There are desserts you make when you’re craving something sweet, and then there are desserts you make when you want to wow. This Chocolate Kahlua Cake with Strawberry Buttercream falls squarely in the second category. It’s bold, indulgent, and layered with rich flavors—from the deep chocolate and smooth coffee liqueur to the fruity punch of fresh strawberry frosting.
This isn’t your average chocolate cake. It’s the kind of showstopper I bring out for birthdays, holidays, or any time I want jaws to drop a little when dessert hits the table. And while it looks like something from a high-end bakery, it’s actually very doable in a home kitchen. Let me walk you through how I bring this masterpiece to life—and how you can do the same.
Why This Cake Is Worth Every Bite
The first time I made this cake, I was hooked. Here’s what makes it unforgettable:
- Kahlua adds depth: The coffee liqueur gives the chocolate an extra richness that feels grown-up and luxurious without overpowering the cake.
- Strawberry buttercream steals the show: It’s sweet, tangy, and made with real fruit—not that artificial pink stuff.
- Moist and tender texture: Thanks to sour cream and oil in the batter, the cake stays soft for days (if it lasts that long).
- Perfect contrast: The bitter-sweetness of the chocolate and Kahlua pairs beautifully with the bright strawberry frosting.
Ingredients You’ll Need
For the Chocolate Kahlua Cake
(Serves 12 | Prep Time: 20 mins | Bake Time: 30-35 mins)
- 1 box devil’s food cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 1/2 cup Kahlua (coffee liqueur)
- 1 cup sour cream
- 1/2 cup mini chocolate chips (optional, but I always add them)
For the Strawberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup strawberry puree (blended from fresh or frozen strawberries)
- 1 tsp vanilla extract
- Pinch of salt
Optional: Sliced strawberries or shaved chocolate for decoration.
How I Make This Cake (Step-by-Step)
1. Start with the Cake Batter
I preheat my oven to 350°F (175°C) and grease two 8-inch round cake pans. You can also use a 9×13-inch pan if you want to skip the layering, but I love the look of a tiered cake with that pink frosting in between.
In a large mixing bowl, I combine the cake mix and pudding mix first, then add the eggs, oil, water, Kahlua, and sour cream. I mix it all together with a hand mixer until smooth—about 2 to 3 minutes. The batter is thick and glossy, which is exactly what I want.
I fold in the mini chocolate chips last for a little texture. Then I divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before flipping them onto a wire rack.
2. Make the Strawberry Buttercream
While the cakes cool, I make the frosting. I start by pureeing about 1 cup of fresh strawberries in a blender or food processor. I usually strain out the seeds for a smoother texture, but that’s totally up to you.
In a large bowl, I beat the softened butter until creamy, then slowly add the powdered sugar, alternating with spoonfuls of strawberry puree. Once it’s thick, fluffy, and pink, I stir in vanilla and a pinch of salt to balance the sweetness. If it’s too runny, I add a bit more sugar; too stiff, a splash of heavy cream or milk does the trick.
3. Frost and Assemble
Once the cakes are fully cooled, I spread a generous layer of strawberry buttercream on one layer, place the second on top, and frost the entire cake. If I’m feeling fancy, I pipe rosettes on top or decorate with sliced strawberries and chocolate shavings.
Pro tip: Chill the cake for 20–30 minutes before slicing. It helps the frosting set and gives you cleaner slices.
My Favorite Tweaks and Tips
- Amp up the Kahlua: For a boozier version, I brush the cake layers with a little extra Kahlua before frosting.
- Make it ahead: The cake layers can be baked a day in advance and stored wrapped in plastic. Just frost the day you’re serving.
- No strawberries? Try raspberry puree or cherry preserves for a fun twist on the buttercream.
- Want cupcakes instead? This batter makes amazing cupcakes—just reduce the baking time to 18–22 minutes.
What I Serve This Cake With
This cake is rich, so I usually serve it with:
- Fresh berries on the side
- A dollop of whipped cream
- Coffee (spiked with Kahlua if we’re going all out)
- Champagne or a sparkling rosé for a more celebratory vibe
FAQs (From My Kitchen)
Q: Can I make the buttercream with jam instead of puree?
A: Yes, just make sure it’s high-quality and not too sweet. Start with 1/4 cup and adjust to taste.
Q: Can I skip the alcohol?
A: Absolutely. Just replace the Kahlua with strong brewed coffee for a similar flavor profile.
Q: Does this cake need to be refrigerated?
A: If you’re serving it the same day, it’s fine at room temp. Otherwise, store it in the fridge and let it come to room temp before serving.
Q: Can I freeze it?
A: Yep. The unfrosted cake layers freeze beautifully—just wrap tightly in plastic and foil. I wouldn’t freeze the frosted cake, though, as the buttercream can change texture.
Why This Cake Is My Go-To for Special Occasions
Every time I make this cake, I’m reminded why it’s become a staple in my dessert lineup. It’s got that dramatic flair I love—thanks to the bold flavors and that stunning pink frosting—but it’s not overly complicated. I’ve made it for birthdays, Valentine’s Day, and even just because I needed something sweet and satisfying on a random Tuesday. It never disappoints.
Whether you’re looking to impress a crowd or just want to treat yourself, this Chocolate Kahlua Cake with Strawberry Buttercream hits all the right notes. It’s decadent, playful, and way easier than it looks.
Chocolate Kahlua Cake with Strawberry Buttercream
Ingredients
- 4 cups vegetable oil
- 4 cups water
- 2 cups Kahlua (coffee liqueur)
- 1 cup sour cream
- 2 cups mini chocolate chips (optional)
- 1 cup unsalted butter, softened
- 2 cups strawberry puree (blended from fresh or frozen strawberries)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, blended
- 4 cups powdered sugar, adjust to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the vegetable oil, water, Kahlua, sour cream, and softened butter. Mix well.
- Gradually add in the flour and sugar, mixing until smooth.
- Fold in the mini chocolate chips if using.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the strawberry buttercream, beat the softened butter until creamy.
- Add the strawberry puree and vanilla extract, mixing until combined.
- Gradually add the powdered sugar, adjusting to reach desired sweetness and consistency.
- Once the cakes are cool, layer them with strawberry buttercream in between.
- Frost the top and sides of the cake with remaining buttercream.
Nutrition Information
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