Chocolate Rum Cake

Chocolate Rum Cake


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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!

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Chicago IL

Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

12 servings


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

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Preheat Oven to 350ยบ.

Beat butter in bowl with an electric mixer until fluffy; gradually add sugar to butter, beating well, then add and beat eggs 1 at a time along with rum until blended.

Combine flour and rest of dry ingredients, then add to sugar mixture in five separate portions, pouring a bit of hot water in-between each portion. Beat mix at low speed until well blended, then stir in extracts.

Pour batter into 3 greased and floured round cake pans.

Bake for around 27 minutes, then let cool for 10; remove cake layers from pans, and let cool on wire racks

Spread 1 cup Mousse Frosting atop two of the cake layer, and stack them on top of each other. Frost cake's exterior with the remaining frosting. Chill in refrigerator, then serve.

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