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.
Be sure to check out all of my Crazy Cake Flavors!
Please Note: Original post date, June 18, 2013. This is not a sponsored post, I have no affiliation with the Kahlúa, I am just a fan.
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.
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, How to Make 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!
B. Hoesman
Oh my! Made this in my soup mug. Absolutely heavenly. Will have to try the larger version for a birthday or something. Thank you!
Joy Panem
Thank you for sharing your recipe
Nancy E All
My family and I love all these cakes. I have made just about all of them. My favorite is the chocolate and my grandson’s is the spice. I have made the cupcakes too. So I can’t wait to make this one.
Harriett
I made this for my Valentine. It was delicious. I made it gluten free and sugar free except for the Kailua’ and the chocolate chips that I put in the batter. Next time I think I will try smaller portions. One mug cake is too much for me. Will try cutting recipe in half!
Jacquie
Can you use brandy instead of Kailua?
Renae Brooks
I tried the mug version of this, and I used my large ramekin — it bubbled over on one minute in the microwave. I cleaned it up, gave it another minute, and it over-flowed again Even after several trips through the microwave, it was nothing like cake. Oooey-gooey deliciousness? Yes! Cake? Not even close.
Mary Neumann
Renae, I am not sure what happened with your mug cake, I have been making these for almost 10 years. Your dish may be too shallow, I only use mugs.
Check out my post for Crazy Cake in a Mug: https://sweetlittlebluebird.com/crazy-cake-in-mug-no-eggs-milk-or/
Eileen Koth
What frosting do you recommend?
Irene
This cake was really easy to make and so delicious. Perfect size for me & my small family.
Jull
Can u use gluten free flour or rice flour instead
Elspeth Heath
Boo hoo….I subbed almond flour, it did not work. Maybe because there’s no egg? Not enough almond flour? Will try again
GINNY SUNDEEN
Your recipes are great. I love all of them 😍.
Thank you, GINNY
Kim Michels
Could you make this with Baileys or Frangelico instead of Kahlua?
Debbie
Can Baileys be subbed for the Kahlua? And water for the coffee liquid?
Thank you
crystal
Why the need for the depressions if you are going to mix it all together anyway?
Jackie
Thank God I’m not the only person who wondered this!!!
Val Maner
How about almond and amaretto depression cake…yu
Mary Mc
Almond & Amaretto sounds delish to me – have you tried it yet?
Sue
I tried this with extra virgin coconut oil instead and it had a great flavor. I will continue to make it this way
Eileen
I made choc depression cookies, and they were great! I can no longer find the recipe. Does anyone know where I can find it?
marysweetlittlebluebird
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
marysweetlittlebluebird
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.
Lyn
Made this for the first time today. I followed the recipe exactly, doubling the ingredients for a 9×13 cake. Also made your One-minute frosting. In a word…DELICIOUS!!! This will be my go-to chocolate cake recipe from now on! Thank you!!
LanAnh
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?
Anonymous
If I use honey in place of sugar will the cake be too mushy.
Queen Venus
Can i not use kahula ? 🙂