Kahlua Cake #thecakeslicebakers
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This is our last cake from Little Everyday Cakes - and traditionally our last bake for the year is free choice, and our choices for December 2021 were:
- Gingerbread Cake from My Recipe Reviews
- Kahlua Cake from Making Miracles
- Lemon Cornmeal Cake from Amandie Bakes
- Lemon-Sour Cream Pound Cake from All That's Left Are The Crumbs
- Mexican Chocolate Cake from Karen's Kitchen Stories
- Rum Cake from A Day in the Life on the Farm
- Strawberry Cake from A Little Bit of All Right
This is a WONDERFULLY moist cake - chocolate and coffee tend to make my very favorite cakes. I baked this up in a 2-qaurt baking dish and served with a dollop of whipped cream. You can make the recommended kahlua buttercream, or just keep it simple if you're not a big fan of icing either. A dusting of powdered sugar or touch of whipped cream is lovely with this cake - or add a sprinkling of chocolate chips to the top of the cake before baking and call it a snack cake. However you top it - the cake is the star of the show. Very lovely and moist, with a deep chocolate flavor enhanced by the Kahlua and coffee addition!
1 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
5 TBS coffee liqueur (Kahlua)
3 TBS strong brewed coffee, cooled (I used unsweetened iced coffee)
6 TBS buttermilk
7 TBS butter, room temperature
1 1/4 cups sugar
- Preheat the oven to 350 degrees and spray a 2-quart baking dish with nonstick cooking spray and set aside.
- Blend the softened butter in the bowl of a stand mixer until light and fluffy. Add in the sugar an whip to incorporate the sugar until well blended. There is a lot of sugar in this recipe, so it won't fully "cream", but whip until well blended, and scrape down the sides and bottom as needed. Add in the cocoa powder with the mixer off, and blend on low with speed slowly increasing to blend in to the mixture.
- Meanwhile, in a medium bowl combine the dry ingredients: flour, baking soda, and salt. Whisk to blend.
- In another bowl, combine the buttermilk with the Kahlua and the coffee. Whisk to blend.
- Add in the flour in about 3 batches, alternating with the buttermilk, with the mixer on low speed. Scrape down the sides and bottom of the bowl if needed, and mix just until ingredients are well blended.
- Scrape the batter into the prepared pan (optional - add a sprinkling of about 1/2 cup chocolate chips over the top of the batter before baking), and bake in the preheated oven 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.
- Top with a dusting of powdered sugar, or whipped cream to serve.
Love the whipped cream instead of the frosting Rebekah.ReplyDelete
That cake looks sooooooo moist!! The whipped cream sounds perfect.ReplyDelete
Chocolate, Kahlua, coffee…and easy to make? I’m sold!! Looks delicious, Rebekah!!ReplyDelete
Oh wait. I have all these ingredients. Looks great!ReplyDelete