16 November, 2015
Kahlua White Russian Bundt Cake
What a beautiful combination…booze and cake! While browsing Pinterest, I found this recipe for Kahlua White Russian Bundt Cake on the Betsy Life website. What an amazing sounding dessert, I thought to myself. I had some extra time this weekend, so I made it!
I whisked together the dry ingredients (flour, baking powder and salt) in a bowl and set aside. Stir together heavy cream and milk in a small bowl and set that aside too. Cream butter and sugar together till fluffy. This is going to take like 5 minutes. Add 4 eggs, one at a time, then vanilla. Now, alternate adding flour and milk in three additions.
Now, the recipe says to separate the batter in half, as we will only be adding Kahlua to one of them. In my experience making this cake, I would have added a little more batter into one and make this the Kahlua spiked mix. The vanilla cake is good, but I was wanting just a little more of the Kahlua cake.
This ends up being a little bit of a layer cake, as you add some Kahlua cake to the bottom of the pan, then add the vanilla cake in the middle and finish it off with the rest of the Kahlua mix. Bake for 55-60 minutes and let cool for a bit.
The glaze for this cake is super simple. Whisk together powdered sugar, heavy cream and Kahlua. The recipe suggests that you pour this over a warm cake, which I did.
Then I had to try a piece! WOW! I could not believe how much the cake tasted like a white russian. The Kahlua was in the forefront. It was flavorful with just a hint of coffee. the vanilla cake made sure the Kahlua wasn’t overpowering. The cake is so moist. This is the perfect cake to take to an adult holiday party!!
Just one thing, because you ice the cake while the it’s is still warm, the glaze absorbs into the cake a bit. That being said, this cake is best served within hours after making. Don’t get me wrong, we ate it the next day and still enjoyed it! But it tasted better the night before. Enjoy!