about contact

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

by
Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • Rich Flavor Combination: The deep chocolate cake infused with Kahlua offers a delightful contrast to the sweet and fruity strawberry buttercream frosting.

  • Moist and Tender Texture: Ingredients like sour cream and buttermilk ensure the cake remains moist and tender.

  • Elegant Presentation: The addition of chocolate ganache and fresh strawberries makes this cake a showstopper for any event.

  • Make-Ahead Friendly: The flavors meld and intensify when the cake is made a day in advance, making it even more delicious.

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • All-purpose flour

  • Granulated sugar

  • Special dark chocolate cocoa powder

  • Baking powder

  • Baking soda

  • Kosher salt

  • Large eggs

  • Sour cream

  • Buttermilk

  • Warm water

  • Kahlua (coffee liqueur)

  • Espresso powder

  • Canola oil

  • Pure vanilla extract

For the Strawberry Buttercream Frosting:

  • Unsalted sweet cream butter, softened

  • Powdered sugar

  • Vanilla extract

  • Fresh strawberries, finely diced

  • Heavy whipping cream

  • Fresh strawberries for garnish

For the Chocolate Ganache:

  • Semi-sweet chocolate chips

  • Heavy whipping cream

Directions

  1. Prepare the Cake:

    • Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

    • In a small bowl, mix warm water, Kahlua, and espresso powder until combined.

    • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

    • Add eggs, sour cream, buttermilk, Kahlua mixture, canola oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

    • Divide the batter evenly among the prepared cake pans.

    • Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

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

  2. Prepare the Strawberry Buttercream Frosting:

    • In a stand mixer, cream together softened butter, vanilla extract, powdered sugar, diced strawberries, and heavy whipping cream. Beat until the mixture is smooth and forms stiff peaks.

    • Transfer 1 cup of the frosting into a piping bag fitted with a star tip for decorating.

  3. Assemble the Cake:

    • Place one cake layer on a serving plate or cake board.

    • Using an ice cream scooper, place 4-6 scoops of frosting onto the cake layer and spread evenly.

    • Repeat with the second cake layer.

    • Place the final cake layer on top and frost the entire cake with the remaining buttercream.

  4. Prepare the Chocolate Ganache:

    • Heat the heavy whipping cream in a small saucepan until steaming.

    • Place the chocolate chips in a heat-proof bowl and pour the hot cream over them.

    • Let sit for 1 minute, then whisk until smooth.

    • Pour the ganache into a squeeze bottle for easy application.

  5. Decorate the Cake:

    • Drizzle the ganache over the edges of the cake, allowing it to drip down the sides.

    • Pipe dollops of the reserved strawberry buttercream around the top edge of the cake.

    • Garnish each dollop with a fresh strawberry.

  6. Serve:

    • Slice and serve the cake. Enjoy the rich, moist chocolate layers complemented by the sweet and fruity strawberry buttercream.

Servings and Timing

  • Servings: This recipe yields approximately 12-16 slices.

  • Preparation Time: About 30 minutes.

  • Cooking Time: 25-35 minutes.

  • Cooling and Decorating Time: Approximately 1 hour.

Variations

  • Alcohol-Free Version: Substitute the Kahlua with an equal amount of strong brewed coffee or coffee-flavored syrup for a non-alcoholic version.

  • Different Frosting: Swap the strawberry buttercream for raspberry or cherry buttercream for a different fruity twist.

  • Single Layer Cake: Halve the recipe to make a single-layer cake for a smaller gathering.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

  • Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before frosting.

  • Serving: For best flavor, let the cake sit at room temperature for about 30 minutes before serving.

FAQs

What is Kahlua, and where can I find it?

Kahlua is a coffee-flavored liqueur from Mexico. It’s commonly available in liquor stores and some supermarkets.

Can I make this cake without Kahlua?

Yes, you can substitute Kahlua with an equal amount of strong brewed coffee or coffee-flavored syrup for a non-alcoholic version.

How do I prevent my cake layers from sticking to the pans?

Grease your cake pans thoroughly and consider lining the bottoms with parchment paper to ensure easy removal.

Can I use frozen strawberries for the buttercream?

It’s best to use fresh strawberries to avoid excess moisture, which can affect the consistency of the frosting.

How do I achieve smooth frosting on the cake?

Apply a crumb coat (a thin layer of frosting) first, chill the cake, then apply the final layer of frosting for a smooth finish.

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Can I freeze the frosted cake?

Freezing a frosted cake is possible but may affect the texture of the buttercream. It’s preferable to freeze unfrosted cake layers and frost them after thawing.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

How can I tell if my cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Conclusion

This Chocolate Kahlua Cake with Strawberry Buttercream Frosting is a decadent and elegant dessert that’s sure to impress. Its rich chocolate layers infused with coffee liqueur, paired with the sweet and fruity strawberry frosting, create a harmonious blend of flavors. Whether for a special occasion or a treat-yourself moment, this cake is a delightful indulgence

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 25-35 minutes
  • Total Time: 1 hour 30 minutes (including cooling and decorating)
  • Yield: 12-16 slices
  • Category: Cake, Dessert
  • Method: Baking, Frosting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Indulge in the decadent flavors of Chocolate Kahlua Cake with Strawberry Buttercream Frosting. This moist, rich chocolate cake is infused with Kahlua, creating a perfect balance of flavors that pairs beautifully with the sweet and fruity strawberry buttercream. Topped with smooth chocolate ganache and garnished with fresh strawberries, this cake is perfect for any special occasion or a luxurious treat.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

2 cups granulated sugar

3/4 cup special dark chocolate cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

3 large eggs

1 cup sour cream

1 cup buttermilk

1/2 cup warm water

1/4 cup Kahlua (coffee liqueur)

1 tablespoon espresso powder

1/2 cup canola oil

1 teaspoon pure vanilla extract

For the Strawberry Buttercream Frosting:

1 cup unsalted sweet cream butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup fresh strawberries, finely diced

2 tablespoons heavy whipping cream

Fresh strawberries for garnish

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy whipping cream

Instructions

  1. Prepare the Cake:

    • Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

    • In a small bowl, mix warm water, Kahlua, and espresso powder until combined.

    • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

    • Add eggs, sour cream, buttermilk, Kahlua mixture, canola oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

    • Divide the batter evenly among the prepared cake pans.

    • Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

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

  2. Prepare the Strawberry Buttercream Frosting:

    • In a stand mixer, cream together softened butter, vanilla extract, powdered sugar, diced strawberries, and heavy whipping cream. Beat until smooth and forms stiff peaks.

    • Transfer 1 cup of the frosting into a piping bag fitted with a star tip for decorating.

  3. Assemble the Cake:

    • Place one cake layer on a serving plate or cake board.

    • Using an ice cream scooper, place 4-6 scoops of frosting onto the cake layer and spread evenly.

    • Repeat with the second cake layer.

    • Place the final cake layer on top and frost the entire cake with the remaining buttercream.

  4. Prepare the Chocolate Ganache:

    • Heat the heavy whipping cream in a small saucepan until steaming.

    • Place the chocolate chips in a heat-proof bowl and pour the hot cream over them.

    • Let sit for 1 minute, then whisk until smooth.

    • Pour the ganache into a squeeze bottle for easy application.

  5. Decorate the Cake:

    • Drizzle the ganache over the edges of the cake, allowing it to drip down the sides.

    • Pipe dollops of the reserved strawberry buttercream around the top edge of the cake.

    • Garnish each dollop with a fresh strawberry.

  6. Serve:

    • Slice and serve the cake. Enjoy the rich, moist chocolate layers complemented by the sweet and fruity strawberry buttercream.

Notes

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

  • Freezing: Unfrosted cake layers can be wrapped in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before frosting.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *