Black Russian Bundt Cake
Indulge in the decadence of a Black Russian Bundt Cake, a boozy dessert masterpiece that combines rich chocolate flavors with the bold kick of vodka and coffee liqueur. This effortless recipe starts with the convenience of Devil's food cake mix and instant chocolate pudding, elevated by the luxurious addition of Kahlúa and vodka for a moist and flavorful cake with a hint of sophistication. Topped with a buttery coffee liqueur glaze that seeps into every bite, this bundt cake is perfect for entertaining or treating yourself to something special. Ready in just over an hour, it’s ideal for coffee lovers, dessert enthusiasts, and anyone seeking an impressive dessert with minimal effort. Dust it with powdered sugar for a stunning finish and serve it at your next gathering for rave reviews!
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Recipe Information
Ingredients
- 1 box Devil's food cake mix
- 1 box (3.9 oz) Instant chocolate pudding mix
- 4 Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Water
- 0.25 cup Vodka
- 0.75 cup Coffee liqueur (e.g., Kahlúa)
- 0.25 cup Granulated sugar
- 0.25 cup Unsalted butter
- 0.25 cup Coffee liqueur (for glaze)
- 2 tablespoons Powdered sugar (for optional garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt cake pan thoroughly to prevent sticking.
In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, eggs, vegetable oil, water, vodka, and 3/4 cup of coffee liqueur.
Using an electric mixer or whisk, beat the mixture on medium speed for 2 minutes until smooth and well-combined.
Pour the batter evenly into the prepared bundt cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the glaze. In a small saucepan set over medium heat, combine granulated sugar, unsalted butter, and 1/4 cup coffee liqueur.
Stir continuously until the sugar is fully dissolved, and the mixture thickens slightly (about 2–3 minutes). Remove from heat and set aside.
Once the cake is done baking, allow it to cool in the pan for 10 minutes, then carefully invert it onto a wire rack or serving plate.
While the cake is still warm, use a skewer or toothpick to poke small holes over the surface of the cake. Slowly drizzle the prepared glaze over the cake, allowing it to soak in.
Let the cake cool completely, then, if desired, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 34.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
