For this week’s Tried & True Tuesday, I am sharing a new flavor for the Crazy Cake recipe, Coffee & Kahlúa! I have BOTH the cake and mug cake versions for you!
I was busy in the kitchen on Friday, experimenting with the recipe for a party over the weekend. I am so excited to share this new version – it turned out wonderful. Everyone loved the cake! Just like the original, the cake turned out super moist and delicious. With a just hint of coffee and Kahlúa, it’s a yummy twist on the Great Depression era recipe.
Note: This is not a sponsored post, I have no affiliation with the makers of Kahlúa, I’m just a fan!
Be sure to check out all of my Crazy Cake Flavors!
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Coffee & Kahlúa Crazy/Wacky Cake
Ingredients
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup white sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 3/4 Cup brewed coffee (cold or room temperature)
- 1/4 Cup Kahlúa
Preheat oven to 350 degrees F.Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.
FROSTING RECIPES
- For a great easy chocolate frosting (my favorite) head over to THE YUMMY LIFE,for a ONE MINUTE FROSTING recipe!
- For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
Tips
You can double the recipe, just use a 9×13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.
Next up, Coffee & Kahlúa Crazy Cake in a Mug!
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COFFEE & KAHLUA CRAZY CAKE IN A MUG
- 5 Tablespoons flour (all-purpose)
- 4 1/2 Tablespoon sugar
- 2 teaspoons cocoa (unsweetened)
- 1/4 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon white vinegar
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons vegetable oil (or canola)
- 4 Tablespoons brewed coffee (cold or room temperature)
- 1/2 Tablespoon Kahlúa
Thanks so much for stopping by!
Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
How about almond and amaretto depression cake…yu
Almond & Amaretto sounds delish to me – have you tried it yet?
I tried this with extra virgin coconut oil instead and it had a great flavor. I will continue to make it this way
I made choc depression cookies, and they were great! I can no longer find the recipe. Does anyone know where I can find it?
If you followed the directions exactly, the cake not rising is mostly likely due to your baking soda not being fresh. Also, be sure to check the expiration on your vinegar. Those are to two ingredients that make this cake rise.
To test your baking soda, head here for a great tip:
https://www.thekitchn.com/how-to-test-if-baking-soda-or-baking-powder-is-expired-tips-from-the-kitchn-111759
Hi LanAnh – Sorry to hear. This cake always turns out moist (even more moist the next day), the only thing I can think of if it turned out dry and no taste is that your oven may run hot and it was over baked.
Hello, my sister just made this cake following all the rules but it was very dry and had no flavor. The cake did rise. What went wrong?
If I use honey in place of sugar will the cake be too mushy.
Can i not use kahula ? 🙂