Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Indulge in the Decadence of Chocolate Kahlua Cake

There’s something utterly delightful about taking a classic chocolate cake and elevating it with a splash of Kahlua. My experience making this Chocolate Kahlua Cake with Strawberry Buttercream Frosting has shown me just how transformative that rich, coffee-infused liquor can be. Perfect for birthdays, anniversaries, or just because you deserve a treat, this cake combines the deep flavor of chocolate with the sweet brightness of strawberries.

Why You’ll Love This Dish

What makes this cake special? Let’s dive into its delicious specifics! This rich and moist cake is packed with flavor thanks to the Kahlua, which adds a unique depth that regular chocolate cakes often lack. The strawberry buttercream frosting acts as the perfect contrast, making each bite a harmonious blend of sweet and tangy. It’s not only a showstopper for festive gatherings but also a crowd-pleaser that appeals to both chocolate lovers and fruit enthusiasts.

"I made this cake for my daughter’s birthday, and it was a massive hit! The flavors are incredible, and the frosting is the cherry on top. Definitely a repeat for any celebration!" — Sarah, a satisfied baker

Preparing Chocolate Kahlua Cake with Strawberry Buttercream Frosting

This delightful cake is not just about its taste; the process of making it can be just as enjoyable. With just a few straightforward steps, you’ll be on your way to creating a masterpiece. You’ll be blending rich chocolate flavors, whipped buttercream, and luscious strawberries to make something undeniably scrumptious. Pay attention to the details for the best results!

Ingredients You’ll Need

Gather these items to embark on your baking journey:

• Cake:

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups special dark chocolate cocoa powder
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 1 cup warm water
  • 1/2 cup Kahlua
  • 1/2 teaspoon espresso powder
  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract

• Frosting:

  • 2 cups unsalted sweet cream butter, softened
  • 6 cups powdered sugar
  • 4 teaspoons vanilla extract
  • 1/2 cup finely diced strawberries
  • 5-7 tablespoons heavy whipping cream

• Toppings:

  • Strawberries for garnish
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

• Tools:

  • Large piping bag fitted with star tip
  • Large ice cream scooper
  • Squeeze bottle for decorating

If you’re looking for substitutions, Greek yogurt can stand in for sour cream, and non-dairy milk can replace buttermilk for a dairy-free version.

Directions to Follow

1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by spraying them with baking spray.

2. In a small bowl, whisk together espresso powder, Kahlua, and warm water until combined.

3. In your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt. Mix until evenly incorporated.

4. Gradually add in the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla extract. Mix until everything is well combined.

5. Divide the batter evenly among the three prepared pans and smooth the tops.

6. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the cakes to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.

Frosting Directions:

1. In a separate bowl, beat the softened butter until creamy. Gradually add in powdered sugar and vanilla, mixing until combined and fluffy.

2. Gently fold in diced strawberries and add heavy whipping cream until a spreadable consistency is achieved.

Building the Cake:

1. Place one layer of cake on a serving plate. Spread a generous layer of frosting on top before adding the second layer. Repeat with the third layer.

2. Frost the entire cake with the remaining buttercream.

Chocolate Ganache:

1. Heat 1/2 cup heavy cream and pour over 1 cup of chocolate chips. Stir until smooth and glossy.

2. Drizzle the ganache over the top of the frosted cake for a beautiful finish.

Best Ways to Enjoy It

Pair this sumptuous cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberries on the side not only enhance the presentation but provide an extra layer of fruity delight. For a coffee break, enjoy a slice alongside a cup of freshly brewed coffee or espresso to bring out the Kahlua flavors.

Storage Tips for Leftovers

To keep your Chocolate Kahlua Cake fresh, store it in an airtight container at room temperature for up to three days. If you have any leftovers, consider wrapping individual pieces in plastic wrap and refrigerating for up to a week. You can also freeze slices in an airtight container for up to three months. Just make sure to allow them to thaw overnight in the refrigerator before enjoying!

Pro Tips for Success

• Make sure your ingredients are at room temperature for even mixing.
• Don’t overmix the batter; this can result in a dense cake instead of a light and fluffy one.
• Use a toothpick to test for doneness, checking in the center of the cake layers. Adjust baking time if necessary.

Creative Twists to Try

Experiment with different liqueurs, such as RumChata for a creamy twist, or use different fruit purees in the frosting, like raspberry or blueberry, to change up the flavor profile completely. You could even add layers of other fillings, like chocolate mousse or a drizzle of caramel sauce, for added excitement.

FAQs

How long does it take to prepare?

This Chocolate Kahlua Cake will take about 30 minutes to prepare, with an additional baking time of 25-35 minutes. Just be sure to allow time for cooling before frosting!

Can I substitute Kahlua for something else?

Yes! If you prefer an alcohol-free version, you can swap Kahlua with extra strong coffee or espresso. This will retain the flavor profile without the alcohol.

How do I know if the cake is done baking?

A toothpick inserted into the center of the cake should come out clean, with a few moist crumbs attached. If the toothpick is wet with batter, keep baking and check again in a few minutes.

Can I make this cake ahead of time?

Absolutely! The cake layers can be made in advance and stored in the refrigerator or freezer. Just be sure to frost them right before serving for the best texture and taste.

Dive into this indulgent dessert! With its rich flavors and beautiful presentation, it’s a guaranteed hit at any gathering. Happy baking!

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Please rate us

This rich and moist chocolate cake is elevated with Kahlua and topped with a vibrant strawberry buttercream, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Cake Ingredients

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1.5 cups special dark chocolate cocoa powder
• 1 tablespoon baking powder
• 1.5 teaspoons baking soda
• 1.5 teaspoons kosher salt
• 4 large eggs
• 0.5 cups sour cream can substitute with Greek yogurt
• 1 cup buttermilk can substitute with non-dairy milk
• 1 cup warm water
• 0.5 cups Kahlua can substitute with strong coffee or espresso
• 0.5 teaspoon espresso powder
• 0.5 cups canola oil
• 1 tablespoon pure vanilla extract

Frosting Ingredients

• 2 cups unsalted sweet cream butter, softened
• 6 cups powdered sugar
• 4 teaspoons vanilla extract
• 0.5 cups finely diced strawberries
• 5-7 tablespoons heavy whipping cream adjust for spreadable consistency

Toppings

• 1 cup semi-sweet chocolate chips
• 0.5 cups heavy whipping cream for ganache
• strawberries for garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by spraying them with baking spray.
2. In a small bowl, whisk together espresso powder, Kahlua, and warm water until combined.
3. In your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt. Mix until evenly incorporated.
4. Gradually add in the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla extract. Mix until everything is well combined.
5. Divide the batter evenly among the three prepared pans and smooth the tops.

Baking

1. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cakes to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.

Frosting

1. In a separate bowl, beat the softened butter until creamy. Gradually add in powdered sugar and vanilla, mixing until combined and fluffy.
2. Gently fold in diced strawberries and add heavy whipping cream until a spreadable consistency is achieved.

Assembly

1. Place one layer of cake on a serving plate. Spread a generous layer of frosting on top before adding the second layer. Repeat with the third layer.
2. Frost the entire cake with the remaining buttercream.

Chocolate Ganache Preparation

1. Heat 1/2 cup heavy cream and pour over 1 cup of chocolate chips. Stir until smooth and glossy.
2. Drizzle the ganache over the top of the frosted cake for a beautiful finish.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 5gFat: 28gSaturated Fat: 17gSodium: 250mgFiber: 2gSugar: 40g

Notes

Pair this cake with vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container for up to three days.

Tried this recipe?Let us know how it was!