Here’s the truth: you should never settle for the ordinary, particularly when it comes to cakes. This White Russian Cocktail Cake is a fluffy vanilla chiffon cake infused with Kahlua, topped with fresh whipped cream and blackberries. It’s light, it’s decadent and it’s boozed up in all the right places. Bingo.
Prep Time: 60 minutes
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Servings: 10-15 people
Vanilla Chiffon Cake:
3 cups cake flour
1 cup sugar, divided in half
4 teaspoons baking powder
1 teaspoon salt
⅔ cup + 1 tablespoon canola oil, for greasing cake pans
8 egg yolks
8 egg whites, room temperature
1 cup water
1 tablespoon vanilla extract
2 cups whole milk
½ cup granulated sugar
2 egg yolks
1 whole egg
3 teaspoons tapioca starch
2 tablespoons butter
1 teaspoon vanilla extract
1 ½ cups + 3 tablespoons Kahlua (coffee liqueur)
16 oz heavy whipping cream
Vanilla Chiffon Cake:
- Preheat convection oven to 325ºF.
- Sift flour, ½ cup sugar, baking powder and salt in a large mixing bowl.
- Combine egg yolk and canola oil with a balloon whisk.
- Add water and vanilla extract to egg and oil mixture.
- Pour wet mixture into dry ingredients and whisk until well combined.
- To make the meringue, put egg whites at room temperature into a clean mixing bowl.
- Beat on low speed until frothy.
- Gradually add the remaining ½ cup sugar into egg whites while beating on high speed.
- Stop when stiff peaks form.
- Using a spatula, gently stir in ⅓ of the meringue into the mixture to lighten the batter.
- Pour the rest of the meringue into the batter and fold in gently until evenly combined.
- Line 3 circular 9″x1″ cake pans with parchment paper on the bottom and lightly grease the sides with canola oil.
- Pour batter into cake pans. Bake the cakes for 45-50 minutes.
- Poke each center with a clean toothpick. If the toothpick comes out dry, your cakes are ready. Take the cakes out of the oven and let them cool completely before taking them out of the pans.
Pastry Cream Filling:
- Heat milk and sugar until the mixture boils.
- While heating the mixture, beat egg yolks and whole egg with a balloon whisk.
- Add sugar and tapioca starch.
- After milk boils, pour slowly into the egg mixture while whisking steadily. Do not pour too much at once, or the eggs will curdle.
- Place entire mixture back on medium heat. Stir continuously until it boils. Take it off the heat.
- Add butter and vanilla extract.
- Add Kahlua and mix until well combined.
- Place plastic wrap directly over the cream to prevent skin from forming while cooling. Put into the refrigerator until chilled.
- Pour heavy cream into a new mixing bowl.
- Beat on low for 2 minutes, then beat on high until stiff peaks form.
Assembling the Cake:
- Insert 4 toothpicks into the sides of one cake in the middle. Repeat with other cakes.
- With a long, sharp knife, slice through the cakes, using toothpicks as height guides.
- Brush Kahlua onto each layer of cake. Make sure to soak these babies up.
- Put a third of the whipped cream into a plastic bag. Push out excess air, and cut off one corner. Apply steady pressure to pipe the cream around the edge of the cake.
- Fill the inside circle of the cake with Kahlua pastry cream.
- Put the next layer of cake on top and repeat.
- Coat the top and sides of the cake with whipped cream and desired design. I went with a naked design.
- Dig in and enjoy!
For even more decadence:
- Top with fresh fruit, like blackberries or strawberries.
- Serve with White Russian Cocktails.