Chocolate Kahlua Cake (Easy Recipe)

Do not wait to try this decadent chocolate Kahlua cake! Trust me, you’ll kick yourself if you do.

It’s just too delicious to miss out on.

What could be better than a delicious dessert full of coffee, chocolate, and alcohol?

Everyone will love its moist texture and rich flavor. And the unique combo of ingredients makes it perfect for any occasion.  

Want an indulgent, chocolatey summer treat? Chocolate Kahlua cake!

Want something warm and comforting in the winter? Chocolate Kahlua cake!

It’s definitely an all-occasion chocolate dessert you’ll turn to again and again.  

Chocolate Kahlua Cake 

I love this cake. Period. Full stop.

It. Is. Phenomenal. 

Ridiculously soft, tender, and fluffy, its rich flavors are perfect together. It’s also so moist that it practically melts in your mouth. 

Everything about it is perfect. I know I’ve used that word already, but it’s the only word to describe this chocolatey, sugar-dusted dream.

I’m also a big fan of it because of how simple the recipe is. I love making cakes from scratch but don’t always have the time. 

So being able to start this one with a boxed cake mix is a lifesaver.

The prep time is about 10 minutes, 15 if you take your time. Then, the oven does the rest. 

How easy is that?

Ingredients

Here’s what you’ll need: 

• Floured cooking spray. This might seem oddly specific, but it’s imperative. If you’ve ever worked with a Bundt pan, you know how they can be. Having floured cooking spray ensures the cake will slide out more easily.

• Cake mix and pudding mix. Boxed devil’s food cake mix and instant chocolate pudding mix, specifically. These form the foundation for the cake, giving it a from-scratch flavor with incredible moisture.

• Sour cream. Sour cream is a secret ingredient when baking. It’s the way to go if you want tender, moist cakes. 

• Eggs. They act as a binding agent and help ensure the cake is fluffy and light.

• Kahlua. Kahlua is my go-to for this recipe, but any coffee-flavored liqueur would suffice.

• Vegetable oil. Use good-quality vegetable oil for the best results. 

• Orange zest. Freshly zest an orange instead of using store-bought stuff. You’ll get the best flavor that way. 

• Cinnamon. The store-bought stuff is fine for this one.

• Mini chocolate chips. As if this cake wasn’t decadent enough, you’ll also add chocolate chips.

• Confectioners’ sugar. Add as much or as little as you like after it’s cooled.

How to Make Chocolate Kahlua Cake 

Here’s a brief overview of the steps for making this cake. For the complete recipe, see the recipe card below. 

1. PREP. Preheat the oven to 350°F (175°C) and liberally spray a 10-12 cup Bundt pan with floured cooking spray.

2. MIX. In a large bowl, add the cake mix, sour cream, eggs, Kahlua, oil, pudding mix, orange zest, and cinnamon. Beat with a hand mixer for about 4 minutes until smooth. Scrape the sides and bottom of the bowl every minute or two.

3. STIR. Gently stir the chocolate chips into the batter. Then pour it into the greased Bundt pan.

4. BAKE. Bake the cake for 50-60 minutes or until a toothpick inserted into the thick part of the cake comes out clean or with a few crumbs.

5. COOL. Let the cake cool in the pan for about 10 minutes. Then, turn it onto a wire rack to cool completely.

6. SERVE. Dust the cake with powdered sugar, slice, serve, and enjoy!

Tips for the Best Cake 

Want a few final tips for making the lightest, moistest cake possible? I’ve got you! 

• Don’t have floured baking spray? That’s okay. Grease the pan with melted butter and dust it with flour instead. If you’re a big baker, I highly advise investing in some Baker’s Joy, though. It’s truly game-changing.

• Swap out the Kahlua for a different flavor. This cake also works well with orange liqueur (Cointreau), Amaretto, or Baileys.

• Don’t trash an overbaked cake. Instead, poke holes all over it and drizzle it with homemade simple syrup. It’ll moisten it right up! 
  • You could even use it to make a fun chocolate cake shake!

• Let the cake cool completely before plating it. Don’t try to remove it from the pan too soon. If you do, it’ll crack, break, crumble, etc. Ten minutes should be enough.
  • Only try to remove the cake if you can touch the pan with your bare hands. If the pan is still too hot to touch, the cake’s too hot to remove.

• Leave out the alcohol. You can make it with espresso instead. 

Variations

I already mentioned a few variations above, but feel free to experiment with the cake or the toppings.

If devil’s food isn’t your thing, try German chocolate mix instead. 

Not a huge fan of confectioners’ sugar? Try chocolate ganache or chocolate glaze, instead.

Add whipped cream, caramel sauce, melted peanut butter…the options are endless.

How to Store and Freeze 

At the risk of being super repetitive, I’m going to use this word one more time.

Because believe it or not, this cake is actually perfect for freezing. (That’s the last time I’ll say it! I promise!)

Here are directions for storing, freezing, and thawing your chocolate Kahlua cake:

• Store it at room temperature. This cake can last for 1 to 2 days at room temperature as long as it’s covered.
• Store it in the fridge. Place the cake (or individual slices) into an air-tight container. A sealable cake carrier is best. It will last in the refrigerator for 4 to 5 days. 
• Freeze it. Transfer the cake (or slices) to freezer-safe, air-tight containers. Then, place them upright in the freezer for up to 3 months. 
• Thaw frozen cake in the fridge overnight. This is why I like to store the slices individually. That way, I can thaw up only a single piece at a time when I want to eat it. 

You can also microwave chilled or thawed cake for about 30 seconds.

Doing so will knock off the chill and give it that warm, fresh-from-the-oven feel.

More Chocolate Cake Recipes You’ll Love

Portillo’s Chocolate Cake
Ina Garten’s Chocolate Cake
Chocolate Dump Cake
One-Bowl Chocolate Cake