This easy-as-pie Kahlua bundt cake gives you a healthy dose of boozy goodness, and is as moist and light as can be.
I’m moooooving! My itsy-bitsy kitchen will be itsy-bitsy no more and I could not be more thrilled with this prospect.
But you know what’s the opposite of thrilling? Packing. And moving to another state.
Those two things are tedious and terrifying, respectively. Despite the fact that I’m moving to Phoenix, home to my brother and a handful of good friends, I’m a little sick to my stomach about it.
From previous moving experiences I know that the first five or so boxes I pack will be meticulously organized and labeled and in no danger of the bottom falling apart for lack of tape. But all subsequent boxes will be thrown together haphazardly at best, and the movers will be lucky not to drop the boxes’ contents on their feet.
Can I ask you? At what point will I be grown up enough that I no longer take the lazy way out? Will that EVER happen in my life? Honestly, I’d doubt it.
Procrastination has never been my thing but I have a living room full of cardboard boxes calling me and I just.can’t.deal right now so I baked a cake.
A bundt cake.
With Kahlua in it—and on it (in glaze form) and with a healthy dose of vodka mixed in too, for good measure.
(And as a bonus, this cake uses a box of cake mix I have in my cupboard. One less thing to move! Total win.)
Because grownups can have delightfully boozy and delightfully easy Kahlua bundt cake even if they can’t grow up enough to pack their possessions in such a way that they won’t have to replace/glue back together everything that breaks in the moving process.
I know that some people frown on baking with cake mixes because from-scratch cakes are so much better and I agree, but only up to a point. While you really can’t beat a fully homemade cake, baking with cake mixes can be fun and nostalgic.
They remind me of college, when I was too tired to bake but needed a sugar rush to get through studying, so I’d eat yellow cake batter from a box. Don’t worry—I didn’t add the eggs because I didn’t want salmonella. I’m healthy like that.
This recipe uses a white cake mix, but I think you could use yellow or chocolate—whatever you have on hand—and it would be delicious. Really, you probably won’t be able to tell exactly what mix you used anyway, since the liquor is pretty predominant. (Not a bad thing for me right now.)
Have a wonderful week, and remember: a boozy Kahlua bundt cake cures the Monday blues!
- 1 (16.25-ounce) box white cake mix
- 1 (3.56-ounce) box instant chocolate pudding mix
- 4 large eggs, at room temperature
- 1 cup vegetable oil
- 1/3 cup Kahlua
- 1/3 cup vodka
- 1/2 cup granulated sugar
- 3/4 cup brewed coffee, cooled to room temperature
- 1/4 cup Kahlua
- 1/2 cup powdered sugar
- whipped cream and additional powdered sugar, for serving (if desired)
- Preheat the oven to 350 degrees. Generously spray a 12-cup Bundt pan with cooking spray. Sprinkle with flour, then tap out any excess. Set pan aside.
- Combine the cake mix, pudding mix, eggs, and oil in a large mixing bowl. Beat with an electric mixer until smooth. Add the Kahlua, vodka, sugar, and coffee and mix well.
- Pour into prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then carefully invert cake onto a serving platter.
- Combine the Kahlua and powdered sugar in a small mixing bowl. Whisk until completely smooth. Spoon over the warm cake, then let stand until cool. Dust cake with additional powdered sugar and serve with a healthy dollop of whipped cream, if desired.
Adapted from Simply Classic