This Kahlua Chocolate Poke Cake is a chocolate cake that’s baked in, soaked in, and frosted with Kahlua. It’s the ultimate boozy dessert!
You can finally have your cake and drink it too! This delicious cake recipe is perfect for parties and everyone always loves it! It gets RAVE reviews! People also enjoy my Irish Cream Poke Cake!
If you love boozy desserts, you HAVE to try this Kahlua Chocolate Poke Cake!
My husband thinks I have a problem when it comes to making desserts. In fact, he thinks I have several, them being:
- I consume too many of them.
- I make too many of them.
- I tend to go a little over the top when I make them, like my Chocolate Chip Cookie Dough Cake for example.
But honestly, how could something like this Kahlua Chocolate Poke Cake be a problem? I just don’t see how it’s possible, especially if you like boozy desserts. And trust me, this one is boooooozy!
How Boozy Is It?
This cake is loaded up with 1 1/2 cups of Kahlua and definitely shouldn’t be served to the kiddos! There’s a 1/2 cup baked into the cake, a 1/2 cup soaked into the cake, and a 1/2 cup of it in the frosting, needless to say, it’s a feel-good kind of dessert!
What Is A Poke Cake?
If you’ve never had a poke cake, it’s basically a sheet cake that’s been baked and then had holes poked into it and had some sort of liquid poured over it, in this case, Kahlua and sweetened condensed milk. The cake absorbs all of the liquid and makes for a super moist and delicious sweet treat.
If you’re into boozy desserts, you’re going to go crazy over this cake. It’s rich, sweet, and hits all the right notes. And when you’ve had one of those weeks where you just need a drink and some chocolate, this cake will save you.
How To Make It
- Begin by preheating the oven to 350 degrees F and spraying a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
- Then, in a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
- Pour liquid mixture over the cake. Allow the cake to soak and cool.
- Finally, once the cake has cooled, beat all of the frosting ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost the cake and top with chocolate sprinkles if desired.
Readers are Loving this Cake!
Heidi H. shares the ultimate boozy pour shot!
Erin M. loved this cake too!
Classroom Cakes made it, did you make it too? Share a picture on Instagram and tag me to have your photo included here!
More Delicious Poke Cakes!
- Coconut Poke Cake
- Butterbeer Poke Cake
- Banana Split Poke Cake
- Easy Oreo Poke Cake
- German Chocolate Poke Cake
Kahlua Poke Cake
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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Kahlua Chocolate Poke Cake
Ingredients
Cake:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge OR Vanilla Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup Kahlua
- 1 tbsp vanilla extract
- ¼ tsp sea salt
- 1½ cup mini chocolate chips
Liquid:
- 1/2 cup Kahlua
- 12 oz. sweetened condensed milk
Frosting:
- 1 1/2 cup heavy cream
- 1/2 cup Kahlua
- 1/2 cup confectioners’ sugar
- 1/3 cup instant chocolate fudge Jell-O pudding mix dry
Optional:
Instructions
Cake:
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking pan with cooking spray and set aside.
- In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
Liquid:
- In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
- Pour liquid mixture over the cake. Allow the cake to soak and cool.
Frosting:
- Once the cake has cooled, beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.
Rebecca Hubbell says
You can, ut it is best when frosted the day of serving. Make sure to store it in the refrigerator.
Natalie says
Can I frost this the day before serving?
Rebecca Hubbell says
I am so glad everyone loved it!
Diane says
I made this for a gathering at my sisters on Labor Day. I was told it’s the best cake I’ve ever made. It really was delicious. So glad you shared the recipe.
Rebecca Hubbell says
I’d like to work at your office! So glad everyone enjoys them!
S.M. says
These are my go-to desserts for office functions. I make them into mini cupcakes and bake them between 16-18 minutes. I poke each cupcake with the fat end of a chopstick, then put about a half tablespoon of liquid in each. Since they are so small, it’s not a big deal if they fall apart a little bit. I use the bailey’s frosting from your Irish cream version of this to make them into mudslide cupcakes. They’re always an office favorite, so thank you for the great recipe
Amy says
Yes a bunt pan. Baked up beautifully
Vallery Hill says
Great for taking to a special dinner.
Gabby1965 says
It would of gotten 5 stars however, I had to use the entire package of pudding in my frosting as it would not get thick without it. This is a boozy cake and everyone loved it including the birthday girl