Joanna Gaines' Kahlua Chocolate Bundt Cake

Kahlua Chocolate Bundt Cake

byJoanna Gaines
Total 2 hours and 30 minutes (includes cooling times)
Active 25 mins
Makes one 12-cup Bundt cake
TIP: Cover any leftover cake and store at room temperature for up to 3 days. Store any leftover whipped cream in an airtight container in the refrigerator for up to 5 days.
Special Equipment
a 12-cup Bundt pan
Special Equipment
a 12-cup Bundt pan
Bundt Cake
  • Cooking spray
  • 2 tablespoons instant espresso powder
  • 1 1/3 cup hot water
  • 2/3 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 1/3 cups unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 2 tablespoons coffee-flavored liqueur, such as Kahlua
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups buttermilk
Kahlua Glaze
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tablespoon coffee-flavored liqueur, such asKahlua
  • 2 teaspoons pure vanilla extract
  • 3 to 4 tablespoons milk
Homemade Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
    1. To make the Bundt cake: Preheat the oven to 350ºF and thoroughly spray a 12-cup Bundt pan with nonstick spray.
    2. In a small saucepan, dissolve the espresso powder in the hot water over medium heat, then whisk in the cocoa powder until combined. Set aside to cool.
    3. In a large bowl, whisk together the flour, baking soda, salt, and baking powder.
    4. In a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, and brown sugar, and mix on low speed for about 1 minute. Add the cooled espresso mixture, eggs, Kahlua, and vanilla extract and mix until the eggs are incorporated. Alternate between adding one-third of the flour mixture and one-third of the buttermilk, mixing on low speed after each addition, until all the ingredients have been incorporated into the batter.
    5. Pour the batter into the prepared Bundt pan and bake until a tester inserted into the center of the cake comes out clean, about 55 minutes.
    6. Allow the Bundt cake to cool for about 20 minutes in the pan, then carefully flip the cake out onto a cooling rack and allow to cool for another 45 minutes.
    7. To make the Kahlua glaze: While the cake is cooling, in a medium bowl, whisk together the powdered sugar, cocoa powder, Kahlua, vanilla extract, and enough of the milk until the glaze has come together and reaches your desired consistency. Once the cake is cooled, pour the glaze over the top.
    8. To make the homemade whipped cream: In a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Starting with the speed on low, slowly turn the mixer to high and continue mixing on high until the whipped cream holds a soft peak when you pull the whisk out of the bowl, about 2 minutes. Dollop the whipped cream on each slice of Bundt cake.