Chocolate Rum Cake Recipe

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Recipes.net Team Published March 20, 2020
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This dessert recipe mixes dark rum into the batter of a moist and sweet chocolate layer cake. Serve this cake up to adult friends and family as the perfect capstone to a group dinner or celebration!

How To Make Chocolate Rum Cake

  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1/2 cup dark rum
  • 2 cup all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 cup hot water
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3 cups mousse frosting
  1. Preheat Oven to 350ºF.

  2. Beat butter in a bowl with an electric mixer until fluffy. Gradually add sugar to butter, beating well.

  3. Beat in the eggs one at a time along with rum until blended.

  4. Combine flour and the rest of dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each portion.

  5. Beat mixture at low speed until well blended, then stir in the vanilla and almond extracts.

  6. Pour batter into 3 greased and floured round cake pans.

  7. Bake for around 27 minutes, then let cool for 10 minutes. Remove cake layers from the pans and let cool on wire racks.

  8. Spread 1 cup frosting atop the bottom 2 cake layers and stack all 3 cakes on top of each other. Frost the cake's exterior with the remaining frosting.

  9. Chill in the refrigerator, then serve.

How To Make Chocolate Rum Cake

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 27 mins
Total Time: 47 mins
Serves:
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1/2 cup dark rum
  • 2 cup all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 cup hot water
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3 cups mousse frosting

Instructions

  1. Preheat Oven to 350ºF.

  2. Beat butter in a bowl with an electric mixer until fluffy. Gradually add sugar to butter, beating well.

  3. Beat in the eggs one at a time along with rum until blended.

  4. Combine flour and the rest of dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each portion.

  5. Beat mixture at low speed until well blended, then stir in the vanilla and almond extracts.

  6. Pour batter into 3 greased and floured round cake pans.

  7. Bake for around 27 minutes, then let cool for 10 minutes. Remove cake layers from the pans and let cool on wire racks.

  8. Spread 1 cup frosting atop the bottom 2 cake layers and stack all 3 cakes on top of each other. Frost the cake's exterior with the remaining frosting.

  9. Chill in the refrigerator, then serve.

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Nutrition

  • Calcium: 71mg
  • Calories: 619kcal
  • Carbohydrates: 81g
  • Cholesterol: 143mg
  • Fat: 28g
  • Fiber: 4g
  • Iron: 3mg
  • Potassium: 234mg
  • Protein: 9g
  • Saturated Fat: 16g
  • Sodium: 403mg
  • Sugar: 50g
  • Vitamin A: 828IU
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