Chocolate Kahlua Cake

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Chocolate Kahlua Cake with Strawberry Buttercream Frosting is more than just a dessert; it’s an experience that combines rich chocolate, sweet liqueur, and the vibrant freshness of strawberries. Whenever there’s a celebration—whether it’s a birthday, anniversary, or just a random "let’s make something delicious" day—I find myself gravitating toward this recipe. The deep, dark cocoa and the bold flavor of Kahlua create an indulgent cake that’s perfectly complemented by the light and fluffy strawberry buttercream frosting. This dessert brings people together, sparking joy and sweet memories with every slice.

Why You’ll Love This Dish

This Chocolate Kahlua Cake is a showstopper for several reasons. First, it’s the perfect blend of flavors—a rich chocolate cake with a hint of coffee from the Kahlua, all topped off with a luscious strawberry buttercream frosting. It’s the kind of dessert that will have your friends and family begging for seconds, making it ideal for gatherings or special occasions. The cake is also impressively easy to make, even for beginners, and it’s budget-friendly. Plus, who could resist that beautiful pink frosting peeking out from between layers?

"I made this for my sister’s birthday, and everyone raved about it! The combination of flavors was just divine, and the cake was gone in a flash!" — A Satisfied Baker

Preparing Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Creating this elegant dessert is simpler than you might think. The process involves baking three layers of moist chocolate cake and whipping up a strawberry buttercream that is both tasty and visually stunning. Here’s an overview of the steps involved: you’ll start by preheating the oven and preparing your pans, mix your dry ingredients, combine them with the wet ingredients, bake the cakes, and while they cool, prepare the frosting. It’s a wonderful, multi-step process that results in an extraordinary cake.

What You’ll Need

To get started, gather the following ingredients:

• 3 C all-purpose flour
• 3 C granulated sugar
• 1 1/2 C special dark chocolate cocoa powder
• 1 tbsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 4 large eggs
• 1/2 C sour cream
• 1 C buttermilk
• 1 C warm water
• 1/2 C Kahlua
• 1/2 tsp espresso powder
• 1/2 C canola oil
• 1 tbsp pure vanilla extract
• 2 C unsalted sweet cream butter (softened)
• 6 C powdered sugar
• 4 tsp vanilla extract
• 1/2 C finely diced strawberries
• 5-7 TBSP heavy whipping cream
• Fresh strawberries for topping
• 1 large piping bag fitted with a star tip
• Large ice cream scooper
• 1 C semi-sweet chocolate chips
• 1/2 C heavy whipping cream
• 1 large squeeze bottle

Note: If you’re out of buttermilk, a quick substitute can be made by mixing milk with a spritz of lemon juice or vinegar!

Step-by-Step Instructions

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1. Preheat your oven to 350°F (175°C) and spray three 9-inch cake pans with non-stick spray.

2. In a small bowl, whisk the warm water, Kahlua, and espresso powder together until combined. Set this mix aside.

3. In your stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until thoroughly combined.

4. Gradually add the eggs, sour cream, buttermilk, Kahlua mixture, canola oil, and vanilla extract. Blend until everything is just combined.

5. Divide the batter evenly among the three prepared pans.

6. Bake for 25-35 minutes. A toothpick inserted into the center should come out clean.

7. Allow the cakes to cool in the pans for about 20 minutes before transferring to wire racks.

Frosting

To prepare the strawberry buttercream, beat the softened butter until creamy, then gradually mix in the powdered sugar until fluffy, followed by vanilla and diced strawberries. Add heavy whipping cream to achieve your desired consistency for piping.

Assembly

Once the cakes are cooled, layer them up with the strawberry frosting in between. Use the icing to cover the sides and the top of the cake, then drizzle with chocolate ganache made from melted semi-sweet chocolate chips mixed with heavy whipping cream.

Best Ways to Enjoy It

Slice your Chocolate Kahlua Cake and serve it with fresh strawberries on top for that extra burst of color and flavor. A scoop of vanilla ice cream pairs beautifully, enhancing the rich chocolate flavor. This cake is perfect for special occasions but can also brighten any mundane weeknight.

Keeping Leftovers Fresh

To store your delicious cake, keep it in an airtight container in the refrigerator for about 3-5 days. If you need to freeze the cake, wrap each layer tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Defrost overnight in the fridge, then frost and serve!

Pro Chef Tips

• Ensure your butter is at room temperature to achieve a creamy frosting.
• For a lighter cake, make sure not to overmix the batter after adding the wet ingredients.
• If you want a deeper coffee flavor, try adding a bit more espresso powder to the cake batter.

Creative Twists

Feel free to reinvent this recipe! Substitute the Kahlua for another liqueur like Baileys or omit it altogether for a kid-friendly version. You could also switch the strawberry frosting for raspberry or even a whipped cream frosting if you prefer something lighter.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly and store them at room temperature until you’re ready to frost.

What can I use instead of Kahlua?

If you need a non-alcoholic option, consider using brewed coffee or chocolate syrup mixed with a bit of milk for flavor.

How long does this cake last?

When stored properly, this cake will last for 3-5 days in the refrigerator. Just keep it covered to prevent it from drying out.

Hands down, this Chocolate Kahlua Cake with Strawberry Buttercream Frosting is a decadent treat that’s sure to impress. Dive in and enjoy every delicious bite!