Best Kahlua White Russian Cake Recipes

~ CHOC - KAHLUA CAKE W/ WHITE RUSSIAN FROSTING ~

~ Choc - Kahlua Cake W/ White Russian Frosting ~ image

Last night we wanted something chocolaty, moist and with a touch of Kahlua. My new creation fit the bill. Everyone loved it. The frosting is awesome. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 18

Ingredients

2 cup(s) flour
2/3 cup(s) cocoa powder
1 1/4 teaspoon(s) baking soda
1 teaspoon(s) salt
1/4 teaspoon(s) baking powder
3/4 cup(s) butter, softened
2/3 cup(s) brown sugar, packed
1 cup(s) granulated sugar
3 - eggs
1 teaspoon(s) vanilla extract
1 cup(s) brewed coffee - cooled
1/3 cup(s) kahlua
FROSTING
1/2 cup(s) butter
3 3/4 cup(s) confectioners' sugar
2 ounce(s) kahlua
1 teaspoon(s) vanilla
pinch - salt

Steps:

preheat oven to 350 degree F. Grease a 13 x 9 baking pan. In a bowl, combine flour, cocoa, baking soda, baking powder and salt. Set aside.
In a large bowl, beat butter with brown sugar and granulated sugar - about 2 minutes on medium until fluffy. Add eggs and vanilla and beat until creamy - about 2 minutes.
Mix Kahlua with cooled coffee. Add the flour mixture, alternating with the coffee mixture. Beat just until blended. Pour into prepared pan and bake for 30 - 35 minutes or until pick comes out clean.
Cool on wire rack.
Frosting: In a medium bowl, beat butter until fluffy - add sugar alternating with Kahlua. Beat in butter and vanilla. Beat until creamy.
Frost cooled cake & enjoy!

KAHLUA WHITE RUSSIAN CAKE 1968

Kahlua White Russian Cake 1968 image

Make and share this Kahlua White Russian Cake 1968 recipe from Food.com.

Provided by andypandy

Categories Dessert

Time 45m

Yield 1 3 layer cake, 12-15 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons Kahlua
2 tablespoons vodka
3 ounces white baking chocolate
2 cups sifted cake flour or 1 3/4 cups sifted all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
2 tablespoons Crisco shortening
1 1/4 cups granulated sugar
3 large eggs
3/4 cup fresh dairy buttermilk
1/3 cup apricot jam, warmed
2 cups fresh dairy whipping cream
1/2 cup icing sugar or 1/2 cup confectioners' sugar
1/4 cup Kahlua
2 teaspoons vodka

Steps:

Cake:.
Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
Cream the butter, shortening, and the sugar until nice and fluffy.
Add the eggs one at a time, combining well after each.
Beat in the cooled white chocolate/Kahlua mixture, and combine.
Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
Pour cake batter into three greased and floured 8 inch cake pans.
Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
Preparing the Cream:.
Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
Setting up the cake:.
Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
Place covered in the the refrigerator for at least 24 hours.
Decorate with chocolate curls if desired.