Chocolate Rum Cake
Chocolate Rum Cake is a decadent and delicious dessert for holidays and celebrations but easy enough to make for any day of the week. Chocolate bundt cake soaked in a warm buttered rum sauce for one of the best chocolate cakes I’ve ever tasted!
Cake makes any occasion something special and if I’m baking a cake, it’s got to be simple like a Texas Sheet Cake or this Million Dollar Pound Cake.
This recipe is based on the classic dessert from the 70’s and it is one of these cakes that everyone needs to try! I have had this recipe bookmarked for at least 10 years, probably longer. Ingredients have changed a bit so I’ve added my own twist and now I am wondering why I waited so long to try it!
Ingredients for Chocolate Rum Cake:
- Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- Butter
- Eggs
- Black Spiced Rum
- Water
For the Sauce:
- Butter
- Sugar
- Black Spiced Rum
- Water
We are using Captain Morgan Black Spiced Rum but any dark rum will do the trick, just don’t skip the butter rum sauce!
How to Make Chocolate Rum Cake:
- Add chocolate cake mix, pudding mix, softened butter, eggs, rum and water to a mixer bowl.
- Beat at low speed until just combined, raise to medium speed and beat about 2 minutes.
- Scrape down sides if needed and continue to mix 30 seconds.
- Butter a bundt pan really well.
- Pour cake batter into the bundt pan and smooth to an even layer.
- Bake for 45 to 50 minutes.
- Make the sauce by combining butter, sugar, rum and water in a small pan.
- Cook over medium heat and whisk to combine. Bring the mixture to a boil, whisking occasionally. Remove from heat.
- Use a sharp knife to loosen the cake from the pan.
- Invert cake onto a serving plate.
- Spoon sauce over warm cake.
- Serve warm or at room temperature.
How to Store Chocolate Rum Cake:
Rum Cake can be stored at room temperature, covered with plastic wrap up to 3 days, if it lasts that long. Refrigerate for up to 5 days.
I might be the worst cake decorator on the planet, so I love bundt cakes that turn out beautifully without agonizing over icing bags and decorator tips.
This chocolate rum cake would be great for birthdays and special celebrations and it’s seriously easy to make. I also love this Amaretto Pound Cake for all of the same reasons.
We also love this quick and easy Cinnamon Coffee Cake and the classic Honey Bun Cake that start with a cake mix. Great for any day of the week.
The butter rum sauce is so delicious that I am likely going to making it just to eat over ice cream. What more can I say to convince you to try this cake? You just have to add it to your baking list!
IF YOU LOVE THIS CHOCOLATE RUM CAKE RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Chocolate Rum Cake
Ingredients
- 15.25 ounce Chocolate Cake Mix
- 5.9 ounce box Instant Chocolate Pudding
- 1/2 cup softened butter plus more to butter the pan
- 4 eggs
- 1/2 cup Black Spiced Rum
- 1/4 cup water
for the sauce:
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup Black Spiced Rum
- 1/4 cup water
Instructions
- Preheat oven to 350°.
- Butter the bundt pan, coating it very well, set aside.
- Place cake mix, pudding mix, 1/2 cup softened butter, eggs, 1/2 cup rum, 1/4 cup water into a mixer bowl.
- Beat at low speed just until combined, raise to medium speed and beat 2 minutes. Scrape down the bowl and beat another 30 seconds.
- Pour into prepared pan and bake for 45- 50 minutes or until a toothpick inserted into center comes out clean.
- Make the sauce: Add 1/2 cup butter, sugar, 1/4 cup rum, 1/4 cup water to a small pan and bring mixture to a boil, whisking often.
- Loosen cake from pan with a sharp knife.
- Invert onto a serving plate and top with sauce.
- Serve warm or at room temperature.
This cake is one of my Favorite also
Moist &Delicous,
Love It,