Some desserts aren’t just desserts; they’re experiences. This Chocolate Kahlúa Cake with Strawberry Buttercream Frosting is precisely that kind of experience. Imagine a rich, moist chocolate cake infused with the subtle, deep notes of Kahlúa, perfectly complemented by a light, fresh, and utterly delightful strawberry buttercream. It’s sophisticated, it’s luscious, and it’s surprisingly approachable to make. Get ready to bake a cake that will be the star of any gathering and leave everyone asking for the recipe!
Why I Love This Recipe
This cake is the embodiment of my passion for creating desserts that are both impressive and incredibly satisfying. I adore this Chocolate Kahlúa Cake because it hits all the right notes: the deep chocolate flavor is enhanced, not overwhelmed, by the Kahlúa, adding a grown-up richness that truly elevates it. Then there’s the Strawberry Buttercream Frosting – it’s bright, fruity, and beautifully balances the intensity of the cake, making each bite a harmonious blend of sweet and spirited. It’s a cake that feels gourmet but comes together without undue stress. It gives me the same joy as crafting something equally indulgent and crowd-pleasing, like these chocolate chip cookie dough brownie bombs are my favorite sweet obsession, but in cake form!
Ingredients
Here’s what you’ll need to create this showstopping dessert:
For the Kahlúa Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- ¼ cup Kahlúa liqueur
For the Strawberry Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- ¼ cup fresh strawberries, puréed and strained (about 1 cup whole strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or heavy cream (if needed)
- Fresh strawberries, for garnish (optional)
Swaps and Notes
- Kahlúa: If you prefer a non-alcoholic cake or don’t have Kahlúa, you can omit it and increase the hot coffee to 1 ¼ cups. However, the Kahlúa truly adds a unique depth.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5-10 minutes before using.
- Cocoa Powder: Use good quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a darker cake and a milder chocolate taste.
- Strawberry Purée: Straining the strawberry purée ensures a smooth frosting without seeds, but if you don’t mind the seeds, you can skip that step. You could also use a good quality strawberry jam (warmed and strained) in a pinch, similar to how fruit enhances recipes like this chocolate chip banana bread is my favorite way to use up overripe bananas.
- Frosting Consistency: Adjust the amount of powdered sugar and milk/cream to achieve your desired frosting consistency.
List of Steps for the Recipe
Part 1: Making the Kahlúa Chocolate Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
- Add Hot Coffee & Kahlúa: Gradually add the hot brewed coffee and Kahlúa to the batter, mixing on low speed until smooth. The batter will be thin, this is normal.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
Part 2: Making the Strawberry Buttercream Frosting
- Purée Strawberries: Wash and hull the fresh strawberries. Blend them in a food processor or blender until smooth. Strain the purée through a fine-mesh sieve to remove seeds, pressing down on the solids. You’ll need ¼ cup of strained purée.
- Beat Butter: In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until light and fluffy (about 2-3 minutes).
- Add Powdered Sugar: Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high until fluffy.
- Add Flavor: Beat in the strained strawberry purée, vanilla extract, and pinch of salt.
- Adjust Consistency: If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches your desired consistency. If it’s too thin, add more sifted powdered sugar. Beat on medium-high for another 1-2 minutes until light and airy.
Part 3: Assembling the Cake
- Level Cakes: If your cake layers are domed, use a serrated knife to level them, creating flat surfaces.
- First Layer: Place one cake layer on your serving plate or cake stand. Spread a generous amount of strawberry buttercream evenly over the top.
- Second Layer: Carefully place the second cake layer on top.
- Frost Entire Cake: Frost the top and sides of the entire cake with the remaining strawberry buttercream, using an offset spatula or knife to create swirls or a smooth finish.
- Garnish: Garnish with fresh strawberries, if desired.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for the best emulsion and cake texture.
- Don’t Overbake: Overbaked cake is dry cake! Keep an eye on your baking time and use the skewer test.
- Cool Completely: Frosting a warm cake is a recipe for disaster (and melted frosting). Be patient and let your cake layers cool entirely.
- Sift Powdered Sugar: Sifting powdered sugar prevents lumps in your buttercream, resulting in a super smooth frosting.
- Fresh Strawberries: For the best flavor, use ripe, fresh strawberries for the purée. This makes a difference in the brightness of the buttercream, much like how fresh ingredients elevate something simple like this brownie batter dip is my favorite no-bake dessert for instant chocolate cravings.
Serving Suggestions and Pairings
This Chocolate Kahlúa Cake is truly a showstopper on its own, but you can enhance the experience with a few thoughtful pairings. A scoop of good vanilla bean ice cream or a dollop of fresh whipped cream would be divine alongside a slice. For a beverage pairing, consider a small glass of Kahlúa (of course!), a rich espresso, or even a glass of chilled Prosecco to cut through the richness. If you’re looking to create a dessert spread, consider adding other chocolatey delights, like a batch of these hot chocolate cookie cups are my favorite winter treat to share and savor.
Storage and Leftover Tips
This Chocolate Kahlúa Cake is best enjoyed within 2-3 days of baking. Store the cake, covered, at room temperature. If your kitchen is very warm, or if you want to extend its freshness, you can store it in the refrigerator for up to 5 days. Just be sure to bring it back to room temperature for about 30-60 minutes before serving, as the flavors and texture are best when not cold.
Leftover slices can also be individually wrapped in plastic wrap and then aluminum foil and frozen for up to 2 months. Thaw overnight in the refrigerator, then let come to room temperature before enjoying.
More Recipes You Will Love
If you’re enchanted by the magic of chocolate and sweet treats, here are a few more recipes you’ll definitely want to try:
- For another rich and easy chocolate indulgence, check out the best peanut butter brownies I’ve ever made, and I’ve made a lot.
- If you love the combination of rich chocolate and gooey textures, don’t miss these chocolate chip cookie dough brownie bombs are my favorite sweet obsession.
- And for a delightful no-bake treat that satisfies chocolate cravings instantly, give this brownie batter dip is my favorite no-bake dessert for instant chocolate cravings a try!
Final Thoughts
This Chocolate Kahlúa Cake with Strawberry Buttercream Frosting is more than just a dessert; it’s a celebration of flavor and texture. It’s truly a cake that will become a go-to for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary. Give it a bake, and prepare for rave reviews!
Did you bake this stunning cake? I’d love to hear about your experience and see your beautiful creations! Share your thoughts and photos in the comments below. And for more incredible recipes and baking inspiration, be sure to follow Chef Maniac.
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