Black Russian Bundt Cake
Indulge in the rich flavors of this Black Russian Bundt Cake, a delightful fusion of chocolate and coffee notes from Kahlua and vodka. Perfect for gatherings or a cozy dessert at home, its moist texture and optional glaze make it a standout treat for both casual and special occasions.
Ingredients
Instructions
- In one bowl, combine all ingredients except frosting.
- Beat with mixer at high speed for 2 minutes.
- Grease and flour a medium size (9 cup) Bundt pan and pour in batter.
- Bake at 350°F.
- Test at 45 minutes and then every 5 minutes until done.
- Cool in pan for 10 minutes, then turn out on rack.
- If frosted while warm, frosting will melt to sort of a glaze.
- Equally good frosted when cool.
Tips & Substitutions
For a richer flavor, consider adding a splash more vodka or a teaspoon of vanilla extract. If you prefer a denser cake, substitute half the salad oil with unsweetened applesauce. Ensure your ingredients are at room temperature for better blending. For a fun twist, mix in some chocolate chips or nuts into the batter before baking.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a drizzle of chocolate sauce or a sprinkle of powdered sugar. It also complements rich desserts like Sarah Coble'S Creamed Corn for a delightful meal pairing.
Storage & Reheating
Store any leftover Black Russian Bundt Cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Black Russian Bundt Cake contains roughly 287 calories, with 2g protein, 21g carbohydrates, and 18g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! The Black Russian Bundt Cake can be made a day in advance. Just remember to let it cool completely before storing it. This can actually enhance the flavors as it sits, allowing the cake to absorb the moisture and the vodka to mellow out.
What can I substitute for vodka?
If you prefer not to use vodka, you can substitute it with strong brewed coffee for a mocha flavor, or use a non-alcoholic vanilla extract to maintain the cake's essence. Keep in mind that the flavor will differ slightly, but it will still be delicious.
How do I prevent the cake from sticking to the pan?
To prevent sticking, generously grease and flour your Bundt pan before pouring in the batter. You can also use a non-stick baking spray specifically designed for baking. Allow the cake to cool for 10 minutes in the pan before inverting it onto a rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).