Chocolate Kahlua Dream cake!

2 Oct

Chocolate Cake with Kahlua Frosting and Filling

If you are in the mood for a rich cake drenched in booze then this is your cake. It’s not a good idea to serve this one around the kids. The Kahlua frosting is delicious and the Kahlua filling pushes it right over the edge. If you’re in the mood for a more subtle flavor then simply omit the filling and substitute the Kahlua butter-cream between the layers. A delicious cake! It’s difficult to only eat one piece.


Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes.



One pack of instant vanilla pudding. Mix the pudding powder with one cup of Kahlua. Cover filling with plastic wrap and allow to thicken in the fridge. or if you want it soak right into the cake you can gently poke a few holes into the cake and pour it on and let it set once it’s soaked into the cake. I prefer it the last way.

If you’re anything like me I’m sure that you head is spinning with possibilities right now! Just think of all of the different liquors you can mix with pudding!! There will be a tequila and lime cake on here in the future. I can promise you that!


Follow the instructions for a half recipe of the Swiss Meringue Butter-Cream. When it comes time to add the flavor add 1/4 cup of Kahlua and omit the vanilla.

Put it all Together:

I made this cake as a 6 inch. The flavors are pretty rich to be much larger than that. If you do decide on an 8 inch you will have enough frosting and filling so don’t worry about that.

Pipe a wall of frosting around the top of the bottom cake this will prevent spilling and dripping. Spoon the filling onto the bottom cake.

Place the top cake on the bottom one and spread the butter-cream on in a thin layer as a crumb coat to catch all of the crumbs. Place the cake in the fridge and allow ten minutes at least for the butter-cream to harden.

When the butter-cream is hard spread on a thicker layer of butter-cream as your top coat. decorate in which ever style is your favorite. I like to use the remaining filling as a topper over the butter-cream to make it look extra fancy! Then add your favorite chocolates to garnish.

This cake really is best if it has a day to sit and allow the filling to soak into the cake.

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