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slice of cake on a plate with a dollop of whipped cream and a fork

Kahlua Cake

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!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Kelsie

Ingredients

Cake

  • 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

Glaze

  • 1/2 cup powdered sugar
  • 1/4 cup Kahlua
  • whipped cream and additional powdered sugar for serving (if desired)

Instructions

Cake

  1. 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.
  2. Combine the cake mix, pudding mix, eggs, and oil in a large mixing bowl. Beat with an electric mixer until smooth.
  3. Add the coffee, sugar, Kahlua, and vodka, and mix well. The batter will be thin.
  4. 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.
  5. Cool in the pan for 10 minutes, then carefully invert cake onto a serving platter and make the glaze.

Glaze

  1. 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.
  2. Dust cake with powdered sugar and serve with a healthy dollop of whipped cream, if desired.

Recipe Notes

  • *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.