Why You’ll Love This Recipe
I love how this cake delivers intense chocolate flavor with a hint of Kahlua that adds depth and warmth. The strawberry buttercream isn’t just a pretty topping—it’s fruity, smooth, and balances the richness of the cake beautifully. Whether I’m baking for a birthday, holiday, or just a weekend treat, this cake never fails to impress. Plus, the frosting color gives it a stunning, festive look without much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the chocolate kahlua cake:
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all-purpose flour
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unsweetened cocoa powder
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baking soda
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baking powder
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salt
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granulated sugar
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eggs
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buttermilk
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vegetable oil
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Kahlua (coffee liqueur)
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strong brewed coffee (cooled)
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vanilla extract
for the strawberry buttercream frosting:
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unsalted butter (softened)
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powdered sugar
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strawberry puree (fresh or frozen and thawed)
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vanilla extract
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a pinch of salt
directions
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I start by preheating the oven to 350°F (175°C) and greasing my cake pans.
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In a bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
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In a separate large bowl, I beat the sugar and eggs until light and fluffy.
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I slowly add in the buttermilk, oil, Kahlua, coffee, and vanilla extract, mixing until well combined.
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Gradually, I incorporate the dry ingredients into the wet mixture, stirring until I get a smooth batter.
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I divide the batter between the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean.
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While the cakes cool, I beat the butter until creamy, then gradually add powdered sugar.
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I mix in the strawberry puree, vanilla, and a pinch of salt, whipping until fluffy and smooth.
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Once the cakes are completely cool, I frost the layers with the strawberry buttercream and decorate as desired.
Servings and timing
This recipe makes about 12 servings. It takes approximately 25 minutes to prep, 35 minutes to bake, and around 1 hour total when including frosting and cooling time.
Variations
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I sometimes use raspberry or cherry puree in place of strawberry for a twist on the buttercream.
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For a boozier kick, I brush the cake layers with a bit of extra Kahlua before frosting.
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To make it alcohol-free, I substitute the Kahlua with extra brewed coffee or chocolate milk.
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I like adding chocolate chips or chopped dark chocolate to the batter for extra richness.
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When I want to make cupcakes, I follow the same batter and bake in muffin tins for 18–20 minutes.
storage/reheating
I keep the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Before serving, I let it sit at room temperature to soften the frosting. If I freeze it, I wrap slices individually and thaw them overnight in the fridge or for a few hours on the counter.
FAQs
What does Kahlua add to the cake?
Kahlua gives the cake a rich coffee flavor with a sweet liqueur finish that complements the chocolate beautifully. It also adds moisture and a subtle complexity I really enjoy.
Can I make the cake layers ahead of time?
Yes, I often bake the layers a day or two ahead and wrap them tightly in plastic wrap. They stay moist and are easier to frost when chilled.
Can I use a different frosting?
Absolutely. While I love the strawberry buttercream, I’ve also used chocolate ganache, cream cheese frosting, or vanilla buttercream with great results.
How do I make the strawberry flavor stronger?
To intensify the flavor, I reduce the strawberry puree on the stove to concentrate it before adding to the frosting. A small amount of freeze-dried strawberry powder also works wonders.
Is this cake good for a birthday or celebration?
Definitely! This cake looks and tastes special, and it’s always a hit at parties. I decorate it with fresh strawberries or chocolate shavings for a festive touch.
Conclusion
This Chocolate Kahlua Cake with Strawberry Buttercream Frosting is one of those desserts I turn to when I want to make something unforgettable. It’s rich, moist, full of flavor, and always leaves everyone wanting another slice. Whether it’s for a celebration or just a personal treat, it’s a recipe I keep coming back to.
Print
Incredible Chocolate Kahlua Cake with Strawberry Buttercream Frosting!
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent chocolate Kahlua cake is rich, moist, and layered with luscious strawberry buttercream frosting—perfect for birthdays and celebrations.
Ingredients
For the Chocolate Kahlua Cake:
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Kahlua (coffee liqueur)
Strong brewed coffee (cooled)
Vanilla extract
For the Strawberry Buttercream Frosting:
Unsalted butter (softened)
Powdered sugar
Strawberry puree (fresh or thawed from frozen)
Vanilla extract
Pinch of salt
Instructions
Preheat Oven: Preheat to 350°F (175°C). Grease and line cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, beat sugar and eggs until fluffy. Add buttermilk, oil, Kahlua, coffee, and vanilla. Mix until combined.
Combine Batter: Gradually add dry ingredients to the wet mixture, mixing until smooth.
Bake: Divide the batter between pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, then strawberry puree, vanilla, and salt. Whip until light and fluffy.
Assemble: Once cakes are cool, frost with the strawberry buttercream. Decorate as desired.
Notes
For a stronger strawberry flavor, reduce puree or use freeze-dried strawberry powder.
To make it alcohol-free, replace Kahlua with coffee or chocolate milk.
You can substitute strawberry with raspberry or cherry for a flavor twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
