Kahlua Cake
Indulge in the rich, decadent flavors of this irresistibly moist Kahlua Cake, a perfect fusion of chocolate and coffee liqueur that will have your taste buds singing with every bite. Made with a devil’s food cake mix and instant chocolate pudding, this Bundt cake gets its velvety texture from the addition of sour cream and a burst of indulgence from semi-sweet chocolate chips. Enhanced with a generous pour of Kahlua, both in the batter and optionally as a dreamy drizzle, this dessert is a true crowd-pleaser for gatherings or special occasions. Finished with a simple dusting of powdered sugar, this show-stopping cake is quick to prepare, taking just 15 minutes to assemble before baking to perfection. Perfect for chocolate lovers and coffee enthusiasts alike, this Kahlua Cake is an easy yet decadent dessert you’ll want to savor again and again.
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Recipe Information
Ingredients
- 1 box Devil's food cake mix
- 1 box Instant chocolate pudding mix
- 4 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Water
- 0.5 cup Kahlua (coffee liqueur)
- 1 cup Sour cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Powdered sugar
- 2 tablespoons Additional Kahlua (optional, for glaze or drizzle)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it generously with non-stick baking spray.
In a large mixing bowl, combine the devil's food cake mix and instant chocolate pudding mix.
Add the eggs, vegetable oil, water, Kahlua, and sour cream to the dry ingredients. Mix until blended and smooth, but avoid overmixing.
Gently fold in the chocolate chips with a spatula.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with the spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the pan onto a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar. Optionally, drizzle an additional 2 tablespoons of Kahlua over the cake for an extra burst of flavor.
Slice and serve on dessert plates. Store leftovers at room temperature in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 5655 mg | 246% | |
| Total Carbohydrate | 787.1 g | 286% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 541.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1375 mg | 106% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
