If you’ve ever found yourself wandering into the kitchen on a cold evening craving something rich, cozy, and indulgent, this Kahlua Coffee Chocolate Layer Cake is your answer. I remember the first time I made a layer cake—it was a bit intimidating. But this one? It felt different. The smell of fresh espresso swirling into melted butter, the glossy chocolate batter whisked by hand—it was both soothing and thrilling. What’s more, the entire recipe came together without the usual stress. No stand mixer? No problem. This is the kind of cake you can make in one bowl with a whisk and a dream.

This Kahlua Coffee Chocolate Layer Cake easy sheet pan dinner alternative for dessert lovers (yes, we said it) combines the bold flavors of coffee and chocolate with a grown-up twist of Kahlua. It’s everything you want in a show-stopping dessert but simple enough for even the most hesitant beginner. Quick and healthy meals may be the goal most days, but sometimes, you deserve a sweet reward—and this cake delivers in a big, boozy way.

Kahlua Coffee Chocolate Layer Cake

Why This Recipe is Special

There’s something magical about chocolate and coffee. Together, they create a deep, complex flavor that feels richer than either ingredient on its own. Add a splash of Kahlua, and suddenly you’re baking something that tastes like it came from a bakery, but with far less effort.

This cake is incredibly beginner-friendly: the batter comes together in one bowl, the frosting is forgiving and fluffy, and the final product looks effortlessly elegant. Best of all, it’s versatile—great for birthdays, dinner parties, or just because you had a long week.

Ingredients and Preparation

Chocolate Cake Layers

  • All-purpose flour: The structural backbone of your cake; keeps everything fluffy but stable.
  • Sugar: Adds sweetness and also contributes to moisture retention.
  • Unsweetened cocoa powder: Provides deep chocolate flavor; choose a good-quality one for best results.
  • Baking soda: Helps the cake rise, ensuring a light texture.
  • Salt: Balances sweetness and enhances the chocolate.
  • Eggs: Bind the ingredients together and add richness.
  • Milk: Adds moisture and softness.
  • Vegetable oil: Keeps the cake moist even after a few days.
  • Kahlua: Infuses the cake with rich coffee liqueur notes.
  • Vanilla extract: Enhances all the other flavors subtly.
  • Hot coffee: Intensifies the chocolate flavor while keeping the batter thin and easy to work with.

Alternative suggestions: No Kahlua? Try strong brewed coffee with a teaspoon of rum extract. You can also substitute vegetable oil with melted coconut oil or avocado oil.

Kahlua Coffee Frosting

  • Unsalted butter: Provides creaminess and structure to your frosting.
  • Shortening: Helps the frosting hold its shape better, especially in warm weather. Can be replaced with more butter for a purely buttery flavor.
  • Powdered sugar: Sweetens and thickens the frosting.
  • Kahlua: Adds flavor and helps achieve spreadable consistency.
  • Instant espresso powder: Deepens the coffee notes, making the flavor pop.

Alternative suggestions: If avoiding alcohol, replace Kahlua with brewed coffee and increase espresso powder slightly.

Step-by-Step Instructions

Step 1 Preheat your oven to 300°F (148°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.

Step 2 In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.

Step 3 Add in eggs, milk, oil, Kahlua, and vanilla extract. Whisk everything together until the mixture is smooth.

Step 4 Carefully pour in the hot coffee and stir until the batter is thin and glossy. This is normal—don’t worry if it seems runny.

Step 5 Divide the batter evenly between the three pans. Bake for 32–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6 Let the cakes cool in the pans for about 5 minutes before transferring them to wire racks to cool completely.

Step 7 To make the frosting, warm the Kahlua slightly and dissolve the espresso powder into it.

Step 8 In a separate bowl, beat together the butter and shortening until smooth and fluffy.

Step 9 Add half of the powdered sugar and mix until fully incorporated.

Step 10 Pour in half of the Kahlua-espresso mixture and continue mixing until smooth.

Step 11 Add the remaining powdered sugar, followed by the rest of the Kahlua mixture, mixing until your frosting reaches a spreadable consistency.

Step 12 Trim the domed tops off the cooled cakes to make even layers. Place the first layer on a serving plate and spread with a generous scoop of frosting.

Step 13 Repeat with the second layer and then place the third layer on top. Use the remaining frosting to coat the top and sides of the cake.

Step 14 For decoration, press chocolate sprinkles into the bottom edge and pipe swirls around the top edge if you’re feeling fancy.

Kahlua Coffee Chocolate Layer Cake

Beginner Tips and Notes

  • If your cake sinks in the middle, don’t panic—trim the layers flat and use extra frosting to even things out.
  • If your frosting is too thick, add a splash of milk or more Kahlua to thin it.
  • If you overbake the cake, try brushing the layers with a little milk or coffee before frosting to add moisture.
  • Don’t skip the parchment paper—it makes getting the cake out of the pans much easier.
  • Lacking a stand mixer? No problem. A hand mixer or even a sturdy whisk and some elbow grease will do the trick.

Serving Suggestions

Pair this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra-indulgent dessert. Fresh berries add a bright contrast to the richness, while a drizzle of caramel sauce takes it over the top.

Storage Tips: Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to four. Let it sit at room temp for 30 minutes before serving to soften the frosting.

Conclusion

This Kahlua Coffee Chocolate Layer Cake is proof that even beginners can create bakery-quality desserts at home. With bold flavors, a foolproof method, and lots of room for creativity, it’s the kind of recipe that turns first-time bakers into confident cake-makers. Give it a try and let us know how it turned out—we’d love to hear about your baking adventures.

FAQ About Kahlua Coffee Chocolate Layer Cake

Q1: Can I make this cake without alcohol?

Yes! You can replace the Kahlua with strong brewed coffee or espresso and add a splash of vanilla or rum extract for flavor.

Q2: What type of cocoa powder should I use?

Natural unsweetened cocoa powder is ideal for this recipe. It gives a classic chocolate flavor and reacts properly with the baking soda.

Q3: How do I know when the cake is fully baked?

Insert a toothpick into the center of each cake layer—if it comes out with a few moist crumbs (not wet batter), the cake is ready.

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Kahlua Coffee Chocolate Layer Cake

Kahlua Coffee Chocolate Layer Cake


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  • Author: Natalie
  • Total Time: 57 minutes
  • Yield: 1214 slices 1x
  • Diet: Vegetarian

Description

This Kahlua Coffee Chocolate Layer Cake is a rich, moist dessert made with deep chocolate, bold coffee, and smooth Kahlua, perfect for beginner bakers.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 3/4 cup milk
  • 1 cup vegetable oil
  • 1/2 cup Kahlua
  • 1 tsp vanilla extract
  • 3/4 cup hot coffee
  • 7 tbsp Kahlua (for frosting)
  • 3 tbsp instant espresso powder
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/4 cups shortening
  • 10 1/4 cups powdered sugar
  • Chocolate jimmie sprinkles

Instructions

  1. Preheat your oven to 300°F (148°C) and prepare three 8-inch round cake pans with parchment paper and greased sides.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
  3. Add the eggs, milk, vegetable oil, Kahlua, and vanilla extract to the dry ingredients and mix until smooth.
  4. Slowly stir in the hot coffee; the batter will be thin, which is normal.
  5. Divide the batter evenly between the prepared pans and bake for 32–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Let the cakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, heat the Kahlua until just boiling, then dissolve the espresso powder in it and let it cool slightly.
  8. In a large bowl, beat together the butter and shortening until smooth and fluffy.
  9. Add half the powdered sugar and mix until incorporated.
  10. Add half the Kahlua mixture and mix until smooth.
  11. Add the remaining powdered sugar, followed by the rest of the Kahlua mixture, and mix until the frosting reaches your desired consistency.
  12. Trim the tops of each cake layer to make them flat, then place the first layer on a serving plate and spread with frosting.
  13. Repeat with the second and third layers, stacking and frosting each evenly.
  14. Frost the top and sides of the cake, smoothing it out or using a decorating comb if desired.
  15. Press chocolate sprinkles into the bottom edges and pipe decorative swirls on top if you like, then serve or store.

Notes

  • Replace Kahlua with coffee and rum extract for a non-alcoholic version.
  • Use butter in place of shortening if you prefer a richer taste.
  • If the frosting is too thick, add a splash of milk or more Kahlua to loosen it.
  • Wrap and freeze cake layers ahead of time for convenience.
  • Prep Time: 25 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1089
  • Sugar: 121 g
  • Sodium: 528.9 mg
  • Fat: 56.3 g
  • Carbohydrates: 141.1 g
  • Protein: 5.8 g
  • Cholesterol: 94.1 mg

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