Infused with the flavors of a classic White Russian cocktail, this boozy cake will be a hit at your next party. Eat responsibly.
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1/2 cup Land O Lakes® Butter, softened
1 1/4 cups sugar
4 large Land O Lakes® Eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
White Russian Mixture
1 (14-ounce) can sweetened condensed milk
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup coffee-flavored liqueur
1/4 cup vodka
Heat oven to 325°F.
Beat butter and sugar in large bowl at medium speed until fluffy. Add eggs and vanilla; beat until well mixed. Add flour, espresso powder, baking power and salt; beat at low speed until just incorporated.
Pour batter into 9-inch square baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Let cool 20 minutes. (Cake should still be fairly warm to the touch.) Using skewer or toothpick, prick holes all over top of cake.
Whisk together sweetened condensed milk, 1 cup whipping cream, coffee liqueur, and vodka. Very slowly pour mixture over warm cake. Let stand at room temperature until liquid is mostly absorbed. Refrigerate, uncovered, until completely cooled.
Beat 1 cup whipping cream in medium bowl on high until stiff peaks form. Spread over cooled cake.
To make this cake alcohol free, omit vodka and replace coffee-flavored liquer with strong cold coffee.