Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Name: Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2½ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 1½ cups granulated sugar; ½ cup light brown sugar (packed); 3 large eggs (room temperature); ¾ cup neutral oil (canola or vegetable); 1 cup buttermilk (room temperature); ½ cup coffee liqueur or strong brewed coffee (cooled); 2 teaspoons vanilla extract; 1 cup hot coffee or hot water; 2 cups strawberries (fresh or frozen); 2 tablespoons granulated sugar; 1½ cups unsalted butter (softened); 5 to 6 cups powdered sugar; 1½ teaspoons vanilla extract; ¼ to ½ cup cooled strawberry reduction (to taste); Pinch of salt; 1 to 3 tablespoons heavy cream or milk (only if needed); Optional garnish; Fresh strawberries; Chocolate chips or chocolate curls

·January 14, 2026
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Deep chocolate cake and strawberry frosting are a pretty unbeatable combo. This one takes it up a notch with a cozy coffee note (thanks to coffee liqueur or strong coffee), plus a soft crumb that stays moist for days.

It’s the kind of dessert that looks like a bakery cake once it’s sliced, but the steps are totally doable at home. Three chocolate layers. Thick swirls of fluffy strawberry buttercream. And a few fresh berries on top to make it feel special.

Our Best Tip: Let the cake layers cool completely before frosting. Even a little warmth can soften the buttercream and make the layers slide.

Why this cake always gets attention

The chocolate layers bake up dark and rich without being heavy. You get that “fudge cake” vibe, but the texture stays light enough to stack into a tall layer cake.

Then there’s the frosting. Strawberry buttercream tastes bright and fresh, and it balances the chocolate instead of fighting it. No weird artificial flavor. Just real berry taste.

Want to know the secret to strawberry frosting that doesn’t turn runny? Reduce the strawberries first. A few minutes on the stove makes a thick, concentrated puree that mixes into buttercream like a dream.

What does Kahlua do in baking?

Coffee liqueur adds a mellow coffee flavor and a hint of caramel-vanilla sweetness. It deepens the cocoa so the cake tastes more “chocolatey,” not boozy.

And if you’d rather skip alcohol (or just don’t have any), you can swap it out easily.

No-alcohol option: Use strong brewed coffee or espresso, cooled, in the same amount. Add ½ teaspoon of vanilla extract to bring back that sweet note.

You will love this chocolate layer cake

BAKERY-STYLE LOOK: Three tall layers plus piped swirls and berries on top makes it feel fancy without complicated decorating.

BIG FLAVOR, SIMPLE INGREDIENTS: Cocoa, coffee, and strawberries do most of the work.

MAKE-AHEAD FRIENDLY: Bake the layers a day early, wrap them, and frost the next day. The flavor gets even better after it rests.

Chocolate Kahlua cake ingredients

This recipe uses simple pantry staples, but a few details matter.

For the chocolate cake layers

All-purpose flour: Gives structure while still keeping the crumb soft.
Unsweetened cocoa powder: Use regular unsweetened cocoa. Dutch-process works too, but the cake may be slightly darker and less tangy.
Baking powder + baking soda: The combo helps the cake rise evenly and stay tender.

Salt: Don’t skip it. It keeps chocolate from tasting flat.
Granulated sugar + brown sugar: Brown sugar adds moisture and a deeper flavor.
Eggs: Bring structure and richness.
Neutral oil: Makes the cake extra moist (even after chilling).

Buttermilk: Adds tenderness and a slight tang. If you don’t have it, see the substitution section.
Coffee liqueur or strong coffee: Boosts chocolate flavor.

Hot coffee or hot water: “Blooms” the cocoa so the chocolate tastes intense.
Vanilla extract: Rounds everything out.

For the strawberry buttercream

Fresh or frozen strawberries: Both work. Frozen just needs a little longer on the stove to reduce.
Granulated sugar: Helps strawberries release juice and reduces smoothly.
Unsalted butter: Start with butter that’s soft but not melting.
Powdered sugar: Adds sweetness and structure.
Vanilla extract: Makes the strawberry flavor taste like “strawberry shortcake” in the best way.

Pinch of salt: Balances the sweetness.
Heavy cream or milk: Only if needed to adjust the texture.

Ingredient substitutions and additions

Baking should feel flexible, not stressful.

BUTTERMILK: No buttermilk? Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit 5 minutes, then use it.

COFFEE LIQUEUR: Swap in strong brewed coffee or espresso, cooled. If you want a little extra sweetness, add 1 teaspoon vanilla extract total in the batter.

COCOA POWDER: Use unsweetened cocoa. Natural cocoa gives the most classic flavor. Dutch-process is fine, too.

STRAWBERRIES: Fresh or frozen work. If using frozen, don’t thaw first—just cook them straight from frozen and reduce until thick.

CHOCOLATE CHIPS: Want extra texture? Fold ½ cup mini chocolate chips into the batter right before baking.

FROSTING FLAVOR BOOST: Add ½ cup freeze-dried strawberries, finely crushed, into the buttercream for bold strawberry flavor without extra liquid.

The equipment you’ll want

Nothing fancy required, but a few tools make it smoother.

3 (8-inch) round cake pans (or 2 pans and bake in batches)
Parchment paper rounds
Stand mixer or hand mixer
Offset spatula or butter knife for frosting
Cooling racks
Serrated knife (for leveling layers)

PRO TIP: If you don’t have parchment rounds, trace the pan on parchment paper and cut circles. A little effort up front saves a lot of sticking later.

How to make Chocolate Kahlua Cake with Strawberry Buttercream Frosting

This is a layer cake, but every step is straightforward. Take it one section at a time.

Make the strawberry reduction first

This has to cool before it goes into the frosting, so start here.

STEP ONE: Add strawberries and sugar to a small saucepan over medium heat. Stir often as the berries soften and release juice.

STEP TWO: Once bubbling, reduce heat to medium-low and simmer 12 to 18 minutes, stirring frequently, until thick like warm jam.

STEP THREE: Mash with a fork or blend until smooth. Pour into a bowl and refrigerate until completely cool.

OUR RECIPE DEVELOPER SAYS
If the strawberry puree is even slightly warm, it can melt the butter and make the frosting loose.

Bake the chocolate cake layers

STEP ONE: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper. Lightly grease the parchment, too.

STEP TWO: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

STEP THREE: In a separate bowl, whisk sugars, eggs, oil, buttermilk, coffee liqueur (or coffee), and vanilla until smooth.

STEP FOUR: Add the wet mixture to the dry ingredients and stir just until combined. Don’t overmix.

STEP FIVE: Slowly pour in hot coffee (or hot water) and whisk until the batter is smooth and thin. That’s normal.

PRO TIP: Pour the hot liquid in slowly while whisking. If you dump it all at once, the batter can clump.

STEP SIX: Divide the batter evenly between the prepared pans.

STEP SEVEN: Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

STEP EIGHT: Cool in the pans for 10 minutes, then turn out onto cooling racks. Remove parchment and cool completely.

Make the strawberry buttercream

STEP ONE: Beat the butter in a stand mixer (or with a hand mixer) for 2 to 3 minutes until creamy and pale.

STEP TWO: Add powdered sugar gradually, mixing on low so it doesn’t puff everywhere. Scrape the bowl as you go.

STEP THREE: Add vanilla, salt, and ¼ cup of cooled strawberry reduction. Beat until fluffy.

STEP FOUR: Add more strawberry reduction, 1 tablespoon at a time, until the flavor and color look right.

STEP FIVE: If frosting is too thick, add 1 tablespoon of cream or milk at a time. If it’s too soft, add more powdered sugar, ¼ cup at a time.

PRO TIP: Strawberry buttercream can loosen as it sits. If it starts feeling too soft, chill it for 15 minutes and beat again.

Assemble the cake like a pro

A tall layer cake looks impressive, but the trick is keeping it level.

STEP ONE: If the cake layers have domes, use a serrated knife to level the tops. Save the scraps for snacking.

STEP TWO: Place the first layer on a cake stand or plate. Spread a thick, even layer of strawberry buttercream on top.

STEP THREE: Add the second cake layer. Frost again.

STEP FOUR: Add the third layer, bottom-side up for the flattest top. Press gently to level.

STEP FIVE: Apply a thin “crumb coat” over the whole cake. Chill for 20 minutes to set.

STEP SIX: Frost the cake with the remaining buttercream. Smooth the sides, then add swirls on top if you’d like.

STEP SEVEN: Garnish with fresh strawberries and a few chocolate chips or curls.

Common frosting problems (and how to fix them)

Strawberry buttercream is easy, but it can be picky about temperature and liquid.

Frosting is runny:
Your strawberry reduction may be too thin or too warm. Chill the frosting 15 to 20 minutes, then beat again. If needed, add more powdered sugar.

Frosting tastes bland:
Add a pinch more salt and a splash of vanilla. Strawberry flavor pops when it’s balanced.

Frosting looks curdled:
Butter was too cold or too warm. Keep mixing—most buttercreams smooth out with a few extra minutes of beating.

How to serve

This cake is rich, so slightly smaller slices go a long way. It’s perfect with coffee, a cold glass of milk, or a scoop of vanilla ice cream.

If you’re serving it at a party, slice it while it’s chilled (clean cuts), then let slices sit 10 minutes at room temperature before eating. The frosting softens just enough and the cake tastes extra chocolatey.

How to store this cake

Layer cakes keep surprisingly well when stored the right way.

IN THE FRIDGE: Store the frosted cake covered in the refrigerator for up to 3 to 4 days. A cake dome works great, or gently wrap with plastic wrap.

IN THE FREEZER (UNFROSTED LAYERS): Wrap completely cooled cake layers tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.

IN THE FREEZER (FROSTED SLICES): Freeze individual slices on a baking sheet until firm, then wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge.

REHEATING: No reheating needed, but letting a slice sit at room temperature for 10 to 15 minutes makes the texture perfect.

Chocolate Kahlua cake FAQs

Can I make this as cupcakes?
Yes. Fill liners about ⅔ full and bake at 350°F for 16 to 20 minutes. Cool completely before frosting.

Can I make this in a 9×13-inch pan?
You can. Bake at 350°F for about 28 to 35 minutes. Start checking at 28 minutes.

Does the alcohol bake out?
The cake bakes long enough that the strong alcohol bite won’t be there, but the flavor stays. If you want zero alcohol, use strong coffee or espresso instead.

Can I use frozen strawberries for the frosting?
Absolutely. Just cook them down until thick. Frozen berries often release more liquid, so plan for a few extra minutes of simmering.

Why did my cake sink in the middle?
Most often it’s underbaked or the oven door was opened too early. Bake until a toothpick comes out with a few moist crumbs, not wet batter.