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!
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.
How to Make Crack Cake
You’ll find it only takes about 10 minutes to whip up this cake.
- Prepare. Preheat oven to 350 degrees. 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!
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 until the sugar crystals dissolve. 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.
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.
Kahlua Crack Cake
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
- ½ cup butter
- ¼ cup KAHLÚA® Rum and Coffee Liqueur
- 1 cup sugar
- 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 until the sugar crystals dissolve. 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.
Frequently Asked Questions
No. Coffee enhances the flavor of chocolate, but if you prefer, you can use water instead.
Yes. Just watch the time. It won’t take as long to bake.
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.
We haven’t tried this, but it would most likely work just fine.