Recipe

This White Russian Cocktail Cake Will Get You Drunk

By Eileen Wang at University of California – Berkeley

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.

Photo by Eileen Wang

Advanced Course

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

Servings: 10-15 people

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.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    Photo by Eileen Wang

  7. Beat on low speed until frothy.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

  9. Stop when stiff peaks form.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    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.

    Photo by Eileen Wang

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

    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.

    Photo by Eileen Wang

Pastry Cream Filling:

  1. Heat milk and sugar until the mixture boils.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

  3. Add sugar and tapioca starch.

    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.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

  6. Add butter and vanilla extract.

    Photo by Eileen Wang

  7. Add Kahlua and mix until well combined.

    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.

    Photo by Eileen Wang

Frosting:

  1. Pour heavy cream into a new mixing bowl.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

Assembling the Cake:

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

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    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.

    Photo by Eileen Wang

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

    Photo by Eileen Wang

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

    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.

    Photo by Eileen Wang

  8. Dig in and enjoy!

    Photo by Eileen Wang

For even more decadence:

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

    Photo by Eileen Wang

  2. Serve with White Russian Cocktails.

    Photo by Eileen Wang