Vanilla Kahlua Cake with Kahlua Chocolate Buttercream
Calories: 44
Adjust Servings Here: 12 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.
Ingredients
Cake batter
- 375 g (3 cups) All-purpose flour
- 1 tsp Baking soda
- 1½ tsp Baking powder
- ½ tsp Kosher salt
- 280 g (1¼ cups) Butter unsalted at room temperature
- 400 g (2 cups) Light brown sugar
- 4 large Eggs
- 2 tsp Vanilla extract
- 180 ml (¾ cup) Sour cream
- 120 ml (½ cup) Kahlua or Baileys (or whole milk for substitute)
Kahlua chocolate buttercream
- 280 g (1¼ cups) Butter unsalted, room temperature
- 500 g (4 cups) Powdered sugar
- 3 tbsp Kahlua
- 110 g (4 oz) Chocolate, semi-sweet or bittersweet melted
- 2 tsp Vanilla extract
Decorations
- 10 Chocolate balls (white or milk chocolate)
Instructions
Prepare cake
- Preheat the Oven to 350°F (175°C). Grease and line three 8-inch round cake pans or two 9-inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder, baking soda, and salt. Set aside375 g All-purpose flour, 1 tsp Baking soda, 1½ tsp Baking powder, ½ tsp Kosher salt
- 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 sour cream, vanilla extract, and Kahlua.280 g Butter, 400 g Light brown sugar, 4 large Eggs, 2 tsp Vanilla extract, 120 ml Kahlua
- Combine. Then add the flour mixture and combine well, but don't overmix.180 ml Sour cream
- Bake - Pour the batter into your prepared baking pans and transfer to the oven. Bake for about 35 to 40 minutes until a skewer inserted in the center comes out clean.
- 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
- 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.280 g Butter , 500 g Powdered sugar, 3 tbsp Kahlua, 2 tsp 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.110 g Chocolate, semi-sweet or bittersweet
Assemble
- 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.
- Chill - Place the cake in the fridge for 15 minutes so the layers hold together.
- Frosting - Next, spread Kahlua chocolate butter on top and around the cake. 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
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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