What else would you call a birthday cake you make for the founder of Sake the Bake (psst: if you are new to the blog or have a memory loss with information overload like me, i am talking about my 15 year old wonder kid) ???
My “wonder” kid (or my kid who I wonder the most about. Meaning, I wonder how she envisioned this blog as the route to channeling a possible talent of mine? I wonder if life will treat her kind? I wonder if I have done too much/too less? I wonder if she will latch onto the best or worst of me? Hmmm…you get the drift.) has very focused wants, especially( or only ) when it comes to food 🤷🏽♀️😅! For instance her birthday cake order was NO chocolate cake, only vanilla pound cake, butter cream frosting possibly laced with a coffee flavour.
A recent purchase of Kahlúa has ensured everything I have been making of late is tinged with this wonderful coffee liqueur from Mexico! So I made two Kahlúa pound cakes and sandwiched it with a fluffy Kahlúa buttercream frosting and silky Lindt chocolate squares. This cake for me has moved to my best of best cakes !
I hope you enjoy baking my ultra special, ultra moist, “Founders Day” luscious Kahlúa cake and you have a ‘wonder’ful day 😋♥️…
Ingredients
Dry Ingredients:
All purpose flour -250 gms
Baking powder -1 1/2 tsp level
Salt -1/2 tsp
Wet ingredients:
Granulated sugar -250 gms
Unsalted butter -250 gms
Eggs – 5 (Approx. 250 gms)
Full fat milk -1/2 cup
Kahlúa -2 tsp
Method :
Preheat oven to 175 C.
Sieve the dry ingredients: flour, baking powder, salt and keep aside.
In a large bowl, use a hand mixie or stand mixie to beat butter until smooth. Add sugar, add eggs one by one, scrape down the sides with a spatula. Add Kahlúa. Add flour and milk alternatively, beginning and ending with the flour. Fold in, do not over beat. Adjust consistency with more milk, (if required) to get a drop in consistency.
Divide batter equally into two 6” prepared (greased and dusted with flour) cake pans. I used two 6” pans since it was made for “Founders Day” 😃 but you can bake it all together in a 10 inch pan too.
Bake for 25-30 mins until a wooden skewer comes out clean.
Cool the cake.
Kahlua Buttercream Frosting
Ingredients
Sieved Confectioners sugar -500gm
Unsalted softened butter -250gm
Salt -1/2tsp
Kahlúa – 2tsp
Method:
Beat the butter, sugar, salt and Kahlúa together until fluffy. Adjust with milk to get desired consistency. Decorate or smear onto cooled cake as required.
Add a pinch of love ♥️:
Layer cakes with Kahlúa butter cream frosting and chocolate squares. If you want to leave out the liqueur, replace with vanilla extract and same amount of granulated coffee diluted in hot water.
Enjoy baking !!!
xoxo,
Sareeka♥️
Sake The Bake 