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Kahlua Wacky Cake Recipe: Rich, Easy & Moist

Kahlua Wacky Cake

A rich, moist, egg-free and dairy-free chocolate cake flavored with Kahlúa coffee liqueur. It is quick to mix, easy to bake, and delicious with powdered sugar or a simple glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/3 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/3 cup Neutral vegetable oil
  • 1/2 cup Kahlúa coffee liqueur
  • 1/2 cup Water or strong brewed coffee
  • 1 tablespoon White or apple-cider vinegar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease an 8-inch square or 9-inch round cake pan.
  2. Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a mixing bowl. For a smoother batter, sift the cocoa powder with the flour before whisking.
  3. Make three wells in the dry mixture. Pour the oil into one well, the vinegar into another, and the vanilla extract into the third.
  4. Add the Kahlúa and water or strong brewed coffee. Stir only until the batter is smooth and no large dry patches remain; avoid overmixing.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the center is set and a toothpick inserted in the middle comes out with only a few moist crumbs.
  6. Cool the cake in the pan for at least 30 minutes before serving or frosting. Dust with powdered sugar or finish with chocolate frosting, coffee frosting, or a Kahlúa glaze.

Notes

Do not omit the vinegar or reduce the baking soda because their acid-base reaction provides the cake's lift and tender texture. The alcohol is reduced during baking but may not disappear completely, so keep this in mind when serving children or anyone avoiding alcohol.