I think everyone has an idea of their favorite cake; Devil's food cake, cheesecake, funfetti, you name it. For me, I'll take any kind of cake right about now! Have you ever heard of Louisiana Russian Cake? Also known as the Creole trifle, Louisiana Russian Cake dates all the way back to the 19th century when the Russian Grand Duke took a visit to New Orleans for Mardi Gras. You can still find few bakeries in New Orleans still selling this cake today. Louisiana Russian Cake is basically like a recycled cake and made with leftover cake scraps and flavorings. It's also a great way for bakeries to use their cake scraps that would've been thrown away.

What is Lousiana Russian Cake?

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The process is pretty simple. Leftover cake layers, muffins, cookies and pie crusts are pressed together into a springform pan and then moistened with raspberry jelly or jam, anise flavoring, and rum flavor. Heavy items like bags of granulated sugar and flour are placed on top of the cake so it all presses together into the springform pan. The juices from the flavorings seep into the cake layers making it very flavorful. It also gets a generous layer of buttercream frosting and sprinkles making this cake a super decadent sweet treat. Just check out this video from Haydel's Bakery in New Orleans, Louisiana on how they make their Louisiana Russian Cake.

How to Make Louisiana Russian Cake

If you don't live near a bakery that sells this and you want to make your own Louisiana Russian Cake recipe at home, it's pretty simple! You'll need cake pieces, cake mix, raspberry seedless jam, white rum, anise extract, and buttercream frosting to decorate.

To start, mix together the jam, rum, anise and a few drops of red food coloring with a wire whisk until the ingredients are combined. Pour this mixture over the diced cake pieces and place in the refrigerator for a few hours or overnight.

    When ready to assemble the cake, prepare your baked cake mix according to the directions on the box and bake in a 9-inch cake pan. Make sure the cake has time to cool down before you cut it down the middle to form 2 layers.

    Place the bottom layer of cake into a 9-inch springform pan (the same pan used for cheesecakes) and fill it with the soaked cake pieces from the day before. Place the second layer on top and cover with plastic wrap.

    Using bags of sugar, flour or jars, place on top of the cake to weigh it down and allow to sit in the refrigerator overnight. The next day, remove the heavy objects and plastic wrap. Spread a generous layer of buttercream frosting over the top and sprinkle with your favorite colorful sprinkles.

    That's all it takes to make a Louisiana Russian Cake!

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    oembed rumble video here

    Louisiana Russian Cake 

    Prep Time: 2 days | Cook Time: 30 minutes

    servings

    INGREDIENTS

    • 8 cups diced cake pieces
    • 1 box yellow cake mix (plus ingredients needed from the back of the box)
    • 8 Tbsp seedless raspberry jam
    • 1 1/2 cups white rum
    • 1 Tbsp ainse extract
    • Buttercream frosting
    • sprinkles

    Instructions

    Mix together jam, rum, anise and a few drops of red food coloring (optional) with a wire whisk until the ingredients are combined. Pour this mixture over the diced cake pieces and place in the refrigerator for a few hours or overnight.

    When ready to assemble the cake, prepare your baked cake mix according to the directions on the box and bake in a 9-inch cake pan. Make sure the cake has time to cool down before you cut it down the middle to form 2 layers.

    Place the bottom layer of cake into a 9-inch springform pan and fill it with the soaked cake pieces from the day before. Place the second layer on top and cover with plastic wrap.

    Using bags of sugar, flour or jars, place on top of the cake to weigh it down and allow to sit in the refrigerator overnight.

    The next day, remove the heavy objects and plastic wrap. Spread a generous layer of buttercream frosting over the top and sprinkle with your favorite colorful sprinkles.