Real Recipes From Real Home Cooks ®

black russian cake

Recipe by
Vickie Parks
Renton, WA

This is a vintage recipe that I've had since the 1980s. It was a standard dessert that was fun to bring to parties and potlucks. It's rich and quite tasty. PLEASE NOTE: The recipe was created in an era when boxed cake mixes were 18.25 ounces. Since then, many food manufacturers have reduced the size of some packaged products (including boxed cake mixes) as a cost-reducing measure. It's OK if you can only get a 15.25-oz cake mix, because all you need to do is add 1/4 cup cake flour in step #1 so that you won't have to make adjustments to all of the other ingredients.

yield 12 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For black russian cake

  • 1 box
    yellow cake mix (18.25 oz *see note)
  • 1 box
    instant chocolate pudding mix (6 oz)
  • 1/2 c
    granulated sugar
  • 4 lg
  • 1 c
    vegetable oil
  • 1/4 c
  • 1/2 c
    Kahlua coffee liqueur
  • 1/2 c
  • grease and flour, for greasing pan
  • 1/4 c
    Kahlua coffee liqueur
  • 1/2 c
    confectioners' sugar
  • 1/4 c
    confectioners' sugar, approximately, to dust on cake top

How To Make black russian cake

  • 1
    Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan; set pan aside.
  • 2
    In a mixing bowl, mix all of the cake ingredients on Low speed for 1 minute or until mixed. Then beat on medium speed for 4 minutes.
  • 3
    Pour cake batter into the greased Bundt pan, and bake 45 to 55 minutes. Let cool in pan for 10 minutes. Place a plate over the Bundt pan, flip plate and gently lift up the Bundt pan. Let cake cool completely.
  • 4
    Mix together the glaze ingredients. Using a thin ice pick (or fork), poke holes in the cake top. Slowly drizzle the glaze evenly over the cake top. Set aside for about 10 minutes to let cake absorb the glaze.
  • 5
    Just before serving, sprinkle confectioners' sugar on top. Then slice and serve.