Kahlua Bundt Cake

If you’ve followed me for a while, you’ll know that I love baking with liqueurs. They add so much flavor and always make a baked good taste and smell wonderful. This Kahlua Bundt Cake is rich and decadent with the most delicious taste. Each bite is so tender and moist that it practically melts in your mouth. A beautiful chocolate glaze is drizzled on top to make it look extra fancy.

This cake is really easy to make and is sure to impress anyone. It comes together quickly and its chocolate glaze is simple, but adds so much.

You can make it in any kind of 10-12 cup bundt pan. As long as you follow the directions by prepping your pan properly, baking the cake as directed, and letting it cool  before turning it out, you’ll have a gorgeous result that just needs to be drizzled in its chocolate glaze before being served.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Now let’s bake that cake! Get started by preheating your oven to 350º F. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the kahlua along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

While the cake continues to cool, place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil. Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth. Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake.

The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.