Black Russian Bundt Cake

READY IN: 1hr 10mins
Recipe by southern chef in louisiana

This cake is delish--if you like the Black Russian drink, you will love this!

Top Review by cdhickernell

I have a suggestion based on when this cake was made for my birthday: DO NOT put on loose powdered sugar if it is to be a birthday cake! Makes quite a mess when candles are blown out! It is quite delicious without the extra sugar.

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
  2. Pour the batter into a greased and floured 12 cup bundt pan.
  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
  4. Cool in pan for 15 minutes, then invert into a serving plate.
  5. Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
  6. Brush the mixture over the top and sides of cake.
  7. Sprinkle additional powdered sugar over the cake.

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