This Art Deco inspired cake was made last year for Hubs & my combined 30th birthday parties.
We threw ourselves a Roaring 20’s Murder Mystery party (read all about it over at Amy’s Cooking Adventures), so we definitely needed a 1920’s style cake. And since it was the prohibition era, I felt it needed to also be a super boozy cake.
Therefore the Kahlua Cake was born!
The cake boasted equal punches of chocolate and coffee liqueur. It was also very rich, so a little went a very long way!
*This makes enough cake for three 8-inch layers and two 6-inch layers of cake. The recipe is easily halved.
Chocolaty Kahlua Cake
An Amy’s Confectionery Adventures Original Recipe
2 boxes Devil’s Food Cake Mix
2 (3.9 oz) packages instant chocolate pudding mix
1 (16 oz) container sour cream
2 cup canola oil
3 tbsp cocoa powder (I used Hershey Special Dark)
2 tbsp vanilla extract (LINK)
1 ½ cups Kahula or other coffee flavored liqueur
½ cup warm water
3 tbsp instant espresso granules
Kahula Cream Cheese Frosting
8 0z cream cheese, softened
½ cup unsalted butter, softened
4 ¼ cups powdered sugar
2-3 tbsp Kahlua
Preheat the oven to 325 degrees F and spray three 8-inch and two 6-inch pans with non stick spray.
Place all of the ingredients into the bowl of a stand mixer and mix on medium speed for 3 minutes or until smooth.
Pour the batter evenly into the prepared pans. Bake the 6-inch cakes for 38-42 minutes and the 8-inch cakes for 48-52 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes for 10 minutes in the pans, then invert and cool completely before frosting.
To make the frosting, place the cream cheese and butter into the bowl of a stand mixer and beat until smooth. Slowly add in the powdered sugar, followed by the Kahula and frost the cake.