Black Russian Cake I Recipe -
Black Russian Cake I Recipe
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Black Russian Cake I

Recipe by  

"This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  4. Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

A superbly magnificent cake that will have its splendor indulged when accompanied by THIS glaze, instead of the given one. Also, chocolate chips are a wonderful addition to the cake itself. 1 stick butter 1/4 cup kahlua 1/4 cup water 1 cup sugar put all in a medium-large saucepan and boil for two to three minutes(it will get big while boiling so be careful, you can use a humongous pot if you wish) then just put it on the cake, still in the pan, as soon as you take the cake out of the oven and let it soak in for a half hour. It will be extremely moist.

Most Helpful Critical Review
Nov 15, 2010

This recipe didn't work very well for me. The consistency was very weird.

Mar 19, 2005

This cake is DIVINE!! Thank you Rory Kate! My friend made it for me for my birthday and I have made it again and again...and again. I suggest baking for 50 minutes, remove from pan for 20 minutes, place back in pain and pour the following over the bottom, let it soak in for an hour and then turn upright and dust with confectioners sugar. GLAZE: Blend 1/4 C. confectioners sugar with 1/4 stick melted butter and 1/4 C. Kahlua. The glaze recommended by TNTKIDS made my cake too wet (as though it wasn't cooked) This variation was just right!!

Dec 04, 2003

It is sweet and rich. Mixing the ingredients for 4 minutes is way too excessive. It made the batter rise too high and spill over. About half the batter spilled over. However, the end result is a good cake. Moist, thick, and smooth.

Jul 24, 2006

Excellent recipe! I used dark chocolate cake mix, cut back to 1/4 cup sugar in base mix and added Ghiradelli cocoa powder to the glaze. I also plan on using Chambord (raspberry) liqueur in place of Kahua w/chocolate cake, orange liqueur w/orange cake and vanilla pudding. Try different combinations of cake mixes, different flavors of compatible liqueurs, and puddings for this very moist and versatile cake! Note: I took this cake up to my husband's fire station and they ate the entire cake in ONE night!

Dec 04, 2003

This cake is so moist and amazing! The taste of alcohol is not overwhelming, but it does have an adult taste to it. I made small holes inthe cake before adding the glaze and the cake soaked it up. I thought the cake would be soggy the next day, but it was great. The cake also freezes well. My husband and I wanted cake when it was just the two of us and I knew we'd eat it all so I cut it in slices and put it in freezer bags. I defrosted it onthe counter for a couple of hours and it was just as good as when fresh!

Nov 11, 2005

I made this for my reading group luncheon and it was a huge hit. It was so easy to make, I thought I must be doing something wrong, but this cake was fabulous. Several people had second helpings (including me) and asked for the recipe. I took reviewers advice and cut the sugar in half. It wasn't missed. I cannot imagine leaving out the vodka as one review suggested as it really adds depth to the flavor of the cake. The powdered sugar dusted on top sort of sucks up the liquer so you should wait until you are ready to serve before you dust it on. I also added pretty flat candy sprinkles to give it a more festive look. This moist and delicious cake is one that I will make again and again! :-)

Dec 04, 2003

This was fantastic! I made it as a birthday cake for my boyfriend's mother and it went over very well. The only change I would make is in the glaze. After sifting the powdered sugar over this cake it soaked in and didn't look very pretty. The sugar on the cake turned a brown color and all around the cake plate was white icing sugar. Also, the glaze mixture didn't cover the entire cake. I think next time I will add 1/4 cup more powdered sugar to the glaze and skip sifting the powdered sugar over the top entirely. My boyfriend suggested that next time it might look better if after putting the clear glaze on and letting it cool, that I make a second glaze in a thick white or chocolate and pour it over the top so that the edges drizzle down. I think I will try that next time.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 68.1 g
  • 22%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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