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
