Double the Fun: Kahlua Cake with Kahlua Buttercream #TheCakeSliceBakers

 

Here we are the September 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd.* I can't believe that we're already halfway through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for September 2021 were ~ 

Honey-Ginger Sour Cream Cake

• All That's Left Are The Crumbs
• A Little Bit of All Right

Kahlua Cake

• A Day in the Life on the Farm
• Culinary Adventures with Camilla
• Camille Cooks

Maple Cake with Maple Frosting

• Karen's Kitchen Stories

Kahlua Cake with Kahlua Buttercream 

It is very rare that I make the same thing more than once. Just the truth. However, I made this cake recipe twice in the span of a week because it was that good. 

One I just made for dessert at home one evening. Then, that weekend I brought it to our friends' house topped with fondant succulents. It is a relatively easy recipe that is still impressive and, most importantly, delicious!

Funny story. My recipe is tardy because we dropped our eldest off at college and I have been a puddle of tears. Another blogger asked me why my cake wasn't dark brown. I told her that I made it twice...the same way. Apparently, I missed the cocoa powder in the recipe. Twice. I guess I've been a little distracted.

Ingredients 

makes one 6-inch three layer cake

Cake

• 1-1/3 flour
• 1 teaspoon baking soda
• 5 Tablespoons Kahlua or other coffee-flavored liqueur
• 2 Tablespoons coffee
• 1 teaspoon coffee extract
• 6 Tablespoons buttermilk
• 7 Tablespoons butter, softened
• 1 cup organic granulated sugar
• 2 eggs

Buttercream

• 1/2 cup butter, softened
• 2 cups organic powdered sugar
• 1/4 cup Kahlua or other coffee-flavored liqueur

Procedure

Cake

Preheat oven to 350 degrees Fahrenheit. Butter three 6-inch cake pans and line with parchment paper. Set aside.

In a small mixing bowl, whisk together the flour and baking soda. In another bowl, whisk together the eggs, buttermilk, liqueur, coffee, and coffee extract.

Place the butter and sugar in a large mixing bowl. Cream together until lightened and fluffy. Alternate adding the flour mixture and the buttermilk mixture until well-combined.

Divide the batter into the prepared pans and place in the oven. Bake for 25 to 30 minutes until the cake is firm to the touch. Let cool for 10 minutes on a wire rack before inverting. Let cool completely.

Buttercream

Place butter in a mixing bowl and beat until creamy. Add powdered sugar and liqueur until smooth. Beat until frosting reaches desired consistency. If you want it thicker, add more sugar; if you want it thinner, add more liqueur.

Assembly

Once the cake layers have cooled completely, place one layer on a serving platter. Spread a layer of buttercream and spread it to the edges. Place the second layer on top, then add buttercream to the top and the sides. Then the third.

Smooth the buttercream over the top and along the sides. Refrigerate to let the buttercream harden.

Take out of the fridge at least 15 minutes before slicing and serving.