Kahlua White Russian Cake
A decadent coffee-flavored cake infused with Kahlua and white chocolate, complemented by a creamy Kahlua White Russian frosting, perfect for celebrations and coffee lovers.
Ingredients
Instructions
- Combine Kahlua, vodka, and white chocolate in a saucepan.
- Place over low heat until the white chocolate melts, then cool slightly.
- Resift cake flour with baking soda and baking powder.
- Grease and flour two 9-inch layer cake pans.
- Cream butter, shortening, and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Blend in the chocolate mixture, then add the flour mixture gradually.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Tips & Substitutions
For a richer flavor, consider using high-quality white chocolate and adjusting the Kahlua to taste. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift your flour and baking powder for a lighter cake texture. This cake pairs beautifully with a side of whipped cream to enhance its sweetness.
Serving Suggestions
This Kahlua White Russian Cake is perfect for special occasions or as a delightful dessert after dinner. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added decadence. It also pairs well with coffee or a glass of dessert wine. Consider serving with a refreshing salad, like Good Orange Salad, to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, ensuring they stay moist and delicious. You can also enjoy the cake chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Kahlua White Russian Cake contains roughly 485 calories, with 3g protein, 41g carbohydrates, and 35g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 690mg per serving (30% of the Daily Value).
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?
Yes, you can bake the cake layers a day in advance. Allow them to cool completely before wrapping them tightly in plastic wrap and storing them at room temperature. This will save you time on the day of serving.
What can I use if I don't have Kahlua?
If you don't have Kahlua, you can substitute it with any coffee liqueur or even a mixture of brewed coffee and sugar for a similar flavor profile. Alternatively, for a non-alcoholic version, use a coffee extract mixed with a bit of chocolate syrup.
Can I freeze this cake?
Yes, this cake freezes well. Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).