Chocolate Kahlua & Cream Bundt Cake
When you add Kahlua coffee liqueur to the cake batter and glaze, it's magical! This bundt is the most ultimate moist chocolate cake with a Kahlua cream glaze drizzled on top! Yum, right?
Servings: 12 Servings
Calories:
Ingredients
Bundt Cake
- 2 cups granulated sugar
- 1-3/4 cup all-purpose flour
- ¾ cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup Kahlua or strong brewed coffee
- ½ cup canola oil
- 1 teaspoon vanilla extract
Cream Glaze
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk or 2 tablespoons Kahlua + 2 tablespoons milk
or
- Dust with1 tablespoon confectioners' sugar
Instructions
Bundt Cake
- In a large bowl, combine sugar, flour, cocoa, baking soda, salt and baking powder, mix with whisk.
- Add the eggs, kahlua or coffee, buttermilk, oil and vanilla and using mixer, beat on medium speed for 2 minutes. Do not overbeat, batter will be thin.
- Pour into a greased and floured 10-in. fluted tube pan. (I used unsweetened cocoa powder for flour substitute, light dust with flour). Baker's Joy is also great to use.
- Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes, then remove from pan to a wire rack to cool completely.
Cream Glaze
- Using a mixer, in a medium sized bowl, beat together the cream cheese, powdered sugar, and vanilla. Add enough milk to make a thick glaze (thin enough to pour but thick enough not to run off the cake). Pour the glaze around the top of the cake, encouraging it over the sides with a spoon as needed.
Or
- Dust with confectioners' sugar.