Introduction
Chocolate Kahlúa Cake with Strawberry Buttercream is a decadent, bakery-style dessert that combines deep chocolate flavor with subtle coffee notes and a bright, fruity finish. The richness of chocolate and Kahlúa creates a moist, indulgent cake, while the strawberry buttercream adds freshness, color, and balance.
This cake is ideal for celebrations, dinner parties, birthdays, and holidays. Its dramatic flavor contrast and elegant appearance make it a standout dessert, yet the techniques are approachable for home bakers. As an evergreen recipe, it performs exceptionally well on food blogs and recipe websites thanks to its unique flavor pairing and visual appeal.
In this comprehensive guide, you’ll learn how to make the best Chocolate Kahlúa Cake with Strawberry Buttercream, including expert tips, variations, storage advice, and answers to common questions.
What Is Chocolate Kahlúa Cake?
Chocolate Kahlúa Cake is a chocolate-based cake flavored with Kahlúa, a coffee liqueur made from rum, coffee, and vanilla. The Kahlúa enhances the chocolate flavor rather than overpowering it, adding depth and moisture to the cake.
Paired with strawberry buttercream, the cake gains a contrasting layer of sweetness and acidity that keeps each bite balanced and memorable.
Why You’ll Love This Recipe
- Deep, rich chocolate flavor with subtle coffee notes
- Moist, tender crumb
- Bright strawberry buttercream for contrast
- Elegant enough for special occasions
- Make-ahead and freezer-friendly
Ingredients Overview
Chocolate Kahlúa Cake
- All-purpose flour
- Cocoa powder
- Baking powder and baking soda
- Salt
- Butter or oil
- Sugar
- Eggs
- Kahlúa liqueur
- Milk or buttermilk
- Vanilla extract
Strawberry Buttercream
- Butter
- Powdered sugar
- Fresh strawberries or strawberry puree
- Vanilla extract
- Salt
Using high-quality cocoa powder significantly improves flavor.
How to Make Chocolate Kahlúa Cake with Strawberry Buttercream
Step 1: Prepare the Pans
Preheat the oven and grease cake pans. Line with parchment for easy removal.
Step 2: Mix the Dry Ingredients
Whisk flour, cocoa powder, baking powder, baking soda, and salt together.
Step 3: Mix the Wet Ingredients
Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by Kahlúa, milk, and vanilla.
Step 4: Combine Batter
Gradually mix dry ingredients into wet ingredients until smooth and just combined.
Step 5: Bake
Divide batter evenly between pans and bake until a toothpick inserted comes out clean.
Step 6: Cool Completely
Allow cakes to cool fully before frosting to prevent melting the buttercream.
Step 7: Make Strawberry Buttercream
Beat butter until smooth. Add powdered sugar gradually, then mix in strawberry puree, vanilla, and salt until fluffy.
Step 8: Assemble and Frost
Layer cake with strawberry buttercream, frost the outside, and decorate as desired.
Tips for the Best Chocolate Kahlúa Cake
- Do not overmix the batter
- Use room-temperature ingredients
- Cool cakes completely before frosting
- Taste buttercream and adjust sweetness as needed
Alcohol Flavor Notes
Most of the alcohol content bakes out, leaving behind a subtle coffee-chocolate flavor. The result is rich but not overpowering.
Delicious Variations
Chocolate Espresso Cake
Replace Kahlúa with strong brewed espresso.
Chocolate Kahlúa Cupcakes
Bake the batter in cupcake liners and top with strawberry buttercream.
Raspberry Buttercream Version
Swap strawberries for raspberries for a tangier frosting.
Dark Chocolate Ganache Finish
Drizzle ganache over the frosted cake for extra indulgence.
Decorating Ideas
- Fresh strawberries on top
- Chocolate shavings or curls
- Cocoa powder dusting
- Piped buttercream rosettes
These simple touches elevate presentation.
Serving Suggestions
Chocolate Kahlúa Cake with Strawberry Buttercream is best served:
- At room temperature
- With coffee or espresso
- As a celebration centerpiece
- With fresh berries on the side
Storage and Make-Ahead Instructions
Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving. Cake layers can be frozen unfrosted for up to 2 months.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake layers in advance and frost the day of serving.
Does the cake taste like alcohol?
No. The Kahlúa enhances chocolate flavor without strong alcohol taste.
Can I use boxed cake mix?
Yes, but homemade delivers superior flavor and texture.
Can I make this cake without alcohol?
Yes. Substitute coffee or espresso for Kahlúa.
Why This Recipe Performs Well Online
Chocolate Kahlúa Cake with Strawberry Buttercream stands out due to its unique flavor pairing and visual contrast. It attracts readers searching for chocolate desserts, coffee-flavored cakes, and celebration bakes.
Its versatility across holidays and events makes it an excellent evergreen recipe.
Final Thoughts
Chocolate Kahlúa Cake with Strawberry Buttercream is a bold, elegant dessert that delivers depth, balance, and indulgence. With its moist chocolate layers and fresh strawberry frosting, it offers a memorable twist on classic chocolate cake.
Whether you’re baking for a celebration or creating high-performing dessert content, this cake is a sophisticated choice that never fails to impress.
Print
Chocolate Kahlúa Cake with Strawberry Buttercream
Ingredients
For the Chocolate Kahlúa Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) strong brewed coffee, cooled
- ½ cup (120ml) Kahlúa (or other coffee liqueur)
- ½ cup (120ml) whole milk
For the Strawberry Buttercream:
- 1 cup freeze-dried strawberries, finely ground (or ¼ cup strawberry purée, reduced and cooled)
- 1 cup (2 sticks / 230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1–2 tbsp heavy cream or milk
- ½ tsp vanilla extract
- Pinch of salt
Optional Garnish:
- Fresh strawberry slices
- Chocolate shavings
- Edible gold flakes
Instructions
1. Make the cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8″ or 9″ round cake pans.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
- In a stand mixer, beat butter and sugar until light (~3 min). Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and wet ingredients (coffee, Kahlúa, milk), beginning and ending with dry. Mix until just combined.
- Divide batter between pans. Bake 28–32 min until a toothpick comes out clean. Cool completely.
2. Make the strawberry buttercream:
- If using freeze-dried strawberries: Grind to a fine powder in a blender or food processor.
- Beat butter until creamy. Gradually add powdered sugar, then strawberry powder, vanilla, salt, and enough cream to reach spreadable consistency. Whip 2–3 min until fluffy and pale pink.
💡 Using fresh strawberry purée? Simmer ½ cup chopped berries until thick and reduced by half. Cool completely before adding to buttercream (max 2 tbsp to avoid soft frosting).
3. Assemble:
- Level cakes if needed. Spread buttercream between layers, then over top and sides.
- Decorate with fresh berries, chocolate, or a rustic swirl. Chill 30 min to set before slicing.
Prep Time & Nutrition (per slice, serves 12):
- Prep Time: 30 min | Cook Time: 30 min | Total Time: 2+ hr (incl. cooling)
- Calories: 520 | Net Carbs: 68g | Fats: 26g | Protein: 6g