Black Russian Cake

A top down shot of a sliced black russian bundt cake on a white platter.

5 from 1 vote

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.

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 272kcal

Author: Valerie Brunmeier

Equipment

10- to 12-cup Bundt pan

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