Indulging in a slice of Chocolate Kahlua Cake with Strawberry Buttercream is like taking a bite out of pure bliss! This dessert is perfect for celebrations, special occasions, or simply when you need a sweet treat to brighten your day. The combination of rich chocolate and the warm undertones of Kahlua liqueur creates an incredibly moist cake that pairs beautifully with the light, fruity strawberry buttercream. Whether you’re hosting a birthday party or just want to impress your friends at a gathering, this cake is sure to steal the show!

What makes this cake truly special is not just its flavor, but also its stunning presentation. The vibrant strawberry buttercream contrasts beautifully with the dark chocolate cake, making it a feast for the eyes as well as the palate. And don’t forget about the fresh strawberries on top—they add a touch of elegance and freshness that elevates the entire dessert. With every slice, you’ll enjoy a delightful balance of flavors and textures that keeps you coming back for more.

Baking this Chocolate Kahlua Cake is an experience in itself. From mixing the rich cocoa batter to whipping up the creamy buttercream, it’s a fun and rewarding process. Plus, the aroma of chocolate and coffee wafting through your kitchen will have everyone eagerly awaiting dessert time. So, gather your ingredients and get ready to impress with this decadent cake that’s perfect for any occasion!

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Recipe: Chocolate Kahlua Cake with Strawberry Buttercream

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee
• 1/2 cup Kahlua liqueur

For Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (from fresh strawberries)
• 1 tsp vanilla extract
• Fresh strawberries for decoration (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the hot brewed coffee and Kahlua until the batter is well combined and smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.

For Strawberry Buttercream:

1. In a mixing bowl, beat the softened butter until creamy and fluffy.
2. Gradually add the powdered sugar and beat until well combined.
3. Add the strawberry puree and vanilla extract, and continue to beat until the frosting is smooth and creamy.
4. Once the cakes are completely cooled, spread a layer of strawberry buttercream on top of one cake layer.
5. Place the second cake layer on top and frost the entire cake with the remaining strawberry buttercream.
6. Decorate with fresh strawberries if desired.

Prep Time: 20 minutes | Cooking Time: 30-35 minutes | Total Time: 50-55 minutes
Calories: 350 kcal | Servings: 12 servings