Chocolate

Boozy Chocolate Kahlua Cake

January 27, 2010
3 Ratings
Author Notes

In college, whenever my roommate came back from visiting her parents, she brought with her a version of this cake that her mom made, using a boxed cake mix... and we stood in the kitchen of our little college apartment devouring the gooey, boozy bundt cake straight from the cake plate. I've since recreated the recipe with a rich homemade chocolate cake and even boozier kahlua syrup. —Loves Food Loves to Eat

  • Serves 8-10
Ingredients
  • For the Chocolate Kahlua Bundt Cake
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup lowfat milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup kahlua
  • 1 cup chopped pecans- divided in half
  • For the Boozy Kahlua Syrup
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon cocoa powder
  • 1/4 cup water
  • 3/4 cup kahlua
In This Recipe
Directions
  1. For the Chocolate Kahlua Bundt Cake
  2. Heat oven to 350°F. Grease and flour a budnt pan. Add 1/2 cup of pecans to bottom of bundt pan.
  3. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt- whisk or stir together.
  4. Add eggs, milk, oil and vanilla; mix on medium speed until well combined. Add boiling water and kahlua.
  5. Pour batter into prepared bundt pan, and add remaining nuts. Baked for 50-55 minutes.
  6. Pour about 3/4 of the Boozy Kahlua Syrup on cake while it's still hot out of the oven. Let sit for 30 minutes before removing cake from pan. Serve with remaining syrup.
  1. For the Boozy Kahlua Syrup
  2. Boil sugar, butter, and water for 2 minutes, until bubbly and gooey. Remove from heat and add kahlua. Pour about 3/4 of syrup over hot cake, and let sit for 30 minutes before turning upside down and removing cake from pan. Serve cake with remaining syrup.
Contest Entries

See what other Food52ers are saying.

  • Jackie Hernandez
    Jackie Hernandez
  • Patty Mohler Reuss
    Patty Mohler Reuss
  • Lsciba
    Lsciba
  • Cdodgen
    Cdodgen

7 Reviews

Lsciba February 23, 2021
Going to make today, but the only milk I have is whole...will that be ok?
 
Cdodgen September 24, 2020
I just took this cake out of the oven! Couldn’t resist and tried a bit of it straight from the pan while it was still hot. It’s so good!!!
 
Jackie H. September 12, 2019
I made this a year ago and Everyone Loved it! Now, they are asking for the same recipe but in cupcakes. Will this recipe work for cupcakes?
 
Marie H. December 25, 2018
I made the cake for Christmas. It was moist and yummy and everyone liked it a lot! FYI- this cake does NOT need 50-55 minutes to bake! Only 35-40 minutes. The cake would have burned if I kept in that long. Yes, my oven was at 350 F like the recipe said. The top of the cake tasted a little burned but the rest of the cake was awesome!
 
Patty M. December 10, 2018
Awesome cake that was a hit at our holiday open house! For anyone living at high altitude (I'm in Denver) the following adjustments will save you some heartache: decrease sugar by about 1/3 C., decrease baking soda and powder to 1 tsp each, add an extra egg and increase oven temp 25 degrees. Came out perfect!
 
Nicole December 15, 2017
Wanted to let you know I made this cake last night.....omg! Came right out of the pan! Smells divine! I will post back after the party today.... :)
 
marley16 November 2, 2010
Great cake! This cake is fabulous! No one could quit eating it. Only problem was we had to eat it from the pan b/c it wouldn't come out without falling apart. Any suggestions?