Print

Kahlua Coffee Chocolate Layer Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

A decadent Kahlua Coffee Chocolate Layer Cake featuring three moist chocolate layers infused with coffee and Kahlua liquor, topped with a rich espresso-flavored buttercream frosting and decorated with chocolate sprinkles. This indulgent dessert perfectly balances the deep flavors of chocolate, coffee, and coffee liqueur for a show-stopping celebration cake.

Ingredients

Cake Ingredients

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 3/4 cup (180ml) milk
  • 1 cup (240ml) vegetable oil
  • 1/2 cup (120ml) Kahlua
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) hot coffee

Frosting Ingredients

  • 7 tbsp (75ml) Kahlua
  • 3 tbsp instant espresso powder
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 1/4 cups (236g) shortening
  • 10 1/4 cups (1208g) powdered sugar
  • Chocolate jimmie sprinkles, for decoration

Instructions

  1. Prepare pans and preheat oven: Line three 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 300°F (148°C).
  2. Mix dry ingredients: In a large bowl, combine all-purpose flour, sugar, cocoa powder, baking soda, and salt thoroughly.
  3. Add wet ingredients: Add eggs, milk, vegetable oil, 1/2 cup Kahlua, and vanilla extract to the dry mixture. Mix until well combined.
  4. Incorporate coffee: Pour hot coffee into the batter and mix well; note the batter will be very thin.
  5. Divide and bake: Evenly divide the batter among the prepared cake pans. Bake for 32-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
  6. Cool cakes: Remove pans from the oven, allow cakes to cool for 5 minutes, then transfer to cooling racks to cool completely.
  7. Make espresso-Kahlua mixture: Heat 7 tbsp Kahlua until it just begins to boil, then stir in the instant espresso powder until dissolved.
  8. Prepare frosting base: In a large mixer bowl, beat unsalted butter and shortening until smooth and creamy.
  9. Add powdered sugar: Add about half of the powdered sugar to the butter mixture and beat until smooth and well combined.
  10. Incorporate Kahlua mixture: Add approximately half of the espresso-Kahlua mixture to the frosting and blend until smooth.
  11. Finish frosting: Add the remaining powdered sugar and mix well. Then gradually add more Kahlua mixture until the frosting reaches the desired consistency.
  12. Level cake layers: Trim the domed tops off each cake layer to create flat surfaces for stacking.
  13. Assemble cake layers: Place the first cake layer on a serving plate and spread 1 cup of frosting evenly over it.
  14. Add second layer and more frosting: Place the second cake layer on top, spread another cup of frosting evenly.
  15. Add the final layer and frost: Top with the final cake layer, then frost the entire outside of the cake smoothly.
  16. Decorate sides: Use an icing smoother or decorating comb to create a pattern on the sides, then press chocolate jimmie sprinkles around the bottom edge.
  17. Pipe swirls and garnish: Pipe frosting swirls around the top edge using a piping tip like Ateco #844 and decorate with additional sprinkles.
  18. Store properly: Store the finished cake in an airtight container. Best eaten within 2-3 days.

Notes

  • Make sure cakes are completely cool before frosting to avoid melting the buttercream.
  • Batter will be thin; this is normal for this recipe and results in a moist cake.
  • Adjust frosting consistency by adding more or less Kahlua mixture as needed.
  • Use an icing smoother for a professional finish and a decorating comb for side patterns.
  • Keep the cake stored in an airtight container to maintain freshness.
  • If you prefer, substitute decaf coffee and coffee-flavored liqueur to reduce caffeine content.

Find it online: https://cookedbysarah.com/kahlua-coffee-chocolate-layer-cake-recipe/