Chocolate Kahlua Cake is an easy chocolate bundt cake with a hint of Kahlua coffee liqueur and studded with chocolate chips, and it's made entirely from scratch - no box mix here! It's as perfect to bring to a potluck as it is to serve after a fancy evening or holiday dinner. Moist and rich, this is the ultimate chocolate bundt cake to make!
Preheat the oven to 350 °F. Spray a 10- to 12-cup bundt pan with baking spray, making sure you get all the pan's nooks and crannies.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl until the mixture is well combined.
In the bowl of a stand mixer or a large bowl (if using a hand mixer), beat together the eggs and sour cream until combined. Add the Kahlua, canola oil, and vanilla and blend well.
Add flour mixture and stir on low speed until it’s just combined. Fold in the chocolate chips by hand.
Pour the batter into the prepared pan and bake for 45 to 60 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool for 15 to 20 minutes in the pan in the pan, then invert it onto a wire cooling rack. Allow the cake to cool completely.
Dust with powdered sugar, then serve and enjoy.
Storage instructions: Kahlua cake can be stored in the refrigerator in an airtight container (or wrapped tightly with plastic wrap) for up 3 days. dust with powdered sugar just before serving. For longer storage, freeze the tightly wrapped cake for up to 3 months.
Recipe Notes
You don't have to worry about serving this cake with a coffee liqueur - the alcohol bakes out so it's pregnancy- and kid-friendly. If you don't want to use Kahlua, you can use the same amount of another spirit or strong coffee or espresso. Just know the flavor won't be quite the same - it's not Kahlua cake anymore.If you’d like a small bundt cake, just divide all the ingredients in half and bake in a small 6-cup bundt pan for 30 to 40 minutes.