Best Black Russian Bundt Cake Recipes

BLACK RUSSIAN BUNDT CAKE

Steps:

• Grease and flour 12-cup Bundt pan.
• Preheat oven to 350 degrees.
• In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
• Mix at low speed for 1 minute.
• Beat 4 minutes more at medium speed.
• Pour into pan.
• Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
• Let cake cool in pan for 10 minutes then take out of pan.
• Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
• Put cake on wire rack or cake plate.
• Poke holes in cake with fork and slowly pour glaze over cake.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Heat oven to 350 degrees. Flour and grease (or spray with non-stick spray release, such as PAM) a bundt pan. Cake: Combine all cake ingredients in mixer bowl and mix for 1 minute on low speed. Scrape bowl well, then beat at medium speed for 4 minutes. Pour mix into prepared bundt pan. Bake for one hour at 350 degrees. Let cool in pan for 10 minutes, then invert onto cake plate. Cool completely. Just before serving, warmed chocolate/kahlua sauce may be poured over each piece and a dollop of whipped cream may be added. Chocolate/Kahlua sauce: Mix all ingredients in small saucepan and cook over low heat for 20 minutes, stirring occasionally. Store in refrigerator until ready to use. It may be microwaved to heat it before serving over the cake.

TRADITIONAL BLACK RUSSIAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
• Beat for 4 minutes until quite smooth.
• Pour into a greased 12-cup tube or bundt pan.
• Bake for 50 minutes.
• Remove from the pan and invert onto a serving plate.
• Punch holes throughout the cake with a skewer.
• Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
• Mix well and spoon over the warm cake.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
• Pour the batter into a greased and floured 12 cup bundt pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes, then invert into a serving plate.
• Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
• Brush the mixture over the top and sides of cake.
• Sprinkle additional powdered sugar over the cake.