The Ultimate Valentine’s Day Chocolate Kahlúa Cake with Strawberry Buttercream Frosting

Nothing says “I love you” quite like a rich, boozy chocolate cake layered with silky strawberry buttercream and finished with a dramatic chocolate ganache drip. This Chocolate Kahlúa Cake with Strawberry Buttercream is the ultimate showstopper dessert for Valentine’s Day — decadent, romantic, and just a little bit indulgent.

The deep, moist chocolate cake gets an adult twist from Kahlúa (coffee liqueur), which adds incredible depth and a subtle coffee-chocolate flavor that pairs beautifully with the bright, fresh strawberry frosting. Fresh strawberries are folded right into the buttercream, giving it that gorgeous natural pink hue and fruity burst in every bite.

Whether you’re surprising your partner, hosting a small Valentine’s gathering, or just treating yourself to something special, this cake delivers restaurant-quality wow factor with surprisingly straightforward steps.

In this massive guide, we’ll cover the full recipe (with both layer cake and optional cupcake versions), detailed instructions, why Kahlúa makes it magical, delicious variations, make-ahead & storage tips, troubleshooting, perfect pairings, and even ideas for turning leftovers into breakfast (yes, really). Let’s get baking!

Why This Kahlúa Chocolate Strawberry Cake Is Perfect for Valentine’s Day

• Romantic color palette — Deep dark chocolate + soft pink strawberry frosting = instant Valentine’s vibes
• Boozy sophistication — Kahlúa adds a grown-up flavor without being overpowering
• Balance of flavors — Rich chocolate meets bright, tangy strawberry — no one-note sweetness here
• Make-ahead friendly — Cake layers and buttercream can be made days in advance
• Impressive yet doable — Looks like a bakery masterpiece, but no fancy equipment needed
• Customizable — Easily adapt for gluten-free, alcohol-free, or different fillings

This cake has become a Valentine’s tradition for many families — once you make it, prepare for annual requests!

Full Recipe: Chocolate Kahlúa Cake with Strawberry Buttercream

Servings: 12–16 slices (one 8-inch or 9-inch 3-layer cake)
Prep time: 45 minutes
Bake time: 30–35 minutes
Cooling & decorating time: 1–2 hours
Total time: About 3–4 hours (mostly hands-off cooling)

Ingredients

Chocolate Kahlúa Cake Layers

• 2 cups (250g) all-purpose flour
• ¾ cup (65g) unsweetened natural cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups (400g) granulated sugar
• ½ cup (120ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 cup (240ml) hot brewed coffee (or hot water)
• ½ cup (120ml) Kahlúa coffee liqueur

Strawberry Buttercream Frosting

• 2½ cups (about 350g) fresh strawberries, hulled and chopped
• 1½ cups (3 sticks / 340g) unsalted butter, room temperature
• 5–6 cups (600–720g) powdered sugar, sifted
• 2–4 Tbsp heavy cream or milk
• 1 tsp pure vanilla extract
• Pinch of salt
• Optional: 1–2 Tbsp strawberry jam for extra intensity

Chocolate Ganache Drip

• 4 oz (113g) semi-sweet or dark chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 Tbsp Kahlúa (optional, for extra flavor)

Garnishes (optional)

• Fresh strawberries, halved or whole
• Chocolate shavings, curls, or hearts
• Chocolate-covered strawberries
• Edible gold leaf or pink sprinkles

Equipment Needed

• Three 8-inch or 9-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Offset spatula & bench scraper
• Cake turntable (optional but helpful)
• Fine-mesh strainer (for strawberry puree)

Step-by-Step Instructions

1. Make the Chocolate Kahlúa Cake Layers

• Preheat oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate large bowl, whisk sugar, oil, buttermilk, eggs, and vanilla until smooth.
• Add the dry ingredients to the wet in three additions, alternating with the hot coffee + Kahlúa mixture. Mix just until combined — do not overmix.
• Divide batter evenly between pans (about 2 cups per pan).
• Bake 28–35 minutes (depending on pan size), until a toothpick inserted in center comes out clean or with a few moist crumbs.
• Cool in pans 10 minutes, then turn out onto wire racks to cool completely (at least 1 hour).

2. Prepare Strawberry Puree for Buttercream

• Puree 2½ cups chopped strawberries in a blender or food processor until smooth.
• Strain through a fine-mesh sieve to remove seeds (press with spoon to get as much liquid as possible).
• You should have about ¾–1 cup of puree. Reduce it on the stove over medium-low heat to ½ cup (thickens flavor and prevents runny frosting). Cool completely.

3. Make Strawberry Buttercream

• In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter until creamy and pale (3–4 minutes).
• Gradually add powdered sugar 1 cup at a time, mixing on low.
• Add cooled strawberry puree, vanilla, salt, and 2 Tbsp cream. Beat on medium-high 3–5 minutes until light and fluffy.
• Add more cream (1 Tbsp at a time) if too thick, more powdered sugar if too soft.

4. Assemble the Cake

• Level the cooled cake layers if needed.
• Place one layer on a cake board or plate. Spread about ¾ cup strawberry buttercream evenly.
• Repeat with second layer.
• Place final layer on top. Crumb coat the entire cake with a thin layer of buttercream. Chill 15–30 minutes.
• Apply final smooth coat of buttercream. For a naked look, use less and scrape back. Chill again 15 minutes.

5. Make & Apply Chocolate Ganache Drip

• Heat heavy cream until just simmering (microwave or stovetop).
• Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Add Kahlúa if using.
• Cool slightly (should be pourable but not hot).
• Spoon or pour ganache around edge of cake, letting it drip naturally. Fill center and smooth if desired.
• Chill 10–15 minutes to set drip.

6. Decorate & Serve

• Pipe rosettes or swirls with remaining buttercream.
• Top with fresh strawberries, chocolate curls, or hearts.
• Slice with a hot, dry knife for clean cuts. Serve at room temperature for best texture.

Why Kahlúa Makes This Cake Magical

Kahlúa brings three key elements:

• Rich coffee flavor that enhances chocolate
• Subtle rum notes for warmth and complexity
• Slight boozy moisture that keeps cake tender for days

Even after baking, the flavor remains sophisticated without being overly alcoholic.

Delicious Variations

• Alcohol-Free Version — Replace Kahlúa with strong brewed coffee + 1 tsp rum extract
• Mocha Twist — Add 2 tsp espresso powder to cake batter
• Raspberry Instead — Swap strawberries for raspberries in buttercream
• Chocolate-Covered Strawberry — Dip fresh strawberries in melted chocolate for garnish
• Cupcakes — Makes 24–28 cupcakes; bake 18–22 minutes
• Single Layer Sheet Cake — Use 9×13 pan, bake 35–40 minutes
• Gluten-Free — Use 1:1 gluten-free flour blend

Make-Ahead, Storage & Freezing Tips

• Cake layers — Bake up to 3 days ahead; wrap tightly in plastic and store at room temp or freeze up to 2 months.
• Strawberry buttercream — Make up to 1 week ahead; refrigerate in airtight container. Bring to room temp and re-whip before using.
• Fully assembled cake — Best eaten within 2–3 days. Store in fridge (buttercream firms up). Bring to room temp before serving.
• Freezing slices — Wrap individual slices in plastic + foil; freeze up to 2 months. Thaw overnight in fridge.

Approximate Nutrition (Per Slice, 16 Servings)

• Calories: 520–580
• Fat: 28–32g
• Carbs: 68–75g
• Protein: 5g
• Sugar: 55g+
  (A true indulgence — perfect for Valentine’s!)

Troubleshooting Common Issues

• Cake domed too much? — Level with serrated knife or use baking strips.
• Buttercream too soft? — Chill bowl and butter briefly; add more powdered sugar.
• Drip too runny? — Let ganache cool longer (test on side of bowl).
• Strawberry flavor weak? — Reduce puree more or add strawberry extract.
• Cake dry? — Don’t overbake; brush layers with simple syrup if needed.

Perfect Valentine’s Day Pairings

• Drinks — More Kahlúa (on ice, in espresso martinis, or over ice cream)
• Sparkling wine — Rosé or Prosecco cuts richness
• Coffee — After-dinner espresso or mocha
• Serve with — Fresh strawberries, vanilla ice cream, or chocolate-dipped fruit

Why This Cake Feels Like Love on a Plate

Valentine’s Day desserts should feel special — luxurious, thoughtful, a little bit naughty. This Chocolate Kahlúa Cake with Strawberry Buttercream delivers all of that: rich, boozy chocolate layers wrapped in the sweetest pink frosting, finished with a dramatic drip that makes everyone gasp.

Bake it together, share a slice in candlelight, or surprise someone with the whole thing. Either way, it’s guaranteed to make hearts flutter.

Happy Valentine’s Day — may your cake be as sweet as the occasion!