Did you know that the White Russian cocktail has nothing to do with the country? The White Russian cocktail was invented in 1965 in Oakland, CA. Made famous in the 90's by the film The Big Lebowski, the drink is an amazing, albeit rich, combination of coffee liquor, vodka, and cream. It effortlessly translates into cake since the drink is practically dessert in and of itself.
This bundt cake is beyond moist. It is boldy flavored with coffee liquor and espresso, a touch a cocoa powder for depth and richness, and buttermilk for tenderness. The glaze mimics the cream on top of the cocktail and is full of vanilla and buttermilk notes. His dudeness, duder, or el dudorino would definitely approve.
1 stick [113 grams] butter, room temperature
1 cup [230 grams] granulated sugar
2 whole eggs
1 egg yolk
2 teaspoons vanilla extract
1/3 cup [60 grams] coffee liquor
2 tablespoons vodka
2/3 cup [205 grams] buttermilk, room temperature
2 cups [280 grams] all-purpose flour
3 tablespoons dark cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
On the sidelines:
Vanilla bean glaze, recipe as follows
Preheat the oven to 350 degrees. Thoroughly grease a bundt pan. Set aside.
In the first bowl, cream together the butter and sugar for five minutes.
Add the second bowl to the first bowl, and continue to cream for a few more minutes. Scrape down the sides as necessary.
Whisk together the dry ingredients in the fourth bowl and add half the bowl to the wet ingredients. Mix to combine.
Add the buttermilk to the batter and mix to combine.
Add the second half of the dry ingredients to the batter bowl and mix until just combined.
Scrape the batter into the bundt pan and smooth the top. Bake until the cake is set and a cake tester comes out clean- about 40 minutes. Let cool. Drizzle with glaze.
Vanilla Bean Glaze
2 3/4 cup [295 grams] powdered sugar
6 tablespoons buttermilk
1 tablespoon whole milk
1 teaspoon vanilla extract
Pinch of salt
Whisk everything together.