Kahlua Cake
This best Kahlua Cake recipe is a moist, rich chocolate cake, with a creamy buttercream Kahlua and espresso powder frosting. It’s extra fabulous for company, made from scratch with simple ingredients (no cake mix). The frosting is out of this world!
Why making Kahula Cake is so easy and perfect for entertaining!
This from-scratch cake recipe (or even with the texture of Kahlua brownies) that I’m bringing you today uses one of my favorite liqueurs, Kahlua. It takes only minutes to whip up this cake batter, baked in a 9×13 pan. I also love to prepare and bake the cake ahead of time. It’s optional to frost the cake and allow it to harden up (I pop in the fridge), and then cut into small serving squares and freeze.
How simple to pull small servings from the freezer when you have company, to quickly defrost and serve the most fabulous square of dessert! Everyone loves this cake! And of course, if you want to make a cake without Kahlua and coffee, then try my Best Chocolate Cake recipe!
I originally got his recipe from Portland’s Palate Cookbook. A lot of my recipes are marked 2000 – 2002 in this cookbook–the years my kids were little, and we hosted a ton of dinner parties back in southern Oregon. Years later – it’s still one of my favorite cakes to make!
Does Kahlua Cake have alcohol?
Yes, this cake does have kahlua (a coffee liqueur) but the good news is that the alcohol bakes out so it’s pregnancy and kid-friendly.
Can kids have Kahlúa cake?
Since 100% of the alcohol evaporates during baking process, it should be safe for kids to have a small slice.
Ingredients for Kahlua Cake
The drizzle on top is optional, too. I like to whip up the cake for guests, and just skip the drizzle. And the secret is in the Kahlua and the espresso powder, but you can use any instant coffee.
- Unsweetened chocolate
- Butter
- Sugar
- Eggs
- Vanilla extract
- Kahlua
- Flour
- Baking powder
- Salt
Kahlua butter cream frosting:
- More Kahlua
- Instant coffee (I use Delallo Instant Espresso Powder)
- Butter
- Powdered sugar
- Vanilla
- Milk
How do you make the Kahlua Cake and frosting?
BROWNIES: You melt the chocolate and butter together, and you can do this in the microwave or on the stove. Then, while warm, you mix in sugar, eggs, vanilla and Kahlua. Next, stir in flour, baking powder and salt. Spread the batter in prepared pan and bake, then cool.
FROSTING: In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.
Get online the espresso powder: Delallo Instant Espresso Powder (afflink).
How do you make the drizzle for the cake:
Let’s just say the frosting is a “melt-in-your-mouth” kind of frosting. So good! You can add a chocolate drizzle, but I never do. But in case you want to, you need:
- Semisweet chocolate
- Butter
TOPPING: If you choose to make the drizzle, then you melt chocolate and butter together. Cool, then drizzle topping over frosting.
Tips and substitutions:
- You can make this cake without coffee liqueur if you prefer. TIP: Use 1 cup buttermilk and substitute 1 tsp vanilla for Kahlua.
- I recommend baking ahead and freezing the cake. Optional to frost it before freezing or to frost it after defrosted and before serving. I’ve done it both ways!
- Be sure to use instant espresso powder (not granules) in the buttercream. Otherwise, dissolve the granules in 1 Tbsp hot water and let cool before adding to the frosting. The espresso powder makes this frosting amazing!
How to serve the cake
The cake is best if cooled until chocolate is set. We cut into squares and served with vanilla ice cream. But it’s good enough to enjoy by itself.
Also lovely to cut into 16 small squares and serve on a dessert plate!
Looking for some more chocolate desserts to try?
Get the Recipe:
Kahlua Cake
Ingredients
Make the cake:
- 4 ounces unsweetened chocolate
- ⅔ cup butter, at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup Kahlua
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Make the frosting:
- 2 tablespoons Kahlua
- 1 teaspoon instant coffee, or espresso powder (we use Delallo brand)
- ½ cup butter, at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons milk, more if needed
Topping (optional):
- 1 ounce semi sweet chocolate
- 1 tablespoon butter
Equipment
Instructions
For the cake:
- Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
- In a medium saucepan over low heat (or in the microwave), melt the chocolate and butter together. Mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.
- Spread in prepared pan. Bake at 350 degrees F, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
For the frosting:
- In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled cake.
TOPPING:
- In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set.
How to serve the cake:
- Cut into squares and serve with vanilla ice cream.
How to freeze the cake:
- Make the entire recipe; cool. Cut into pieces. Freeze the pieces already cut into small squares. Defrost and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Looks delish! Can it be made with maragarine by chance? (Only the brownie part, not the frosting)
I don’t cook with margarine so I don’t know how it would turn out.