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Kahlua Coffee Chocolate Layer Cake with rich coffee and chocolate layers

Kahlua Coffee Chocolate Layer Cake

This decadent homemade cake combines rich cocoa, brewed coffee, and coffee liqueur flavor with a smooth mocha buttercream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry ingredients – cake
  • 2 cups all purpose flour, spooned and leveled or use a 1:1 gluten-free flour blend if needed
  • 2 cups granulated sugar
  • ¾ cup natural unsweetened cocoa powder, sifted for a smoother crumb
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
Wet ingredients – cake
  • 3 large eggs at room temperature for better emulsification
  • ¾ cup milk, warmed slightly to room temperature whole milk gives best richness; use oat milk for dairy-free
  • 1 cup neutral vegetable oil such as canola or light sunflower oil
  • ½ cup non-alcoholic Kahlua-style coffee syrup or use a decaf coffee liqueur substitute if you prefer no alcohol flavors
  • 1 teaspoon pure vanilla extract
  • ¾ cup hot strong-brewed coffee freshly brewed and hot
Frosting – mocha buttercream
  • 7 tablespoons non-alcoholic Kahlua-style coffee syrup warmed very gently
  • 3 tablespoons instant espresso powder dissolved into the warmed Kahlua-style syrup
  • 1 ½ cups unsalted butter softened to room temperature
  • 1 ¼ cups solid vegetable shortening at room temperature
  • 10 ¼ cups powdered sugar sifted for smooth frosting consistency
Decoration
  • to taste Chocolate jimmie sprinkles for pressing into the base and topping the piped edges

Method
 

Preparation
  1. Line the bottoms of three 8-inch cake pans with parchment circles and lightly grease the sides.
  2. Preheat your oven to 300°F (148°C).
Making the Cake
  1. In a large mixing bowl, sift or whisk together dry ingredients.
  2. Add wet ingredients to the dry mix and mix on medium speed until combined and smooth.
  3. Stir in the hot coffee and mix until smooth.
  4. Evenly distribute the thin batter between the three prepared pans.
  5. Bake for 32 to 35 minutes, testing with a toothpick for doneness.
  6. Allow cakes to cool in the pans for 5 minutes before inverting onto cooling racks.
Making the Frosting
  1. Warm Kahlua-style syrup and dissolve espresso powder in it.
  2. Beat together the butter and shortening until pale and silky.
  3. Gradually add powdered sugar and Kahlua mixture while mixing until smooth.
  4. Adjust texture as needed.
Assembling the Cake
  1. Level the cake layers if domed.
  2. Place first layer on a plate, top with frosting, and repeat for layers.
  3. Apply a crumb coat and chill for 20-30 minutes.
  4. Frost with remaining buttercream and decorate with sprinkles.
Storage
  1. Store in an airtight container, in room temperature or refrigerator.

Notes

For a dairy-free version, use plant-based butter, shortening, and milk. Adjust sugar for a less sweet frosting, reducing powdered sugar as needed.