Frozen Cake

This bundt cake is all about the double hit of Kahlua. Coffee liqueur goes into the batter alongside brewed coffee, deepening the chocolate flavor, and then again in the powdered sugar glaze that soaks into the warm cake before freezing.

Folding stiffly beaten egg whites into the batter is what keeps this cake light despite all that cocoa and butter. Be gentle here. Over-mixing deflates the whites and you’ll end up with a dense, heavy crumb instead of something airy enough to eat straight from the freezer.

Glazing while the cake is still warm lets the Kahlua syrup absorb deep into the crumb. Then freezing locks everything in place. Pull it out about an hour before serving so it softens just enough to slice cleanly, with a texture somewhere between ice cream cake and a rich truffle.

Kitchen Tips

• Dissolve the baking soda in cold water first before combining with coffee and Kahlua. This ensures even leavening throughout the batter.
• Tap the filled bundt pan firmly on the counter a few times to release air bubbles before baking. Bundt cakes trap air in all those curves.
• Freeze uncovered for 30 minutes first, then wrap in foil. This prevents the foil from sticking to the glaze.
• Slice with a warm knife for the cleanest cuts straight from the freezer.

Variations

• Skip the booze: Replace Kahlua with strong espresso in both the batter and glaze for an alcohol-free version.
• Mocha mint: Add a splash of peppermint extract to the whipped cream topping for a holiday twist.