Best 5 Frozen Kahlua Cake Recipes

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Looking to satisfy your sweet tooth with a frozen dessert that packs a delicious punch? Look no further than the delectable frozen Kahlua cake. This frozen treat combines the rich, coffee-infused flavor of Kahlua liqueur with the smooth texture of a creamy filling, all encased in a moist, chocolatey cake. Whether you're a fan of classic coffee desserts or simply seeking a refreshing indulgence, this frozen Kahlua cake is sure to hit the spot. Let's dive into finding the best recipe for this tantalizing dessert, exploring its unique flavor profile, and providing step-by-step instructions to create your own frozen Kahlua cake at home.

Check out the recipes below so you can choose the best recipe for yourself!

FROZEN KAHLUA CAKE



Frozen Kahlua Cake image

This is another variation of the Kahlua cake, only this cake is from scratch, and very easy. It makes a lovely dessert.

Provided by Miss Annie

Categories     Dessert

Time 1h25m

Yield 1 Cake

Number Of Ingredients 14

3/4 cup butter, softened
2 cups sugar
3/4 cup cocoa
4 egg yolks
1 teaspoon baking soda
2 tablespoons water, cold
1/2 cup coffee, cold
1/2 cup Kahlua
1 1/3 cups flour
2 tablespoons vanilla
4 egg whites, stiffly beaten
1 cup powdered sugar
1/2 cup Kahlua
1 pint whipped cream (or Cool Whip)

Steps:

  • Preheat oven to 325ºF.
  • Grease and flour bundt pan.
  • Cream butter and sugar.
  • Add cocoa and egg yolks.
  • Dissolve soda in water and combine with coffee and kahlua.
  • Add to batter alternately with the flour.
  • Add vanilla and fold in beaten egg whites.
  • Pour batter in pan, remove air bubbles.
  • Bake 1 hour.
  • Combine glaze ingredients and pour over warm cake.
  • Cool and remove from pan.
  • Cover with foil and freeze.
  • About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).

AWESOME KAHLUA CAKE



Awesome Kahlua Cake image

I have made this cake many times to serve to guests over the holidays and have always gotten rave reviews, it is one of the best Kahlua cakes and I have tried many different recipes over the years, your search will end after you make this cake! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 1 Bundt

Number Of Ingredients 12

1 (18 ounce) package devil's food cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup canola oil
1/2 cup water
4 eggs
3/4 cup Kahlua
1 teaspoon cinnamon (optional)
1 (12 ounce) package chocolate chips
1 cup chopped walnuts (optional)
1 cup confectioners' sugar
2 -4 tablespoons Kahlua

Steps:

  • Set oven to 350°F.
  • Set oven rack to second lowest position.
  • Generously grease and flour a bundt pan.
  • In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
  • Stir chocolate chips and walnuts.
  • Pour into a greased and floured bundt pan pan.
  • Bake at 350°F for 45-60 minutes, or until the cake tests done.
  • For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
  • Pour over cake.

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

FROZEN KAHLúA CAKE



Frozen Kahlúa Cake image

Number Of Ingredients 18

3/4 cup butter , softened
2 cups sugar
3/4 cup cocoa
4 egg yolk
1 teaspoon baking soda
2 tablespoons cold water
1/2 cup cold coffee
1/2 cup Kahlúa
1 1/3 cups flour
2 tablespoons vanilla extract
4 egg whites , beaten
-----------------------
Glaze:
1 cup powdered sugar
1/2 cup Kahlúa
-----------------------
Topping:
1 cup whipping cream , whipped

Steps:

  • Preheat oven to 325°. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and Kahlúa; add to batter, alternating with flour. Add vanilla and fold in stiffly beaten egg whites. Grease and flour Bundt pan. Pour in batter; remove air bubbles. Bake 1 hour. Glaze: Combine glaze ingredients and pour over warm cake; cover with foil and freeze. Topping: About 1 hour before serving, remove from freezer onto cake plate and ice with whipped cream.

Nutrition Facts : Nutritional Facts Serves

FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE



Frozen Mocha Cake with Chocolate Ganache Glaze image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Kahlúa     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons water
3 large eggs, separated
1/4 cup sugar
Filling
5 large egg yolks
1/2 cup sugar
1/4 cup Kahlúa or other coffee liqueur
1 cup chilled heavy whipping cream
2 1/2 teaspoons instant espresso powder
3 large egg whites
1/2 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate
Glaze
1/2 cup whipping cream
1/4 cup Kahlúa or other coffee liqueur
1 tablespoon light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons whole coffee beans

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
  • Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
  • For filling:
  • Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
  • For glaze:
  • Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
  • Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
  • Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
  • To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.

Tips:

- Use a good quality coffee liqueur. Kahlua is a popular choice, but you can also use other brands or even make your own coffee liqueur. - Make sure the ice cream is softened before using. This will make it easier to spread and will help to prevent it from becoming icy. - If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to grease and flour the pan before adding the batter. - The cake can be frozen for up to 3 months. When you're ready to serve, thaw it in the refrigerator overnight or at room temperature for several hours.

Conclusion:

This frozen Kahlua cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with a simple chocolate cake batter that is filled with a creamy Kahlua ice cream and topped with a rich chocolate ganache. The cake can be frozen for up to 3 months, making it a great option for make-ahead desserts.

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