Kahlua Buttercream Frosting Recipes

CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
• Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

CHOCOLATE KAHLUA FROSTING

Steps:

• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

KAHLUA® BUTTERCREAM FROSTING

Steps:

• Combine confectioners' sugar, butter, coffee-flavored liqueur, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until frosting is smooth and fluffy, 3 to 5 minutes.