White Russian Layer Cake Recipes

RUSSIAN LAYERED CAKE

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.

KAHLUA WHITE RUSSIAN CAKE

Steps:

• Grease well and flour lightly two 9-inch cake pans.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine Kahlua, Stolichnaya vodka and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly.
• Resift cake flour with baking soda and powder.
• Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua mixture, then dry ingredients alternately with buttermilk.
• Divide batter between the cake pans.
• Bake for 25 to 30 minutes until tester inserted in center comes out clean.
• Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.
• Prepare Kahlua White Russian Cream: Beat heavy whipping cream with sifted powdered sugar until thickened. Gradually beat in Kahlua and Stolichnaya vodka, beating until stiff.
• To assemble cake: Spread one cake layer with half the jam and about 1/4 cup Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam and place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate generously with white chocolate curls/shavings. If prepared ahead, refrigerate, removing 30 minutes before servings to capture full flavor.

KAHLUA WHITE RUSSIAN CAKE 1968

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.

BASIC WHITE LAYER CAKE

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.