This easy Kahlua cake is a decadent treat for any occasion. It starts with a cake mix so it’s easy to make and is finished with a Kahlua glaze for an extra kick of flavor. Serve slices with a dollop of whipped cream and watch your cake be devoured!
This post was originally published in May of 2017. I’ve updated this post to include more information about the Kahlua cake but the recipe remains the same.
Can we agree that boozy desserts make an acceptable breakfast in 2020?
Because if not, I’m in trouble. I’ve been indulging in a slice of this Kahlua cake with my coffee every morning for days now.
It’s soft and fluffy, rich and just a little chocolatey, and too good to pass up no matter the time of day. Add to all that: this cake is EASY to make! This is a winning recipe if ever there was one!
Why you’ll love this Kahlua cake:
- This recipe starts with a box of cake mix, which means it’s incredibly easy to make and perfect for beginning bakers
- I use white cake mix and chocolate pudding mix for my cake but you can use different flavors of either (or both) depending on what you have in your pantry or what you can find in the store
- The addition of a box of instant pudding mix means your cake turns out perfectly moist every time
How to make your cake
This cake is so simple I almost feel silly posting step by step photos. But here you go!
- Combine cake mix, pudding mix, and a couple other ingredients in a bowl, then beat until smooth
- Add coffee, Kahlua, and a couple other ingredients and beat until smooth
- Pour into a bundt pan and bake for about 45 minutes
Cool in the pan for 10 minutes, then carefully invert cake onto a serving platter and make your glaze.
- Combine powdered sugar and Kahlua in a small bowl
- Whisk until smooth
- Spoon over the cake while it’s still warm
Then serve and enjoy!
Notes for making your cake
- As stated above, you can use other cake mix flavors (yellow and chocolate are both good options)
- You can also use other flavors of instant pudding. Both vanilla and French vanilla would be delicious choices
- I use Baker’s Joy cooking spray when I make bundt cakes; see below for more information about it
- Be sure you spray your bundt pans inner tube! If you miss it your cake will stick
- Your cake batter will be very thin—that’s normal so don’t panic!
- When making your glaze, I recommend sifting the powdered sugar first if it’s at all lumpy; it’s hard to get lumps out with whisking alone.
- I like to dust my cake with powdered sugar and serve it with whipped cream, but it’s also delicious served with ice cream
How to store your cake
Uneaten cake can be stored, covered, at room temperature for 3 or 4 days. Cool your cake completely before covering it or the cake could sweat!
You can also store your cake covered, in the fridge, for 3 or 4 days.
Individual slices can be frozen, tightly wrapped, for about 2 months. Defrost slices (either in the microwave for a few seconds or in the fridge overnight) before serving.
What is Kahlua?
Kahlua is a coffee liqueur. It’s made with rum, sugar, and (of course) coffee.
Kahlua is sometimes consumed on its own, but often included in cocktails or baked goods. It lends a really nice flavor to desserts, especially if you’re a coffee-lover.
How do I keep bundt cakes from sticking?
If you have issues with bundt cakes sticking to the pan (been there) then I have two words for you: Baker’s Joy. (No, this post isn’t sponsored. It’s just a great product.)
Baker’s Joy is a cooking spray that has flour added. I’ve tried using cooking spray and sprinkling my pan with flour but that never works as well for me; I think it’s hard to get the flour to coat the pan evenly.
Baker’s Joy is available at most grocery stores right next to the cooking spray. It’s SO helpful, whether you’re making a Kahlua bundt cake or any other bundt.
Did you make this Kahlua cake? AWESOME! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This Kahlua cake is an incredibly easy dessert that everyone will enjoy. Serve with ice cream or whipped cream and it's hard to beat!
- 1 16.25-ounce box white cake mix*
- 1 3.9-ounce box instant chocolate pudding**
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 3/4 cup brewed coffee cooled to room temperature
- 1/2 cup granulated sugar
- 1/3 cup Kahlua
- 1/3 cup vodka
- 1/2 cup powdered sugar
- 1/4 cup Kahlua
- 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 (don’t forget to spray the inner tube). 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 coffee, sugar, Kahlua, and vodka, and mix well. The batter will be thin.
- Pour into prepared pan and smooth the top with a spatula. Bake for 45 to 55 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 and make the glaze.
- Combine the powdered sugar and Kahlua in a small mixing bowl. Whisk until completely smooth. Spoon over the warm cake, then let stand until cool.
- Dust cake with powdered sugar and serve with a healthy dollop of whipped cream, if desired.
- *I used Pillsbury Moist Supreme white cake. You can substitute yellow or chocolate cake mix if that’s what you have on hand.
- **I used jello instant chocolate pudding but you can substitute other flavors of pudding (vanilla would be a good choice) as long as your pudding mix is instant. Don’t use cook and serve!
- I recommend sifting the powdered sugar you use in the glaze to eliminate any lumps; it’s hard to get lumps out with whisking alone.
- Rather than regular cooking spray, I always spray my bundt pans with Baker’s Joy, which has flour added. See the body of this post for details about Baker’s Joy.
- Uneaten cake can be stored, covered, at room temperature for 3 or 4 days. (Cool cake completely before covering it.)
- Cake can also be stored covered, in the fridge, for 3 or 4 days.
- Individual slices can be frozen, tightly wrapped, for about a month. Defrost (either in the microwave for a few seconds or in the fridge overnight) before serving.