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Kahlua Gingerbread

Kahlua Gingerbread

Kahlua Gingerbread

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Kahlua Gingerbread
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: Bars, CakesDifficulty: Easy



A dense gingerbread cake/bar with a shot of Kahlua for a coffee-infused flavor.


  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1/3 cup dark brown sugar, firmly packed

  • 1 large egg

  • 1 cup molasses

  • 2/3 cup hot water

  • 1/3 cup Kahlua

  • 2 tablespoons cold brewed coffee

  • 2 cups all-purpose flour

  • 1-1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1-1/2 teaspoons ground ginger

  • 1 teaspoon ground cloves

  • 1/2 teaspoon salt

  • whipped cream for garnish


  • Preheat oven to 325 F. Grease and flour a 9″ x 13″ baking pan. Cream butter and sugars. Beat in egg and molasses, then water, Kahlua, and coffee. Stir together flour, baking soda, cinnamon, ginger, cloves and salt. Stir flour mixture into wet ingredients. Pour batter into prepared pan. Bake 30 to 35 minutes, or until cake tester inserted in middle comes out clean. Cake can be served warm or cold. Garnish with whipped cream.



Name & Location
(example: Sue in LA)

I made this recipe for Thanksgiving and my family loved it! It is an easy recipe to follow and delicious to eat!
- Heather in Hudson, ME

Have made this several times and love it; we are vegetarian and don't cook with eggs so we used an egg replacer. Gingerbread turned out dense, moist and very subtle.
- A Baker
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