Awesome Kahlua Cake

"I have made this cake many times to serve to guests over the holidays and have always gotten rave reviews, it is one of the best Kahlua cakes and I have tried many different recipes over the years, your search will end after you make this cake! :)"
 
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photo by PNewalu photo by PNewalu
photo by PNewalu
photo by Carnagey photo by Carnagey
photo by Andra Jean photo by Andra Jean
Ready In:
1hr 5mins
Ingredients:
12
Yields:
1 Bundt
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ingredients

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directions

  • Set oven to 350°F.
  • Set oven rack to second lowest position.
  • Generously grease and flour a bundt pan.
  • In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
  • Stir chocolate chips and walnuts.
  • Pour into a greased and floured bundt pan pan.
  • Bake at 350°F for 45-60 minutes, or until the cake tests done.
  • For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
  • Pour over cake.

Questions & Replies

  1. Do you let the cake fully cool before adding the glaze or slightly warm so it absorbs better?
     
  2. Do I melt the chocolate chips or add them whole?
     
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Reviews

  1. Kittencal, you haven't failed me yet! I decided to trust that fact, and the first time I made this cake was for a dear friend's 50th birthday. I did make a couple of alterations. I forgot to get chocolate chips so I used Rolos, and I substituted pecans for walnuts. I also didn't have enough Kahlua for the glaze, so I used 3 Tbsp Kahlua and 1 Tbsp coffee. It was spectacular! Even my hubby, who's father was a baker in Austria (so he has extremely HIGH standards when it comes to cakes and pastries), loved it! Everyone had seconds. A definite hit! I thought the amount of Kahlua was perfect, and the addition of cinnamon was lovely. The cake is moist, rich, very chocolatey, but not overly sweet. It was so easy to make. Your instructions, as always, are concise and easy to follow. I have made it numerous times now, always with great success and rave reviews. I'm never totally prepared though, so I have substituted Yogurt for the sour cream, Bailey's or Tia Maria for the Kahlua, and different chocolate 'bits' for the chips. Once I even used butterscotch chips! It has always been great. Thanks again, Kittencal. You've given me another recipe to add to my repertoire.
     
  2. Delicious! I made the cake as written and it was a hit! The cake was moist and fudgy . Adding the chocolate chips and nuts makes it over the top! Added the cinnamon and it gives it a little more layer of flavor. I was reluctant to add the full amt of liquor but glad I did. Thanks for this recipe!
     
  3. WOW....this cake was pretty amazing. So easy to make and oh soooooooooo delicious. Super moist and delicious. I did not add the cinnamon or the walnuts. For the chocolate chips I used the mini size. You can REALLY taste the kahlua in here, and may even consider decreasing it to 1/2 cup next time. I did not use the glaze either because the cake was pretty powerful in Kahlua and did not want it to be overwhelming. This is a definite keeper of a recipe and will be making this one over and over and over again.
     
  4. This was easy enough to put together and smelled great initially. I just pulled it out of the oven after 2 hours. It still isn't completely cooked inside but my house smells like burnt baked goods. I'll raise the rating if it tastes better than expected but for now this was a flop.
     
  5. This cake is great! Perfect for a church bake sale or potluck, it is very easy to make. The cinnamon is a nice addition. It is very subtle. I sifted the cake mix to help keep it light and tender. We baked our cake in layers. It came out great. I used the normal rack position. It baked in about 50 minutes. It doesn't really need a glaze or frosting. It's delicious on its own. Since it's delicate, frosting might damage the cake.
     
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Tweaks

  1. Made for my son's birthday party. He wanted something chocolate and this is the one I chose. I am so glad I did, because it is just what I was looking for. Everyone at the party went bonkers and inhaled it. I have to say, there was none left to bring home! I didn't add the optional cinnamon, and I used pecans instead of walnuts, as I had those in the cupboard. Scrumpdiddilyicious!
     
  2. This cake is very moist and tender and has a great flavor I did add the cinnamon and substituted pecans for the walnuts. I used a total of 4 tbsp of Kahlua for the glaze. I baked mine at 325 degrees for 1 hour and 15 minutes. This recipe made a little too much batter to fit in my 12 cup bundt pan so I baked 6 cupcakes with the left over batter. Thanks for a great recipe Kitten!!!!
     
  3. Kittencal, you haven't failed me yet! I decided to trust that fact, and the first time I made this cake was for a dear friend's 50th birthday. I did make a couple of alterations. I forgot to get chocolate chips so I used Rolos, and I substituted pecans for walnuts. I also didn't have enough Kahlua for the glaze, so I used 3 Tbsp Kahlua and 1 Tbsp coffee. It was spectacular! Even my hubby, who's father was a baker in Austria (so he has extremely HIGH standards when it comes to cakes and pastries), loved it! Everyone had seconds. A definite hit! I thought the amount of Kahlua was perfect, and the addition of cinnamon was lovely. The cake is moist, rich, very chocolatey, but not overly sweet. It was so easy to make. Your instructions, as always, are concise and easy to follow. I have made it numerous times now, always with great success and rave reviews. I'm never totally prepared though, so I have substituted Yogurt for the sour cream, Bailey's or Tia Maria for the Kahlua, and different chocolate 'bits' for the chips. Once I even used butterscotch chips! It has always been great. Thanks again, Kittencal. You've given me another recipe to add to my repertoire.
     

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