Why You’ll Love This Recipe

Moist and rich: The addition of Kahlua adds depth and moisture.
Bold chocolate flavor: Perfectly balanced with coffee liqueur.
Elegant dessert: Ideal for celebrations or dinner parties.
Easy to make: Uses common ingredients with a simple method.
Versatile: Serve plain, with whipped cream, or a drizzle of ganache.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Kahlua coffee liqueur
Strong brewed coffee (cooled)
Buttermilk or sour cream

For the Frosting (optional):

Unsalted butter (softened)
Powdered sugar
Cocoa powder
Kahlua coffee liqueur
Heavy cream or milk

Directions

Preheat oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream butter and sugars: In a separate large bowl, beat butter with granulated and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine wet and dry: Alternately add dry ingredients and buttermilk (or sour cream), beginning and ending with dry ingredients. Mix in Kahlua and coffee until just combined.
Bake: Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool cakes: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare frosting: Beat softened butter, powdered sugar, cocoa powder, Kahlua, and cream until smooth and fluffy.
Frost cake: Spread frosting between layers and over the top and sides of the cake.
Serve: Slice and enjoy!

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling and frosting: 30 minutes
Total Time: About 1 hour 25 minutes

Variations

Chocolate ganache: Replace frosting with a rich ganache glaze.
Coffee substitute: Use espresso or strong black coffee.
Cupcakes: Bake in muffin tins for 18-22 minutes.
Nutty addition: Add chopped toasted pecans or walnuts to batter.

Storage/Reheating

Storage: Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freezing: Freeze frosted cake wrapped tightly for up to 2 months.
Reheating: Serve at room temperature; warm slices briefly if desired.

FAQs

How do I ensure the cake stays moist?

Use buttermilk or sour cream and do not overbake.

Can I use instant coffee?

Yes, dissolve instant coffee in the liquid ingredients.

What kind of cocoa powder works best?

Unsweetened natural cocoa powder is preferred.

Can I prepare the cake in advance?

Yes, bake and frost a day ahead for best flavor.

How do I store leftover cake?

Keep airtight at room temperature or refrigerated.

Can I make this gluten-free?

Use a gluten-free flour blend suitable for baking.

What frosting pairs well?

Creamy chocolate buttercream or ganache complements perfectly.

Can I decorate with chocolate shavings?

Yes, chocolate curls or shavings add a beautiful finish.

Conclusion

Chocolate Kahlua Cake is a luscious, rich dessert that perfectly balances bold chocolate and smooth coffee liqueur flavors. Easy to make and elegant to serve, it’s an ideal choice for celebrations or whenever you want to indulge in a sophisticated chocolate treat.