Kahlua Cake is a rich chocolate cake with a teasing flavor of Kahlua. It's an easy to make bundt cake that's sure to please!
Kahlua Cake has always been a family favorite and crowd-pleasing recipe. It’s a rich chocolate bundt cake studded with chocolate chips with Kahlua, a coffee-flavored rum from Mexico, peeking out to add another layer of flavor.
While some bundt cakes have some sort of glaze, this one really doesn’t need it, and generally I just dust it with powdered sugar for a pretty presentation.
(Why are you giving us a review of a cake? Don’t you save reviews for scotch?) Ok, I’ll get to my point...
Adapt a cake recipe to "from scratch"
Early in my blogging career (i.e. six months ago), I said that I’m trying to not use commercially made products when I cook if I can make said product myself.
My well-loved Kahlua Cake recipe called for a box of Devil’s Food cake mix and a box of vanilla pudding, in addition to eggs, sour cream, oil, and chocolate chips (oh, and a healthy amount of Kahlua, to be sure).
So here was my dilemma: how could I adapt my recipe to maintain the wonderful taste and texture that I know and love while using more wholesome (read preservative-free) ingredients?
Use trusted sources for inspiration
After some trial and error (and critiques from my husband and daughters), I've hit upon a replacement recipe that gets very close to the original recipe.
How to make Kahlua Cake from scratch
Because my recipe for Kahlua Cake contains oil instead of butter, making the batter is pretty much dump-and-bake. Mix the dry ingredients, mix the wet ingredients, then fold in chocolate chips. Simple, huh?
March 2020 Update: I reworked my original "From scratch" Kahlua Cake recipe from this post. I also took new pictures, and even shot a video. The old cake recipe was good, but this one is far better, I think.
(Side note: I made a mini version of my Kahlua Cake recipe this time, which is why you see only one egg below. I was only baking for myself and my husband, so...)
Either way, make sure use spray the bundt pan well with baking spray, especially in those nooks at crannies.
My new-and-improved Kahlua Cake has all the hallmarks of my old written recipe, just without additives, preservatives, or ingredients I can't pronounce. It's got the intense chocolate and Kahlua flavor I love, and a texture that's firm enough to hold it's shape as a bundt but not as dense as a brownie or flourless chocolate cake would have.
I highly encourage you to make this Kahlua Cake recipe from scratch...it's sure to become a new family-favorite!
Slainté! L’chaim! Cheers!
Recipes for quick breads & bundt cakes
Most quick bread & muffin recipes can be made as bundt cakes, and vice versa. A tip is if the recipe makes one loaf in a standard loaf pan, use a small 6-cup bundt pan. If the recipe makes two loaves (or one extra large loaf), use a standard 10- to 12-cup bundt pan. You can also adjust the recipe you're using (doubling or halving it) to fit the pan you'd like to use. Don't be limited to one shape for a recipe!
- Kahlua Cake
- Limoncello Cake
- Sourdough Pumpkin Cake
- Eggnog Bread
- Glazed Sourdough Chocolate Chip Banana Bread
- Orange Vanilla Pound Cake with Fiori di Sicilia
Kahlua Cake from scratch
- 2 cups all-purpose flour, (8-1/2 oz, 240g)
- 2 cups sugar, (14 oz, 400g)
- ¾ cup cocoa powder, Dutch-process, sifted (2-1/4 oz, 64g)
- 1½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp kosher salt
- 2 large eggs
- ½ cup sour cream, (4 oz, 113g)
- ¾ cup canola oil, (5-1/4 oz, 148g)
- 1 cup Kahlua, (8 oz, 227g)
- 2 tsp pure vanilla extract
- 2 cups chocolate chips, (12 oz, 340g)
- powdered sugar, for dusting
- Sift any lumps out of the flour and the cocoal powder (I like this sifter).
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined.
- In the bowl of a stand mixer or a large bowl (if using a hand mixer), beat together the eggs and the sour cream until combined. Add the canola oil, Kahlua, and vanilla and blend well. Add flour mixture and mix on low speed until it’s just combined. Stir in the chocolate chips by hand.
- Pour the batter into the prepared pan, and bake until a tester inserted in the center comes out clean. For my oven, that’s around the 50-minute mark. I suggest you start checking at 45 minutes, and watch closely if you have to go up to an hour.
- Let the cake cool 15-20 minutes in the pan in the pan, then invert and transfer to a wire cooling rack. Allow to cool completely.
- Dust with powdered sugar, then serve and enjoy.