For this week’s Tried & True Tuesday, I’m sharing a new twist on the classic Crazy Cake: Coffee & Kahlúa. Below you’ll find both the full cake and mug cake versions, so you can enjoy this moist, rich dessert whether you’re baking for a crowd or craving a single-serving treat.
I tested this variation for a party and it was a hit—the cake stayed incredibly moist, just like the original Great Depression–era Crazy Cake. A light coffee flavor and a hint of Kahlúa add depth and a grown-up twist without overpowering the simple chocolate base. It’s easy to make and perfect when you want a quick, satisfying dessert.
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 Kahlúa—I’m simply a fan.
Coffee & Kahlúa Crazy/Wacky Cake
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Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoons vegetable oil
- 3/4 cup brewed coffee (cold or room temperature)
- 1/4 cup Kahlúa
Directions
Preheat the oven to 350°F (175°C).
Grease an 8-inch square baking pan. In the greased pan, mix the first five dry ingredients until evenly combined. Make three small depressions in the dry mixture—two small ones and one larger. Pour the vinegar into one depression, the vanilla into the second, and the vegetable oil into the larger one. Pour the brewed coffee and Kahlúa evenly over everything. Stir thoroughly until the batter is smooth and uniform.
Bake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly, then top with your favorite chocolate frosting or a dusting of powdered sugar. Serve and enjoy!
Frosting ideas
- For a quick chocolate frosting, try a simple one-minute chocolate frosting for a glossy finish.
- If you prefer a dairy-free option, a two-ingredient chocolate fudge frosting works well with this cake.
If you don’t have or don’t want to use Kahlúa, substitute an extra 1/4 cup coffee so the recipe uses 1 cup of coffee total. The coffee provides moisture and a subtle espresso note, so the cake remains flavorful.
You can double the recipe and bake it in a 9×13-inch pan; baking time will vary—check for doneness with a toothpick. For cupcakes, mix the batter in a bowl for neater filling and adjust baking time accordingly.
Many readers report that gluten-free flour blends work well in this recipe when substituted cup-for-cup, producing a moist and delicious result.
{The tutorial image above is from the original Crazy Cake post. The steps are the same—replace the water with 3/4 cup coffee and 1/4 cup Kahlúa.}
How to Make Coffee & Kahlúa Crazy Cake in a Mug
COFFEE & KAHLUA CRAZY CAKE IN A MUG
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Ingredients
- 5 tablespoons all-purpose flour
- 4 1/2 tablespoons granulated sugar
- 2 teaspoons unsweetened cocoa
- 1/4 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon white vinegar
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons vegetable or canola oil
- 4 tablespoons brewed coffee (cold or room temperature)
- 1/2 tablespoon Kahlúa
Directions
Use a large, microwave-safe mug and lightly spray the inside with nonstick cooking spray. Mix the dry ingredients directly in the mug. Make three small depressions in the dry mixture: pour the vinegar into one, the vanilla into another, and the oil into the third. Add the coffee and Kahlúa, then whisk everything together until smooth using a fork.
Microwave on high for roughly 1 minute 20 seconds to 2 minutes, depending on your microwave’s power. Start checking around 1 minute 20 seconds to avoid overcooking—insert a toothpick to test doneness. Top the finished mug cake with powdered sugar, frosting, chocolate chips, or whipped cream. Serve warm or at room temperature.
Tips
Microwave power varies—some cook faster than others. If you prefer neater presentation, mix the batter in a small bowl and then pour into the mug. For extra indulgence, stir mini chocolate chips into the batter or sprinkle them on top while the cake is still warm.
The images and tutorial reference the original Crazy Cake in a Mug; follow the same steps but substitute 4 tablespoons coffee and 1/2 tablespoon Kahlúa for the water.
Thanks for stopping by—enjoy baking and sharing this Coffee & Kahlúa Crazy Cake. Cheers!
