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Moist Kahlúa Coffee Liqueur Bundt Cake

This rich and moist bundt cake features chocolate, coffee, and Kahlúa for a deliciously elegant dessert that’s easy to make and perfect for sharing.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box (15.25 ounces) dark chocolate cake mix Choose a fresh cake mix for the best flavor.
  • 1 package (4 ounces) instant chocolate pudding mix (dry powder only) Do not use prepared pudding.
  • 1 cup vegetable oil Can substitute with canola oil.
  • 4 large eggs
  • 3/4 cup brewed coffee, cooled Avoid using hot coffee.
  • 1/4 cup crème de cacao
  • 1/3 cup Kahlúa This ingredient adds the adult twist.
Kahlúa Icing
  • 1 cup powdered sugar
  • 1 tablespoon brewed coffee
  • 2 tablespoons Kahlúa
  • 2 tablespoons crème de cacao
Optional Toppings
  • whipped cream Enhances the sweetness.
  • fresh strawberries Provides a fresh contrast to the cake.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a Bundt pan well.
  2. In a large bowl, whisk together all the cake ingredients until the batter is smooth.
  3. Pour the batter into the prepared pan, spreading it evenly.
Baking
  1. Bake for about 45 minutes or until a toothpick comes out clean.
Cooling and Icing
  1. Let the cake cool in the pan for 15 minutes, then turn it out onto a serving plate.
  2. Whisk together the icing ingredients until smooth.
  3. While the cake is still warm, poke holes in the top and pour the icing over so it can soak in.
  4. Let it rest for at least 1 hour before serving.
Serving
  1. Slice the cake and serve with whipped cream and fresh strawberries, if desired.

Notes

This cake is ideal for various occasions like potlucks and dinner parties. Serve responsibly as it contains alcohol.