The Black Russian Cake, with its rich and unique flavor derived from coffee liqueur, is a moist and delightful dessert that’s sure to impress anyone who tries it. Often, it’s topped with a chocolate ganache or a Kahlua glaze.
The recipe for Black Russian Cake is easy to follow and can be made with just a few ingredients, including yellow cake mix, chocolate pudding mix, oil, vodka, Kahlua, and water.Whether you are looking for a dessert to serve at a dinner party or just want to treat yourself to something sweet, Black Russian Cake is a great choice.
Key Black Russian Cake Ingredients & Why
How Do You Make The Best Black Russian Cake?
- Preheat your oven to 350°F (175°C), then grease and flour a 10-inch Bundt pan.
- Combine cake mix, pudding mix, eggs, sugar, oil, vodka, 1/4 cup liqueur, and water in a large bowl. Beat for four minutes, then pour the batter into the Bundt pan.
- To make a perfect cake, bake at 350°F for 40 minutes or until a toothpick inserted in the center comes out clean. Then, cool it on a rack.
- Quickly whip up a glaze: just combine 1/4 cup coffee liqueur and 1/2 cup confectioners’ sugar. Flip the cake onto a plate, poke it with a fork, drizzle it with the glaze, and give it a final touch by dusting with the remaining 1/2 cup of confectioners’ sugar.
Pro Tips For Making Black Russian Cake Recipe
- Use a yellow cake mix and cook-and-serve chocolate pudding for the base.
- Enhance the cake batter with Kahlua and vodka for that distinct Black Russian flavor.
- Bake in a bundt or angel food cake pan for a flat, easy-to-decorate top.
- Try Kahlua frosting or glaze, or dust with powdered sugar instead of ganache.
- Elevate it by adding chocolate chips or chunks to the batter.
- Thin out thick ganache or glaze with a dash of hot cream or milk.
- Create a Black Russian Bundt Cake by following the recipe but using a greased and floured 12-cup Bundt pan.
- After cooling, garnish with berries and a sprinkle of powdered sugar for an extra touch.
- Follow the recipe, but don’t hesitate to experiment for your perfect Black Russian Cake.
How to Store Black Russian Cake
- Let the cake cool completely before storing.
- Use plastic wrap or aluminum foil to cover the cake.
- Keep the cake in the fridge for up to 5 days in a sealed container.
Can You Freeze Black Russian Cake?
Freeze Black Russian Cake whole or in portions, and thaw at room temperature or in the fridge for easy indulgence. Store it in aluminum foil, plastic wrap, or a cake saver for a week at room temperature, or wrap it in foil to freeze for up to 6 months.
Frequently Asked Questions About Black Russian Cake
How do you make Black Russian Cake?
Create Black Russian Cake: Mix yellow cake mix, chocolate pudding mix, eggs, oil, water, vodka, and Kahlua. Bake in a bundt pan for an hour. Explore diverse recipe twists with varying liquid levels, liqueurs, and added ingredients.
What does Black Russian Cake taste like?
Experience the unique flavor of Black Russian Cake: moist, chocolaty, and infused with vodka and Kahlua for a touch of coffee goodness.
How do you serve Black Russian Cake?
Black Russian Cake is a versatile treat that can be savored plain or enhanced with a Kahlua glaze, topped with berries and a sprinkle of powdered sugar.
Black Russian Cake Recipe
- 1 (18.25 ounce) package moist yellow cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- ½ cup white sugar
- 1 cup vegetable oil
- ¼ cup vodka
- ¼ cup coffee flavored liqueur
- ¾ cup water
- ¼ cup coffee flavored liqueur
- 1 cup confectioners' sugar
- Begin by preheating the oven to 350°F (175°C) and, in the meantime, grease and flour a 10-inch Bundt pan.
- In a spacious bowl, blend the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for a full four minutes, and then transfer the batter into the prepared Bundt pan.
- Preheat the oven to 350°F. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Afterward, allow it to cool on a rack.
- Prepare the glaze by mixing 1/4 cup of coffee liqueur with 1/2 cup of confectioners' sugar. After turning the cake onto a cake plate, use a fork to poke it several times. Next, generously coat the cake with the glaze, and finish by dusting it with the remaining 1/2 cup of confectioners' sugar.