This Kahlua red velvet cake is exactly what red velvet cake should be - rich and decadent. And with the added bonus of booze! In the cake and in the icing.
As a kid growing up, my Aunt Ula Mae's best red velvet cake was hands down my favorite dessert. And I'm pretty sure that her recipe is legendary in my home town. She would cook one for our family every year when I was a kid. But as I grew up, moved away, and spent less and less time in Apopka, I had fewer tastes of that magical cake. So it has become one of my missions in life to create another red velvet cake that has that same richness and depth of flavor. And I actually believe this red velvet cake comes very close! And with a boozy kick!
The Process
Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil.
Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
Then pour batter into pans. Should be about 3 cups per pan. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
Remove pans and let cool for at least 10 minutes before removing cakes.
Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.
Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy.
Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.
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Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing
Ingredients
- 2 tsp. vegetable shortening
- 2 Tbsp. unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ cup unsweetened cocoa powder
- 1 tsp. salt
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 2 oz. red food coloring
- 3 mini bottles Kahlua about ⅔ cup
- 1 tsp. white vinegar
- 8 oz. cream cheese softened
- 2 sticks butter softened
- 1 ½ cups powdered sugar
- 2 mini bottles Baileys Irish Cream about ½ cup
Instructions
- Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
- First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
- Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil. Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
- Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
- Then pour batter into pans. Should be about 3 cups per pan.
- Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
- Remove pans and let cool for at least 10 minutes before removing cakes. Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.
- Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.
- Frost the cakes in the style of your choice. And enjoy!
Nutrition
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Honnye Athanasiou
How many ounces are in the mini bottles? Thank you
Gary White
50 mL
Cheryl
This sounds really yummy can’t wait to try
L.C
How can you convert this to cupcakes?
Gary White
I am by no means a baker, but I don't think you would need to change the batter. Then I would bake them until a toothpick comes out clean, beginning to check them around 12 minutes - depending on your muffin pan size.