Kahlua Crack Cake

You’ve never had a bundt cake like this! Introducing Chocolate Kahlua Crack Cake. The ultimate moist chocolate cake infused with a sweet Kahlua glaze.

Ya’ll quickly fell in love with our white wine cake last year. It’s one of those classics that are just can’t believe is that good…until you try it!

chocolate crack cake on cake plate

Today we’re introducing a new version of that cake…chocolate style! Chocolate and coffee just go together, so we’re using Kahlua coffee liqueur to make the ultimate moist chocolate cake…semi-homemade style!

Make Ahead Cake

Because of the simple syrup that soaks into this chocolate bundt cake, you may find you like it better served the next day. It’s amazing!

And because you can make it in advance, that means it is perfect for serving to company. No mess in the kitchen the day your guests arrive.

What is kahlua?

Kahlua is a brand of coffee liqueur. It has rum, sugar, vanilla and coffee. You can find it in the alcohol section of your store.

alcohol infused cake on a spatula

How to Make Crack Cake

You’ll find it only takes about 10 minutes to whip up this cake.

  • Prepare. Preheat oven to 350ºF. Grease and flour a 10”bundt cake pan.
  • Mix. Mix all of the cake ingredients in a large bowl with a hand mixer until well combined. Pour the batter into the prepared pan.
  • Bake. Bake for 45-50 minutes or until a toothpick comes out clean.

That’s it! This cake takes just one bowl. Dump the ingredients in and mix. Easy as that!

chocolate cake in bundt pan

Kahlua Glaze for Chocolate Cake

This is what makes the cake extra special is the Kahlua simple syrup that you drizzle over the warm cake. Don’t skip this step. It’s over the top good!

  • Melt. For the glaze, melt the butter and sugar together in a small saucepan for about 3-4 minutes. You’re not looking for it to boil, just be well heated. Mix in the Kahlua.
  • Poke. Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan. Try to get as deep as you can so the glaze goes all the way through.
  • Drizzle. Slowly drizzle the glaze over the cake and allow it to soak in.
  • Cool. Allow the cake to cool for 5-10 minutes in the pan. Then remove.

How do you easily remove a cake from the pan?

In order to easily remove a cake from a pan, you need to begin during the prep time.

chocolate cake on a spatula

Does crack cake freeze well?

Yes! Crack cake freezes great. The simple syrup keeps it super moist and it is delicious after you defrost it. Wrap in plastic wrap, then place it in another airtight container. Freeze for up to 2 months.

What is the best way to defrost cake?

When you want to defrost cake (or any baked good for that matter), be sure to allow it to come to room temperature before you unwrap it. This helps the cake stay moist. If you unwrap it while it is frozen, you may find the cake to be dry.

chocolate cake with whipped cream on a plate
chocolate cake on a spatula
chocolate cake on a spatula

Kahlua Crack Cake

4.64 from 49 votes
You will flip for those chocolate Kahlua crack cake. The ultimate moist chocolate cake infused with a sweet Kahlua glaze.
Servings 12
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients
 

For the cake:

  • 1 box chocolate cake mix (around 15.25 ounces)
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 small box instant chocolate pudding mix (around 3.4 ounces)
  • 4 large eggs
  • ¾ cup strong brewed coffee (or water)
  • ¾ cup oil
  • ½ cup KAHLÚA® Rum and Coffee Liqueur

Glaze:

  • ½ cup butter
  • ¼ cup KAHLÚA® Rum and Coffee Liqueur
  • 1 cup sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix all of the cake ingredients in a large bowl with a hand mixer until well combined.
  • Grease and flour a 10”bundt cake pan.
  • Pour the batter into the prepared pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • For the glaze, melt the butter and sugar together in a small saucepan over medium heat for 3-4 minutes. Don't let it boil, just heat it well and stir often. Mix in the Kahlua.
  • Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan.
  • Slowly drizzle the glaze over the cake and allow it to soak in.
  • Allow the cake to cool for 5-10 minutes in the pan.
  • Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
  • Turn the cake out onto a cake plate to serve.
  • Store any remaining cake in an airtight container at room temperature.

Video

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 522kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 396mg | Potassium: 158mg | Fiber: 1g | Sugar: 46g | Vitamin A: 338IU | Calcium: 71mg | Iron: 2mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 522
Keyword chocolate, dessert

Frequently Asked Questions

Do I have to add coffee to the cake?

No. Coffee enhances the flavor of chocolate, but if you prefer, you can use water instead.

Can I bake this in a 9×13 cake pan?

Yes. Just watch the time. It won’t take as long to bake.

What frosting would go well with this cake?

Because this cake has a sugar syrup that soaks in, we prefer a light frosting such as whipped cream. However, you can use a chocolate buttercream if you’d like.

Can I use Bailey’s instead of Kahlua?

We haven’t tried this, but it would most likely work just fine.

Other Chocolate Cake Recipes

About Julie Clark

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I’m curious about adding the extra sugar….both brown and white. I have never added sugar to a box cake mix. Just curious. Trust me, we’ll be trying this recipe. We are White Russian lovers !!

Will this cake reach the top of a 10 round pan or do I have to double the recipe? If so, do I increase the time as well?

Got a Question do you add both the Kahlua and Rum at both 1/2 cup eah

My cake mix only calls for three eggs. Do I still need to use 4?

5 stars
This is a wonderful cake and people always ask for the recipe. Time and time again, no matter what I try the glaze is always crystallized. In other recipes similar the glaze always has 1/4 c of water before adding the liquor. Next time I will try that as I’ve never had this problem before. Otherwise thanks for a great recipe. I’ve made it gluten free by using a gluten free chocolate cake mix…usually Krusteaz. I let it sit about 15-20 minutes before baking to allow time for the flours to soften. This creates a texture similar to regular flours.

I had trouble both times with the glaze. Cooked it for the 3-4 minutes and then added Kahlua. The sugar crystalized when pouring on the cake and then tried to scrape it off. Not pretty.

Everything went great….UNTIL making the glaze! It only says to cook the sugar and butter until the sugar is no longer crystalized. No time, no instructions if it should be brought to a boil…nothing. I called my sister who is a pretty experienced cook and she wasn’t sure either. I cooked it and it was still grainy and finally brought it to a boil…still granulized. Cooked it as long as I dared! And of course it was all crystallized. Then, no, it doesn’t work to poke holes with a toothpick…I finally used a chopstick! And it still wouldn’t soak in.… Read more »

5 stars
This recipe is out of this world! Cake was easy to make, exceptionally moist and absolutely delish. I used yellow cake mix (instead of chocolate) and vanilla pudding (instead of chocolate) because the Kahlua already imparts enough flavor. I also decreased the sugar in the glaze to 3/4 cup and it was still plenty sweet. This recipe is a definite keeper.