Chocolate Kahlua Cake

This Chocolate Kahlua Cake is rich, moist, and unapologetically chocolatey, with coffee liqueur enhancing the cocoa rather than overpowering it. The Kahlua deepens the flavor and keeps the crumb tender.

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It’s easy to make, bakes up beautifully, and works just as well for holidays and celebrations as it does for a simple slice with coffee.

Why You’ll Love This

From scratch vs. mix-based cakes:
Chocolate Kahlua cakes are often made with boxed cake mixes for convenience, which can produce a soft cake but tend to rely on artificial flavoring and added sweetness. A from-scratch version like this one delivers deeper chocolate flavor, better structure, and a more balanced crumb, with the coffee liqueur enhancing the cocoa instead of masking it.

• Deep chocolate flavor with subtle coffee notes
• Moist, tender crumb that stays soft for days
• Simple ingredients, made from scratch. No cake mix required!
• Elegant enough for company, easy enough for anytime

Some of our other favorite cupcake and cake recipes to make are Italian Love Cake, Strawberry Shortcake Recipe From Scratch, Old Fashioned Sour Cream Pound Cake, Easy Classic Coconut Cake, and Chocolate Cupcake Recipe.

Ingredients Needed

• Cake Base – All-purpose flour, baking powder, baking soda, kosher salt and granulated sugar. Using both baking powder and baking soda gives the cake better lift and structure. The baking powder does most of the rising, while the baking soda keeps the texture light and tender.
• Unsweetened Cocoa Powder – Delivers the primary chocolate flavor. Cocoa also contributes to the cake’s color and works with the leaveners to create lift. I use Dutch-processed cocoa powder, but you can also use regular cocoa powder. 
• Kahlua Coffee Liqueur – The most important ingredient in a Kahlua chocolate cake recipe.
• Brewed Hot Coffee (or hot water) – Blooms the cocoa powder, intensifying the chocolate flavor. Coffee deepens the taste without overpowering it. For an even richer coffee flavor, try adding hot espresso.
• Eggs – Bind the ingredients together and add structure. Eggs also contribute richness and help the cake rise evenly.
• Unsalted Butter – Butter keeps the cake moist and adds rich flavor.
• Buttermilk – Adds moisture and tenderness while providing acidity that activates the baking soda. It also gives the cake a subtle tang that balances the sweetness.
• Vanilla Extract – Rounds out all the other flavors.
• Dark Chocolate Chips and Heavy Cream – This is for the ganache drizzled over the top of the cake.

How to Make a Chocolate Kahlua Cake

Tips

• Room temperature – Use room temperature eggs and buttermilk. These ingredients incorporate easily when the chill is taken off of them.
• Hot liquid matters – Add the coffee (or hot water) while it’s hot. This blooms the cocoa powder, intensifying the chocolate flavor throughout the cake.
• Don’t worry about the thin batter – The batter will be pourable and slightly loose. This is normal and is what gives the cake its moist, tender texture.
• Measure the cocoa and flour properly – Too much cocoa can dry out the cake. Spoon it into the measuring cup and level it off.
• Grease bundt pans aggressively – Use a baking spray with flour or butter and cocoa powder to prevent sticking, especially in detailed pans. Then place the prepared pan in the fridge while you prepare the cake batter. Chilling the greased and floured pan helps to prevent the cake from sticking.
• Check early, especially in metal pans – Start checking for doneness 5 minutes before the listed bake time. Overbaking will dry the cake out.
• Cool completely before glazing – A warm cake will melt the glaze and cause it to slide off instead of setting smoothly.
• Storing – Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.
• Freezing – Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze after thawing.

Variations

• Add Mini Semi-Sweet Chocolate chips for an even more chocolatey bite.
• Various Cake Pans – This cake can be baked in a 9×13-inch pan for 35-40 minutes, 12 mini bundt pans for 20-25 minutes, or two 8.5 x 4.5 loaf pans for about 35-45 minutes.
• Skip the Ganache – Dust with powdered sugar or drizzle with a powdered sugar glaze by mixing 1 cup of powdered sugar with 1-2 tablespoons of Kahlua or milk.
• Kahlua Whipped Cream Topping – In a large bowl, combine 1 cup heavy cream, 3 tablespoons powdered sugar, and 2-3 tablespoons of Kahlua and beat on medium-high speed until stiff peaks form.

FAQs

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