This moist, rich vanilla Kahlua cake is a light and airy butter-based layer cake. Frosted with Kahlua vanilla and chocolate buttercream frosting this is perfect for a weekend treat, a celebration cake, or when you need that coffee-flavored zing.
Table of Content
Kahlua is a coffee liquor made from Mexican coffee beans and other ingredients like rum, corn syrup, vodka, and sugar. It has a high amount of caffeine. I believe Kahlua goes thru a seven-year process of making and has a long shelf life of four years.
Why make this cake
- This is a light and airy butter-based vanilla cake infused with Kahlua coffee liquor.
- Most of the ingredients in this recipe are simple pantry staples or easy to find.
- The cake is surprisingly simple and easy to make using sour cream for richness and Kahlua for that added edge. Topped with a Kahlua buttercream frosting this cake is perfect for a weekend dessert or any celebration with family and friends.
- There are so many variations you can do with this cake, such as
- Use chocolate cake instead of vanilla cake for the base this way you can make a chocolate Kahlua cake.
- Use all vanilla frosting with the vanilla Kahlua cake or chocolate frosting for the chocolate Kahlua frosting.
- Add espresso to enhance the coffee flavor,
- or add chocolate chips and make it a chocolate chip
Kahlua cake.
Ingredients and substitutes
- Flour - Yes, regular plain all-purpose flour (maida) is all you need for these cakes. Do not use any self-raising flour since those contain more leavening.
- Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have go ahead and use it. Just omit salt in the recipe.
- Sour cream - Gives the cake a soft crumb. You can use storebought or homemade sour cream. A good substitute for sour cream is Greek yogurt. Alternatively, you can also use quick homemade buttermilk in 5 minutes.
- Brown sugar - The molasses in the brown sugar contributes to the soft texture. You can also add dark brown sugar, and yet the cake will get a deeper color.
- Eggs - Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, a large egg weighs between 50 to 60 grams.
- Vanilla - You can use vanilla extract or vanilla bean paste or substitute some of the sugar in the recipe with vanilla sugar.
Kahlua cake recipe
Cake batter
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 6-inch round 2 x 7-inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder, baking soda, and salt. Set aside
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and fluffy. Next, add eggs one at a time. Followed by the vanilla extract and Kahlua.
Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well. - Combine - Then, add flour mixture and sour cream alternating in three batches.
Pro tip - since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk - Divide - Scrape the sides of the bowl, ensuring you have a smooth batter. Then, divide the batter between the two prepared baking pans.
Pro tip - use an offset spatula to spread the batter evenly in the pan so it bakes evenly. - Bake - Transfer to the oven and bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Kahlua buttercream frosting
- Chocolate - Melt chocolate in a microwave-safe bowl or double boiler – set aside to cool.
- Whip- In the bowl of a stand mixer with the paddle attachment cream the butter with Kahlua and vanilla extract. Gradually add the powdered sugar one cup at a time. Once all the sugar is in continue to whip on medium-high until light and fluffy.
- Fill & frosting - Use the Kahlua vanilla buttercream to fill in between the cake layers. Then, add fold in the melted cooled chocolate to make chocolate Kahlua buttercream to frost around the cake.
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Fill - Place a cake layer on the cake board or cake stand. Top with a big dollop of the Kahlua vanilla buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top followed by more frosting followed by the third layer.
Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake on the cake stand, so you can pick the cake with its base and without any accidents. - Chill - Place the cake in the fridge for 15 minutes so the layers hold together.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Frosting - Next, spread Kahlua chocolate butter on top and around the cake.
Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Rustic swirl - Spread the remaining frosting around and on top of the cake. Create a rustic buttercream look by simply swirling the spatula in a circular motion.
- Border - You can put any remaining frosting in a piping bag and pipe swirls on top of the cake. I place some white and milk chocolate balls because I ran out of frosting.
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for three days or in the fridge for up to a week.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
More layer cakes
Can I make this an eggless Kahlua cake?
Yes, you can - use my eggless vanilla cake and replace ¼ cup liquid in the recipe with ¼ cup Kahlua.
What other pans can I use for this cake?
If you don't want to make a layer cake like this one, you can make this into a sheet cake - a 'Kahlua Sheet Cake'. You can also pour the batter into a well-greased and dusted bundt pan for a 'Kahlua Bundt Cake'.
This recipe can also be baked into 24 beautiful cupcakes.
Can I use other alcohol instead of Kahlua?
Yes, you can use Baileys instead of Kahlua. I love to use my homemade Butterscotch Irish Cream. Other alcohol can be used as well, try Cointreau, whiskey, rum, and brandy.
Can I add coffee to this Kahlua cake?
Kahlua is a coffee liquor but if you want to enhance the coffee flavor you can replace 2 tablespoon of sour cream with ¼ cup of brewed coffee.
Printable Recipe
Vanilla Kahlua Cake with Kahlua Chocolate Buttercream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 533kcal
Adjust Servings Here: 8 servings
Description
This Vanilla Kahlua cake is rich, creamy and decadent frosted with a Kahlua chocolate buttercream. A surprisingly easy recipe, perfect for a weekend dessert or special celebration.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Make one - 6"x3 layer cake or 7"x 2 layer cake
Cake batter
- 8 oz (227 g) Butter ( unsalted at room temperature)
- 1¼ cup (275 g) Light brown sugar
- 3 large Eggs
- 2 ¼ cups (310 g) All-purpose flour
- 1½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ cup (120 ml) Sour cream
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ¼ cup (60 ml) Kahlua (or Baileys)
Kahlua chocolate buttercream
- 8 oz (227 g) Butter (unsalted, room temperature)
- 4 cups (480 g) Powdered sugar
- ¼ cup (60 ml) Kahlua
- 9 oz (250 g) Chocolate (semi-sweet or bittersweet)
- 2 teaspoon Vanilla extract
Plus
- ½ cup (120 ml) Simple syrup
- 10 Chocolate balls ((white or milk chocolate))
Instructions
Prepare cake
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 6-inch round 2 x 7-inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder, baking soda, and salt. Set aside2 ¼ cups All-purpose flour, 1½ teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Kosher salt
- Wet ingredients - In the bowl of a stand mixer hand mixerwith the paddle attachment cream butter and sugar until light and fluffy. Next, add eggs one at a time. Followed by the vanilla extract and Kahlua.Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.8 oz Butter, 1¼ cup Light brown sugar, 3 large Eggs, 2 teaspoon Vanilla extract, ¼ cup Kahlua
- Combine - Then, add flour mixture and sour cream alternating in three batches.Pro tip - since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk½ cup Sour cream
- Divide - Scrape the sides of the bowl, ensuring you have a smooth batter. Then, divide the batter between the two prepared baking pans.Pro tip - use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
- Bake - Transfer to the oven and bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Kahlua buttercream frosting
- Chocolate - Melt chocolate in a microwave-safe bowl or double boiler – set aside to cool.
- Whip- In the bowl of a stand mixer with the paddle attachment cream the butter with Kahlua and vanilla extract. Gradually add the powdered sugar one cup at a time. Once all the sugar is in continue to whip on medium-high until light and fluffy.8 oz Butter , 4 cups Powdered sugar, ¼ cup Kahlua, 2 teaspoon Vanilla extract
- Fill & frosting - Use the Kahlua vanilla buttercream to fill in between the cake layers. Then, add fold in the melted cooled chocolate to make chocolate Kahlua buttercream to frost around the cake.9 oz Chocolate
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Simple syrup
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Fill - Place a cake layer on the cake board or cake stand. Top with a big dollop of the Kahlua vanilla buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top followed by more frosting followed by the third layer. pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake on the cake stand, so you can pick the cake with its base and without any accidents.
- Chill - Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Frosting - Next, spread Kahlua chocolate butter on top and around the cake. Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Rustic swirl - Spread the remaining frosting around and on top of the cake. Create a rustic buttercream look by simply swirling the spatula in a circular motion.
- Border - You can put any remaining frosting in a piping bag and pipe swirls on top of the cake. I place some white and milk chocolate balls because I ran out of frosting.10 Chocolate balls
Nutrition Information
Calories: 533- kcalCarbohydrates: 80- gProtein: 4- gFat: 20- gSaturated Fat: 11- gCholesterol: 66- mgSodium: 319- mgPotassium: 194- mgFiber: 1- gSugar: 62- gVitamin A: 455- IUVitamin C: 0.1- mgCalcium: 60- mgIron: 2.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Susie
I haven't made this YET It look's like the frosting between layers is white. What type of frosting is that?
Veena Azmanov
Yes, Susie, I used the same buttercream but before I added the melted chocolate.
Susie
Thank you for the quick response. I will try to make it this weekend.