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Whole chocolate Kahlua cake frosted with pink strawberry buttercream, decorated with piped swirls and fresh strawberries on top.

Chocolate Kahlua Cake with Strawberry Buttercream Frosting:

A rich, moist chocolate cake infused with Kahlua, layered with fluffy homemade strawberry buttercream. This stunning dessert blends deep chocolate flavor with fruity sweetness—perfect for special occasions or an indulgent treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 2 or 3 8-inch cake pans
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • Serrated knife or cake leveler
  • Offset spatula
  • Cake turntable (optional)
  • Parchment paper
  • Cooling racks

Ingredients
  

For the Chocolate Kahlua Cake:

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • ½ cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup Kahlua
  • 1 cup boiling water

For the Strawberry Buttercream Frosting:

  • 1½ cups fresh strawberries hulled
  • 1 cup 2 sticks unsalted butter, softened
  • 3½ to 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 –2 tbsp heavy cream as needed

Instructions
 

Make the Chocolate Kahlua Cake:

  • Preheat oven to 350°F (175°C). Grease and line 2 or 3 round cake pans with parchment paper.
  • In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk eggs, milk, oil, vanilla, and Kahlua until well combined.
  • Add the wet mixture to the dry ingredients and mix until just combined.
  • Carefully stir in the boiling water (the batter will be thin).
  • Divide batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Strawberry Buttercream:

  • Puree the strawberries, then simmer in a saucepan over low heat until reduced by half. Cool completely.
  • In a mixing bowl, beat the butter until light and fluffy (about 3–5 minutes).
  • Gradually beat in powdered sugar, 1 cup at a time.
  • Add vanilla extract and the cooled strawberry puree. Beat until smooth and fluffy.
  • If frosting is too thick, add cream 1 tbsp at a time. If too soft, add more powdered sugar.

Assemble the Cake:

  • Level the cooled cake layers with a serrated knife if needed.
  • Place the first layer on a cake board or plate. Spread an even layer of strawberry buttercream on top.
  • Repeat with the next layers, then frost the top and sides of the cake.
  • Decorate with fresh strawberries, chocolate drizzle, or piping, if desired.
  • Chill slightly before slicing for cleaner cuts. Enjoy!
Keyword Chocolate Kahlua Cake with Strawberry Buttercream Frosting