White Russian Cake Recipe From Scratch
Ingredients
This White Russian Cake recipe from scratch is a great way to enjoy a classic cocktail in a delicious and unique way. To make it, you will need:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup vodka
- 1/2 cup coffee liqueur
For the white chocolate buttercream frosting:
- 2 cups butter, at room temperature
- 8 ounces white chocolate, melted and cooled
- 4-6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coffee liqueur
- 1 tablespoon vodka
Instructions
Cake
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
Pour the batter into the prepared pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cakes are cool, place one layer on a cake stand or serving plate. Reserve 1/4 cup of the vodka and 1/4 cup of the coffee liqueur. Brush the top of the cake with the remaining vodka and liqueur, then spread with 1 cup of frosting.
Place the other cake layer on top and use the remaining frosting to cover the top and sides of the cake. Drizzle with the reserved vodka and coffee liqueur. Serve the cake at room temperature.
White Chocolate Buttercream Frosting
In a large bowl, beat the butter until light and fluffy. Add the cooled, melted white chocolate and beat until incorporated. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat in the vanilla, coffee liqueur and vodka.
Continue to beat until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar. If it’s too thick, add a few drops of milk.
Nutrition
This White Russian Cake recipe from scratch makes 12 servings. Each serving contains approximately:
- 609 calories
- 31 grams of fat
- 77 grams of carbohydrates
- 4 grams of protein
- 2 grams of fiber
- 246 milligrams of sodium
As with any dessert, this White Russian Cake should be enjoyed in moderation. While it’s sure to be a hit at any gathering, it’s best to limit the amount of servings you have in one sitting. Enjoy the delicious flavor and unique twist on a classic cocktail!
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