Kahlua Cake #thecakeslicebakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

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:

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! 

Kahlua Cake

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
2 eggs

  1. Preheat the oven to 350 degrees and spray a 2-quart baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. Meanwhile, in a medium bowl combine the dry ingredients: flour, baking soda, and salt. Whisk to blend.
  4. In another bowl, combine the buttermilk with the Kahlua and the coffee. Whisk to blend.
  5. 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.
  6. 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.
  7. Top with a dusting of powdered sugar, or whipped cream to serve.


  1. Love the whipped cream instead of the frosting Rebekah.

  2. That cake looks sooooooo moist!! The whipped cream sounds perfect.

  3. Chocolate, Kahlua, coffee…and easy to make? I’m sold!! Looks delicious, Rebekah!!

  4. Oh wait. I have all these ingredients. Looks great!


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