White Russian Cake (non-alcoholic)

by Bethany Heine in Cooking > Cake

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White Russian Cake (non-alcoholic)

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This cake is based on a popular drink called a "White Russian" (usually vodka, Kahlua, and cream). I had to draft a set of technical instructions for college, so I experimented with making a non-alcoholic version. I switched out the Kahlua in the original cake recipe and made a non-alcoholic substitute based on this "mocktail recipe" I found.

It actually turned out quite well.

Supplies

  • Greased bundt pan
  • "Coffee Liqueur" - Milk, instant coffee granules, cocoa powder, honey, nutmeg
  • Cake - Flour, baking powder, salt, milk, heavy cream, butter, sugar, vanilla extract, eggs
  • Glaze - Heavy cream, confectioner's sugar, "Coffee Liqueur"

Making Non-Alcoholic Coffee Liqueur

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Add the following to a small bowl and whisk until combined:

  • 1 cup milk
  • 1 tbsp instant coffee granules
  • 1 tbsp cocoa powder
  • 1 tbsp honey
  • A small pinch of nutmeg

**Hold 2 tbsp of this mixture in a small bowl for later use in Step 7.

Mixing the Dry Ingredients

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Add the following to a medium bowl and stir until blended:

  • 2 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp salt

Mixing the Wet Ingredients

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Add the following to a small bowl and stir until blended:

  • ¾ cup of milk
  • ¼ cup of heavy cream

Making the Cake Batter Base

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Mix the following together in a large bowl until fluffy:

  • 1 cup butter, warmed to room temperature
  • 1 ½ cups sugar
  • 2 tsp vanilla extract
  • 4 eggs, mixed in individually

Combine and Split

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Alternate gradually adding the dry mixture and the wet mixture to the cake batter base. Mix thoroughly between additions.

Split the completed batter in half between 2 bowls.

Add the Non-alcoholic Coffee Liqueur to one half and stir until combined.

Adding Batter to the Pan and Baking

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Add the following in order to the greased Bundt pan.

  • Half of the coffee liqueur batter
  • All the normal batter
  • The last half of the coffee liqueur batter

Bake at 325°F for about 1 hour.

Making the Glaze

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Mix the following into the small bowl of held-over coffee liqueur (from Step 1).

  • 3 tbsp heavy cream
  • 1 cup confectioner’s sugar, added gradually

Finishing

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Insert a toothpick in the deepest part of the cake. It will come out clean when fully baked.

Let the Bundt pan cool for 15 minutes. Flip it carefully onto your storage surface. Drizzle the glaze over the top.


Formal Citations
Haley, Betsy. "White Russian Kahlua Cake." Betsy Life, n.d., https://betsylife.com/white-russian-bundt-cake. Accessed 29 Apr. 2020.

"White Russian." Living Sober, 1 Sept. 2017, https://livingsober.org.nz/white-russian-mocktail. Accessed 29 Apr. 2020.