Black Russian Cake

Black Russian bundt cake is a classic 1970s doctored cake mix that turns boxed yellow cake into something decidedly grown-up. Named after the Black Russian cocktail (vodka and Kahlua), this version uses a quarter cup of vodka and a quarter cup of creme de cacao baked right into the batter. The alcohol cooks off but the chocolate-coffee complexity remains.

The pudding mix and instant coffee are what transform a plain yellow cake mix. A package of chocolate instant pudding deepens the cake to a rich brown and adds moisture that holds for days. Two teaspoons of instant coffee dissolved in the wet ingredients amplifies the chocolate notes without making the cake taste like coffee. Two teaspoons of cinnamon round out the spice profile in classic Black Russian style.

The milk chocolate frosting is also boozy. A tablespoon of brandy and a tablespoon of orange liqueur (triple sec, Grand Marnier, or Cointreau) go into the standard frosting mix alongside almond extract for a layered finishing flavor that matches the cake’s complexity.

Let the cake cool a full 10 minutes in the bundt pan before turning out. Less and it falls apart. More and the steam gets trapped and it sticks to the pan. Frost only when fully cooled or the icing slides right off.

Pro Tips

• Grease and flour the bundt pan in every nook. The cake mix batter can stick to decorative patterns if any spot is missed.
• Use a freshly opened bottle of vodka. Stored vodka can take on cabinet odors that come through in the cake.
• Beat at low speed first to incorporate ingredients without splashing, then increase to high for proper volume.
• The cake keeps wrapped at room temperature for 4 days. The flavors actually improve overnight.

Variations

• Swap creme de cacao for Kahlua for a more authentic Black Russian flavor.
• Drizzle a glaze of powdered sugar mixed with vodka and coffee in place of full frosting for a cleaner finish.
• Top with chocolate-covered espresso beans for decoration.