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Kahlua Coffee Cake

A rich and moist coffee-flavored cake with a Kahlua kick, topped with creamy frosting and chocolate sprinkles.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 14
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all purpose flour
  • 2 cups sugar
  • 0.75 cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 0.75 cups milk
  • 0.5 cups vegetable oil
  • 0.5 cups Kahlua
  • 1 tsp vanilla extract
  • 0.75 cups hot coffee
  • 0.125 cups instant espresso powder
  • 1.5 cups unsalted butter, room temperature
  • 1.25 cups shortening
  • 10.25 cups powdered sugar
  • sprinkles Chocolate jimmie sprinkles

Method
 

Preparation Steps
  1. Preheat oven to 300°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
  2. Combine dry ingredients: flour, cocoa powder, baking soda, and salt in a large bowl.
  3. Add eggs, milk, oil, Kahlua, and vanilla to the dry ingredients; mix well.
  4. Gradually add hot coffee and espresso powder; mix until smooth and thin.
  5. Divide batter evenly into prepared pans and bake for 32-35 minutes or until toothpick comes out clean.
  6. Cool cakes in pans for 5 minutes, then transfer to racks to cool completely.
  7. For frosting, dissolve espresso powder in Kahlua, then beat butter and shortening until smooth.
  8. Gradually add powdered sugar and Kahlua mixture, beating until smooth and desired consistency.
  9. Level the cakes, then spread frosting between layers, on the sides, and top.
  10. Decorate with chocolate sprinkles and serve.

Notes

Best enjoyed within 2-3 days. Store in an airtight container.