The Black Russian cake has become a bit of a comfort cake in my house. The first time I had this cake was at my high school graduation party. My mom surprised me by making a cake instead of buying one, but it was really amazing. I made her share the recipe with me, and the best part was, it’s a doctored box recipe! I was a very inexperienced baker at the time, so this was the best news.
Over the years, I’ve made this cake countless times. This Black Russian cake has won a baking competition at work, and had many requests for the recipe. I love this recipe because it is an all-in-one (all of the ingredients go into the bowl at once). It’s so easy and nearly fool-proof, it’s a great adult “starter” cake. Once the ingredients are in the bowl, you just have to start slow so stuff doesn’t fly everywhere. Then, mix on medium for about 4 minutes. The batter becomes light and almost fluffy. The one thing that will mean the difference between success and sadness is pan preparation. You need to make sure to use pan goop or grease/flour your pan well, especially if it is a fancy bundt pan. This cake likes to cling to nooks and crannies.
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