The popular vodka-based cocktail gets transformed into a sinful cake. There's vodka, Kahlua and Bailey's - as heady as it gets.
Ingredients of White Russian Cake
175g unsalted butter
175g self-raising flour
25g plain flour
1 tsp baking powder
3 Tbsp soda
2 Tbsp vodka
1 tsp Kahlua
For the Buttercream Icing
275g icing sugar
130g unsalted butter
1 Tbsp Baileys coffee
1 Tbsp Vodka
How to Make White Russian Cake
First, grease your cake tin and turn on the oven to 180
degrees, to preheat. Perfectly powder the sugar and then add the butter,
creaming until the mixture becomes light and airy.
Next, crack open the
eggs and gently beat them into the sugar- butter mixture, one after the
other. Beat until they are perfectly mixed.
Sieve the baking
powder together with the flours and then gently fold (not stir) into the
butter mixture until they are well mixed. Add the soda water and a
teaspoon of Kahlua.
Pour it all into your cake pan and bake for about
half an hour, by which time the cake should be light, fluffy and
burnished with a golden brown tint on top. Run a skewer through it and
it should come up clean.
Once it has been cooked, let it cool for a few
minutes. Then stab lightly with a fork or toothpick and paint the vodka
While the cake is cooking, start working on your
buttercream icing. For the icing, first make sure that the butter is at
room temperature. Then beat it until it is fluffy, preferably with an
electric beater. Gradually add in the sugar, bit by bit, making sure it
is beaten well before adding more. Then add in the vodka and Baileys,
gradually. Last of all, slather on to the top of your cake and serve.