White Russian Cake Recipe
This White Russian Cake is the perfect dessert to indulge in after a long day. It's made with layers of vanilla cake, fluffy mousse, and delicious Kahlua liqueur. The best part? It's surprisingly easy to make. Whether you're an experienced baker or a novice, this recipe is bound to please even the pickiest of eaters.
Ingredients
For the Cake
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup unsalted butter, softened
-1 1/2 cups granulated sugar
-3 large eggs
-1 cup plain Greek yogurt
-1 teaspoon pure vanilla extract
-1/2 cup Kahlua liqueur
For the Mousse Filling
-1 1/2 cups heavy cream
-1/2 cup powdered sugar
-1/4 cup Kahlua liqueur
-1 teaspoon pure vanilla extract
For the Frosting
-4 cups powdered sugar
-1/4 cup Kahlua liqueur
-1/4 cup heavy cream
-1 teaspoon pure vanilla extract
Instructions
Making the Cake
1. Preheat your oven to 350°F and prepare two 9-inch round cake pans with non-stick cooking spray and parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat the butter and sugar with an electric mixer until fluffy and light in color. 4. Add the eggs one at a time, beating well after each addition. 5. Beat in the Greek yogurt and vanilla extract until combined. 6. Gradually add the dry ingredients to the wet ingredients, beating until combined. 7. Slowly pour in the Kahlua liqueur and mix until just combined. 8. Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. 9. Allow the cakes to cool completely before continuing.
Making the Mousse Filling
1. In a large bowl, beat the heavy cream on medium speed until it starts to thicken. 2. Gradually add in the powdered sugar, Kahlua, and vanilla extract and beat until stiff peaks form. 3. Set aside until you are ready to assemble the cake.
Assembling the Cake
1. Place one of the cake layers onto a cake stand or serving plate. 2. Spread the mousse filling over the cake layer, making sure to leave a 1-inch border around the edges. 3. Place the other cake layer on top of the mousse. 4. Spread the frosting over the top and sides of the cake. 5. Refrigerate the cake for at least 2 hours before serving.
Nutrition
This White Russian Cake has an estimated nutrition of:
Calories: 541 kcal
Fat: 20.9 g
Carbohydrates: 77.7 g
Protein: 5.3 g
This cake can be enjoyed as a dessert or even as a sweet snack. The Kahlua liqueur gives the cake a subtle coffee flavor that pairs wonderfully with the creamy mousse. Enjoy this White Russian Cake with friends or family and savor every bite.
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