Frozen Kahlua Cake
A rich, indulgent frozen Kahlua cake with chocolate and coffee flavors, perfect for celebrations or decadent gatherings. Its creamy texture and boozy kick delight dessert lovers.
Ingredients
Instructions
- Grease and flour a Bundt pan.
- Cream together the butter and sugar.
- Add cocoa and egg yolks to the creamed mixture.
- Dissolve baking soda in cold water and combine with cold coffee and 1/2 cup of Kahlua.
- Alternately add the flour mixture and the coffee mixture to the batter, beginning and ending with the flour.
- Add vanilla extract and fold in stiffly beaten egg whites.
- Pour the batter into the prepared Bundt pan.
- Run a knife through the batter to remove air bubbles.
- Bake at 325°F (163°C) for 1 hour.
- Combine confectioners sugar and 1/2 of the remaining Kahlua to make the glaze.
- Pour the glaze over the warm cake, cover with foil, and freeze until firm.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have Kahlua, you can substitute with any coffee liqueur or a mix of coffee and vanilla extract. Ensure the egg whites are beaten to stiff peaks for the best texture. To avoid a dry cake, check for doneness a few minutes early, as ovens may vary.
Serving Suggestions
Serve the Frozen Kahlua Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or your favorite dessert wine. This cake also makes a great end to a dinner featuring lighter dishes, like the Lazy Luscious Lemon Cheese Pie.
Storage & Reheating
Store any leftover cake in an airtight container in the freezer for up to a month. To enjoy, let it thaw in the refrigerator overnight before serving. For a quick treat, you can slice and microwave individual pieces for about 15-20 seconds until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Kahlua Cake contains roughly 905 calories, with 17g protein, 63g carbohydrates, and 53g fat. It is an excellent source of iron (44% of the Daily Value), dietary fiber (43% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Absolutely! This cake is perfect for making ahead of time. After baking and glazing, simply freeze it until you're ready to serve. It keeps well in the freezer and tastes even better after a day or two as the flavors meld.
What can I use instead of nuts?
If you're allergic to nuts or prefer a nut-free cake, you can simply omit the nuts or replace them with chocolate chips or dried fruit for added texture and flavor. This keeps the cake delicious while accommodating different dietary needs.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist; it should spring back when lightly pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).