WHITE RUSSIAN CAKE RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 10
Steps:
- Grease and flour Bundt pan, shaking out excess flour. Combine all cake ingredients in a large mixing bowl, and mix thoroughly. Pour into prepared pan. Bake at 350ºF. for 45-55 minutes, or until tests clean. Let cool 5 minutes in pan, then invert onto cooling rack. Place cookie sheet under rack, to catch glaze drippings. FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth. Drizzle slowly and evenly over warm cake. Use all glaze until it is completely soaked into cake. Note: This cake freezes very well!
RUSSIAN LAYERED CAKE
A decadent cake with three distinct layers: walnut, raisin, poppy seed. I am not a big fan of cake. But, I can devour this cake in one sitting! The butter and condensed milk icing makes this cake irresistibly moist.
Provided by Anastasiya
Categories World Cuisine Recipes European Eastern European Russian
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
- Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
- Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
- Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
- Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
- Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 46.8 g, Cholesterol 78.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11 g, Sodium 176.8 mg, Sugar 35.6 g
BASIC WHITE LAYER CAKE
Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.
WHITE RUSSIAN CHEESECAKE
This White Russian cheesecake offers slight coffee flavor with chocolate and creamy Baileys®.
Provided by Marianne Williams
Time 7h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
- Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
- Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
- Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
- Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
- Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.
Nutrition Facts : Calories 843.1 calories, Carbohydrate 78.5 g, Cholesterol 191.8 mg, Fat 52.4 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 30.7 g, Sodium 717.8 mg, Sugar 60.8 g
WHITE RUSSIAN BUNDT CAKE
Make and share this White Russian Bundt Cake recipe from Food.com.
Provided by gmadvm
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 12 cup bundt pan.
- Combine all cake ingredients and beat until well mixed.
- Pour batter into prepared pan.
- Bake at 350 for 50-60 minutes or until done via toothpick test.
- Cool 15 minutes, remove from pan and cool completely.
- Combine glaze ingredients and beat on low speed until powdered sugar is moistened. Increase speed to medium and beat until creamy. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 377.6, Fat 18.3, SaturatedFat 9.4, Cholesterol 35.2, Sodium 457.5, Carbohydrate 45.8, Fiber 1, Sugar 31.5, Protein 2.4
KAHLUA WHITE RUSSIAN CAKE 1968
Make and share this Kahlua White Russian Cake 1968 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 1 3 layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
- Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
- Cream the butter, shortening, and the sugar until nice and fluffy.
- Add the eggs one at a time, combining well after each.
- Beat in the cooled white chocolate/Kahlua mixture, and combine.
- Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
- Pour cake batter into three greased and floured 8 inch cake pans.
- Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
- Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
- Preparing the Cream:.
- Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
- Setting up the cake:.
- Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
- Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
- Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
- Place covered in the the refrigerator for at least 24 hours.
- Decorate with chocolate curls if desired.
Nutrition Facts : Calories 528.7, Fat 28.4, SaturatedFat 16.4, Cholesterol 129.2, Sodium 264.2, Carbohydrate 58.8, Fiber 0.4, Sugar 37.4, Protein 5.3
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