White Russian Bundt Cake

Nutriscore Rating: 38/100

Indulge in the boozy decadence of a White Russian Bundt Cake, a stunning dessert inspired by the classic cocktail. This moist, buttery cake is infused with the rich flavors of coffee liqueur and vodka, delivering a subtle yet sophisticated kick in every bite. The addition of sour cream ensures a tender crumb, while a luscious glaze made with powdered sugar and coffee liqueur adds a sweet, velvety finish. Perfect for entertaining, this show-stopping bundt cake is as beautiful as it is delicious, taking center stage at brunches, dinner parties, or holiday gatherings. Easy to prepare with simple ingredients, this coffee-lovers’ treat is sure to delight your guests and keep them coming back for more.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 Large eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Coffee liqueur (e.g., Kahlúa)
• 0.25 cup Vodka
• 1 cup Sour cream
• 1 cup Powdered sugar
• 2 tablespoons Milk
• 2 tablespoons Coffee liqueur (for glaze)

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring all crevices are coated to prevent sticking.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

5. Gradually incorporate the flour mixture into the wet ingredients in three additions, alternating with the sour cream. Start and end with the flour mixture, mixing just until combined.

6. Gently fold in the coffee liqueur and vodka until evenly distributed throughout the batter. Be careful not to overmix.

7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to remove any air bubbles.

8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

10. To make the glaze, whisk together powdered sugar, milk, and coffee liqueur in a bowl until smooth and pourable. Adjust consistency with more milk if needed.

11. Once the cake is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides.

12. Slice and serve your White Russian Bundt Cake. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

1 serving (145.5g)

Calories		526
% Daily Value*
Total Fat		21.8 g	28%
	Saturated Fat	13.2 g	66%
	Polyunsaturated Fat	0.0 g
Cholesterol		115 mg	38%
Sodium		211 mg	9%
Total Carbohydrate		69.4 g	25%
	Dietary Fiber	0.7 g	3%
	Total Sugars	49.3 g
Protein		5.5 g	11%
Vitamin D		0.6 mcg	3%
Calcium		44 mg	3%
Iron		1.3 mg	7%
Potassium		58 mg	1%

*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.

Source of Calories

Fat: 2358 cal (39.6%%)

Protein: 267 cal (4.5%%)

Carbs: 3333 cal (55.9%%)