Decadent Black Russian Cake Recipe

Black Russian Cake is a celebration of chocolate, coffee, and a touch of vodka, transforming the famous cocktail into an elegant dessert.

With its moist crumb, intense flavor, and an irresistible glaze, this cake is perfect for special gatherings or for treating yourself to a sophisticated sweet.

The magic lies in its blend of chocolate, coffee liqueur, and vodka, which results in a texture that is both plush and rich, with a subtle boozy warmth. This guide covers every step, from ingredient selection to storage, so anyone can achieve consistent, bakery-quality results.

Ingredients Checklist

Gathering the right ingredients, and understanding their roles, will set you up for success. Here’s a detailed checklist, including helpful alternatives and enhancement tips.

For the Cake Batter

• 2 cups (250g) all-purpose flour (for from-scratch option)

• 1¾ cups (350g) granulated sugar

• ¾ cup (65g) unsweetened Dutch-process cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 package (3.9 oz) instant chocolate pudding mix (for added moisture and depth)

• 4 large eggs, at room temperature

• 1 cup (240ml) full-fat sour cream

• 1 cup (240ml) vegetable oil

• ¼ cup (60ml) vodka

• ¼ cup (60ml) coffee liqueur (such as Kahlúa or Tia Maria)

• ¾ cup (180ml) strong brewed coffee, cooled

• 1 tsp pure vanilla extract

• 1 cup (180g) mini chocolate chips (optional, for extra richness)

For the Glaze

• 1¼ cups (150g) powdered sugar, sifted

• 2 tbsp (30ml) coffee liqueur

• 2 tbsp (30ml) vodka

• 1–2 tbsp (15–30ml) milk, as needed for desired consistency

• 1 tsp vanilla extract (optional, for extra aroma)

Decoration Options

• Chocolate shavings or curls

• Chopped toasted pecans or walnuts

• Light dusting of cocoa powder

• Coffee beans or orange zest strips for garnish

Equipment Checklist

• 12-cup Bundt pan or tube pan

• Stand mixer or electric hand mixer

• Two large mixing bowls

• Measuring cups and spoons

• Whisk and silicone spatula

• Fine-mesh sieve (for dry ingredients)

• Cooling rack

• Small saucepan (if making a cooked glaze)

• Pastry brush (for soaking syrup or applying glaze)

Step-by-Step Instructions

Organized preparation and careful assembly are key to a perfect Black Russian Cake. Follow this sequence for consistent, moist, and flavorful results.

1. Prepare the Pan and Preheat Oven
Generously butter and flour a Bundt pan, making sure to get into every crevice to prevent sticking. Preheat your oven to 350°F (175°C).

2. Mix the Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, salt, and pudding mix. Sifting ensures a lump-free, even batter.

3. Combine the Wet Ingredients
In another bowl, whisk eggs until foamy, then blend in sour cream, vegetable oil, vodka, coffee liqueur, cooled coffee, and vanilla extract until smooth.

4. Combine and Incorporate
Gradually add the wet mixture to the dry mixture, mixing gently until just combined. Do not overmix. If using, fold in mini chocolate chips for extra gooey chocolate pockets.

5. Bake the Cake
Pour the batter into the prepared Bundt pan and tap lightly to release air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool and Release
Let the cake cool in the pan for 15–20 minutes before carefully inverting onto a wire rack. Allow it to cool completely before glazing to avoid melting the glaze.

7. Prepare and Apply the Glaze
Whisk together powdered sugar, coffee liqueur, vodka, vanilla, and enough milk to reach a thick but pourable consistency. Drizzle the glaze over the cooled cake, letting it drip elegantly down the sides. For extra indulgence, use a pastry brush to soak the cake with a little coffee liqueur before glazing.

8. Decorate and Serve
Sprinkle with chocolate curls, toasted nuts, or zest. Let the glaze set before slicing with a serrated knife for clean pieces.

Tips for Perfect Results

Attention to detail transforms a good cake into a great one. Use these tips for professional texture and maximum flavor.

• Always use room temperature eggs and dairy for even mixing and optimal cake rise.

• Grease and flour the pan thoroughly—Bundt cakes are prone to sticking.

• Don’t overmix; just blend until combined for a tender, not dense, crumb.

• Let the cake cool before glazing to keep the topping glossy and smooth.

• Use Dutch-processed cocoa for a deeper, less acidic chocolate flavor.

• For an extra moist crumb, poke holes in the cake and brush with coffee liqueur before glazing.

• To intensify chocolate flavor, use a high-quality cocoa and chocolate chips.

• For a family-friendly version, replace alcohol with coffee extract and extra milk.

• If the glaze is too thick, add milk by the teaspoon. If too thin, add more powdered sugar.

• Cake can be made a day ahead—flavors deepen overnight.

Serving Suggestions

Thoughtful presentation and pairing take this cake to the next level. Consider these ideas for serving Black Russian Cake.

• Serve with a dollop of unsweetened whipped cream to balance the richness.

• Add a scoop of coffee or vanilla ice cream alongside each slice.

• Garnish with fresh berries or candied orange slices for color and acidity.

• Pair with espresso, Irish coffee, or an after-dinner Black Russian cocktail.

• Plate with a drizzle of chocolate or caramel sauce for extra flair.

• Offer for brunch, as a special birthday cake, or for a festive evening dessert.

Final Thoughts

Black Russian Cake brings together the best of chocolate and coffee liqueur in a dessert that is as visually impressive as it is delicious.

With a plush, boozy crumb and a glossy glaze, it appeals to both classic cake lovers and those who enjoy a hint of cocktail-inspired flair.

This recipe ensures a moist, flavorful, and impressive cake every time—complete with expert troubleshooting, creative variations, and beautiful serving ideas. By mastering this dessert, you’ll have a signature cake ready for every celebration or moment of indulgence.