White Russian Cake
A decadent chocolate cake infused with Kahlua and vodka, perfect for adults seeking a rich, boozy dessert with a moist texture and bold coffee flavor.
Ingredients
Instructions
- Combine the cake mix, instant pudding, eggs, oil, cream, Kahlua, and vodka in a mixing bowl and beat for 2 minutes.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 55 minutes.
- Allow to cool before removing from the pan.
- Serve garnished with whipped cream flavored with Kahlua, if desired.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the batter. If you prefer a non-alcoholic version, substitute Kahlua with coffee and reduce the vodka or omit it entirely. You can also use a different flavor of instant pudding mix, like vanilla, for a unique twist. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream flavored with Kahlua for an indulgent touch. It pairs beautifully with coffee or a scoop of vanilla ice cream. For a fun twist, try serving it alongside Fried Cabbage And Macaroni for a comforting meal experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for about 15-20 seconds or warm in the oven at 300°F (150°C) until just heated through, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of White Russian Cake contains roughly 240 calories, with 2g protein, 24g carbohydrates, and 13g 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 use a different type of cake mix?
Yes, you can use yellow or white cake mix instead of chocolate for a different flavor profile. Just keep in mind that the overall taste will change, and adjust the instant pudding flavor accordingly to complement the cake mix.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it in the refrigerator. Bring it to room temperature before serving for the best taste and texture.
What can I substitute for Kahlua?
If you don't have Kahlua, you can use any coffee-flavored liqueur or simply brew a strong cup of coffee and replace Kahlua with it. Adding a bit of sugar can help mimic the sweetness of Kahlua, ensuring your cake retains its rich flavor.
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).