Get ready to meet your new favorite show-stopper dessert: the Chocolate Kahlua Cake with Strawberry Buttercream Frosting. This indulgent treat blends rich, moist chocolate cake infused with the warm, smooth kick of Kahlua liqueur, topped with a luscious strawberry buttercream that adds just the right pop of fruity sweetness. It’s that perfect mix of boozy, chocolatey, and berry-bright that makes every bite a full-on flavor explosion.

Whether you’re baking for a birthday, a special celebration, or just to treat yourself on a random Tuesday (because why not?), this cake is a total crowd-pleaser. What makes it even better? It’s actually easier to bake than it looks—no pastry degree required. You’ll be amazed by how easily the components come together, and trust me, people will be asking you for the recipe.

So roll up your sleeves, grab a mixing bowl, and get ready to bake something unforgettable. By the time you finish this, your kitchen will smell like a gourmet bakery—and your taste buds will be in dessert heaven.

Ingredients

 Before diving into the process, let’s talk ingredients. This cake may look fancy, but the ingredients are mostly pantry staples, with a couple of special additions like Kahlua and fresh strawberries.

For the Chocolate Kahlua Cake:

• All-purpose flour – The structure of your cake.
• Unsweetened cocoa powder – Deep, rich chocolate flavor.
• Granulated sugar – Sweetness to balance the bitterness.
• Baking powder & baking soda – The dream team for a fluffy rise.
• Salt – Just a pinch to enhance all the flavors.
• Eggs – Binding and structure.
• Vegetable oil – Keeps the cake moist.
• Whole milk or buttermilk – Tenderizes and softens.
• Kahlua – The star flavor with notes of coffee and liqueur.
• Boiling water – Helps bloom the cocoa for a deeper chocolate taste.
• Vanilla extract – Rounds out the flavors.

For the Strawberry Buttercream Frosting:

• Unsalted butter – The creamy base.
• Fresh strawberries – For that natural berry flavor.
• Powdered sugar – To sweeten and stabilize the frosting.
• Vanilla extract – Adds depth.
• Heavy cream – Smooths everything out.

With these ingredients, you’re already halfway to dessert greatness.

Kitchen Tools You’ll Need

A smooth baking experience starts with the right tools. Here’s your go-to list to make this recipe a breeze:

Essential Tools:

• Mixing bowls – Multiple sizes, especially large ones for batter and frosting.
• Electric mixer or stand mixer – For creaming and whipping that buttercream to perfection.
• Measuring cups and spoons – Precision is key when baking.
• Rubber spatula – For scraping every delicious bit out of the bowl.
• Whisk – For combining dry ingredients.

Baking Gear:

• 8 or 9-inch round cake pans (x2 or x3) – Depending on how many layers you want.
• Parchment paper – To keep those cake bottoms from sticking.
• Cooling racks – Let your cakes cool evenly without getting soggy bottoms.

For Frosting and Decorating:

• Cake leveler or serrated knife – If you want perfect, even layers.
• Offset spatula – Makes frosting smooth and simple.
• Cake turntable (optional) – Total game changer for smooth sides.

Now that you’ve gathered everything, it’s go time!

Preparing the Chocolate Kahlua Cake

Step 1 – Prepping Your Oven and Pans

Before you even think about measuring flour, you’ve got to set yourself up for success.

• Preheat the oven to 350°F (175°C).
• Grease your cake pans with butter or baking spray.
• Cut parchment circles to fit the bottom of the pans and place them inside. Then grease the parchment again lightly.
• Lightly dust the pans with flour to ensure nothing sticks.

This step may seem basic, but it’s what prevents that heartbreaking moment when your cake won’t come out of the pan cleanly. And trust me—you don’t want to risk that when we’re building something this delicious.

Step 2 – Mixing the Dry Ingredients

Here’s where we start bringing the magic together. Mixing the dry ingredients might seem like a simple step, but getting it right lays the foundation for a perfectly fluffy and balanced cake.

Start by grabbing a large mixing bowl. Then, sift together the following:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt

Sifting not only helps remove lumps (especially from cocoa powder, which tends to clump up) but also ensures that everything blends evenly. You want your rising agents like baking soda and powder to be well-distributed so the cake rises evenly.

Once sifted, give everything a good whisk. This incorporates air, which helps with that light and tender texture we’re going for. Some people skip this step and dump everything into the wet mix, but taking a moment to mix dry ingredients separately avoids pockets of bitterness or uneven baking. It’s a little extra effort that pays off in every bite.

Step 3 – Combining Wet Ingredients with Kahlua

Now, let’s bring in the flavor bomb—Kahlua. This coffee-flavored liqueur adds richness and a warm undertone that elevates the chocolate to a whole new level.

In another bowl, mix the following wet ingredients:

• 2 large eggs
• 1 cup whole milk (or buttermilk for a tangy twist)
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup Kahlua

Whisk these together until the eggs are completely incorporated and everything looks smooth. You’ll notice the Kahlua adds a glossy finish and a deep aroma—that’s your first sign this cake is going to be something special.

Next, pour the wet mixture into your bowl of dry ingredients. Start mixing on a low speed (or by hand) to avoid splashes. Once everything is incorporated, the batter will be thick and rich.

Step 4 – Mixing and Baking the Cake

Here comes the final—and arguably most satisfying—step of the cake batter prep: adding boiling water.

Yes, 1 cup of boiling water goes right into your batter at the end. Why? Because it activates the cocoa powder, making it bloom, and it thins the batter slightly, resulting in a softer, moister cake.

Don’t worry if the batter looks runny after this. That’s exactly what we want.

Divide the batter evenly between your prepared cake pans. Gently tap the pans on the counter to release any air bubbles.

Place them in your preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t overbake—it’s better to slightly underdo it than to dry it out.

Once done, let the cakes cool in their pans for 10–15 minutes. Then, turn them out onto wire racks and allow them to cool completely. Trust me—do not skip this cooling step before frosting, or your buttercream will melt into a soupy mess.

Making the Strawberry Buttercream Frosting

Now that your kitchen smells like a chocolate dream, it’s time to whip up the pretty-in-pink strawberry buttercream. This part adds the sweet, fruity contrast that makes this cake so unforgettable.

Step 1 – Preparing the Strawberries

Fresh strawberries are the key here—not jam, not syrup, not artificial flavoring. You want that bright, real-deal berry taste.

Start by:

• Washing and hulling 1 ½ cups of fresh strawberries
• Blending them into a smooth puree using a blender or food processor
• Pouring the puree into a saucepan and simmering on low heat until it reduces by half (about 10–15 minutes)

Why reduce? Because fresh strawberries have a lot of water, which can make your buttercream runny. Reducing concentrates the flavor and thickens the texture, giving you a frosting that’s both stable and delicious.

Once reduced, let the puree cool completely before using it. You can even pop it in the fridge to speed up the process.

Step 2 – Making the Buttercream Base

While the puree is cooling, let’s get that buttercream base going.

In a stand mixer (or using a hand mixer), beat:

• 1 cup (2 sticks) unsalted butter, softened – Beat until pale and fluffy, about 3–5 minutes.

Then gradually add:

• 3 ½ to 4 cups powdered sugar, one cup at a time, beating between additions. This helps prevent a sugar explosion in your kitchen.

Once it’s light and creamy, mix in:

• 1 teaspoon vanilla extract
• A pinch of salt (optional, but helps cut the sweetness)

Now you’ve got a solid base ready to meet the strawberry goodness.

Step 3 – Whipping It to Perfection

Here’s where things get magical.

Add your cooled strawberry puree (about ⅓ to ½ cup) to the buttercream base and whip it on medium-high until it’s fluffy, pink, and beautifully speckled with real fruit.

If the frosting is too soft, you can add more powdered sugar to stiffen it up. Too thick? Add a splash of heavy cream or milk.

The result should be a rich, creamy, spreadable frosting that tastes like strawberries and cream. Give it a taste—then try to stop eating it by the spoonful.

Assembling the Cake

Now that you’ve got all your delicious components—moist chocolate Kahlua cake layers and dreamy strawberry buttercream—it’s time for the grand finale: assembling the cake. This is the part where everything comes together, both visually and flavor-wise. Take your time with this step; it’s worth the effort.

Step 1 – Leveling the Layers

Before stacking, make sure your cake layers are even. If they domed during baking, you’ll want to level them out using a serrated knife or a cake leveler. This step ensures that your cake sits evenly and doesn’t turn into the Leaning Tower of Chocolate.

Here’s how to do it:

1. Place the cake layer on a flat surface (a turntable helps here).
2. Hold the knife steady and rotate the cake while gently sawing through the top dome.
3. Repeat with each layer if needed.

Pro tip: Save the trimmings! They’re great for snacking or turning into cake pops later.

Step 2 – Applying the Crumb Coat

A crumb coat is a thin layer of frosting that traps in crumbs and gives you a clean surface for the final coat. It might seem optional, but it’s a total game-changer for that polished, bakery-style finish.

To crumb coat:

• Place one layer on your cake stand or plate.
• Spread a generous amount of frosting on top.
• Add the second (and third, if you’re doing three layers), frosting between each one.
• Spread a thin layer of frosting around the top and sides of the cake, smoothing as you go.

Don’t worry if it looks rough—this coat is just the base. Once the crumb coat is on, pop the cake in the fridge for about 30 minutes to set.

Step 3 – Final Frosting and Decorations

Once your crumb coat is firm, it’s time to go in with the final layer of strawberry buttercream.

• Use an offset spatula to apply a thicker, even coat over the entire cake.
• Smooth the top and sides using a cake scraper or just your spatula.
• If you want texture, swirl the spatula for a rustic look.

Feeling fancy? Here are a few decoration ideas:

• Pipe rosettes or swirls around the top edge.
• Add fresh strawberry slices or whole berries as a garnish.
• Drizzle melted chocolate or a simple chocolate ganache for extra drama.
• Sprinkle with mini chocolate chips or shaved chocolate.

Presentation matters, but don’t stress—this cake tastes amazing even if it looks a bit homemade. That’s the charm of it.

Tips for Success

Want your Chocolate Kahlua Cake with Strawberry Buttercream to turn out flawlessly every time? Here are a few pro tips that can make a world of difference:

For the Cake:

• Use room temperature ingredients. Cold eggs or milk can mess with the batter texture. Set everything out 30 minutes before baking.
• Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until there are no lumps. Overmixing can make the cake dense.
• Boiling water is essential. It blooms the cocoa and gives you that deep chocolate flavor with an ultra-moist texture.

For the Frosting:

• Reduce the strawberry puree. Don’t skip this! Runny puree will make your buttercream slide off the cake.
• Beat your butter well. Creaming the butter properly makes for a fluffier, more stable frosting.
• Taste and adjust. Want it more tart? Add lemon juice. Need more color? A tiny bit of natural pink food coloring can enhance the berry look.

General Cake Building Tips:

• Chill the cake between steps. It helps with sturdiness and makes frosting easier.
• Use a cake turntable if possible. It gives you more control and cleaner results when frosting.
• Don’t rush. Let layers cool fully and frosting set before slicing.

Taking your time with each step ensures your cake isn’t just delicious, but absolutely stunning too.

Serving Suggestions

Alright, so your cake is beautifully baked, frosted, and looking like it belongs on the cover of a baking magazine. Now, how do you serve it to really impress your guests (or just yourself on a lazy weekend afternoon)? Here are some top-tier serving suggestions to make the most of every slice.

Drink Pairings:

• Coffee or Espresso: A hot cup of coffee is the classic pairing, especially since the cake already carries those Kahlua notes.
• Red Wine: A bold red, like a Cabernet Sauvignon or a Zinfandel, brings out the richness of the chocolate while balancing the sweetness of the buttercream.
• Dessert Wine or Port: If you’re feeling fancy, a sweet dessert wine will complement the berry flavors beautifully.
• Kahlua on the rocks: Why not double down on the flavor with a small glass of the real deal?

Toppings and Add-ons:

• Whipped Cream: A dollop of lightly sweetened whipped cream can lighten each bite.
• Chocolate Sauce or Ganache Drizzle: More chocolate? Always a good idea.
• Fresh Strawberries or Berries: They not only look beautiful but add a juicy pop that works beautifully with each bite.
• Mint Leaves: A few small sprigs add color and a refreshing twist.

Occasions That Call for This Cake:

• Birthdays: It’s a fabulous celebration cake.
• Valentine’s Day or Date Night: Because chocolate and strawberries are the ultimate romantic pair.
• Holiday Gatherings: It’s fancy enough to sit next to pies and cheesecakes on your dessert table.
• Dinner Parties: Just imagine ending the evening with a slice of this alongside espresso and good conversation.

Slice it with a clean, sharp knife, wiping between cuts for a picture-perfect presentation. Serve it at room temperature so the frosting is creamy and the flavors shine.

Storing Leftover Frosting:

Got extra strawberry buttercream? Store it in the fridge in an airtight container for up to 1 week. Before reusing, let it come to room temperature and re-whip to restore its fluffy texture.

Proper storage ensures that this cake tastes just as amazing the next day—or week—as it did the moment you finished frosting it.

Conclusion

There you have it—your ultimate guide to making the unforgettable Chocolate Kahlua Cake with Strawberry Buttercream Frosting. This dessert doesn’t just taste amazing; it looks stunning, smells incredible, and delivers that “wow” factor with every bite.

The bold chocolate paired with coffee liqueur, balanced by the bright, fruity buttercream is a combo that never gets old. Whether you’re baking for a celebration or just because, this cake brings gourmet bakery vibes right into your home kitchen.

So grab your apron, cue up your favorite playlist, and treat yourself (and your loved ones) to something seriously special. You’ve got all the tips and tricks now—it’s time to bake your masterpiece.

FAQs

1. Can I make this cake without Kahlua?
Yes! Replace the Kahlua with cold brewed coffee or chocolate milk for a non-alcoholic version that still keeps the rich flavor.

2. What’s the best type of strawberry to use?
Fresh, ripe strawberries work best. Choose ones that are deep red and fragrant for the sweetest, most flavorful puree.

3. Can I freeze this cake?
Absolutely! You can freeze the unfrosted layers or even the fully assembled cake. Just make sure it’s well wrapped and thaw properly before serving.

4. How do I prevent buttercream from curdling?
Use room-temperature ingredients and always add your puree slowly. If it does curdle, keep whipping—it usually comes back together.

5. Is there a gluten-free version of this recipe?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend and double-check that all your other ingredients are gluten-free.