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Home-made Chocolate Kahlua & Cream Bundt Cake
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4.34 from 18 votes

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 mins
Cook Time45 mins
Course: Dessert
Keyword: boozy dessert, bundt, cake, chocolate, glaze, kahlua, party dessert
Servings: 12 Servings
Author: Kim Lange


Bundt Cake

  • 2 cups granulated sugar
  • 1-¾ 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


  • 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.


  • Dust with confectioners' sugar.