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Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Kahlua Chocolate Cake brings a bold coffee kick to your next adult birthday party or dinner gathering. The easy homemade batter uses coffee liqueur and hot coffee to ensure a super moist crumb that stays fresh for days. Topped with a pink strawberry buttercream, this cake balances deep espresso notes with sweet summer fruit flavor.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course cake
Cuisine American
Servings 12

Ingredients
  

For the chocolate cake

  • 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

For the strawberry reduction

  • 2 cups strawberries fresh or frozen
  • 2 tablespoons granulated sugar

For the strawberry buttercream

  • 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

Instructions
 

Strawberry reduction

  • Add strawberries and sugar to a saucepan over medium heat.
  • Bring to a simmer and cook 12 to 18 minutes, stirring often, until thick like jam.
  • Mash or blend until smooth. Cool completely in the refrigerator.

Chocolate cake

  • Preheat oven to 350°F (175°C). Grease three 8-inch cake pans. Line bottoms with parchment and grease parchment.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  • In a second bowl, whisk sugars, eggs, oil, buttermilk, coffee liqueur (or coffee), and vanilla.
  • Combine wet and dry ingredients. Mix just until no dry streaks remain.
  • Slowly whisk in hot coffee (or hot water) until smooth.
  • Divide batter evenly among pans.
  • Bake 22 to 26 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool 10 minutes in pans, then turn out onto racks and cool completely.

Strawberry buttercream

  • Beat butter 2 to 3 minutes until creamy.
  • Add powdered sugar gradually, mixing on low, then beating until fluffy.
  • Mix in vanilla, salt, and ¼ cup cooled strawberry reduction.
  • Add more reduction 1 tablespoon at a time until you like the flavor and color.
  • Adjust consistency with a splash of cream (to thin) or more powdered sugar (to thicken).

Assemble

  • Level cake layers if needed.
  • Frost between layers, then apply a thin crumb coat and chill 20 minutes.
  • Frost the outside, pipe swirls on top, and garnish with strawberries.

Notes

If you’re avoiding alcohol, swap the coffee liqueur for strong brewed coffee or espresso.
Make sure the strawberry reduction is thick and fully cooled before adding it to the buttercream.
Chill the assembled cake 20 to 30 minutes before slicing for the cleanest layers.