I was actually looking for some easy coffee cake recipes, not necessarily a “coffee” cake. But! As soon as I saw it, I knew I had to try it.
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I was intrigued that it calls for 1 cup of coffee liqueur, which seems like a huge amount to put into a cake, and what’s more, it’s a marble cake, so half of the batter calls for it, while leaving the other part of the batter without it. How could that be? I checked the comments section to see if anyone questioned whether the amount was right, but there were only comments saying that they followed the recipe and that it turned out great.
Normally I try to put an original spin on a recipe I see to make it my own, but for some recipes, why mess with what looks like perfection? This cake has it all. It’s sturdy enough that it most likely is easy to transport. It’s moist and flavorful, and the drizzling sauce is easy to prepare and use. I really like the looks of it, and yet it’s not too complicated to whip up and prepare to be served, so I could see how it would be perfect for a potluck, picnic, or gathering.
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White Russian Bundt Cake (taken directly from Betsylife)
ingredients
2 and 3/4 cups all-purpose flour
1 and 1/2 teaspoon baking powder
1 teaspoon salt
1 cup butter, room temperature
1 and 1/2 cup sugar
4 eggs
2 teaspoons vanilla extract
3/4 cup milk
1/4 cup heavy cream
1 cup Kahlua coffee liqueur
method
Preheat oven to 325 degrees F. Sift and stir with a whisk in a bowl the flour, salt, and baking powder. Set aside
Cream the butter with the sugar until light and fluffy. Scrape down sides of bowl as needed. Add the vanilla and mix until incorporated. Add eggs, one at a time, and mix until incorporated.
Mix the milk and the cream in another bowl, set aside.
Alternating between the milk mixture and the flour, starting with the flour and ending with the flour, three parts flour to two parts milk mixture, add and mix on low after each addition, being careful not to over mix.
Divide batter in half. For the first half, add the 1 cup of Kahlua coffee liqueur, then add half of that to the base of the prepared Bundt cake tin. Spoon the other half of the batter that contains no liqueur. Top with the remaining half of the coffee liqueur batter.
Bake for roughly one hour at 325 degrees F. Until a toothpick stuck in the deepest part of the cake comes out clean. Let cool for about 15 minutes in the pan before carefully turning out and topping with the glaze.
Glaze:
1 cup confectioners sugar
2 Tablespoons Kahlua
3 Tablespoons heavy cream
method:
Whisk all the ingredients for the glaze in a small bowl. Drizzle over the cake while still hot.
DAVE BAKES
23 responses to “White Russian Bundt Cake”
good lawd. This looks and sounds AMAZING!!! Beautiful photos, and I’m especially digging the tarnished silver. I like to use some sometimes too, and every single time my mom texts me to tell me she’s sending me some silver polish. I love the way it looks though!
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Awww, thanks!! Speaking of Bundts and forks, I’m still in awe of the Walnut Schnecken Bundt…and the golden forks! These tarnished ones were easy to do. I first found them at an antique store for 25 cents each. Then I just put them in a Ziploc bag with a chopped up hard boiled egg and rubbed them for about a minute, then took them out and rinsed them!
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I’ve never heard that trick before. I’ll have to try that!
The gold forks were a thrift find too!
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Wow! What a wonderful recipe and brilliant photos. Going straight to my “must bake” list.
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Beautiful pictures. Cake doesn’t look/sound so bad either lol 😀
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Sounds delicious!!
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It was! Had to freeze it for later, otherwise I’d become a White Russian! Thanks for stopping by and hope you are having a great day!
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Haha! That must have been hard. Have a wonderful day too.
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Oh Dave, you had me at White Russian. I love the idea of taking a popular drink and making it into a dessert. The cake is absolutely gorgeous too. A must-try. Pinned for later!
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Thanks Lily! I’m the same way with that drink. And any dessert with coffee usually. Wish I thought of this recipe. It’s from betsylife.
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Sounds so good!! I’ll bet some boozy whipped cream would be good (like vanilla vodka) to finish this off.
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Thanks Daniela! That sounds like a good plan! Thanks for stopping by!
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Definitely making this! I’ve been a fan of White Russians ever since I first watched “Big Lebowski”. The cake looks delicious.
Thanks for stopping by my blog.
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Nice! Glad to hear it. It’s crazy there’s a full cup of Kahlua in it. Drink of the gods. Although my next post is a chocolate whiskey cake with one cup of whiskey, haha! Stay tuned. Thanks for stopping by!
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Your glaze on this cake looks so much thicker and smoother than on the original post. I like your version better.
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this looks amazing… i almost drooled looking down at my phone! haha but have you tried making this into mini loaf pans, you know to give out for the holidays? if so what can you advise for size and time to bake?
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That’s a great idea. I wouldn’t know the time adjusted, but I imagine you can find recipes online using similar sizes for the pans to make a guess and just monitor until done. Hope it works out!
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wheres the vodka
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Hi Wanda,
This recipe doesn’t have vodka, but you can probably substitute it in for some of the dairy, either in the glaze, or maybe half of the 3/4 cup of milk in the cake batter. I haven’t tried it with vodka though, so I don’t know for sure if these substitutions would work. Because typically vodka doesn’t have a flavor and there is alcohol already through use of the kahlua, I don’t know whether it would really make much of a difference in flavor and it might change the texture or other characteristics of the cake. Anyhow, feel free to experiment! I’d be curious how it turns out! Thanks for stopping by!
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Looks delish!!! Can manila be replaced?
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Hi Kay,
Not sure what you mean by manila. Did you mean vanilla? I suppose you can replace it with another extract. Happy Baking!
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I made this Bundy cake, substituting blaze with a dark chocolate ganache. I also made a mocha syrup for a drizzle at time of serving. I received rave reviews. In fact, I have already been asked to make it again by several friends who say that this cake is their new favorite.
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Hi Carol! Glad it worked out! Thanks for stopping by!
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