Festive
HOLIDAY DESSERTS
Kahlua Cake
Let's eat cake! This petite cake comes to
By Jill Melton
us by way of Edible Nashville’s friend and Nashvillian Candace Floyd and is a chocolate lover delight with a twist. Sure to be a hit after a tasty holiday dinner. CAKE INGREDIENTS
1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 5 tablespoons coffee-flavored liqueur, such as Kahlua 3 tablespoons strong-brewed coffee, cooled 6 tablespoons buttermilk 7 tablespoons butter, softened 1 cup granulated sugar 7 tablespoons unsweetened cocoa 2 eggs, room temperature KAHLUA BUTTERCREAM FROSTING INGREDIENTS
1/2 cup butter, softened 1 1/4 cups confectioner's sugar 1/4 cup coffee-flavored liqueur, such as Kahlua or strong brewed coffee PREPARATIONS PHOTO BY JILL MELTON, EDIBLE NASHVILLE
T
he holiday season ushers in a symphony of joy and warmth, with the tantalizing aroma of cinnamon, nutmeg, and sugar wafting through the air. However, it's the
grand finale of every festive feast that truly steals the spotlight — dessert. These decadent creations beckon with promises of sweet indulgence. From the classic allure of spiced pumpkin pies to your favorite decorated sugar cookies, the holidays are a celebration of both tradition and creativity in the realm of desserts. Each bite is a delicious journey, a moment of pure bliss that brings loved ones together in a shared appreciation for the sweet side of life!
This recipe is excerpted from the book Little Everyday Cakes by Nashvillian Candace Floyd. It's made in two, 6-inch cake pans for four petite layers perfect for four. You can also make it in one 9-inch cake pan for two layers or double the ingredients for a standard cake to serve eight. Preheat the oven to 350°F. Grease two 6-inch cake pans. Line the pans with parchment paper. Grease the parchment. Dust the pans with cocoa powder.
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MAURY COUNTY LIVING
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NOVEMBER – DECEMBER 2023
