Chocolate Kahlua Mini Bundt Cakes

One thing is certain about a good Kahlua cake; It’s hard to keep your hands off of! I almost prefer cakes with alcohol in them because of their rich taste and texture. This recipe was used to make mini bundt cakes, but you can easily bake cupcakes or a regular bundt cake with the instructions. The finished product is slightly gooey and addictive! I will also go into detail about working with a mini bundt pan and what I did to get the right size cake.

Each year my husband asks me to bake a cake for his birthday. He usually wants a rum cake but this time, I suggested making one with Kahlua. I scraped my cake recipe containing white rum and created a whole new chocolate Kahlua cake that I will definitely be making again. Here’s the recipe in hopes that I can bake this delicious cake in the future.

Ingredients:

• 1 box chocolate cake mix (I used Ghirardelli double chocolate mix, 12.75 oz.)
• 1 box of chocolate instant pudding mix (3.9 oz.)
• 1/3 cup light brown sugar
• 3 eggs
• 1/4 cup vegetable oil
• 1/3 cup Kahlua
• 1 cup water
• 1/2 teaspoon cinnamon
• pinch of salt

Instructions:

1. Combine all ingredients in a large bowl and mix till batter is even. I recommend using a stand mixer for this task. I liked using the Ghirardelli cake mix because it had a good flavor and contained tiny chocolate chips, but any chocolate cake mix will work for this recipe.
2. Grease baking pan. Pour in batter and prepare to bake. I was gifted a miniature bundt cake pan a couple months ago and decided to give it a try. After some trial and error, I found that this type of pan needs exactly 1/8 cup of batter to bake at the correct size. Even with the small sized pan, it still took about 20 minutes for the cakes to bake. This recipe makes 24 mini cakes. I’ve included a picture with my hand to help scale since I know bundt pans come in all different sizes.
3. .........................................

for full instruction please see : nutshellortwo.com

Share this post