Black Russian Cake I

Black Russian Cake I

Rory Kate 0

"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."

Ingredients 1 h {{adjustedServings}} servings 544 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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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.
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Reviews 119

  1. 147 Ratings


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.


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.


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!!