Real Recipes From Real Home Cooks ®

white russian layer cake

(6 ratings)
Blue Ribbon Recipe by
Maggie May Schill
Jacksonville, FL

I was invited over for a game night a month ago, and I figured if my white Russian cupcakes were a hit, why not try to make a layer cake. I didn't go with white cake for the layer cake. I thought a yellow cake would be more stable with how thin I wanted the layers.

Blue Ribbon Recipe

A White Russian is a really tasty drink so I couldn't wait to taste this cake. It definitely didn't disappoint! The cake itself is really moist. And the icing?! Well, that was creamy and delicious!

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 -10 slices
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For white russian layer cake

  • 3 c
    cake flour
  • 2 Tbsp
    baking powder
  • 1 3/4 c
  • 3 oz
    package of instant vanilla pudding powder
  • 1 1/2 c
    unsalted butter, room temperature
  • 4 lg
    eggs, room temperature
  • 1 Tbsp
    pure vanilla extract
  • 2 tsp
  • 1/2 c
    heavy cream
  • 1 c
  • 1/2 c
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    heavy cream
  • 3/4 c
    confectioners' sugar
  • 1 1/2 c
    unsalted butter, room temperature
  • 1 c
    cream cheese, room temperature
  • 3 1/2 c
    confectioners' sugar
  • 2 tsp
    pure vanilla extract
  • 4 Tbsp
    kahlua (or to taste)
  • dark chocolate shavings, garnish

How To Make white russian layer cake

  • 1
    preheat oven to 350'F Grease and line with parchment rounds, two 9 inch cake pans. Set aside.
  • 2
    In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
  • 3
    In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
  • 4
    In another large mixing bowl cream butter and the sugar together. Beat in eggs, one egg at a time.
  • 5
    Mix flour mixture into batter gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
  • 6
    Pour batter out evenly between the two pans. Bake on the center wrack for about 32-35 minutes, or until a toothpick comes out almost clean.
  • 7
    For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
  • 8
    For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
  • 9
    ASSEMBLY! Once cakes are completely cooled, level off any doming with a serrated knife or cake leveler. Cut each cake in half to make four thin cake layers. Place first layer on a cake circle. Spread a few tablespoons of the vodka glaze evenly over layer, then frost with Kahlua frosting. Repeat this process with the other layers, omitting the vodka glaze on the very top layer. Frost entire cake as desired and garnish with chocolate shavings. Serve cake room temperature.