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Sliced Chocolate Strawberry Cake with pink frosting and fresh berries on a rustic white stand.

Valentine's Day Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Indulge in a rich, decadent chocolate cake infused with Kahlua, perfectly complemented by a sweet and vibrant strawberry buttercream frosting. This show-stopping dessert is ideal for a romantic Valentine's Day celebration.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Kahlua Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder natural, not Dutch-processed
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Large eggs room temperature
  • 1 cup Buttermilk room temperature
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1 cup Hot Kahlua or strong hot coffee if omitting alcohol
For the Kahlua Simple Syrup (optional)
  • 1/4 cup Granulated sugar
  • 1/4 cup Water
  • 2 tbsp Kahlua
For the Strawberry Buttercream Frosting
  • 2 cups Unsalted butter 4 sticks, softened
  • 6-8 cups Powdered sugar sifted
  • 1.5 cups Fresh strawberries hulled and pureed
  • 1 tsp Vanilla extract
  • Pinch Salt
  • Optional Red food coloring for brighter pink

Equipment

  • 9-inch round cake pans (2)
  • Large mixing bowls (2-3)
  • Electric mixer (stand or hand-held)
  • Small saucepan
  • Whisk
  • Spatulas
  • Measuring cups and spoons
  • Parchment Paper
  • Cooling racks
  • Food processor or blender
  • Fine-mesh sieve (optional)
  • Offset spatula or knife for frosting

Method
 

1. Prepare the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the bowl as needed.
  4. Carefully pour in the hot Kahlua (or coffee) and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the two prepared cake pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out with moist crumbs, not wet batter.
  7. Let the cakes cool in their pans for 10-15 minutes, then carefully invert them onto wire racks to cool completely.
2. Make the Kahlua Simple Syrup (Optional)
  1. While the cakes are cooling, combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar completely dissolves.
  2. Remove the saucepan from heat and stir in the Kahlua. Let the simple syrup cool completely.
  3. Once the cakes are cool, use a wooden skewer to poke holes over the entire top surface of both cake layers. Brush or spoon the Kahlua simple syrup evenly over the cakes.
3. Prepare the Strawberry Puree
  1. Wash and hull the fresh strawberries. Puree them in a food processor or blender until completely smooth.
  2. For a smoother frosting, strain the puree through a fine-mesh sieve into a small bowl to remove any seeds. Set aside.
4. Make the Strawberry Buttercream Frosting
  1. In a large mixing bowl with an electric mixer, beat the softened unsalted butter on medium-high speed until it is light and fluffy (about 3-5 minutes).
  2. Gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition. Start on low speed to prevent a sugar cloud, then increase to medium.
  3. Once all the powdered sugar is incorporated, add the strawberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and smooth.
  4. If desired, add a few drops of red food coloring to achieve a more vibrant pink color. If the frosting is too thick, add a tablespoon of milk or cream; if too thin, add more powdered sugar.
5. Assemble the Cake
  1. Once both cake layers are completely cool, place one cake layer on your desired serving plate or cake stand.
  2. Spread about 1.5 cups of the strawberry buttercream evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Frost the top and sides of the entire cake with the remaining strawberry buttercream, using an offset spatula for smooth coverage.
  5. Decorate with fresh strawberries, chocolate shavings, or other desired garnishes.

Notes

For best results and maximum flavor, ensure all cold ingredients like eggs, buttermilk, and butter are at room temperature before mixing. The Kahlua simple syrup is optional but highly recommended to enhance moisture and Kahlua flavor. Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For optimal taste and texture, bring the refrigerated cake to room temperature before serving.