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?
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Dessert
Keyword: boozy dessert, bundt, cake, chocolate, glaze, kahlua, party dessert
Servings: 12 Servings
Calories:
Author: Kim Lange
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
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.