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A slice of Kahlua Coffee Chocolate Layer Cake with three dark chocolate layers, coffee buttercream, and chocolate chips on a white plate.
Maryam

Kahlua Coffee Chocolate Layer Cake

A showstopping three-layer chocolate cake soaked with coffee liqueur and finished with silky espresso buttercream.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 1 cup unsweetened cocoa powder Dutch-process preferred
  • 2.5 cups granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp kosher salt
  • 1.5 cups buttermilk room temperature
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 0.5 cup Kahlua divided
  • 1 cup strong brewed coffee cooled to room temperature
  • 2 tsp pure vanilla extract
For the Espresso Buttercream
  • 1.5 cups unsalted butter 3 sticks, softened
  • 5 cups powdered sugar sifted
  • 2 tbsp espresso powder dissolved in 1 tbsp warm water
  • 3 tbsp Kahlua
  • 2 tbsp heavy cream or more for consistency
  • 0.25 tsp fine sea salt

Equipment

  • Three 9-inch round cake pans
  • Electric Mixer
  • Wire cooling racks

Method
 

Bake the Cake
  1. Heat oven to 350F. Butter three 9-inch round pans, line bottoms with parchment, and dust with cocoa. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no lumps remain.
  2. In a separate bowl, whisk buttermilk, oil, eggs, 1/4 cup Kahlua, coffee, and vanilla until smooth. Pour into dry ingredients and mix on medium speed for 2 minutes until glossy and thick. The batter will be thin - this is correct.
  3. Divide evenly among pans (about 3 cups each). Bake 30-35 minutes until tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Cool in pans 15 minutes, then turn out onto racks. While still warm, brush remaining 1/4 cup Kahlua over cake tops. Cool completely, at least 1 hour.
Make the Buttercream
  1. Beat softened butter on medium-high until pale and fluffy, about 3 minutes. Add powdered sugar 1 cup at a time, beating well between additions. Scrape bowl often.
  2. Add dissolved espresso, Kahlua, cream, and salt. Beat on high for 3-4 minutes until light and spreadable. Add more cream 1 teaspoon at a time if too thick, or more sugar if too loose.
Assemble
  1. Place one cake layer on a plate. Spread 3/4 cup buttercream evenly to the edges. Repeat with second layer. Top with final layer and apply a thin crumb coat over the entire cake. Chill 20 minutes, then finish with remaining frosting. Swirl decoratively with an offset spatula.

Notes

For clean slices, dip your knife in hot water and wipe dry between cuts. The cake layers can be wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before assembling. If you prefer less alcohol, replace half the Kahlua in the buttercream with additional heavy cream.