Best 6 Kahlua Cookie Cream Cake Recipes

CHOCOLATE KAHLUA® CAKE

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.

KAHLUA COOKIE CREAM CAKE RECIPE - (4.3/5)

Steps:

• 1. Use an electric mixer to whip the heavy cream until stiff peaks form. Set aside. 2. Combine kahlua and milk in a bowl. 3. Individually dip each chocolate chip cookie in the milk mixture and place on the bottom of a 9×13 pan. Continue until the whole pan is covered. 4. Cover the cookies with 1/2 the whipped cream. 5. Repeat cookie and whipped cream layers. Level off with a spatula. 6. Crush the remaining 2 cookies and sprinkle over the top of the cake 7. Cover and place cake into the fridge for at least 8 hours (overnight is best).

KAHLÚA CAKE

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

NO BAKE CHOCOLATE CHIP KAHLUA TORTE

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

KAHLUA COOKIES

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.

KAHLUA WHITE RUSSIAN CAKE

Steps:

• Grease well and flour lightly two 9-inch cake pans.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine Kahlua, Stolichnaya vodka and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly.
• Resift cake flour with baking soda and powder.
• Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua mixture, then dry ingredients alternately with buttermilk.
• Divide batter between the cake pans.
• Bake for 25 to 30 minutes until tester inserted in center comes out clean.
• Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.
• Prepare Kahlua White Russian Cream: Beat heavy whipping cream with sifted powdered sugar until thickened. Gradually beat in Kahlua and Stolichnaya vodka, beating until stiff.
• To assemble cake: Spread one cake layer with half the jam and about 1/4 cup Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam and place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate generously with white chocolate curls/shavings. If prepared ahead, refrigerate, removing 30 minutes before servings to capture full flavor.