Chocolate Kahlua Cake with Strawberry Buttercream Frosting
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I can still remember the first time I whipped up a Chocolate Kahlua Cake with Strawberry Buttercream Frosting in my kitchen. The rich aroma of dark chocolate mingling with the sweet notes of Kahlua filled the air, creating an irresistible invitation for everyone nearby. This cake is not just a feast for the eyes; it’s a dessert that elevates any occasion—be it a cozy family gathering or a festive celebration. And don’t get me started on that velvety strawberry buttercream! Trust me, this cake has “show-stopping” written all over it.
Why You’ll Love This Dish
Have you ever wondered what could make a classic chocolate cake even more delectable? This recipe combines the comforting richness of chocolate with the unique kick of Kahlua, creating a dessert that is nothing short of extraordinary. Perfect for birthdays, anniversaries, or just a Sunday treat, this cake is guaranteed to win hearts.
Imagine a chocolate cake so moist and chocolatey that each bite feels like a warm embrace. The addition of Kahlua adds depth, while the strawberry buttercream frosting provides an eye-catching contrast and a burst of fresh flavor.
"This chocolate Kahlua cake is a total game changer! The flavors are perfectly balanced, and the strawberry frosting is to die for!" – A happy home baker
Preparing Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Creating this heavenly cake might seem daunting, but with a simple step-by-step approach, you’ll find it’s quite manageable. First, you’ll assemble the ingredients in a few key stages: mixing, baking, and frosting. Don’t rush through the baking; let the flavors develop, and you’ll end up with a dessert everyone will be raving about!
What You’ll Need
-
Dry Ingredients:
- 3 C flour
- 3 C 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
-
Wet Ingredients:
- 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
-
Frosting:
- 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
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Garnish:
- Fresh strawberries for topping
- 1 C semi-sweet chocolate chips
- 1/2 C heavy whipping cream
You can always customize ingredients; for example, substitute Kahlua with coffee or a non-alcoholic version for kids.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans with baking spray to prevent sticking.
- In a bowl, combine the Kahlua, espresso powder, and warm water. Whisk until combined.
- In your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low until well-blended.
- Gradually mix in the eggs, sour cream, buttermilk, the espresso-Kahlua mix, oil, and vanilla extract until you have a smooth batter.
- Divide the batter evenly among the three prepared pans. Bake for 25-35 minutes or until a toothpick inserted comes out clean.
- Once baked, allow the cakes to cool for about 20 minutes before removing them from the pans.
Frosting Directions:
- Beat the softened butter in a large bowl until creamy.
- Gradually add powdered sugar and vanilla extract, mixing until combined.
- Fold in the finely diced strawberries and add heavy whipping cream as needed to reach the desired consistency.
Building the Cake:
- Place one layer of the chocolate cake on a serving plate, and spread a generous amount of strawberry buttercream on top.
- Add the second layer, and repeat with more frosting. Top it off with the final layer.
- Frost the top and sides of the cake, and drizzle the chocolate ganache, which you can prepare by heating the heavy cream and mixing it with the chocolate chips until melted and smooth.
Best Ways to Enjoy It
Serving this chocolate Kahlua cake is an art in itself! For a delightful presentation, use a large piping bag fitted with a star tip to create beautiful swirls of strawberry buttercream on top. Garnish with fresh strawberries to add a pop of color and freshness. Pair it with a scoop of vanilla ice cream or a glass of cold milk for a classic dessert experience.
Keeping Leftovers Fresh
Storing leftovers is simple. Keep any uneaten cake in an airtight container at room temperature for up to three days. If you want to store it longer, wrap each layer in plastic wrap and freeze the cake for up to a month. Allow it to thaw at room temperature when you’re ready to enjoy it again. Always ensure food safety by keeping it covered!
Extra Tips for Success
- Don’t rush the mixing: Allow your ingredients to mingle and breathe for optimal flavor. Overmixing can lead to a dense cake.
- Use room temperature ingredients: This helps create a smoother batter that rises beautifully.
- Check doneness: Every oven is different! Use a toothpick to test for doneness, and remember that it will continue to cook slightly after being removed from the oven.
Creative Twists
Feeling adventurous? Try adding different flavors to your chocolate cake. Almond extract or orange zest can elevate the flavor profile significantly. For a lighter version, consider making a whipped cream frosting instead of buttercream. You could even add a coffee-flavored buttercream for a double caffeine kick!
Your Questions Answered
Q: What’s the prep and cook time for this recipe?
A: The preparation takes around 30 minutes, and you’ll need about 25-35 minutes for baking, plus cooling time.
Q: Are there any gluten-free substitutions I can make?
A: Yes! You can substitute the all-purpose flour with a gluten-free blend specifically designed for baking.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes and freeze them. Just frost before serving for maximum freshness.
This Chocolate Kahlua Cake with Strawberry Buttercream Frosting is a dessert that converts casual bakers into baking enthusiasts. Whether you’re celebrating a special occasion or just pampering yourself with a slice of sweet perfection, this recipe will not disappoint! So gather your ingredients, get baking, and don’t forget to share your delicious creation!
Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans with baking spray to prevent sticking.
- In a bowl, combine the Kahlua, espresso powder, and warm water. Whisk until combined.
- In your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low until well-blended.
- Gradually mix in the eggs, sour cream, buttermilk, the espresso-Kahlua mix, oil, and vanilla extract until you have a smooth batter.
- Divide the batter evenly among the three prepared pans. Bake for 25-35 minutes or until a toothpick inserted comes out clean.
- Once baked, allow the cakes to cool for about 20 minutes before removing them from the pans.
- Beat the softened butter in a large bowl until creamy.
- Gradually add powdered sugar and vanilla extract, mixing until combined.
- Fold in the finely diced strawberries and add heavy whipping cream as needed to reach the desired consistency.
- Place one layer of the chocolate cake on a serving plate, and spread a generous amount of strawberry buttercream on top.
- Add the second layer, and repeat with more frosting. Top it off with the final layer.
- Frost the top and sides of the cake, and drizzle with chocolate ganache, prepared by heating the heavy cream and mixing it with the chocolate chips until melted and smooth.
