🍫 Chocolate Kahlúa Cake with Strawberry Frosting ✨

A rich, ultra-moist Kahlúa chocolate cake made with a cake mix hack 🍸

Finished with fluffy homemade strawberry buttercream for the perfect sweet contrast 🍓✨

This one tastes bakery-level with minimal effort.

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🛒 Ingredients

Kahlúa Chocolate Cake

• 1 box chocolate cake mix (Devil’s Food or Dark Chocolate)

• 3 large eggs

• ½ cup vegetable oil

• ½ cup Kahlúa

• ½ cup water

• (Optional but recommended) 1 tsp instant espresso powder

⚠️ Do not follow the box instructions — use the ingredients above instead.

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Strawberry Buttercream

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ½ cup fresh strawberry purée, strained

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream

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👩‍🍳 Directions

Cake

1️⃣ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 9×13 pan.

2️⃣ In a large bowl, add cake mix, eggs, oil, Kahlúa, water, and espresso powder (if using).

3️⃣ Beat on medium speed for 2 minutes until smooth and glossy.

4️⃣ Pour batter into prepared pan(s).

5️⃣ Bake:

• 9×13 pan: 30–35 minutes

• Two round pans: 25–30 minutes

6️⃣ Cake is done when a toothpick comes out clean or with moist crumbs.

7️⃣ Cool completely before frosting.

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Strawberry Buttercream

8️⃣ Beat softened butter until light and creamy.

9️⃣ Gradually add powdered sugar, mixing well after each addition.

🔟 Mix in strawberry purée and vanilla extract.

1️⃣1️⃣ Beat in heavy cream, 1 tbsp at a time, until fluffy and spreadable.

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Assemble

1️⃣2️⃣ Frost cake once completely cooled.

Optional: Brush cake layers with 2–3 tbsp Kahlúa before frosting for extra flavor 🍸

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⏱️ Details

• Prep: 15 minutes

• Bake: 30–35 minutes

• Total: ~50 minutes

• Servings: 12–15

• Approx: 460 kcal per slice

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✨ Tips

• Strain strawberry purée for a smooth, non-grainy frosting

• Chill frosting 10 minutes if it feels too soft

• This cake tastes even better the next day

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