Kahlua or Amaretto Chocolate Bundt Cake
Indulge in the rich, decadent flavors of this Kahlua or Amaretto Chocolate Bundt Cake—a luxurious dessert perfect for any occasion. This moist and velvety bundt cake combines the deep, chocolatey richness of cocoa with a splash of your favorite liqueur, Kahlua or Amaretto, for a sophisticated twist. The recipe is easy to follow, featuring pantry staples like all-purpose flour, buttermilk, and vanilla extract, with boiling water ensuring an irresistibly tender crumb. Finished with a delicate dusting of powdered sugar, this show-stopping cake is ideal for dinner parties, holiday gatherings, or simply treating yourself to a slice of indulgence. Elevate your dessert game with this heavenly bundt cake that is sure to wow your family and friends!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Kahlua or Amaretto
- 1 cups Boiling water
- 0.25 cups Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use a non-stick baking spray specifically created for bundt pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the Kahlua or Amaretto to the batter, ensuring it is evenly incorporated.
Carefully add the boiling water to the batter. Mix gently until the batter is smooth and well combined. (The batter will be thin; this is normal.)
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, invert the pan onto a wire rack and gently lift it off to release the cake.
Allow the cake to cool completely before dusting with powdered sugar for garnish.
Serve and enjoy!
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 687.7 g | 250% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 392.8 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 585 mg | 45% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3457 mg | 74% | |
*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.
