Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Chocolate Kahlua Cake with Strawberry Buttercream Frosting is an impressive and beautiful cake that is Kahlua soaked, moist and topped with a heavenly strawberry buttercream, then finished off with drizzled ganache! So if you love rich chocolate desserts with a little something extra, this Chocolate Kahlua Cake with Strawberry Buttercream Frosting is about to become your new favorite showstopper. It’s deeply chocolatey, incredibly moist, subtly infused with coffee-kissed Kahlua, and layered with a light, fruity strawberry buttercream that balances everything perfectly. Finished with a silky chocolate ganache drip and fresh strawberries, this cake is equal parts indulgent and elegant.
*The cake has a deep, rich flavor, but it does not taste boozy. The Kahlua enhances the chocolate the same way coffee does — it deepens the cocoa flavor without overpowering it. During baking, the alcohol cooks off, leaving behind a smooth, slightly mocha-like undertone that pairs perfectly with strawberry buttercream..
Author: My Incredible Recipes
Servings 12 slices
Ingredients
CAKE INGREDIENTS:
- 3 Cup all-purpose flour
- 3 Cup Granulated Sugar
- 1 1/2 Cup special dark chocolate cocoa powder
- 1/2 cup regular unsweetened cocoa
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 4 large eggs
- 1/2 C sour cream
- 1 C buttermilk
- 1 C warm water
- 1/2 cup Kahlua
- 1/2 tsp espresso powder
- 1/2 C canola oil
- 1 tbsp pure vanilla extract
- optional: chocolate chips for plate garnish
STRAWBERRY BUTTERCREAM FROSTING INGREDIENTS:
- 2 C unsalted sweet cream butter softened
- 6 C powdered sugar
- 4 tsp vanilla extract
- 1/2 C very finely diced fresh strawberries
- 5-7 TBSP heavy whipping cream
- Fresh Whole Strawberries for topping
- 1 large piping bag fitted with star tip
- Large ice cream scooper
CHOCOLATE GANACHE INGREDIENTS:
- 1 C semi sweet chocolate chips
- 1/2 C heavy whipping cream
- 1 squeeze bottle
Instructions
Cake:
- Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
- In a small bowl, whisk together the espresso, kahlua and the warm water until combined
- Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
- Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and Divide the batter between the 3 pans
- Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
- Allow cakes to cool for 20 minutes
Frosting Directions:
- Pat diced strawberries with paper towels (VERY dry). Finely Cut strawberries into pieces.
- Using a standing mixer, cream together the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream until combined and creamy and stiff with peaks
- Beat frosting 2–3 minutes longer than you think on medium-high at the end
- This traps air and gives that whipped, cloud-like texture you see in the slice.
- Directions to build the cake
- Place 1 layer of cake onto the cake board
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
- Place another layer of cake on top and spread more frosting
- Place the last layer on top and frost the remaining cake with remaining frosting
Chocolate Ganache Directions:
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour ganache into the squeeze bottle
- Pipe dollops of ganache over the edge of the cake
- Pipe dollops of frosting onto the top of the cake
- Place strawberries into the dollops of frosting
- Cut and serve and enjoy
- What if the Ganache is to thick or to thin? Ganache consistency depends on temperature and ratios.
If Ganache is too thick:
- Microwave for 5–10 seconds
- Stir until smooth
If Ganache is too thin:
- Let it cool for a few minutes
- It will thicken naturally as it sets
- Store Iced Cake Covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 20–30 minutes before serving
- The flavor and texture improve slightly after the first day.
Notes
Can I make this cake in different pan sizes?
Yes. This recipe is versatile.
Two 8-inch pans (taller layers)
Three 9-inch round cake pans
One 9×13 sheet cake
Cupcakes (bake 18–22 minutes) How to Build the Cake (Assembly Tips)
Use an ice cream scooper for even frosting layers
Apply a thin crumb coat if needed, then frost fully
Let ganache cool slightly before dripping
Pipe frosting dollops before adding strawberries for stability. Storage & Make-Ahead Tips
Store the cake covered in the refrigerator for up to 4 days
Bring to room temperature before serving for best texture
Cake layers can be baked and wrapped tightly 1–2 days ahead
Buttercream can be made a day ahead and re-whipped before using Ganache is best made fresh but can be reheated gently if needed. Espresso powder does not make the cake taste like coffee. Instead, it intensifies the chocolate flavor and makes it taste richer and more bakery-style.
This is a common professional baking trick. If you don’t have espresso powder, you can substitute instant coffee granules or simply omit it. Can I make this cake ahead of time? Yes, Bake the cake layers 1–2 days in advance
Wrap tightly in plastic wrap. Store at room temperature or refrigerate. Frost the cake the day you plan to serve for the freshest look. Can I freeze Chocolate Kahlua Cake? Yes, this cake freezes beautifully.
Wrap unfrosted cake layers tightly in plastic wrap
Then wrap in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting. Can I freeze strawberry buttercream frosting? Yes, but fresh is best. If freezing:
Store frosting in an airtight container. Freeze up to 1 month
Thaw in the refrigerator and rewhip before using.
Because this frosting contains fresh strawberries, texture may slightly change after freezing. How do I keep strawberry buttercream from becoming runny?
The key is dry fresh strawberries. Finely dice strawberries, Pat them dry with paper towels.
Add cream gradually, only as needed.
Too much moisture will thin the frosting, especially in warm kitchens. Can I use strawberry extract instead of fresh strawberries? Yes, but the flavor will be different.If using extract:
Use 1–2 teaspoons strawberry extract and Skip fresh strawberries
Tint with a small amount of pink food coloring if desired.
Fresh strawberries give a more natural flavor and color. Authors Notes:
This recipe was tested with the goal of creating a tall, moist, bakery style chocolate layer cake with clean layers and a smooth strawberry buttercream finish just like the photo and it absolutely delivers when a few key details are followed closely, the cake bakes up dark, rich and tender with sturdy layers that stack cleanly without sinking, using a combination of special dark cocoa powder and regular unsweetened cocoa keeps the color deep without drying the crumb, mixing only until combined prevents density while baking just until a few moist crumbs remain ensures softness, chilling the cake layers before assembling makes slicing and stacking easier and keeps the layers neat and even, finely dicing and lightly blotting the strawberries prevents excess moisture so the buttercream stays thick smooth and pipeable, using an ice cream scoop helps keep frosting layers uniform for a professional look, allowing the ganache to cool slightly before dripping creates a glossy controlled finish, the Kahlua enhances the chocolate flavor without tasting boozy while the espresso deepens the cocoa notes, and when these steps are followed the finished cake is moist stable easy to frost and visually matches the final cake shown making this a reliable repeatable recipe that looks impressive while still being approachable for home bakers!
https://myincrediblerecipes.com/chocolate-kahlua-cake-with-strawberry-buttercream-frosting/
Yes. This recipe is versatile.
Two 8-inch pans (taller layers)
Three 9-inch round cake pans
One 9×13 sheet cake
Cupcakes (bake 18–22 minutes) How to Build the Cake (Assembly Tips)
Use an ice cream scooper for even frosting layers
Apply a thin crumb coat if needed, then frost fully
Let ganache cool slightly before dripping
Pipe frosting dollops before adding strawberries for stability. Storage & Make-Ahead Tips
Store the cake covered in the refrigerator for up to 4 days
Bring to room temperature before serving for best texture
Cake layers can be baked and wrapped tightly 1–2 days ahead
Buttercream can be made a day ahead and re-whipped before using Ganache is best made fresh but can be reheated gently if needed. Espresso powder does not make the cake taste like coffee. Instead, it intensifies the chocolate flavor and makes it taste richer and more bakery-style.
This is a common professional baking trick. If you don’t have espresso powder, you can substitute instant coffee granules or simply omit it. Can I make this cake ahead of time? Yes, Bake the cake layers 1–2 days in advance
Wrap tightly in plastic wrap. Store at room temperature or refrigerate. Frost the cake the day you plan to serve for the freshest look. Can I freeze Chocolate Kahlua Cake? Yes, this cake freezes beautifully.
Wrap unfrosted cake layers tightly in plastic wrap
Then wrap in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting. Can I freeze strawberry buttercream frosting? Yes, but fresh is best. If freezing:
Store frosting in an airtight container. Freeze up to 1 month
Thaw in the refrigerator and rewhip before using.
Because this frosting contains fresh strawberries, texture may slightly change after freezing. How do I keep strawberry buttercream from becoming runny?
The key is dry fresh strawberries. Finely dice strawberries, Pat them dry with paper towels.
Add cream gradually, only as needed.
Too much moisture will thin the frosting, especially in warm kitchens. Can I use strawberry extract instead of fresh strawberries? Yes, but the flavor will be different.If using extract:
Use 1–2 teaspoons strawberry extract and Skip fresh strawberries
Tint with a small amount of pink food coloring if desired.
Fresh strawberries give a more natural flavor and color. Authors Notes:
This recipe was tested with the goal of creating a tall, moist, bakery style chocolate layer cake with clean layers and a smooth strawberry buttercream finish just like the photo and it absolutely delivers when a few key details are followed closely, the cake bakes up dark, rich and tender with sturdy layers that stack cleanly without sinking, using a combination of special dark cocoa powder and regular unsweetened cocoa keeps the color deep without drying the crumb, mixing only until combined prevents density while baking just until a few moist crumbs remain ensures softness, chilling the cake layers before assembling makes slicing and stacking easier and keeps the layers neat and even, finely dicing and lightly blotting the strawberries prevents excess moisture so the buttercream stays thick smooth and pipeable, using an ice cream scoop helps keep frosting layers uniform for a professional look, allowing the ganache to cool slightly before dripping creates a glossy controlled finish, the Kahlua enhances the chocolate flavor without tasting boozy while the espresso deepens the cocoa notes, and when these steps are followed the finished cake is moist stable easy to frost and visually matches the final cake shown making this a reliable repeatable recipe that looks impressive while still being approachable for home bakers!
https://myincrediblerecipes.com/chocolate-kahlua-cake-with-strawberry-buttercream-frosting/