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Incredible Kahlua Chocolate Layered Cake

Okay, imagine this: a rich, fudgy chocolate cake that’s got a little grown-up twist hiding inside—hello, Kahlua! This isn’t just any chocolate cake; it’s the kind that sneaks up on you with smooth layers, a deep coffee-espresso aroma, and that intoxicating whisper of Kahlua that makes you want to take a slow, satisfied bite. I first whipped up this cake one rainy afternoon when I needed a serious pick-me-up, and trust me, it quickly became a favorite for any celebration or just an indulgent treat. Plus, it’s surprisingly easy to make, so you don’t have to be a pastry pro to get it right. Let me show you how to get these luscious layers into your kitchen and brighten up your dessert game!

Quick Facts

Yield: Serves 10-12
Prep Time: 25 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp pure vanilla extract
1/2 cup hot brewed coffee
1/4 cup Kahlua (coffee liqueur)

For the Kahlua Chocolate Frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup Kahlua
1 tsp pure vanilla extract
2-3 tbsp heavy cream (to adjust consistency)

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing two 9-inch round cake pans with butter or non-stick spray—line the bottoms with parchment paper for easy release. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly mixed and no clumps remain.

Step 2:

In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla. Stir in the hot coffee carefully—this will bloom the cocoa and bring out the chocolate flavor wonderfully. Then add the Kahlua and mix well.

Step 3:

Slowly pour the wet ingredients into the dry ones while stirring gently with a spatula or wooden spoon. Mix until you have a smooth, but slightly thick batter. Overmixing can make the cake dense, so stop as soon as the batter looks uniform.

Step 4:

Divide the batter evenly between your two pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs—don’t overbake or it’ll dry out!

Step 5:

Let the cakes cool in their pans for 15 minutes, then run a knife around the edges and invert them onto wire racks to cool completely. This prevents soggy bottoms.

Step 6:

For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Pour in the Kahlua and vanilla, mixing thoroughly. Add heavy cream, a tablespoon at a time, to reach your desired frosting thickness.
Once the cakes are fully cooled, spread a generous layer of frosting on one cake, top with the second, and finish by frosting the sides and top. For a little flair, sprinkle with chocolate shavings or espresso beans!

Variations & Tips

Swap Kahlua with coffee extract or espresso for a non-alcoholic version.
Use a mix of dark and milk chocolate cocoa powders for nuanced flavor.
Add a pinch of cinnamon or chili powder to the batter for a spicy kick.
If the frosting is too thick, thin it with a bit more cream; too thin, add more powdered sugar.
Make this a layer cake trifecta by adding a thin layer of mocha whipped cream between the cake layers.

How I Like to Serve It

This cake shines best with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side. It’s perfect for weekend dinner parties or an elegant twist to your holiday dessert table. And if you’re like me? Pair it with a cup of black coffee or a smooth latte to complement those deep coffee notes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
This cake freezes well—wrap tightly in plastic wrap and foil, thaw overnight in the fridge.

Closing: Once you try this Incredible Kahlua Chocolate Layered Cake, you’ll have a new go-to dessert that’s both impressively decadent and surprisingly simple to make.

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