Kahlua Swirl Cake
Indulge in a decadent treat with this Kahlua Swirl Cake—a perfect dessert for coffee lovers and chocolate enthusiasts alike. This moist, buttery cake features the bold, rich flavor of Kahlua coffee liqueur swirled with a hint of unsweetened cocoa, creating a beautiful marbled design that's as stunning as it is delicious. Made in a bundt pan or a classic 9x13-inch cake pan, this recipe comes together with simple pantry staples and just 20 minutes of prep time. Whether you're hosting a dinner party or looking for a unique sweet treat to enjoy with your morning coffee, this crowd-pleasing cake is versatile and easy to make. Finish it with a dusting of powdered sugar or a drizzle of glaze for an extra touch of elegance. Perfectly moist, visually striking, and irresistibly flavorful—this Kahlua Swirl Cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 4 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Milk
- 0.5 cup Kahlua (coffee liqueur)
- 2 tablespoons Unsweetened cocoa powder
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or 9x13-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Remove 1 cup of the batter and transfer it to a separate small bowl. Stir in the Kahlua and cocoa powder until fully combined.
Pour half of the plain batter into the prepared pan, spreading it evenly. Spoon the Kahlua batter over the top in dollops, then pour the remaining plain batter over it.
Using a skewer or toothpick, gently swirl the batters together to create a marbled effect. Be careful not to overmix to preserve the swirls.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely before serving.
Optional: Dust with powdered sugar or drizzle with a simple glaze before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 698.4 g | 254% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 458.8 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 496 mg | 38% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1180 mg | 25% | |
*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.
