There are cakes you serve politely with tea, and then there are cakes that quietly flirt with everyone at the table like this Butter Cake with Kahlua Chocolate Cream Frosting . This one belongs firmly in the second category. Rich, buttery crumb, a splash of Kahlua woven right through, and a cloud of chocolate frosting that knows exactly what it is doing.
It is the kind of bake you bring out when you want dessert to feel a little grown up but still comforting. Not fussy, not intimidating, just deeply chocolatey, lightly boozy, and unapologetically indulgent in the best possible way.
- Why People Love This Kahlua Cake So Much
- What You Need And Why It Matters
- Add Ins and Smart Swaps
- How This Cake Comes Together
- Tips For Nailing It Every Time
- Recipe FAQ’s
- Butter Cake with Kahlua Chocolate Frosting Recipe
Why People Love This Kahlua Cake So Much
- The cake itself stays incredibly soft thanks to buttermilk and butter working together, so you get a tender crumb that does not dry out the next day
- Kahlua is used with intention, adding depth and warmth without turning the cake into a boozy mess
- The frosting is whipped and light, not heavy or cloying, which keeps the whole dessert balanced
- It feels special enough for celebrations but easy enough to bake without stress or fancy techniques
What You Need And Why It Matters
You do not need anything complicated, but a few ingredients really pull their weight in this Kahlua cake recipe.
- Salted Butter: This is the backbone of the cake, giving richness and flavour while keeping the crumb moist and tender. Softened butter is key here, so it creams properly with the sugar.
- Buttermilk: Buttermilk adds softness and a subtle tang that keeps the cake from tasting flat. It also helps the cake rise evenly and stay light.
- Kahlua: The star of the show. It brings coffee notes, warmth, and depth without overpowering the chocolate or the vanilla.
- Cocoa Powder: Unsweetened cocoa gives the frosting a deep chocolate flavour that pairs perfectly with the Kahlua instead of competing with it.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins and Smart Swaps
If you want to play around without losing the soul of the cake, these work beautifully.
- Espresso Powder: Add a small pinch to the frosting to intensify the chocolate flavour without making it taste like coffee.
- Dark Chocolate Shavings: Fold into the frosting or sprinkle on top for texture and extra richness.
- Baileys or Coffee Liqueur Alternatives: If you do not have Kahlua, another coffee liqueur works well with very similar results.
- Plain Greek Yoghurt: Can replace buttermilk in a pinch, thinned slightly with milk to reach a pourable consistency.
How This Cake Comes Together
- Preheat and Prepare: Preheat oven to 170C and grease or line two 20 cm round cake pans with baking paper, then set aside.
- Cream Butter and Sugar: Beat butter and sugar together with a hand mixer until pale, light, and creamy in texture.
- Add Eggs: Add eggs one at a time, mixing after each one, then add the extra yolk and beat until combined.
- Start Making the Batter: Gently fold in half of the flour until just combined, taking care not to overmix.
- Alternate With Buttermilk: Add half of the buttermilk and mix until smooth, then fold in remaining flour and buttermilk until creamy.
- Bake the Cakes: Divide batter evenly between pans and bake for 50 to 55 minutes, until a toothpick comes out clean.
- Cool the Layers: Cool cakes in pans for 20 minutes, then turn out onto a wire rack to cool completely.
- Frost and Assemble: Whip frosting ingredients to stiff peaks, spread between layers, then cover the top and sides evenly.
For a dinner party spread, this Kahlua Cake pairs beautifully with Cappuccino French Toast with Coffee Cream served as a brunch style dessert option the next morning, or plated in smaller slices alongside coffee for lingering conversations after dinner. The coffee notes echo the Kahlua without overwhelming the cake, making it feel intentional and cohesive.
If you want to round out the dessert table, add Creamy Kahlua Raspberry Cheesecake Parfaits for a lighter, layered option that still stays within the coffee chocolate theme. Finish with Maple Pecan Sticky Buns for guests who love something warm and comforting, creating a dessert spread that feels generous, polished, and worthy of a proper sit down meal.
Tips For Nailing It Every Time
- Make sure your butter and eggs are at room temperature before starting. This helps everything blend smoothly and gives you a better crumb.
- Do not overmix once the flour goes in. Mix just until combined so the cake stays soft instead of dense.
- Chill the cream and icing sugar before making the frosting. Cold ingredients whip better and hold their shape longer.
- Let the cake cool completely before frosting. Warm cake will melt the cream and ruin that lovely fluffy texture.
Most of the alcohol cooks off in the cake, leaving behind flavour rather than a strong boozy hit. The frosting will retain more of the Kahlua taste.
Absolutely. Reduce baking time and keep an eye on them. They make excellent party sized treats.
Store the frosted cake in the fridge, loosely covered. Let slices sit at room temperature for about 15 minutes before serving for the best texture.
Picture strawberries (which I had delicately placed on top) dripping down with melted cream, and my daughter (okay, mainly me) in near tears because the cake I had in my kitchen only minutes before was not the cake that was about to hit a birthday party full of people expecting only the best from me because HELLO I have a blog now which apparently makes me a Chef. Um. No. It didn’t happen.
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Ingredients1x2x3x
Cake
- ▢ 250 g salted butter softened
- ▢ 1 1/2 cups caster sugar
- ▢ 3 eggs extra large
- ▢ 1 egg yolk extra large
- ▢ 3 cups self-raising flour
- ▢ 1 1/2 cups buttermilk
- ▢ 1 tbsp vanilla extract
Kahlua Chocolate Frosting
- ▢ 1 cup icing sugar chilled
- ▢ 300 ml thickened cream chilled
- ▢ 1/3 cup unsweetened cocoa powder
- ▢ 50 ml Kahlua
Instructions
- Preheat oven to 170C. Prepare two 20cm diameter (or 8-inch) round baking pans with non-stick baking spray/butter; or line with baking paper. Set aside.
- Beat together butter and sugar with a hand mixer until light and creamy. Add one egg into the cream mixture at a time, beating after each addition until well combined, before adding the next. Add in egg yolk, and beat again.
- Lightly fold in half of the flour (1 1/2 cups) and mix until just combined. Pour in half of the butter milk, mixing again until smooth and creamy. Add in the remaining flour, lightly mixing through until combined, and the remaining buttermilk.
- Divide the cake batter between the prepared baking pans.
- Bake until a toothpick inserted into the centre of the cake comes out clean the cake springs back when lightly touched (about 50-55 minutes). Remove from the oven and allow to cool for 20 minutes in the pan. Turn out both cakes onto a wire cooling rack and allow to cool completely before frosting (this step is important, or the cream will melt and become difficult to work with when assembling the cake.
- While cake is cooling, prepare frosting. Sift the cocoa powder and icing sugar into a bowl (preferably a cooled metal bowl). Stir the cream through until the powder begins to dissolve. Using a hand beater or whisk, whip the ingredients together until it thickens to form stiff peaks (about 4-5 minutes).
- Once the cake has completely cooled, place one of the cakes onto a plate. Evenly cover the top with the frosting and place the other cake on top. Cover the entire cake (sides and top) with the remaining frosting until completely covered.
Nutrition information is automatically calculated, so should only be used as an approximation.
Butter Cake with Kahlua Chocolate Frosting
Ingredients
Cake
- 250 g salted butter softened
- 1 1/2 cups caster sugar
- 3 eggs extra large
- 1 egg yolk extra large
- 3 cups self-raising flour
- 1 1/2 cups buttermilk
- 1 tbsp vanilla extract
Kahlua Chocolate Frosting
- 1 cup icing sugar chilled
- 300 ml thickened cream chilled
- 1/3 cup unsweetened cocoa powder
- 50 ml Kahlua
Instructions
- Preheat oven to 170C. Prepare two 20cm diameter (or 8-inch) round baking pans with non-stick baking spray/butter; or line with baking paper. Set aside.
- Beat together butter and sugar with a hand mixer until light and creamy. Add one egg into the cream mixture at a time, beating after each addition until well combined, before adding the next. Add in egg yolk, and beat again.
- Lightly fold in half of the flour (1 1/2 cups) and mix until just combined. Pour in half of the butter milk, mixing again until smooth and creamy. Add in the remaining flour, lightly mixing through until combined, and the remaining buttermilk.
- Divide the cake batter between the prepared baking pans.
- Bake until a toothpick inserted into the centre of the cake comes out clean the cake springs back when lightly touched (about 50-55 minutes). Remove from the oven and allow to cool for 20 minutes in the pan. Turn out both cakes onto a wire cooling rack and allow to cool completely before frosting (this step is important, or the cream will melt and become difficult to work with when assembling the cake.
- While cake is cooling, prepare frosting. Sift the cocoa powder and icing sugar into a bowl (preferably a cooled metal bowl). Stir the cream through until the powder begins to dissolve. Using a hand beater or whisk, whip the ingredients together until it thickens to form stiff peaks (about 4-5 minutes).
- Once the cake has completely cooled, place one of the cakes onto a plate. Evenly cover the top with the frosting and place the other cake on top. Cover the entire cake (sides and top) with the remaining frosting until completely covered.
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