Egg Nested Kahlua Cakes

Egg Nested Kahlua Cakes


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This bird's nest is no ordinary dessert. With a hint of Kahlua, this adult dessert will wow your Easter brunch or dinner.

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Time needed

25 min preparation + 35 min cooking

Serving Size / Yield

12 servings


  • 1¾ cups sugar
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1¼ teaspoon baking powder
  • 1¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • ½ cup drip coffee, hot
  • ½ cup Kahlua
  • Icing:
  • 4 tablespoons butter
  • ½ cup brown sugar
  • 2 tablespoons milk
  • 1½ cups powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup mini egg candies like Robin Eggs or M&Ms

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Preheat the oven to 350°F. Grease a mini bundt cakes pan for 12 cakes. Over a small bowl, sift together the sugar, flour, cocoa, baking powder, baking soda and salt. In a large bowl, beat together the egg, milk, vanilla, and oil. Add the dry ingredients to the wet, adding small amounts at a time, and beating on low speed. Mix well, making sure no clumps develop. Heat the coffee and mix with liquor, adding slowly to the batter. Fill the molds to ¾ capacity. Bake for 25 minutes, or until a toothpick comes out clean. Remove and set aside to cool. In a small saucepan, melt butter and brown sugar over medium-low heat. Mix until the sugar dissolves, add milk and bring to a boil. Remove from heat. Sift together the cocoa and powdered sugar. Mix into the butter and add vanilla. If too stiff, add a little bit more milk. The frosting sets fast so spread over the mini bundt cakes quickly. Top with egg candies as desired.

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