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Chocolate Kahlua Cake

This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. We love serving this perfect combo of coffee, Kahlua, and chocolate for birthdays and holidays.

finished chocolate kahlua cake with ganache.
Chocolate Kahlua Cake comes together in just one hour, but tastes like it took much longer!

Video: Watch Us Make This Recipe

Why This Recipe Stands Out

This Chocolate Kahlua Cake is one of our favorite recipes for Birthdays and Holidays. We’re crazy about the bold flavors and super moist, soft texture. Here’s some more reasons why we love this recipe:

  • Quick and Easy: This recipe uses cake mix and chocolate pudding mix which makes this cake come together super easily. And it doesn’t sacrifice any flavor!
  • Bold Flavors: The combination of chocolate, Kahlua, and coffee is a force to be reckoned with. They’re amazing together.
  • Texture: The cake mix, pudding mix, and vegetable oil make this an incredibly moist and tender cake recipe.
  • The Ganache: We drench this cake in a rich ganache with even more chocolate and Kahlua.
  • Keeps Well: This cake keeps wonderfully! So, you can definitely make it a day in advance. We actually think it’s better the second day.

What Is Kahlua?

Kahlua is a traditionally Mexican liqueur that combines coffee with either rum or vodka and a few other simple ingredients. It’s often used in cocktails like Mudslides and White Russians. You can find Kahlua in most places that sell liquor or you can make it on your own.

Kahlua pairs amazingly with our favorite chocolate recipes, because of it’s bold coffee flavor. It also has a fairly low alcohol content (20% alcohol by volume) and is very sweet. All of these things make it pair wonderfully with desserts.

Key Recipe Ingredients

kahlua cake ingredients.
  • Cake Mix – We use 1 box of Super Moist Yellow Cake Mix (about 16 oz) as the base for this cake. This helps keep this cake quick and easy.
  • Pudding Mix – Instant chocolate pudding mix is added to enhance the chocolatey flavor and to create a fluffy, moist cake.
  • Coffee – Make sure to use very strong coffee for this recipe. Decaf also works just fine.
  • Kahlua – Our star ingredient, Kahlua brings that deep, bold coffee flavor that sets this cake apart from other chocolate cakes.
  • Chocolate Chips – We recommend mini chocolate chips for this recipe as they melt better. Feel free to use semi-sweet or dark.
  • Ganache – The ganache is made with semi-sweet chocolate morsels, heavy whipping cream, and more Kahlua, meaning ultimate flavor.

Substitutions And Variations

Here are a few ways to spice up this delicious chocolate Bundt cake even more with mix-ins and garnishes:

  • Toppings: We highly recommend trying the ganache with this recipe, but Chocolate Kahlua Cake is still amazing without it. You cook also sprinkle it with powdered sugar, top it with strawberries, garnish it with Stabilized Whipped Cream, or serve it with a nice big scoop of Creamy Vanilla Ice Cream.
  • Gluten-Free: If you want to make this recipe gluten-free, simply use a gluten-free cake mix. Pudding mix shouldn’t have any gluten, but just check to make sure the one you’re buying doesn’t. We also love this naturally gluten-free Decadent Flourless Chocolate Cake.
  • No alcohol: This cake contains only a VERY small amount of alcohol, but if you’d rather omit it, check out our recipe for One Bowl Chocolate Cake (which also happens to be vegan). You could also replace the Kahlua with more strong coffee.

Step-By-Step Recipe Instructions

  1. In a large bowl, whisk together the dry cake mix and dry pudding mix until combined.
  2. In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined.
  1. Using a rubber spatula, gently fold wet ingredients with dry ingredients.
  2. Fold in the mini chocolate chips.
  1. Transfer to a greased Bundt pan, evening out the top.
  2. Bake at 350F for 45 minutes or until toothpick inserted in center comes out with a few crumbs attached. Let cool to room temperature before topping.
  1. For the ganache, bring the heavy whipping cream to a boil over medium heat. Immediately remove from heat. Then add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable.
  2. Once cake is cooled, drizzle with ganache and serve!

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

This cake is already so quick and easy to make, but we have a few additional tips to make it even easier. Take a look at our best prep-ahead tips for this recipe:

  • The Ganache: Ganache will stay good in the fridge for around 3 days. So, feel free to make it in advance. Just let it come to room temperature before drizzling on the cake.
  • Refrigerate: We think this cake is actually slightly better after sitting in the fridge overnight. You can keep it in an airtight container in the fridge for up to 3 days before enjoying. So, feel free to whip it up the night before!
  • Freeze: If you’re wanting to make this cake further in advance, you can always freeze it. We recommend freezing the cake and the ganache separately, but they will both keep for around 3 months in the freezer.
chocolate kahlua cake slice on a plate.

Commonly Asked Questions

How long does Chocolate Kahlua Bundt Cake keep?

Store cake in an airtight container in the fridge for up to 3 days. After that, transfer to the freezer for up to 3 months. We recommend storing the cake and ganache separately to keep things as fresh as possible. Just let both come to room temperature, and drizzle the ganache right before serving.

Can I use chocolate cake mix for this recipe instead?

Absolutely! If you want an intense chocolate flavor, feel free to use a chocolate cake mix instead of yellow cake mix. Just shoot for one that is super moist.

Do I need to let my Bundt cake cool before flipping it out of the pan?

Yes! We recommend letting the cake cool to room temperature before removing it from the pan just to be safe, but even just 15 minutes is better than nothing. Still, you’ll want it completely cool before adding the ganache.

What does chocolate Kahlua cake taste like?

This cake has a soft, moist texture and decadent flavor. It tastes like a classic chocolate cake with a kick of coffee flavor. The Kahlua adds a rich, deep rum and coffee taste that you’ll notice too.

Can I make these into cupcakes?

Yes! This Bundt cake can be made into cupcakes or a regular cake. The same rule will apply with a toothpick coming out mostly clean when they’re done. You can also check your cake mix box for guidance on different cooking methods.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

chocolate kahlua cake finished and garnished with ganache.

Chocolate Kahlua Cake

4.82 from 104 ratings
This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. We love serving this perfect combo of coffee, Kahlua, and chocolate for birthdays and holidays.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Author: Amy Dong

Ingredients  

For the Cake:

  • 1 box Super Moist Yellow Cake Mix, about 16 oz
  • 3 oz instant chocolate pudding mix
  • 4 large eggs, room temp
  • ½ cup vegetable oil
  • ¾ cup very strong coffee, decaf is fine
  • cup Kahlua
  • 1 cup mini chocolate chips, mini ones melt better

For the Ganache:

Instructions

  • Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
  • In a large bowl, whisk together the dry cake mix and dry pudding mix until combined.
  • In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined.
  • Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan, evening out the top.
  • Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
  • Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
  • To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake.

Notes

  • Serve Chocolate Kahlua Bundt Cake with ganache, a sprinkle of powdered sugar, Stabilized Whipped Cream, or Creamy Vanilla Ice Cream.
  • Make sure to let the cake cool to room temperature before topping with ganache.
  • Make sure not to over-mix cake batter. You’ll want to mix just until all streaks and lumps are gone and the batter has a smooth consistency.
  • If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you! 

Nutrition (per serving)

Calories: 589kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 455mg | Potassium: 204mg | Fiber: 3g | Sugar: 49g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 3mg
Course: Dessert
Cuisine: American, Mexican
Diet: Vegetarian
Method: Bake, mix

More To Bake And Eat

  • Triple Chocolate Mousse Cake – This Triple Chocolate Mousse Cake is smooth, decadent, and melt-in-your-mouth good. It’s also naturally gluten-free!
  • One Bowl Chocolate Cake (Vegan) – Rich, smooth chocolate meets bold coffee in this super simple, one-bowl chocolate cake. It’s vegan, but we bet your guests won’t be able to tell.
  • Baileys Irish Cream Chocolate Cake – We can’t get enough of this super moist chocolate cake. Plus, there’s a light and fluffy stabilized whipped cream topping that won’t melt!
  • Chocolate Dump Cake with Frosting – This is such an easy cake to throw together for birthdays, holidays, or just for yourself! It takes just about one hour and is covered with an amazing cream cheese frosting.
  • World’s Best Chocolate Oatmeal Cupcakes – We aren’t exaggerating when we say these are the best chocolate cupcakes. Not only are these a great dessert, they also give us the perfect excuse to enjoy chocolate for breakfast.

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Recipe Rating




63 comments

    • Jackie

    Quick question: I don’t see how many ounces of the chocolate pudding mix is used for this recipe. Jello Brand makes a 3.9 oz and 5.9 oz — which do you recommend? Thanks!

      • chewoutloud

      Hi, Jackie! I use the 3.9oz packs. Thanks for asking, and thanks for being here today

        • Jackie

        Thanks so much for responding! I’m about to make this delight, right now… 🙂

          • chewoutloud

          You’re welcome, and so excited for you to enjoy this one, Jackie! 🙂

        • Sue

        Do you really mean “yellow” cake mix? In that case the only chocolate flavor comes from the chocolate pudding and the chocolate ganache. Maybe too overwhelming to use chocolate cake mix too? Trying to understand the logic. Thanks!

          • chewoutloud

          Sue, yes, the choc flavor from pudding is enough. Feel free to up the deep chocolate flavor with a choc mix if you prefer 🙂 enjoy!

        • Denise

        Making this for co-workers next week. Will post results!

          • chewoutloud

          Sounds great, Denise! Thanks for coming over 🙂

        • lifescribblesovercoffee
        • 5 stars

        Delicious cake…made it Sunday for a gathering at a friends place on monday…. loved it!! I shared your recipe on my blog and linked to this post. Thank you for sharing the recipe!
        Cheers=)

          • chewoutloud

          Yay! So happy to hear it, and glad you guys liked the cake 🙂 Thanks for taking the time to let us know 🙂

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