Kahlua Cake with Mocha Buttercream Recipe

This pretty Kahlua Cake is infused with coffee liqueur & espresso, and adorned with billowy mocha buttercream ruffles.

Servings 12


Kahlua Soak:
1/2 cup water
1/2 cup granulated sugar
1 Tbsp espresso powder
1/4 cup Kahlua coffee liqueur

2 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 Tbsp Kahlua coffee liqueur
1 cup buttermilk room temperature

Mocha Buttercream:
5 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter room temperature
3 Tbsp Kahlua coffee liqueur
1 1/2 Tbsp espresso powder not granules
5 oz good quality dark chocolate chopped, melted, cooled


Kahlua Soak:

  1. Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat. Simmer for 1min. Remove from heat and stir in Kahlua. Set aside to cool.


  1. Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Visit Kahlua Cake with Mocha Buttercream @ livforcake.com for full instructions.

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