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Chocolate Kahlua Cake with Kahlua Buttercream Frosting

June 25, 2010

Hi all!

This week we made a cake for our colleague, Gayle, whose birthday is June 30th, but since school is over on Wednesday, we needed to “git ‘er dun!”  Gayle loves coffee so we went straight to our recipe library and decided to go with a Chocolate Kahlua cake from the original “The Cake Mix Doctor” cookbook.  (Much to my amusement, you can find it in the section called “Cakes With Spirit”.)

The original recipe calls for it to be made in a 12-cup Bundt pan, but we went with three 6-inch square pans filled about halfway and baked for 35 minutes or until a toothpick inserted into the center comes out clean.  The recipe also called for a glaze made with confectioner’s sugar and Kahlua, but since we weren’t making the Bundt cake, we opted for a recipe we found on a site called “Worth the Whisk” for Kahlua Buttercream Frosting.  The combination turned out to be to die for!  (Warning:  this cake is not for the faint of heart!  You must love chocolate AND coffee in order to really appreciate the flavors of this cake.  Since Meghan cannot eat chocolate because it gives her migraines, I had to take one for the team and sample it myself.  A shame, I know, but someone had to do it!)  😉

Here is a picture of the finished cake along with the recipe for both the cake and the frosting.  Hope you like it as much as we do!

Happy baking!

Christina & Meghan

The "coffee beans" are made of chocolate fondant. The other three sides say "java", joe", and "cafe".

Chocolate Kahlua Cake from “The Cake Mix Doctor” (Workman Publishing Company, copyright 1999 by Anne Byrn)

Serves 16

Preparation time:  8 minutes

Baking time:  45-47 minutes

Assembly time: 2-3 minutes

  • Vegetable oil spray for misting the pan
  • Flour for dusting the pan
  • 1 package (18.25 ounces) plain devil’s food cake mix*
  • 1 package (5.9 ounces) chocolate instant pudding mix
  • 3/4 cup Kahlua
  • 1/2 cup water
  • 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
  • 4 large eggs
  • 1 cup confectioner’s sugar
  • 1/4 cup Kahlua

1.  Place a rack in the center of the oven and preheat the oven to 350 Farenheit.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

2.  Place the cake mix, pudding mix, Kahlua, water, oil, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and bear for 2 to 3 minutes more, scraping the sides down again if needed.  The batter should look thick and smooth.  Pour the batter into the prepared pan, smoothing it out with the rubber spatula.  Place the pan in the oven.

3.  Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted into the center comes out clean, 45 to 47 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a ling, sharp knife around the edge of the cake and invert it on a serving platter.

4.  Prepare the glaze.   Place the confectioner’s sugar and Kahlua in a small mixing bowl and stir until well combined.  Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides and into the center of the cake.  Allow the cake to cool completely before slicing.

Store this cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Kahlua Buttercream Frosting from “Worth The Whisk” (

  • 6 Tbsp butter
  • 1 lb. powdered sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 4 Tbsp. Kahlua
  • 2-3 Tbsp. hot coffee

In large bowl, cream together butter and powdered sugar.  Add cocoa powder, Kahlua and hot coffee.  Beat until smooth.  Frosts 2 dozen cupcakes. (Or in my case, fills the middle of a 6-inch square double layer cake with enough left to generously frost the outside of another single layer of the same size for a hungry husband!)

One Comment leave one →
  1. July 7, 2010 1:52 PM

    Thanks so much for including this recipe from my blog. Feel free to change the full URL in your post to link directly to the recipe on Worth The Whisk, it would be a great honor.

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