No holiday is complete without a delicious dessert! This Kahlúa Coffee Poke Cake is the perfect ending to any holiday meal, or any meal really!
Happy St. Patrick’s Day! I don’t usually share a holiday themed recipe on the actual holiday but, if you are like me, the real St. Patrick’s Day celebration will happen this weekend! So, I am here to help you out with the perfect dessert to close out your delicious meal. 
While I love Guinness and Irish Coffee cupcakes, I was searching this year for something a little different. My indecision led me to create this Kahlúa Coffee Poke Cake that I am in LOVE with!
Now, just in case you want to be able to enjoy this cake but you don’t like/drink alcohol, I was able to find a poke cake recipe for homemade non-alcoholic Kahlua. I used the full power stuff from the liquor stuff so I can’t comment on how well that homemade recipe turns out though.
Oh, and I was feeling lazy the day I made this so I used a box cake mix. If that is a total horror to you, feel free to use your favorite homemade cake recipe.
This cake was amazing. And, I’m not just saying that because I made it. 😉 It really tastes so delicious and is a great combination of coffee and kahlúa flavors!
What are you planning to make for St. Patrick’s Day? Do you love the flavor of coffee and kahlúa?
If you loved Kahlúa Coffee Poke Cake, you’ll like these other desserts for coffee lovers:
Essential items for this recipe:
- 9×13 Cake pan
- Mixing bowls
- Lollipop sticks
- Whisk
- 1 box Cake Mix
- 3/4 cup Water
- 2 tbsp Espresso Powder
- 1/2 cup Vegetable Oil
- 3 Eggs
- 1/2 cup Kahlua
- 1 cup Sweetened Condensed Milk
- 1/2 cup Butter
- 1/4 cup Unsweetened Cocoa
- 1/3 cup Milk
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
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Preheat oven to 350 degrees. Spray a 9x13 cake pan with nonstick cooking spray.
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Combine the water and espresso powder. Heat for 1 minute in the microwave. Stir well.
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In a large bowl, combine the cake mix, espresso, oil, and eggs. Mix well. Pour into prepared cake pan and bake according to package directions.
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In a small bowl, combine kahlúa and sweetened condensed milk.
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Once done, remove from the own and poke holes in the top of the cake {I used lollipop sticks}. Pour kahlúa mixture on the top of the cake and refrigerate until cooled.
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To make the frosting, melt the butter over medium heat. Whisk in the cocoa and bring the mixture to a boil. Remove from heat and whisk in the vanilla and milk. While whisking continuously, add powdered sugar in 1 cup increments. Spread over cooled cake. Let sit for 10 minutes before serving.
yummm, looks and sounds delish. pinned!
Looks amazing!
What a new idea! Kahlua poke cake is a must try!
Thanks for linking up at #PureBlogLove Link Party. The party goes live every Thursday night at 8 p.m. EST. and runs through the week end. I’m hosting at http://www.homemadefoodjunkie.com. I’d love to see more of your great ideas at our party!
Sounds and looks like a yummy combo! Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again this Friday! Feel free to bring a friend!
As a big fan of coffee, I love all things with coffee flavor, coffee cakes, coffee cookies, coffee ice cream. Thanks for sharing this recipe with us. Can’t wait to try out this weekend.