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.

cake

Photo by Eileen Wang

Advanced Course

Prep Time: 60 minutes
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes

Servings: 10-15 people

cake

Photo by Eileen Wang

Ingredients:

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

Filling:
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)

Frosting:
16 oz heavy whipping cream

Directions:

Vanilla Chiffon Cake:

  1. Preheat convection oven to 325ºF.
  2. Sift flour, ½ cup sugar, baking powder and salt in a large mixing bowl.

    cake

    Photo by Eileen Wang

  3. Combine egg yolk and canola oil with a balloon whisk.

    cake

    Photo by Eileen Wang

  4. Add water and vanilla extract to egg and oil mixture.

    cake

    Photo by Eileen Wang

  5. Pour wet mixture into dry ingredients and whisk until well combined.

    cake

    Photo by Eileen Wang

  6. To make the meringue, put egg whites at room temperature into a clean mixing bowl.

    cake

    Photo by Eileen Wang

  7. Beat on low speed until frothy.

    cake

    Photo by Eileen Wang

  8. Gradually add the remaining ½ cup sugar into egg whites while beating on high speed.

    cake

    Photo by Eileen Wang

  9. Stop when stiff peaks form.

    cake

    Photo by Eileen Wang

  10. Using a spatula, gently stir in ⅓ of the meringue into the mixture to lighten the batter.

    cake

    Photo by Eileen Wang

  11. Pour the rest of the meringue into the batter and fold in gently until evenly combined.

    cake

    Photo by Eileen Wang

  12. Line 3 circular 9″x1″ cake pans with parchment paper on the bottom and lightly grease the sides with canola oil.

    cake

    Photo by Eileen Wang

  13. Pour batter into cake pans. Bake the cakes for 45-50 minutes.

    cake

    Photo by Eileen Wang

  14. 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.

    cake

    Photo by Eileen Wang

Pastry Cream Filling:

  1. Heat milk and sugar until the mixture boils.

    cake

    Photo by Eileen Wang

  2. While heating the mixture, beat egg yolks and whole egg with a balloon whisk.

    cake

    Photo by Eileen Wang

  3. Add sugar and tapioca starch.

    cake

    Photo by Eileen Wang

  4. After milk boils, pour slowly into the egg mixture while whisking steadily. Do not pour too much at once, or the eggs will curdle.

    cake

    Photo by Eileen Wang

  5. Place entire mixture back on medium heat. Stir continuously until it boils. Take it off the heat.

    cake

    Photo by Eileen Wang

  6. Add butter and vanilla extract.

    cake

    Photo by Eileen Wang

  7. Add Kahlua and mix until well combined.

    cake

    Photo by Eileen Wang

  8. Place plastic wrap directly over the cream to prevent skin from forming while cooling. Put into the refrigerator until chilled.

    cake

    Photo by Eileen Wang

Frosting:

  1. Pour heavy cream into a new mixing bowl.

    cake

    Photo by Eileen Wang

  2. Beat on low for 2 minutes, then beat on high until stiff peaks form.

    cake

    Photo by Eileen Wang

Assembling the Cake:

  1. Insert 4 toothpicks into the sides of one cake in the middle. Repeat with other cakes.

    cake

    Photo by Eileen Wang

  2. With a long, sharp knife, slice through the cakes, using toothpicks as height guides.

    cake

    Photo by Eileen Wang

  3. Brush Kahlua onto each layer of cake. Make sure to soak these babies up.

    cake

    Photo by Eileen Wang

  4. 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.

    cake

    Photo by Eileen Wang

  5. Fill the inside circle of the cake with Kahlua pastry cream.

    cake

    Photo by Eileen Wang

  6. Put the next layer of cake on top and repeat.

    cake

    Photo by Eileen Wang

  7. Coat the top and sides of the cake with whipped cream and desired design. I went with a naked design.

    cake

    Photo by Eileen Wang

  8. Dig in and enjoy!

    cake

    Photo by Eileen Wang

For even more decadence:

  1. Top with fresh fruit, like blackberries or strawberries.

    cake

    Photo by Eileen Wang

  2. Serve with White Russian Cocktails.

    cake

    Photo by Eileen Wang