Description

If you’re in the mood for a rich and decadent treat that’s perfect for any celebration or just a sweet indulgence, look no further than Chocolate Kahlua Cake with Strawberry Buttercream. This combination of moist chocolate cake enhanced with Kahlua liqueur and topped with creamy strawberry buttercream is sure to delight your taste buds. Whether you’re baking for a special occasion or just treating yourself, this cake is an irresistible choice.

Ingredients

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup hot brewed coffee

1/2 cup Kahlua liqueur

For Strawberry Buttercream:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup strawberry puree (from fresh strawberries)

1 tsp vanilla extract

Fresh strawberries for decoration (optional)

Instructions

for Baking the Chocolate Kahlua Cake

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully incorporated.

Gradually mix the wet ingredients into the dry ingredients until the batter is smooth and well combined.

Stir in the hot brewed coffee and Kahlua liqueur, blending the mixture until fully smooth.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.

for Strawberry Buttercream

Beat the softened butter in a mixing bowl until it is creamy and fluffy.

Gradually add the powdered sugar, mixing it in until smooth.

Add the strawberry puree and vanilla extract, then continue beating until the buttercream is smooth and creamy.

Once the cakes are completely cooled, spread a layer of strawberry buttercream on top of one cake layer.

Place the second cake layer on top and frost the entire cake with the remaining strawberry buttercream.

For an extra touch, decorate the cake with fresh strawberries.

Prep and Cooking Time

Prep Time: 20 minutes

Cooking Time: 30-35 minutes

Total Time: 50-55 minutes

Servings: 12

Calories per serving: 350 kcal

Notes

Serving Tips

For the best presentation, serve the cake chilled or at room temperature. Let the cake sit for about 10 minutes after taking it out of the fridge to bring it to room temperature before slicing.

Pair it with a cup of coffee or dessert wine, like a sweet dessert wine or even a light rosé, to complement the flavors of the chocolate and Kahlua.

If desired, add extra decorations like shaved chocolate, chocolate chips, or more fresh strawberries on top for a stunning finish.

Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 2-3 days, especially if the room is not too hot or humid.

If you need to store the cake for a longer period, keep it in the fridge. Ensure it’s tightly covered with plastic wrap or placed in an airtight container to maintain freshness. The cake can be refrigerated for up to a week.

For longer storage, freeze the cake. Wrap each layer individually in plastic wrap and foil before placing it in a freezer-safe bag. This will keep the cake fresh for up to 2-3 months. To thaw, simply remove it from the freezer and allow it to come to room temperature before serving.

If the strawberry buttercream starts to soften due to warm temperatures, you can refrigerate the frosted cake to prevent it from melting or becoming too runny.