Kahlua White Russian Cake


"A spectacular frosted layer cake, with the flavors of a White Russian cocktail, features white chocolate, apricot jam, and the warm taste of Kahlua."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 610 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Grease well and flour lightly two 9-inch cake pans.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine Kahlua, Stolichnaya vodka and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly.
  4. Resift cake flour with baking soda and powder.
  5. Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua mixture, then dry ingredients alternately with buttermilk.
  6. Divide batter between the cake pans.
  7. Bake for 25 to 30 minutes until tester inserted in center comes out clean.
  8. Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.
  9. Prepare Kahlua White Russian Cream: Beat heavy whipping cream with sifted powdered sugar until thickened. Gradually beat in Kahlua and Stolichnaya vodka, beating until stiff.
  10. To assemble cake: Spread one cake layer with half the jam and about 1/4 cup Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam and place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate generously with white chocolate curls/shavings. If prepared ahead, refrigerate, removing 30 minutes before servings to capture full flavor.
You might also like


  • Kahlua ® Liqueur, 20% Alc./Vol. (21.5% Alc./Vol.,available only in Ohio). © 2009 Imported by The Kahlua Company, Purchase, NY
  • Enjoy Your Curious Life Responsibly



Very disappointed. Cake texture nice, but very bland tasting cake and frosting. The frosting was not very attractive. And, while I love apricots, the apricot flavor overpowered all other flav...

Very average cake, weak frosting and lacking in flavor. For all the ingredients and effort I felt let down. Couldn't taste the white chocolate at all, the apricot jam ended up being the predomin...