Black Russian Cake I

Black Russian Cake I

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"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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1 h servings 544 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 147 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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

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. ...

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 minute...

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...

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...

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...

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 helping...

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 ca...

I'd make this again - the only thing I had to change was cooking time (40 minutes wasn't enough). Cake was moist and very dense/rich.

This cake is so easy to make and everyone loves it! I have made it 5-6 times now and it has taken a while to figure out the timing/temp. of the oven as well as the correct pan for it as well. ...

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