When I was a child, a warm chocolate ring cooled on the counter while my Nonna wiped her hands on a flour-dusted apron and told stories about Sunday dinners. The scent of coffee and a whisper of vanilla rose from the bundt, and someone always reached for a slice while the rest of us waited, patient and hungry. That is how Kahlua Bundt Cake lives in my heart a simple homemade cake that tastes like family, like quiet afternoons, and like a small celebration between bites.

Why Kahlua Bundt Cake Still Belongs at the Table

There is something very Italian-American about turning a few humble ingredients into a dessert that gathers people. Kahlua Bundt Cake is both easy and affectionate. It asks for no special skill and gives back a lot of comfort. In so many kitchens, this cake arrives at birthdays, after long Sunday lunches, and on nights when we need a little sweetness to smooth the edges of the day.

This cake feels like a bridge between the old country and the life we build here. The coffee-flavored liqueur nods to espresso shots and late-night conversations. The bundt shape reminds me of my mother’s own ring cakes, the ones she would dust with powdered sugar and slice thin so each person could taste without feeling greedy. People in the family call it a cannoli style cake sometimes, because it gives that familiar sweet and coffee-laced lift that cannoli filling often brings to our table.

Why make this Kahlua Bundt Cake? Because it is an easy italian desserts classic that brings warmth. Because it tastes like a homemade cake meant to be shared. Because the moment of taking it out of the oven, watching steam rise and smelling the deep chocolate and coffee notes, is its own kind of celebration.

How to Make Kahlua Bundt Cake

“Every dessert like this carries a memory, whether you realize it or not.”

Before you gather bowls and pans, take a breath and think of the sound of a mixer humming softly. Baking this cake is a gentle rhythm. You will mix, pour, and wait. Along the way you will notice the batter thicken, the edges begin to pull from the pan, and small, honest changes that tell you things are going well.

This recipe is simple enough for busy nights and comforting enough for holiday tables. It’s one of those italian dessert recipes that even a baker who is learning will recite with confidence. Now let us list what you will need and why each item matters in the final texture and flavor.

What You’ll Need to Make Kahlua Bundt Cake

• 1 chocolate cake mix
  (A quality mix gives a deep chocolate base without fuss.)
• 1 cup Kahlua
  (This coffee liqueur brings warmth and a rich coffee note that mingles with the chocolate.)
• 3 eggs
  (Eggs give structure and help the cake rise. Use room temperature eggs for a silkier batter.)
• 1/2 cup vegetable oil
  (Oil keeps the crumb moist. You can swap in mild olive oil for a subtle fruit note.)
• 1 cup water
  (Water dissolves the mix and keeps the batter light. Warm water helps the cocoa bloom.)
• 1 cup powdered sugar (for glaze)
  (Powdered sugar gives a smooth, glossy finish. Sift to avoid lumps.)
• 2 tablespoons Kahlua (for glaze)
  (A little more Kahlua in the glaze reinforces the coffee flavor and makes a thin, lovely drizzle.)

These few ingredients yield a bundt cake that is moist and fragrant. If you like, add a teaspoon of vanilla for more warmth or a tablespoon of espresso powder to deepen the coffee note without extra sweetness. This recipe stays true to being an easy italian desserts option while still giving you a homemade cake that feels like a small, treasured secret.

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C).
   Grease and flour a bundt pan. Make sure every curve is lightly coated so the cake unmolds cleanly.
2. In a large bowl, combine the chocolate cake mix, Kahlua, eggs, vegetable oil, and water.
   Mix until well combined and smooth. You will see the batter glide from the spoon and thicken slightly.
3. Pour the batter into the prepared bundt pan.
   Tap the pan gently on the counter to level the batter and to release any trapped air bubbles.
4. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
   The cake will smell deeply of chocolate and coffee. Edges may pull away slightly from the pan when it is ready.
5. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
   The cake will release more easily if it has a short rest. The top will be soft to the touch and warm.
6. For the glaze, whisk together the powdered sugar and Kahlua until smooth. Drizzle over the cooled cake.
   The glaze should be pourable but not runny. It will settle into the grooves of the bundt and shine.
7. Serve and enjoy!
   Slice gently with a serrated knife. You will see the tender, moist crumb and notice the steam rising slowly from each slice.

Serving Kahlua Bundt Cake With Love

When you bring this cake to the table, serve it with simple things. A small pot of espresso, a cup of strong coffee, or a scoop of plain vanilla gelato pairs perfectly. Pour slowly and let everyone pick their preferred companion. In my family, we say coffee is a part of dessert, not just a follow-up.

Slice the bundt thin for an after-dinner taste, or cut thicker pieces for a sweeter afternoon break. Place slices on small dessert plates, and if you like, add a dusting of extra powdered sugar. The glaze will catch the light. The first bite will give you a soft crumb and a warm Kahlua whisper that lingers on the tongue.

This cake is a celebration desserts staple because it feels both small and grand. It does not ask for fanfare. It simply asks to be shared, slowly and with good company.

How to Store Kahlua Bundt Cake

Like many good things, this cake grows more patient with time. The flavors settle and become more rounded as it rests.

Room temperature: If you plan to eat the cake within 24 hours, keep it covered on the counter in a cake dome or wrapped in foil. This keeps the crust from drying and preserves the moist crumb.

Refrigeration: For longer storage, place the cake in an airtight container or wrap it tightly in plastic. Refrigerate for up to 5 days. Bring slices to room temperature before serving for the softest texture.

Freezing: You can freeze unfrosted slices or the whole cake. Wrap tightly in plastic, then in foil, and freeze for up to 3 months. Thaw in the fridge overnight and then come to room temperature before glazing.

Reheating: Gently warm individual slices in a low oven for 5 to 8 minutes, or in the microwave for 10 to 15 seconds. The warmth will revive the aromas and soften the crumb.

A note about the glaze: If you plan to store the cake in the freezer or refrigerator, glazing just before serving keeps that fresh sheen. If the cake is already glazed, allow it to come to room temperature to let the glaze soften a bit before you slice.

Giulia’s Kitchen Notes

1. Pan choice matters.
   A good, heavy bundt pan with a nonstick coating makes unmolding easy. Light pans can cook unevenly. If your pan is older, give it an extra dusting of flour after greasing.
2. Oven logic you can trust.
   Ovens vary. Start checking the cake at 25 minutes. Use a toothpick or a thin skewer. If it comes out with a few moist crumbs, the cake is ready. If it has raw batter, give it more time.
3. Small swaps for homey textures.
   If you want a slightly richer crumb, replace half the water with whole milk. For a more delicate crumb, use room temperature ingredients and avoid overmixing.
4. Flavor balance is gentle.
   Kahlua sings but do not overwhelm the batter. If you prefer a lower alcohol note, reduce the liquid Kahlua in the batter by a couple of tablespoons and use brewed espresso for the rest.
5. Glaze cues.
   The glaze should be smooth and pourable. If it is too thick, add a teaspoon of Kahlua or warm water. If it is too thin, sift in more powdered sugar a little at a time.

These tips come from years of baking beside family, watching what works and what we tweak over time. Little changes can make a big difference in texture and how the cake feels on your tongue.

Italian-American Variations

Our kitchens change recipes in small, loving ways. Here are some familiar twists you might try.

• Citrus-Kahlua: Stir one teaspoon of orange zest into the batter. Top slices with a few strips of candied orange for a bright note. This leans into that cannoli style cake idea.
• Chocolate chip surprise: Fold in a half cup of mini chocolate chips to the batter. They melt into small pockets of chocolate for everyday delight.
• Ricotta ribbon: Add half a cup of ricotta to the batter for a denser, more tender crumb. It will feel like a nod to old family cakes that used fresh cheeses.
• Espresso glaze: Replace the Kahlua in the glaze with strong espresso for a non-alcoholic version that keeps the coffee lift.
• Chocolate ganache finish: Pour a simple ganache over the cooled cake for a richer celebration dessert. Melt equal parts cream and semisweet chocolate and let it drip gently down the sides.

Each family will have its own spin. Try one and see how the cake tells a different story at your table.

FAQs About Kahlua Bundt Cake

A Final Sweet Note

This Kahlua Bundt Cake is one of those desserts that asks for little and returns pleasure in generous slices. It is simple to make and full of memories. The coffee notes from the Kahlua mingle with chocolate to make a cake that tastes like a hug from the kitchen.

When you bake it, take your time with the small things. Grease the pan well. Let the batter rest for a moment. Listen to the oven and trust your senses. Watch how the glaze pools and shines. Then set the cake down, call the family, and listen to the small noises of plates and soft conversation that follow.

Conclusion

If you want to see a step-by-step video or a slightly different take, I often find inspiration in small corners of the internet where other home bakers have shared their versions. For a helpful how-to and a friendly guide, this Easy Kahlua Bundt Cake – With How-to Video – That Skinny Chick page shows a clear walk-through that complements this recipe.

For another home cook’s tested approach and reader notes that may answer extra questions, you can review this classic Chocolate Kahlua Cake Recipe which includes tips from many bakers.

Until the next slice, keep a pot of good coffee nearby and remember that the best desserts are the ones shared slowly with the people you love.

Kahlua Bundt Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Giulia Romano
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist and comforting chocolate bundt cake enriched with Kahlua, perfect for family gatherings.

---

Ingredients

Scale 1x2x3x

• 1 chocolate cake mix
• 1 cup Kahlua
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup powdered sugar (for glaze)
• 2 tablespoons Kahlua (for glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a large bowl, combine the chocolate cake mix, Kahlua, eggs, vegetable oil, and water. Mix until smooth.
3. Pour the batter into the prepared bundt pan and tap gently to level.
4. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
6. For the glaze, whisk together the powdered sugar and Kahlua until smooth, then drizzle over the cooled cake.
7. Serve and enjoy!

Notes

This cake can be served with espresso or vanilla gelato. It can be stored at room temperature for up to 24 hours or refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 18g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg