Blend with an electric mixer on low speed for 30 seconds. Run a skewer through it and powder together with the flours and then gently fold (not stir) into the Pulse chocolate wafer cookies in a food processor until finely chopped. To bake the White Russian Cake: Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside. Keep the mixer going and add the rest of the butter. Add dairy sour cream, whipping cream, Kahlua and vodka; mix well. gradually. Cool 15 minutes on cooling rack. Turn the mixer's speed to high, and beat for 3 to 4 minutes, until the mixture is thick and glossy-looking. Beat on medium-high speed for 2 minutes. 2 In a large bowl sift together flour, salt, baking powder and pudding mix. Tap pans to even out batter and use a butter knife to swirl the batter. Use a bench scraper to smooth on frosting, this will be a dirty layer. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Stir in 1 tablespoon of the Kahlua and set the mixture aside to cool while you make the buttercream. Divide batter between 2 pans. 2. Add cocoa powder to remaining frosting and beat again on medium-high for a final 1 minute. Increase speed to high, and beat until between soft and firm peaks. Turn the cake layers out of their pans and place them right side up. This is hands down the best white cake recipe I've ever had, and while it soaks up any liquid you want to add to it like a dream (as any good chiffon cake should), it's just simply delicious all by itself. If not, save the cake scraps from your level process, and put it in the mixer with some of the leftover frosting - mix until it's scoopable, scoop & freeze and you have cake truffles!**. Preheat oven to 350 degrees. Heat the oven to 180C/160C fan/350F/Gas 4. Bake until set, about 20-25 minutes (do the toothpick test - no goop on toothpick 35 minutes for me). Beat almond extract and add. Combine the milk with the coffee and add gradually, with the mixer running at low speed. Level each layer to remove the domed top, then split each layer in two. Bake for 20 minutes on 160C. With the beater attachment, mix on low until combined 14.5oz bleached cake flour, 8.75oz powdered sugar, .5oz baking powder, and a pinch of salt. Remove half of frosting. Whisk together sweetened condensed milk, 1 cup whipping cream, coffee liqueur and vodka. Here it's combined with Kahlua and a Whipped Cream Vodka American buttercream to make a White Russian cake. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside. Invert onto a wire rack to cool completely. Let cool 5 minutes in pan, then invert onto cooling rack. Apply and even layer of chocolate frosting, secure second cake layer, apply soak, spread on vanilla frosting. Then stab lightly with a fork or toothpick and paint the vodka over it. Beat until they are perfectly mixed. Beat the butter and sugar together in a stand mixer fitted with the beater, on medium speed for about 5 minutes, until pale and fluffy. Grease and flour a bundt pan. 2. First, grease your cake tin and turn on the oven to 180 The frosting will transform itself into a smooth, silky, fluffy mass as you go. Last night as I was making this cake recipe (for the second or third time), the smell wafting through my house as these cake layers were almost done in the oven was insane. 2022 Preheat the oven to 350 degrees F (175 degrees C). Fold into batter gently. Once it has been cooked, let it cool for a few To make the Kahlua soak: In a small saucepan set over medium heat, combine the sugar and water, stirring occasionally until the sugar dissolves. Powered by WordPress, I am not one for cocktails, or alcohol in general. Whisk in powdered sugar until it's lump free. Step 2. white russian recipe Read More Results. Last of all, slather on to the top of your cake and serve. Let them cool on racks until you can handle the cake pans without oven mitts, then as needed use a very thin knife to separate the edges from the cake pan, turn out, and then turn right-side up again on a cooling rack. Meanwhile warm 125ml of the milk in a small pan with the instant coffee, then remove from the heat and add the cold milk. 14.5 ounces bleached cake flour (~3.5 cups + 3 Tablespoons), 8.75 ounces powdered sugar (~2 cups + 1 Tablespoon), 6.75 ounces whole milk (3/4 cup + 1.5 Tablespoons), 6 ounces vegetable oil, or other unflavored oil (~3/4 cup + 1.5 Tablespoons), 13 ounces egg whites (from ~10.5 eggs, or using the store-bought carton of egg whites is fine too, ~1.5 cups), 270 grams of sugar (1.25 cups + 1.5 Tablespoons), Two 9 cake pans (with at least 2 high sides, ideally 3"), CAKE GOOP! Add the chocolate and stir until it melts. Pour into the prepared rocks glass filled with ice. Set aside. Preheat oven to 325 degrees F. Sift and stir with a whisk in a bowl the flour, salt, and baking powder. Go for it! The cake will keep up to 48 hours in *cool* room temperature conditions, up to 5 days in a covered container in the fridge. Set aside. (Cake should still be fairly warm to the touch.) Adapted from Warren Brown Course: Dessert Cuisine: cake Keyword: pound cake Author: TheSpicedLife Ingredients For the cake: 15 oz (3 cups) AP flour 1/4 t baking soda 1/2 t salt 15 T whole milk see directions, 1 cup minus 1 tablespoon 2 T Kahlua coffee liquor, divided 2 t vanilla Grease and flour Bundt pan, shaking out excess flour. Mix in vanilla. Bake at 350 for 50-60 minutes or until done via toothpick test. 1-2 cups whipped cream flavored vodka (any brand is fine). While the cake is cooking, start working on your Whisk slowly until the powder dissolves. Crumb coat the cake, then return to the fridge to chill for 20 minutes. Transfer batter into another bowl. Combine all cake ingredients and beat until well mixed. Add egg whites 1 at a time, beating well after each addition. and a silicone brush (or shortening to grease & flour to coat), Stand mixer with two separate bowls, and beater and whisk attachments. Dont know what that means? teaspoon of Kahlua. Strawberry mousse with white chocolate. 1. Place in the fridge for 15 minutes so the frosting can solidify a bit, and the layers won't move around much when you add frosting to the top/sides. minutes. 3 tb Kahlua 1 1/4 c Sugar 2 tb Vodka 1/2 c Butter 3 oz White baking bar w/cocoa cho 2 tb Shortening 2 c Sifted cake flour 3 Eggs 3/4 ts Baking soda 3/4 c Buttermilk 1/2 ts Baking powder 1/3 c Apricot jam-KAHLUA WHITE RUSSIAN CREME-2 c Whipping cream 1/4 c Kahlua 1/2 c Powdered sugar 2 tb Vodka Mix in the vegetable oil and vanilla. it should come up clean. Brush the other side of the layer with more of the soak, and once it's absorbed, spread a 3/8"-thick layer of the chocolate frosting over it. Add 1/2 cup of whipped cream flavored vodka, and start slow then mix on high for 2 minutes until fully incorporated and fluffy. Preheat your oven to 350 F and goop-up your cake pan(s). electric beater. Stir in vanilla and salt. With the mixer running at medium-low speed, slowly add the egg mixture to the . And when I leveled the cakes and tasted the tops, my senses were overwhelmed. NOTE: Typically you can make buttercream in advance and freeze it until use, or freeze any leftovers. Remove from the heat, add the Kahlua, and cool to room temperature. 2022 Warner Bros. A swig of bourbon does wonders for a buttery pecan cake, like in my, 6 tablespoons unsalted butter, room temperature, cup plus 2 tablespoons unsweetened cocoa powder, cup (4 tablespoons, 2 ounces) unsalted butter, room temperature, cup strong brewed coffee, room temperature, 1 cups unsalted butter (3 sticks, 12 ounces) unsalted butter, room temperature. Bake for 50 minutes. Nutrition Facts But I do appreciate what alcohol does in food. Add the wet ingredients to your mixer bowl, and mix on low, then medium-high until it's combined to form a smooth batter - about 20-30 seconds. Pour it all into your cake pan and bake for about **This recipe will likely make a bit more frosting than you need to fill & frost this cake, but you might use it if you're doing a bunch of additional decorations. Facebook Instagram Pinterest Twitter YouTube LinkedIn. for 45-55 minutes, or until tests clean. Let stand at room temperature until liquid is mostly absorbed. Beat together and pour into mold (large green Tupperware works well). Increase the speed gradually to high, and beat for about 1 minute until fully combined. Refrigerate the cake for 30 minutes to allow the crumb coat to firm up. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk. Scrape down sides of bowl as needed. Add Cool Whip. Scoop white and chocolate batters randomly into prepared pans. Microwave on high for 60 seconds. Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes. I just advised a friend who wanted to make a Whiskey Sour cake to soak it with Bourbon, and then make a Lemon frosting, adding more splashes of Bourbon as she desires. White Russian Cocktail Recipe 3. Place in bowl and add sour cream. Microwave for 1 minute, add white chocolate, stirring until melted. Brush each cake layer evenly with about 1/4 cup or a little more of Kahlua. Add to the wet ingredients and mix well. Put butter, sugar, vegetable oil, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until smooth and incorporated, about 3 minutes. Store the cake in the refrigerator until 30 minutes before you wish to serve it. Use the chocolate frosting to thinly coat the bottom layer. You'll know they're done when the top has cracked a bit, and is no longer jiggly and is firm to the touch. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium-high speed, continually scraping the bowl and paddle to ensure there are no lumps. Don't worry if the chocolate and vanilla frostings blend together. Evenly spread a layer of whipped cream frosting about 1/2" thick on top of the cake layer. Note: We have updated the frosting method (as of 3/27/17) to ensure the meringue powder is properly hydrated. room temperature. Grease and flour three 8" round cake pans. 1. Sugarplum. Beat in granulated sugar about 1 minute or until mixture is light and fluffy. Stir in grated walnut. Very slowly pour mixture over warm cake. Pour over blackberries. Perfectly powder the sugar and then add the butter, creaming until the mixture becomes light and airy. Notes Yields: 1 serving (s) Prep Time: 5 mins Total Time: 5 mins Cal/Serv: 534 Ingredients. Add the butter and beat at medium speed until the mixture looks sandy. Scoop white and chocolate batters randomly into prepared pans. Beat in the cooled liqueur mixture. Place one of the two layers that came from the bottom part of the cake pan (so it has a solid bottom and not a bottom exposed of the middle of the cake) on your cake board and press down very gently to secure it. Creamy vanilla poured over rich, coffee-infused chocolate: the White Russian cocktail has always been in the realm of dessert. Trim, soak, and place the last layer on top of the cake. Turn out onto wire racks. Over steam add chocolate into it, stir occasionaly and leave it there for about 30 minutes. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. Bake at 350 for 50-60 minutes or until done via toothpick test. Place a cake layer with crumb exposed on both sides on top, then repeat spreading a layer of frosting. Scoop half of the vanilla cake mix into a small mixing bowl and add 1/2 tsp Red Food Colouring. In a small bowl whisk together the egg whites, whole egg, and vanilla. Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside. creaming until the mixture becomes light and airy. Blend in kahlua-chocolate mixture, then flour mixture alternately with buttermilk. Then add in the vodka and Baileys, Step 1. Beat 8 sticks butter on medium, then high, until light and fluffy, about 3-4 minutes. Set aside. If the layers have a dome on the top, use a long, serrated knife to trim them level. Cool 15 minutes, remove from pan and cool completely. Add powder sugar, vanilla powder to egg yolk, coco and mix until well. This website follows the DNPA Code of Ethics. Stir in yellow cake mix until dissolved. Lower speed to gradually add powdered sugar, followed by vanilla bean paste, salt, and heavy cream. almond extract. Let cool on a rack. All rights reserved. If not, see Tip #7 here. The cakes will begin to pull away from the pans and a toothpick inserted will come out with a few moist, not wet, crumbs. Let cakes cool in pans for 5 minutes. Cool in pans 10 minutes. King Arthur Baking Company, Inc. All rights reserved. To make the icing: Put the water and corn syrup in a heatproof 2-cup measure, stirring to combine. Gradually add in the sugar, bit by bit, making sure it Scrape down the bowl and mix for another 30 seconds. Russian Recipes with Chocolate, 12 cooking ideas and recipes. Place cookie sheet under rack, to catch glaze drippings. In three additions, gently fold the beaten egg whites into your batter, taking care to incorporate them completely but gently so that you don't deflate the batter. Scrape down the sides of the bowl half way through as needed. Continue beating, adding in 270g of sugar a little bit at a time. Add ice to the cocktail shaker, then shake vigorously. In a small bowl whisk together the egg whites, whole egg, and vanilla. butter mixture until they are well mixed. The Best White Cake (Chiffon Cake) Recipe - White Russian Cake, gently fold the beaten egg whites into your batter. Let sit for 2 minutes, then stir or whisk until smooth. Stir in the vanilla and salt. Add the remaining tablespoon of Kahlua, the remaining 1/2 cup of water, and sprinkle the meringue powder over the hot liquid. After it is cooled down add butter. Remove from the oven and cool completely on a rack, still in the pans. Increase speed to medium and beat until creamy. Spoon all of the 3 cake batters into the lined brownie pan. Check it! Place the layers on the center rack of the oven and bake for 24 to 26 minutes, until they just begin to pull away from the side of the pan and the top springs back when lightly touched. Beat egg white with a pinch of salt, vanilla sugar and sugar. Apply of bit of Chocolate Frosting to a cake board. Frost the top of that layer with a layer of the white frosting. Pour in vodka and coffee liqueur. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. In the now empty bowl of the stand mixer, beat butter, sugar, and vegetable oil at medium speed until smooth and combined, about 2 minutes. STEP 5. Stop the mixer, and add about 1/4 of your powdered sugar, then start the mixer on the lowest setting until the sugar is combined enough that it won't fly everywhere as you increase the speed. eggs and gently beat them into the sugar- butter mixture, one after the Divide the batter evenly among the prepared pans. Coat the whole cake with a thick layer of frosting, and decorate as desired! Scrape the sides and bottom of bowl down as needed. NDTV Convergence, All Rights Reserved. Make sure your second stand mixer bowl is completely clean and free from any traces of fat. Combine all cake ingredients in a large mixing bowl, and mix thoroughly. After checking bake them for 2-3 more minutes before checking again, until they're done. Tap pans to even out batter and use a butter knife to swirl the batter. Im dry and boring. Place plastic wrap on any cut edges of leftover cake, and refrigerate for up to 1 week. Add eggs, one at a time, and mix until incorporated. Distribute your batter evenly between the prepared cake pans, and bake for 25-35 minutes. Soak the third layer before securing it onto the top of cake. Add the eggs, one at a time, beating well after each. Add eggs, ONE at a time, beating until combined. Bake the cake for about 25/30 minutes until a skewer comes out clean. If the icing starts to set, microwave it in 5-second pulses, stirring after each, until pourable. Refrigerate cake until you're ready to apply the drippy icing. I used probably around 1.25 cups for 6 sticks of butter, so it's possible you might want up to 2 cups for this recipe with 8 sticks. Add eggs, one at a time, beating briefly after each addition. With mixer's speed on low, add dry ingredients in 3 additions and buttermilk and coffee in 2 additions, beginning and ending with the dry ingredients. In small bowl stir flour, baking soda, and baking powder, set aside . Set aside Cream the butter with the sugar until light and fluffy. Press in bottom of pan. Chocolate! Combine the sugar, salt, and half of the water in a medium saucepan and bring to a boil, stirring occasionally. Top with cream or any milk of your choice. Add 13oz egg whites and using the whisk attachment beat on medium-high until foamy. Let cool 20 minutes. Next, crack open the Beat in vanilla. To make the frosting: In a small bowl, combine the espresso powder and chopped chocolate. Remove from the pan and invert onto a serving plate. A classic White Russian cocktail made with coffee liqueur, vodka, and either cream or milk. Serve with frozen strawberries, thawed. Pour batter into prepared pan. Add vodka and Kahlua; top with cream. If making ahead of time, wrap in plastic wrap and refrigerate until you're ready to assemble. Piping bags/tips and decorations as desired. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. 3 cups cake flour 1 cup sugar, divided in half 4 teaspoons baking powder 1 teaspoon salt cup + 1 tablespoon canola oil, for greasing cake pans 8 egg yolks 8 egg whites, room temperature 1 cup water 1 tablespoon vanilla extract Filling: 2 cups whole milk cup granulated sugar 2 egg yolks 1 whole egg 3 teaspoons tapioca starch 2 tablespoons butter For the chocolate batter: Whisk together the flour, baking powder, baking soda, salt, cocoa, espresso powder, and sugar. Increase the mixer's speed to medium and beat until the mixture begins to get foamy, then turns white and increases in volume. Step 1. It's also perfect for soaking with your favorite alcohol, syrup, or flavored milk, because of the tender and fluffy crumb. Using skewer or toothpick, prick holes all over top of cake. 2. Drizzle over the chilled, frosted cake and let it run down the sides. Mix all ingredients (except the 13 oz of egg whites and granulated sugar) in the large bowl until combined. Add egg whites and egg, one at a time, beating well after each addition. Refrigerate until ready to assemble. Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Discovery, Inc. or its subsidiaries and affiliates. Mix in vanilla. Secure the first layer onto board brush on Kahlua soak. Combine water and corn syrup in a microwave safe bowl. Bake for 24 to 28 minutes, rotating halfway. With the beater attachment, mix on low until combined 14.5oz bleached cake flour, 8.75oz powdered sugar, .5oz baking powder, and a pinch of salt. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. 2. 8 sticks unsalted butter, make sure they're room temperature! Drizzle glaze over cooled cake. In the large bowl of your mixer, cream together sugar and butter until light and fluffy; about 5 minutes. Beat for 4 minutes until quite smooth. Set aside. burnished with a golden brown tint on top. In large bowl combine sugar, butter and shortening, beat with electric mixer on medium speed until light and fluffy. Divide the frosting in half, and stir the cooled chocolate mixture into one of the halves. Add in eggs one at a time, scrape bowl and paddle as needed. Repeat with another 1/2 cup of vodka. 3. Recipe by MEEMERELLA 11 Prep Time: 2 mins Total Time: 2 mins Servings: 1 Ingredients cup cream or milk 1 fluid ounce coffee flavored liqueur 1 fluid ounce vodka 1 cup ice Directions Combine cream, coffee-flavored liqueur, and vodka in a glass. Start checking them at 25 minutes when they'll likely still be very jiggly, and you'll then know what not jiggly means! And be aware - this cake has a hefty dose of alcohol, and none of it gets baked off, so feed to children with discretion. chocolate flavor instant pudding and pie filling mix, Chocolate! Bundt Cake With Chocolate Glaze, Holland Bols Blue White Chocolate Pudding Bundt Cake. Sieve the baking For the icing, first make sure that the butter is at Lightly tap cake pans on counter to bring air bubbles to top. Add more a couple Tablespoons at a time and mix on high, tasting after each addition, until you get to your desired saturation with the flavor. The mixture will thin out and look a little curdled for awhile; don't let that throw you. The introduction to this recipe was updated on September 20, 2021 to include more information about the dish. other. Chocolate Cream with Semolina. A chiffon cake is a cake recipe that uses oil as the fat instead of butter, and uses both a leavening agent (baking powder, in this case), and whipped egg whites to gift it that super lift and soft crumb. White Russian Pound Cake--and a Vent! With the mixer running at medium-low speed, slowly add the egg mixture to the butter/sugar mixture. Apply chocolate frosting onto bottom half of cake and apply vanilla frosting on remaining part of cake. Refrigerate until semi- jelled. Stop the machine and scrape down the sides of the bowl. Preheat the oven to 350F. In a separate bowl or measuring cup, hand whisk 6.75oz whole milk, 6oz oil, 2 eggs, and 1tsp vanilla. Repeat that process until you've added all of your sugar, then add a pinch of salt and 1/4 cup heavy cream, again starting the mixer on low so it doesn't splash everywhere, and ending by beating on high for 1 minute until fully combined. 1 (9 oz.) It can can be made 2 days ahead and stored in the refrigerator. 2022. At this point taste the frosting - do you think it needs more vodka? A little mixing around the edges/joins won't hurt. Copyright buttercream icing. Bake at 350 degrees for 20-30 minutes until tester inserted in center comes out clean. First, grease your cake tin and turn on the oven to 180 degrees, to preheat. Place shallow pan half full of hot water on lower rack of oven. Grease and lightly flour three 9" round baking pans. Cool Whip. In a cocktail shaker, combine coffee, white chocolate and hazelnut liqueurs, vodka, vanilla extract. Chocolate! Meanwhile, make cheesecake filling: In large bowl, beat 2 packages cream cheese with electric mixer on medium speed until smooth. How To Make white russian layer cake 1 preheat oven to 350'F Grease and line with parchment rounds, two 9 inch cake pans. Remove from oven and remove from pan. Sift flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together. With the mixer on low, add the flour in 3 additions alternately with sour cream and milk in 2 additions, beginning and ending with the flour. 6. Then beat it until it is fluffy, preferably with an 4 Add the butter a few tablespoons at a time, with the mixer running. Use the white frosting to thinly coat the top and halfway down the side of the cake. Top with the final cake layer, which should have one exposed side and one solid side. Whip whites and granulated sugar to medium peaks. degrees, to preheat. Top off with cream. Preheat oven to 325 degrees. Heat the cream to a simmer and pour over the ingredients in the bowl. Let cool to room temperature. Pour into two 8-inch round prepared cake pans. Combine flour and baking powder in a separate bowl. Combine all cake ingredients and beat until well mixed. Add eggs one at a time, beating well after each addition. Gradually whisk in the confectioners' sugar, until the icing is completely smooth, creamy white, and lump-free. Add a dollop of frosting to the middle of your cake board/plate and spread a bit to use as a glue for your bottom cake layer. Repeat the trimming and soaking process with the second layer, placing it over the first. Next, crack open the eggs and gently beat them into the sugar- butter mixture, one after the other. Cream butter, shortening and sugar until light and fluffy. Spray a 12 cup bundt pan. Grease and flour three 8" round cake pans. Your cake layers will dome up quite a bit - that's ok! Center comes out clean mixture, one after the Divide the batter among! 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