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–+ servings
Kahlua Cake slice on a pink plate on front of cake on pink cake stand.

Chocolate Kahlua Cake

By Tammy Spencer
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!
4.60 from 35 votes
Prep Time15 minutes
Cook Time1 hour
Cooling Time20 minutes
Total Time1 hour 35 minutes
Servings: 24 slices
Calories: 220kcal

Special Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • ¾ cup (65 grams) cocoa powder, sifted, see Recipe Notes
  • 2 teaspoons (1½ teaspoons) baking soda
  • 1 teaspoons (1½ teaspoons) baking powder
  • ½ teaspoon (½ teaspoon) kosher salt
  • 2 (100 grams) large eggs, at room temperature
  • ½ cup (115 grams) sour cream, at room temperature
  • 1 cup (236 grams) Kahlua, see Recipe Notes
  • ¾ cup (148 grams) canola oil
  • 2 teaspoons (2 teaspoons) pure vanilla extract
  • 12 ounces (340 grams) chocolate chips, (2 cups)
  • powdered sugar, for dusting

Instructions

  • 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 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoons baking powder, and ½ teaspoon kosher 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 2 large eggs and ½ cup sour cream until combined. Add 1 cup Kahlua, ¾ cup canola oil, and 2 teaspoons pure vanilla extract and blend well.
  • Add flour mixture and stir on low speed until it’s just combined. Fold in 12 ounces chocolate chips.
  • 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 can use any type of cocoa powder (natural or Dutch process) for this recipe.
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.

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg