the Kahlua glaze.
Kahlua glaze mixed and ready to drizzle over the cake.
Finished Chocolate Kahlua Bundt Cake with glaze, Kahlua bottle, and white tulips.

🔥 Tips

  • Grease and flour the Bundt pan thoroughly to prevent sticking.
  • Let the cake cool slightly before glazing to help the glaze soak in.
  • Use room temperature eggs for a smoother batter.

❓ FAQs

Can I make this Kahlua cake recipe without alcohol?

You can substitute the Kahlua with brewed coffee, but the flavor will be different.

Is it safe to serve this Chocolate Kahlua Bundt Cake to kids?

No, this is a cake with alcohol recipe and should only be served to adults.

Will the alcohol bake out of the cake?

Some alcohol bakes out, but not all. This is still considered a cake with alcohol recipe and should only be served to adults.

How long does this cake with liquor stay fresh?

It stays fresh for up to 4 days at room temperature or up to 1 week refrigerated.

Can I freeze this chocolate cake with Kahlua?

Yes, freeze the cooled, unglazed cake for up to 3 months. Add the glaze after thawing.

Do I have to use a Bundt pan?

A Bundt pan works best for this recipe, but you can bake it in two loaf pans or a 9×13-inch pan. Adjust baking times accordingly.

How can I make the glaze thicker?

Add more powdered sugar, one tablespoon at a time, until the desired consistency is reached.

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Close-up of a single slice of Chocolate Kahlua Bundt Cake on a white plate.
4 from 1 vote
Servings: 18 servings

Chocolate Kahlúa Bundt Cake

By Jamie Sherman
This rich and moist Chocolate Kahlua Bundt Cake features a sweet Kahlua glaze and makes the perfect dessert for parties and gatherings.
Prep: 10 minutes
Cook: 45 minutes
Additional Time: 1 hour
Total: 1 hour 55 minutes
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Equipment

Ingredients 

For the cake

  • 1 box Devil's Food cake mix, 15.25 ounces
  • 1 box instant chocolate pudding mix, 5.9 ounces
  • ¾ cup Kahlúa Original Rum & Coffee Liqueur
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs

For the glaze

  • 1 cup powdered sugar
  • ¼ cup Kahlúa Original Rum & Coffee Liqueur

Instructions 

  • Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, Kahlúa, water, oil, and eggs. Mix on low speed with an electric mixer until just combined. Scrape down the sides.
  • Increase speed to medium and beat for 2 to 3 minutes until smooth.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 45 to 47 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a wire rack for 15 to 20 minutes.
  • Invert onto a serving platter and remove the pan.
  • In a small bowl, whisk powdered sugar and Kahlúa until smooth and lump-free.
  • Drizzle the glaze over the warm cake, letting it run down the sides and into the center.
  • Cool completely before serving.

Notes

🚨 IMPORTANT NOTE

  • Do not serve this cake to minors due to the alcohol content.

🥡 STORAGE

  • Store covered at room temperature for up to 4 days.
  • Refrigerate for up to 1 week for longer freshness.

♨️ REHEATING

  • Microwave individual slices for 10-15 seconds to warm slightly.

❄️ FREEZING

  • Wrap the fully cooled, unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and glaze just before serving.

💡 TIPS FOR BEST RESULTS

  • Grease and flour the Bundt pan thoroughly to prevent sticking.
  • Drizzle the glaze while the cake is still warm so it soaks in.
  • This cake with Kahlua tastes even better the next day.

🍳 ALTERNATE COOKING METHODS

  • Oven only. This recipe is not recommended for air fryer, stovetop, or microwave methods due to the pan size and batter volume.

♻️ LEFTOVERS

  • Store leftovers in an airtight container.
  • Serve cold, room temperature, or lightly warmed.
  • Tastes great with coffee or a scoop of vanilla ice cream.

Nutrition

Serving: 1slice, Calories: 216kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 36mg, Sodium: 289mg, Potassium: 105mg, Fiber: 1g, Sugar: 19g, Vitamin A: 54IU, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4 from 1 vote

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2 Comments

  1. Diane says:

    4 stars
    We have made this for years. But use 2 eggs and 2/3 cup sour cream.

    Reply
    1. Jamie says:

      Sounds delish!

      Reply