Kahlua Chocolate Cake delivers rich chocolate flavor with warm Kahlua undertones. Two recipes included — a scratch recipe and a doctored box recipe.
The recipe for the first cake I remember baking, a Kahlua Chocolate Cake, comes from one of my mom’s closest friends. My mom asked for the recipe the very first time she tasted Stephanie’s rich, addictive cake.
It’s one of those desserts that people fall in love as soon as the first bite hits their taste buds. Without fail, every time I bake it, at least one person asks me for the recipe.
Before I started baking like a crazy person and experimenting with new recipes, I used to bake this cake at least once a week. The frequency with which I made it must account for the fact that I’ve shared the recipe with most of my friends.
The thing that amazes almost everyone about the recipe — as it amazed me — is the fact that the first ingredient listed is a box of devil’s food cake mix.
When you bake Stephanie’s famous cake, you simply ignore the directions on the back of the box, follow her directions, and end up with the most delicious, rich cake you can imagine.
In the spirit of ignoring directions, I wondered if I could modify one of my basic chocolate cake recipes to recreate Stephanie’s cake from scratch.
I started tinkering with a simple chocolate cake recipe, but the cake I produced just didn’t measure up to the flavor and texture of the original version. As I reviewed Stephanie’s directions, I realized that I should have started with my trusted devil’s food cake recipe, since her recipe specifically identifies devil’s food as the box mix of choice.
A full bottle of Kahlua later, my melding of Stephanie’s and Foster’s Market’s Devil’s Food Cake recipes finally resulted in a moist, tender cake full of rich chocolate flavor and warm Kahlua undertones. With a scoop of vanilla ice cream, this dessert may well rank as my favorite. Ever.
I fully admit that my scratch version veers far from the simplicity of Stephanie’s recipe, so I’ve included both so you can decide for yourself which route to take.
Either way, you can’t go wrong.
Kahlua Chocolate Cake
Ingredients
- Cake
- 4 ounces unsweetened chocolate chopped
- 2 1/4 cups unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup Kahlua
- 1 cup sour cream
- 9 tablespoons unsalted butter, softened but still cool
- 1 1/2 cups brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup boiling water
- 1 1/2 cups chocolate chips
- Chocolate-Kahlua Ganache
- 4 ounces dark chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon Kahlua
Instructions
- Preheat oven to 350° F. Grease a 12-cup bundt pan and dust it with unsweetened cocoa powder.
- Place chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until melted and smooth. Set aside.
- Combine flour, cocoa, baking soda, and salt in a bowl and set aside. Pour Kahlua into a 2-cup glass measure with a pour spout. Spoon in sour cream until the Kahlua and sour cream reach the 2-cup line. Mix well and set aside.
- In the bowl of a standing electric mixer, cream together butter and brown sugar until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended. Add the vanilla and melted chocolate and stir to mix.
- Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the egg-butter mixture. Stir until the dry ingredients are just moist and blended. Do not over mix.
- Stir in boiling water and mix until blended. Gently stir in chocolate chips.
- Scrape the batter into prepared bundt pan, smoothing the top to even out the batter. Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
- Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.
- For the glaze, place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.
- Set the rack holding the cooled cake atop a baking sheet. Stir the ganache well before slowly drizzling the glaze over the cake. Allow the glaze to set for about 10 minutes before slicing.
- Serve cake slices at room temperature with scoops of vanilla ice cream, if desired.
Stephanie's Kahlua Chocolate Cake
Ingredients
- 1 package Devil's Food Cake Mix (18-25 ounces)
- 4 eggs
- 1 cup sour cream
- 1 cup Kahlua
- 3/4 cup oil
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350° F. Grease a 12-cup bundt pan and dust it with unsweetened cocoa powder.
- Combine all ingredients except chocolate chips in the bowl of a standing electric mixer. Beat on medium speed with the paddle attachment for 3 to 5 minutes. Mix in chocolate chips. Pour into prepared bundt pan. Bake for 55 to 60 minutes, until a skewer inserted into the middle comes out with just a few clinging crumbs.
- Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack to cool.
- Dust with powdered sugar or glaze with chocolate ganache (see previous recipe).
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Wow!!!!!!!!
So tempting! This cake left me speacless 🙂
This looks amazing. Do you think it can be made in a sheet pan? I want to take it to a dessert tasting party and cut it into bite sized pieces.
I think it would work out fine as a sheet cake as long as you reduce the baking time. I’d love to hear how it turns out for you!
Thank you so much for sharing this recipe! I just made tonight and got rave reviews! It was sooooo delicious (despite not turning out quite as aesthetically beautiful as yours), it was great! I had to get a little creative with a few ingredients, but the recipe for the cake from scratch worked out wonderfully.
Fantastic, Julie! I’m so glad to hear the cake was a hit. Hooray!
Hi Suzanne,
Thanks so much for this recipe. I made it today for my mother on Mother’s Day. My mother loved it. I am not a cook/baker, so I appreciate your detailed and precise directions. I will be following this blog.
Thanks! Eric
You’re welcome, Eric. How exciting to hear that it worked out well as a Mother’s Day treat! Best to you and your mom 😉
I first tried this exact recipe (the boxed cake mix version) in 1985 and it has never failed to garner compliments. Works best with mini chocolate chips in the batter and dark chocolate chips for the frosting.
It’s amazing, isn’t it, Adrian! Thanks for the tip about mini chocolate chips — I’ve never used them in this cake!
I’ve made the version w/ the devil’s food mix several times but instead of Kahlua I used Godiva Cappuccino Liqueur. YUM!! One coworker always requested that for her birthday every year!
Thanks for sharing the idea, Jennifer. Sounds delicious.
Hi,
I was happy to find this recipe on a Google search.
I am a purist by nature and I kind of think that the Kahlua Chocolate Cake sounds so much more Luscious and Excitingly Decadent that the ingredients and preparation for Staphanies’ version(using the Devils’s food cake Mix pale by comparison. I am a little confused by the comments as to who’s recipe has been used. But I tend to think the Kahlua Chocolate Cake is the version that tempts me, any feed back about the difference between the two? I sthe time and trouble worth it, and any recommendations for the brand of cocoa and chocolate used in the recipe and the Ganache, many of the higher priced “arty” chocolates are so unpleasant, they don’t taste good at all.
Hi,
any recommendations for brand of cocoa, and the chocolate( and chocolate chips) are we talking baker’s chocolate or dessert chocolate/ used? Some of the more expensive avant garde chocolate is actually awful tasting-I mean really disgusting-not like a treat at all-more like punishment. 1 can’t wait to try this-your version not the Cake Mix version. Oh and do you recommend cake flour?
I am so happy to have found a made-from-scratch recipe for this! Some of us don’t use things like box cake mixes and pudding mixes – which are often full of high fructose corn syrup, hydrogenated oils, and preservatives. THANK YOU!
So glad you found it, Dee! I, too, am a from-scratch fan. Happy baking to you!
Hi, unfortunately nobody responded to my earlier recommendations which was a little dissapointing.
BUT I have all the ingredients for Stephanie’s cake, one question, as i am not a baker i am wondering why the use of oil instead of butter? As I said in my earlier comments I am a purist by nature and it just seems the cake would be better with butter- so can I use it? Or is it likely to be ruined-I don’t want to waste the ingredients!
Thanks
Alan, I’m so sorry you never got my feedback — I do remember responding to you. I was having some trouble with my spam filter awhile back; I finally realized that many of my own responses ended up in my spam folder. Pretty awesome, huh! I will see if I can unearth them there… In any case, oil typically helps a cake stay moist longer. I think it would be fine to replace the oil with butter in this case if you like. Melt it, cool it slightly, and add it as you would the oil. I can’t guarantee that it will work as I have never tested it. Let me know how it turns out if you give it a try!
Thank you so much for this recipe! I made it into mini-bundts tonight for my friend’s birthday party tomorrow. I had leftover batter, so I made cupcakes with the rest, and WOW – I love the result! The cake is so moist, chocolatey, and with the hint of kahlua, the cupcakes are amazing and I’m trying to maintain self-control to not eat them all 🙂 I am so excited to share the bundts tomorrow at the party! So a big thank you from your neighbor (at Lake Merritt!) and newest fan 🙂
Ooooh! Great idea to make mini bundts! Have a fabulous birthday celebration!
I love your blog! And this bundt cake is just fabulous!! I am wondering how you were able to have your cake come out without some of the flour on it? I buttered and VERY lightly floured my bundt pan, baked the cake and it came out a light brown color due to some flour residue…no where near as pretty as yours!
Sincerely,
Tina ~ the thankful table
Thanks, Tina! I have a non-stick bundt pan, and I’m wondering if that made the difference? I think I also must have used dutch-processed cocoa powder, which gives a much deeper brown color to baked goods. If you look at this raspberry bundt cake, it’s much lighter as I used regular cocoa powder.
When i made the cake (last night – and boy was it awesome), I used shortening to grease my non-stick bundt pan and used Cocoa to “flour” the pan. I do this with all chocolate cakes and then they come out nice and dark.
So glad your cake turned out well! Thanks for the tip about shortening and cocoa powder…it’s a great trick!
Yes, when baking a chocolate cake, grease and dust with cocoa powder instead of flour and voila! No more white ring.
Yes! I love this trick. Thanks for motivating me to update the recipe! Happy baking!
Stupid question but what is unsweetened chocolate? Just a bar of dark or can i use chocolate chips, semi sweet?
Isn’t there a rule about questions never being stupid? Anyway, you can find unsweetened chocolate in the baking section of most grocery stores. It looks just like regular chocolate, but it is very bitter because it contains no sugar at all! In a pinch, I have subbed in dark chocolate and reduced the amount of sugar a bit.
Thanks! Going to try thia tonight using some homemade kahlua I’ve had waiting to find a good use!
Yay! Let me know how it turns out for you! Enjoy!
Ps…could i use dark cocoa instead of durch? I have regular cocoa and also dark…just saw durch at penzey’s but didn’t grab it
I think it will be fine. It may just have a different color than the one you see pictured.
Made this cake ( from scratch version) twice now and it was amazing! The recipe turns out good each time,. I even made a mistake in measuring out the flour and cocoa on the second time (2 1/3 flour, 1/3 cocoa) but it still turned out fluffy and delicious. For the glaze, i have used semi-sweet chocolate and added a teaspoon of instant coffee. The mocha glaze enhances the taste of Kahlua. This will be in my regular rotation of desserts.. Thank you for sharing.
So glad to hear it, Keeth. This cake is one of my favorites, too! I love your idea for the glaze — thank you for sharing!
Have you ever tried this with Baileys instead of Kahlua? I’ve got some Baileys I need to use and I think it would be a a suitable substitute, but I figured I’d ask.
Thanks!
I bet that would be delicious! Please let me know how it turns out for you!
Sounds delectable, can’t wait to try this
Thanks, Holly! Enjoy!
The batter is to die for- can’t wait for it to come out of the oven!! Thank you!!
I know, Dhawn, the batter is almost dangerous to taste. You’ll love the cake, too. It’s worth the restraint.
I made this cake using the cake mix method and it turned out delicious, so moist, and got rave reviews from coworkers. I was wondering if you could use this recipe and make a batch of cupcakes baking at same temp for a shorter period of time? Any recommendations?
So glad the cake was a hit! It’s one of my favorites. I have made cupcakes using this recipe. Do everything the same, but reduce the cooking time. I would guess they will bake in about 15 minutes if you use a standard sized muffin tin.
I have a question. I was wondering if it would be okay to omit the chocolate chips?
They don’t seem to exist in the Netherlands.
Absolutely, Michele. I have baked it without the chocolate chips and it turns out just fine. If you want the extra burst of chocolate, you could chop up a chocolate bar and mix it in. Happy baking!
Can’t wait to try this. I am a chocoholic. This sounds wonderful !!
Thank you, Jean. This one of my favorites. You’re going to love it!
Which type of butter do you recommend? Salted, Unsalted, or margarine
Thanks for asking! I updated the recipe to indicate unsalted butter. Happy baking!
For years, my brother in law would bring this cake to family functions. I hounded him for the recipe, which he did not want to share. But my persistence paid off. He gave it to me eventually. I was shocked to find out that the cake used a boxed mix! Who would have guessed?
I love the fact that you give both versions: the recipe that you created (which looks marvelous) and your friends version with the boxed cake mix. I think both are handy to have. The scratch recipe is something I would do on the weekends. If I have to do one in the middle of a work week (which I am doing this coming Wednesday), the box cake version is perfect and quick!
Thanks so much for sharing both recipes. :0)
Crazy how delicious and easy this doctored box cake recipe is, isn’t it! I agree that it’s perfect for a special weeknight dessert. I hope you’ll have a chance to try the scratch version, too, on a weekend sometime. It’s truly amazing as well!
The recipe with the boxed mix calls for 18 to 25 oz of mix. Does it make a big difference in moisture and taste if I use 18 oz versus 25 oz?
I have made the recipe with varying sizes of cake mix (between 18 and 25), and it always turns out perfectly. Since I haven’t made them back to back, I couldn’t give you a side-by-side comparison, but now I’m thinking that maybe I should. I may need to plan a party to share the cake! Happy baking, Delia.
One other question: I live in Nevada, which means high altitude baking. I know how to adjust a cake recipe for higher altitude, but what about Stephanie’s recipe, which involves cake mix? My brother in law never changed anything in his quick version and it came out fine. But I want to be sure.
Cake mixes usually include directions for high altitude baking somewhere on the box. Check for asterisks in the directions or for fine print below the directions. Good luck!
Can I use regular granulated sugar instead of brown sugar? I really want to make this cake today and I have everything except for the brown sugar. Looks sooooo yummy.
Thanks!!!
Yes! I have used granulated sugar when I was low on brown sugar, and the cake turned out fine! Happy baking, Adriana! Let me know how your cake turns out!
I baked it with the granulated sugar and I’m eating a big piece right now. It’s amazing!!!! Thank you for sharing this yummy recipe. It has a deep kahlua flavor, OMG! AWESOME!!! ?
Do I need to store it in the refrigerator or can I leave it at room temperature?
THANK YOU!!! THANK YOU!!!
I will keep this recipe forever.
I leave it out at room temperature for a few days, and it’s always fine. So glad you enjoyed the cake — it’s truly one of my favorites!
This is the kind of cake you want to eat slowly and savor every bite! I made the scratch recipe and , WOW! Love it’s moiste texture and wonderful Kahlua flavor! Thanks so much for sharing.!
So glad you enjoyed this cake, Jo Ann. It’s one of my all time favorites!
Hiya,
I made this recipe a few weeks ago and it was fantastic.
Was wondering if I can eliminate the khalua though, as the person I’m making it for someone who doesn’t drink alcohol. Or perhaps substitute it with milk?
So glad you enjoyed this cake and are planning to experiment with the recipe — a baker after my own heart! The alcohol does bake out in the oven, but you can absolutely replace the Kahlua with milk or even coffee! Let me know how your adaption turns out!
My family is all traveling and I am alone for my 44th BD. But I will not have to share this amazing cake-so all is good 🙂
Happy birthday, Lorinda! So delighted to hear that you’re celebrating with Kahlua Chocolate Cake — all of it just for you! I call that an awesome party! And I love birthdays that just keep on going…when your family returns, I hope you celebrate all over again!
Can I make this in 2- 9″rounds or 3- 8″ ? If so how long do I bake them?
I have prepared this cake in two 8-inch rounds, and it made a lovely layer cake! I think I baked it for 35 to 40 minutes. Good luck! Let me know how it turns out for you!
I could only find 16.5 ounce cake mux.Is it ok to use this size?
I think it should work just fine. I’ll have to check out sizes on box mixes at the store. It sounds like there’s been some reformulation since I last baked this! Thanks for letting me know!
I have been making the boxed version of this for at least 30 years and give it as gifts for Christmas in small loaf pans. Everyone can’t wait until bake them. Have been looking for scratch version for a long time and will happily try this one. One tip I do is make a simple syrup and add a bit of Kahlua and brush the top of the cakes with it. Keeps it moist longer.
I love the idea of making this cake in loaf pans to share! Thanks, too, for the tip about brushing with simple syrup and Kahlua. Hope you find the scratch recipe just as delicious! Happy holidays!
my chocolate chips sunk to the bottom.. Any recommendations?
I have not experienced this! Maybe try mixing the batter a bit more to distribute the chocolate chips before scraping it into the pan? Good luck!
Hi, I love the box mix recipe, but want to try your scratch recipe. Been wanting to stop using the box and find a recipe that can replace the box one. I have a question, maybe 2 actually. Since the box mix has cornstarch have you ever added cornstarch to your scratch recipe or used cake flour? And instead of butter would oil work to give it more moisture?
Thanks!
I have only tested the from scratch recipe as it is printed, so I’m not how it would turn out with cornstarch or cake flour. As swapping oil for butter, I have not tried that with this particular recipe, but I have had luck using them interchangeably with other recipes. If you make any changes when you bake your cake, please let me know if it turns out for you! Good luck!