Next, pour the batter evenly into your prepared cake pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. While those cakes are baking, let’s whip up the strawberry buttercream. In another mixing bowl, cream the softened butter until it’s light and fluffy. Gradually add the powdered sugar, followed by the pureed strawberries and vanilla. Beat until the frosting reaches a smooth, spreadable consistency, and don’t forget to taste for sweetness!
Once your cakes are done, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This step is crucial because if you try to frost a warm cake, it might crumble. Once cooled, slice each cake in half horizontally if you’d like to layer more frosting in between, making for a beautifully presented cake.
Now, it’s time for the frosting! Place one layer of cake on your serving plate, spread a generous layer of strawberry buttercream on top, and repeat with the next two layers, topping it off with the last chocolate layer. Use the remaining frosting to coat the sides of the cake, and feel free to decorate with fresh strawberries or chocolate shavings for an elegant touch!
Pro Tips for Best Results
I tested this recipe three ways: using cold Kahlua directly from the bottle, warming it slightly, and even steeping it with a bit of coffee. Trust me on this—using warm Kahlua enhances the cake flavor more than you can imagine! You also really want to be careful when you add the boiling water; I know it feels strange, but it’s essential for texture and moisture.
When it comes to the strawberry buttercream, I recommend using strawberries that are ripe and sweet. I used freshly pureed strawberries, and if you can, refrain from using store-bought puree. The flavor explosion is out of this world when you use honest-to-goodness strawberries! Lastly, for easier spreading, let the butter soften up to room temperature to get that light and fluffy consistency.
Lastly, if you want to take it to the next level, consider adding a layer of Kahlua soak—just a simple mix of equal parts Kahlua and water brushed on the layers before frosting. It’s a game-changer!
Common Mistakes to Avoid
One common mistake I’ve made in the past is over-mixing the batter. I found that carefully mixing until just combined yields a much lighter cake. So, if you’re feeling the urge to whip it into a frenzy, resist! Similarly, over-baking can lead to dryness—keep a close eye on the time and do that toothpick test because no one wants a dry cake! (See the next page below to continue…)