Black Russian Cake is a boozy chocolate cake flavored with Kahlua and a splash of vodka, finished with a glossy chocolate ganache. Semi-homemade and surprisingly simple, this moist Kahlua cake looks bakery-made but comes together easily at home—perfect for parties and special occasions.
This updated post preserves the original 2016 recipe while improving clarity and readability; no changes were made to the recipe itself.
Rich, deeply chocolatey, and laced with coffee liqueur, this Black Russian cake is ideal whenever you want a show-stopping dessert. If you enjoy Kahlua, this cake will be a favorite.
Why is it called a Black Russian Cake?
The cake takes its name from the Black Russian cocktail, which combines Kahlua and vodka. The cake mirrors that flavor profile by using both Kahlua and vodka in the batter and filling, giving it a distinct coffee-liqueur character.
Black Russian Cake Recipe Ingredients
Cake
- Yellow cake mix — any brand will work.
- Chocolate pudding (cook-and-serve) — do not use instant pudding.
- Granulated white sugar.
- Vegetable oil — adds moisture and tenderness.
- Water.
- Vodka — ordinary vodka is fine; see substitutions below if you prefer not to use alcohol.
- Kahlua — coffee liqueur that brings a rich coffee flavor and sweetness.
- Eggs — this version uses four large eggs.
Kahlua Filling
This cake is a poke-style cake: after baking, you create holes in the crumb and pour a Kahlua-sweetened glaze that soaks into the layers for extra moisture and flavor.
- Kahlua — used in the filling to intensify the coffee-liqueur flavor.
- Powdered sugar — combines with Kahlua to make a pourable glaze.
Ganache
Ganache is a silky chocolate glaze made by melting chocolate into warmed cream.
- Dark bar chocolate — use a good-quality bar (not chips) so the ganache is smooth and glossy.
- Heavy whipping cream — avoid ultra-pasteurized cream for best results.
How to Make a Black Russian Chocolate Cake
This semi-homemade cake is straightforward. Start with a boxed cake mix and build layers of Kahlua flavor with a simple filling and a luxurious ganache for a dessert that looks and tastes special.
Step 1: Combine and bake
Preheat the oven and prepare your pan (tube, bundt, or another preferred pan). In a mixing bowl, combine the cake mix, chocolate pudding mix (cook-and-serve type), sugar, oil, water, vodka, Kahlua, and eggs. Beat until smooth, pour into the prepared pan, and bake until done. Let the cake cool while you prepare the filling.
Step 2: Kahlua filling
Whisk Kahlua and powdered sugar together until smooth. Remove the cake from the pan and place it on a cooling rack set over a baking sheet. Poke holes in the cake with a skewer or similar tool, then pour the Kahlua glaze over the top and let it soak in.
Step 3: Chocolate ganache
Chop the chocolate bar and place it in a microwave-safe bowl. Pour warm heavy cream over the chocolate to just cover the pieces. Heat at 50% power in 1-minute intervals, stirring after each interval, until the mixture is smooth and glossy. If the ganache is too thick, stir in a tablespoon of hot cream at a time until you reach the desired consistency. Pour the warm ganache over the filled cake and allow it to set before serving.
Tips and Variations
- Bake in an angel food or bundt pan if you prefer a flat top or decorative shape. Any standard cake pan will work; adjust baking time for size and shape.
- Swap the ganache for a Kahlua-flavored buttercream or glaze, or simply dust the cooled cake with powdered sugar for a lighter finish.
- Fold chocolate chips or chunks into the batter for extra texture, or use a chocolate cake mix for a more intense chocolate profile.
- If your ganache is too thick, thin it with small amounts of warm cream, stirring until smooth.
- Top the finished cake with toasted coconut, chopped nuts, or chocolate sprinkles for contrast and crunch.
- For a fancier presentation, decorate with modeling chocolate or chocolate flowers, but the cake is equally impressive with a simple ganache finish.
If you’re new to baking or want a refresher on fundamentals, consult a basic baking techniques guide to get comfortable with pans, measuring, and common ingredients.
Substitutions for Vodka
If you prefer not to use vodka, you can substitute water or brewed coffee in the batter. Coffee will complement the Kahlua and deepen the cake’s chocolate-coffee flavor without changing the texture.
Storing Leftover Cake
Because this cake contains dairy, store it covered in the refrigerator for up to five days. Chilling helps preserve texture and prevents the cake from becoming soggy. The cake also freezes well in an airtight container, with or without ganache. Freeze as a whole or in individual portions, and thaw in the refrigerator or briefly at room temperature before serving.
If you make this cake, please leave a comment and rating to share your experience—feedback helps others decide if this recipe is right for them.
Black Russian Cake Recipe
Equipment
- Angel food or bundt pan (or your preferred cake pan)
- Skewers or a long skewer for poking holes
Ingredients
Cake
- 1 yellow cake mix
- 3.4 oz box chocolate pudding (cook-and-serve, not instant)
- 1/2 cup granulated white sugar
- 1 cup vegetable oil
- 3/4 cup water
- 1/4 cup vodka
- 1/4 cup Kahlua
- 4 eggs
Filling
- 1/4 cup Kahlua
- 1/2 cup powdered sugar
Ganache
- 10 oz dark bar chocolate (do not use chips)
- Heavy whipping cream (approximately 1 cup; not ultra-pasteurized)
Instructions
Cake
- Preheat oven to 350 °F. Generously grease a tube or bundt pan.
- Combine all cake ingredients and mix until smooth. Pour into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
- Let the pan cool at least 15 minutes, run a knife around the perimeter, and turn the cake onto a cooling rack.
- Using a skewer, poke holes all over the cake. Mix Kahlua and powdered sugar until smooth and pour over the cake to soak in.
Ganache
- Chop the chocolate into small pieces and place in a microwave-safe bowl. Pour warm cream over the chocolate to mostly cover it. Microwave at 50% power in 1-minute intervals, stirring after each, until the mixture is smooth. Thin with additional warm cream a tablespoon at a time if needed.
- Pour the warm ganache over the cake and allow it to set before serving or decorating further.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is calculated from the specific brands and quantities used and should be considered an estimate. Any substitutions or changes will alter these values.
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