Thursday, April 1, 2010

White Russian Anniversary Cake

I was asked by a friend to make a cake for her parents' 40th Wedding Anniversary. It is the "Ruby" anniversary, so I went with red accents/roses. 
I was a little nervous, since this is only my second real cake order, and the anniversary couple are also my husband's Uncle and Aunt.  I wanted it to be special. The only request was that it be a white kahlua cake (I couldn't find any recipes that appealed to me, so I had to invent one myself.)  This 4-layer "White Russian" cake is filled with a Kahlua cream cheese filling, and covered with butercream fondant, accented with buttercream piping and gumpaste calla lillies, roses and leaves. I've been wanting to try this quilting technique for a long time, I used a palate knife and a ruler. Next time I'll get an impression mat!


1 box white cake mix
1 cup sour cream
1 pkg. instant white chocolate pudding (4 serving size)
4 eggs
1/2 cup canola oil
1/2 cup Kahlua

Preheat oven to 350 degrees F. Grease and flour 2 -  9" round cake pans.
Mix all ingredients together on low speed until moistened, scrape bowl, then mix on med speed for 2 minutes.
Pour evenly into 2 - 9" round pans.
Bake for 30-35 minutes, until a toothpick comes out clean.Remove from the oven.
Cool in pans for 10 minutes, then invert pans onto a parchment paper covered board and gently lift the pans off the cakes. Let cakes cool completely.
When completely cool, slice cakes horizontally in half, giving you four cake layers.

1 bar (8oz) cream cheese, softened
1 cup heavy whipping cream
1 box instant white chocolate pudding (4 serving size)
4 tablespoons Kahlua

Cream together the cream cheese and whipping cream until smooth. Add the dry pudding mix and beat until incorporated. Add theKahlua and keep beating until smooth. Divide into 3 portions.

ASSEMBLE CAKE: Place 1 cake layer onto cake platter, top with one portion of filling, repeat 2 more times. Place nicest (smoothest) cake layer on the top. Level sides and frost as desired.

Instead of fancy decorations like I did, you could drizzle with a white chocolate frosting, letting it run down the sides for a showy dessert!

Note: you could probably substitute strong coffee for the Kahlua, but I haven't tried it. I like the booze:)


  1. absolutely beautiful....great job...and i love the recipe

  2. Very nice cake!!! Thanks for the recipe, I'll try it myself, sounds too good not to try! Hope they loved your cake!
    Celine (Ottawa, Ontario)


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