This easy Black Russian Cake recipe combines the convenience of a boxed cake mix with the rich flavors of a black Russian cocktail. This charming and nostalgic Bundt cake is topped with a chocolate kahlua glaze.
More easy cake recipes made with cake mix include my Coconut Poke Cake and Butterscotch Poppy Seed Bundt Cake.
There was a time, a long time ago, when Bundt cakes were all the rage. There were all kinds of recipes out there, but like this Black Russian Cake, they all started with a package of cake mix and usually a package of instant pudding mix.
From there a wide variety of ingredients were added to create some truly special cakes. They became so popular that you could find boxed Bundt cake mixes available at the store. Tunnel of Fudge anyone? They were at every bake sale, cake walk, church potluck, and neighborhood block party.
This Black Russian Cake is perfect for novice bakers but so darned good that bakers of all levels of expertise will love it. This is a slightly boozy cake that will be loved by both drinkers and non-drinkers alike.
Table of contents
Ingredient Notes
- Boxed mixes: A yellow cake mix, like Duncan Hines, and a small box of chocolate fudge instant pudding mix.
- Wet ingredients: Eggs, water, and vegetable oil.
- Vodka and kahlua: Instead of buying big bottles of vodka and kahlua, liquor stores carry those little airline size bottles also known as “nips” and you’ll need two of of each. This is a great option for those who don’t imbibe and way less costly than buying full size bottles.
- For the glaze: Powdered sugar, cocoa powder, salt, a little kahlua, and some heavy cream or milk.
How to Make Black Russian Cake
- Cake ingredients: Place all the cake ingredients in a large bowl.
- Combine: Beat with an electric mixer until well combined.
- Bake: Transfer the cake batter to a greased 10- to 12-cup Bundt pan. Pop the pan in a preheated 325 degree F oven for 45 minutes.
- Cool: Remove from the oven and allow the cake to to cool in the pan for about 15 minutes.
It’s important to coat your Bundt pan well with a nonstick cooking spray to ensure easy release from the pan. Baker’s Joy inlcludes a little flour mixed in with the oil and is made specifically for baking. It’s the perfect choice for coating a Bundt pan.
How to Invert a Bundt Cake
- Loosen: Run a knife between the edge of the pan and the cake to ensure it’s not sticking. Place a serving platter over the top of the Bundt pan.
- Flip: Lift and flip the pan over and the cake should easily invert onto the platter.
The Chocolate Kahlua Glaze
- Combine dry ingredients: In a medium bowl, combine the powdered sugar, cocoa powder, and salt.
- Add wet ingredients: Add the Kahlua and the heavy cream or milk and whisk to combine. Add additional cream or milk, as needed, to reach the desired consistency. You want a thick, but pourable, glaze.
Storage Tips
Cake Domes: If I know the cake will be consumed within a day or two, I usually just place my bundt cake on a cake stand with a dome cover and store it at room temperature.
Cake Keepers: Cake keepers are slightly more airtight than a cake dome and some are designed specifically for the unique shape of bundt cakes. The cake will stay fresh for up to 4 days if stored this way.
Avoid Refrigeration: Refrigeration can sometimes alter the texture of cakes and make them dry. Unless the cake has perishable fillings or toppings, it’s generally best to store a glazed bundt cake at room temperature. The small amount of heavy cream in this glaze should not require refrigeration.
Freeze for Long-Term Storage: Before glazing, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 to 3 months. Thaw the cake in the refrigerator then glaze as directed.
More Cake Recipes You’ll Love
- Sweet Potato Bundt Cake
- French Chocolate Cake
- Lemon Raspberry Bundt Cake
- One Bowl Chocolate Cake
- Fresh Apple Cake
- Check out my entire collection of cake recipes for more ideas!
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Black Russian Cake
Equipment
Ingredients
For the Cake
- 15.25 ounce yellow cake mix, I used Duncan Hines
- 3.9 ounce chocolate fudge instant pudding mix
- 4 large eggs
- ¾ cup water
- 1 cup vegetable oil
- ¼ cup kahlua
- ¼ cup vodka
For the Chocolate Kahlua Glaze
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoons kahlua
- 1 tablespoon heavy cream or milk, plus additional as needed
Instructions
- Generously coat a 10- to 12-cup Bundt pan with nonstick cooking spray. Preheat oven to 325 degrees F.
- Add all the cake ingredients to a large mixing bowl. Beat with an electric mixer for several minutes or until the dry ingredients have been completely incorporated and the mixture is smooth. Transfer the cake batter to the prepared Bundt pan and smooth top of batter with the back of a spoon.
- Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 to 15 minutes. Then, run a knife along the outside edge between the cake and pan and carefully invert the Bundt cake out of the pan and onto a serving platter.
- When the cake has cooled completely, prepare the glaze.
- In a medium mixing bowl, whisk together the powdered sugar, cocoa powder, and salt. Whisk in the Kahlua and milk (or heavy cream) until well combined. The glaze should be thick but it should pour off a spoon. Add additional milk or cream if you need to thin the glaze further. Drizzle over the cake, allowing the glaze to drip down the sides.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on July 17, 2013. It has been updated with new text and images.
Hi, pudding mixes are now boxed in 3.4 oz. packages. Does this alter the recipe?
Be sure that you’re looking at the Jello Instant Pudding and Pie Mix and not Cook & Serve. While some of the other flavors of istant pudding do come in a 3.4 ounce package, the chocolate fudge and plain chocolate should be 3.9 ounces. Hope this helps!
I used to make this but with a chocolate cake mix. I made it for company one evening. I was 7 month pregnant and went into labor before I could serve it. We jokingly said our daughter just couldn’t wait any longer for the black Russian cake!
I have a similar recipe which calls for chocolate fudge cake mix, vanilla instant pudding mix, sour cream, eggs oil kahlua and chocolate chips! Decadent.
A friend brought this incredibly delicious cake to my Christmas dinner party last night and it was divine….and even better this morning for breakfast! I’m going to take it to my Junior League Dinner Club next week and decorate it with holly in the middle and raspberries and expect it to be a big hit again! Thank you for posting recipe!
I always use a dark chocolate cake mix instead of yellow cake mix. Comes out as the best chocolate cake you will ever taste. Been told so many times.
when making a glaze for th black russian cake, do I use berry sugar or icing sugar?
Hi Angela. I used powdered sugar which is also sometimes referred to as confectioner’s or icing sugar. So many sugars! 🙂 I hope this helps.
Why not use a chocolate cake mix instead of yellow for a richer chocolate flavor?
This is a very old recipe that came to me from my step-mom and I do it the same way she’s always done it but if you try it with the chocolate cake mix, I’d love to know how it works out for you.
I make it always with a deep fudge cake, (pudding in the mix) plus I still add the fudge instant pudding, i use a bit more vodka and Kailua, a little less water. Comes out super moist, that gets better the longer it sits. Like the old school recipe I put a throw away paper doily over the cakes and generously dust with powdered sugar. Going to try your glaze with my next one
When I made this cake it fell apart when I inverted it. I had let it cool in the pan 15 minutes. What did I do wrong?
Hi Linda. I’m so sorry to hear you had issues with the recipe. This is a very old recipe that’s been made over and over again. Cake mix recipes like this are typically no-fail and I can’t say exactly why you would have had the problem you’ve described. I would mention that you do really need to coat your bundt pan generously with non-stick cooking spray. Especially if it’s an older pan. I’d also check to be sure your boxed cake and pudding mixes were in size stated in the recipe. If you used larger packages of these items, that could be the culprit.
do you think you could replace the water in the cake with coffee? wondered if it would deepen the flavor?? thank you
It is a pretty flavorful cake as is but you could give it a try!
I`m a weird college student who doesn`t drink. Okay, veryyy weird. BUT, I do enjoy the taste of kahlua in baked goods!
Ya know, Val, I love your food, but I also get a real kick out of your writing. You have a sly, slightly subversive sense of humor. Who would’ve guessed you’re a Conchords fan?
“It’s business time”, indeed.
I will take that subversive sense of humor comment, thank you very much. Thanks as well for getting the Flight of the Conchords reference. I knew there would be someone!
Oh dear lordy, Val! This cake is calling to me! Amazing recipe.
Wishing this was part of my breakfast this morning!