February 17, 2023

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.

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.

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Kahlua Bundt Cake

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.

  • Author: Marisa Guerra
  • Prep Time: 50 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 35 minutes
  • Yield: 10-15 servings
  • Category: Dessert

Ingredients

Kahlua Bundt Cake

  • 8 oz (1 cup) unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 270 grams (2 ¼ cups) flour
  • 63 grams (¾ cup) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs, room temperature
  • 170 grams (¾ cup) buttermilk
  • ⅔ cup Kahlua

Chocolate Glaze

  • 4 oz bittersweet chocolate, finely chopped
  • 113 grams (½ cup) heavy cream

Instructions

Kahlua Bundt Cake

  1. Preheat oven to 350º F.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.
  3. 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.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. 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.
  6. 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.
  7. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
  8. 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.

Chocolate Glaze

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

Notes

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.

Keywords: kahlua, cake, bundt cake

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