Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Instructions:
Make the Chocolate Kahlua Cake:
Prepare the Oven and Pans Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper for easier release).
Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the Wet Ingredients Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed using a hand mixer or stand mixer until smooth and well combined.
Add the Coffee and Kahlua Stir in the brewed coffee and Kahlua. The batter will be thin, but this is normal. Pour the batter evenly into the prepared cake pans.
Bake the Cakes Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Strawberry Buttercream Frosting:
Blend the Strawberries Place the freeze-dried strawberries in a food processor or blender and pulse until you get a fine powder. Set aside.
Cream the Butter In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
Add the Sugar and Strawberries Gradually add the powdered sugar and strawberry powder to the butter, beating on low speed until combined. Then add the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until fluffy. If the frosting is too thick, add an extra tablespoon of cream.
Assemble the Cake:
Frost the Cake Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of strawberry buttercream frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Decorate and Serve Optionally, garnish the cake with fresh strawberries or chocolate shavings. Slice and enjoy your Chocolate Kahlua Cake with Strawberry Buttercream Frosting!
