Name: Chocolate Rum Cake: Decadent Boozy Dessert Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 1
Cuisine: Holiday
Ingredients: ¼ pound Butter (unsalted); ¼ cup Water; 1 cup Sugar; ½ cup Bacardi Dark Rum; 1 cup Chopped Pecans; 1 package Chocolate Fudge Cake Mix; 1 (3.4oz) Instant Coconut Pudding; 4 large Eggs; ½ cup Cold Water; ½ cup Wesson Oil; ½ cup Bacardi Dark Rum

This rich, moist chocolate rum cake is a party favorite. Perfect for holidays, birthdays, and special occasions — a flavorful twist on classic rum cake.

An overhead view of a whole chocolate rum cake on a white plate. There is a stack of white plates above it, along with a white bowl of pecans.

Savor a rich, moist chocolate rum cake with bold flavors. The chocolate cake base is topped with a rich rum glaze, which soaks into the cake layer. This makes it one of my favorite holiday treats. Yum!

Chocolate Rum Cake: Decadent Boozy Dessert Recipe

Try this decadent chocolate rum cake recipe for a chocolate twist on classic cake! This homemade chocolate rum cake recipe is moist, flavorful, and topped with a delicious rum glaze. It is ideal for festive gatherings, family dinners, or holiday dessert tables. It goes great with a cup of coffee.

The next time you need a moist rum cake, try this recipe. Rum lovers will rejoice!

I posted the classic holiday rum cake: Original Bacardi Rum Cake recipe from my recipe files over 10 years ago. I also posted this chocolate version in the tips as a variation to that original recipe.

Welp, in early 2020, I had new photos taken of both that original Bacardi rum cake recipe, because the old photos are the loaf images you see below – which is how I normally make these rum cakes, but the original recipe called for a tube pan. I wanted to be authentic to the recipe.

I finally posted those new images at the end of that year. It has only taken me five years to post the chocolate version with the new images and this chocolate rum cake recipe.

Better late than never!

Chocolate Rum Cake: Decadent Boozy Dessert Recipe. This rich, moist chocolate rum cake is a party favorite. Perfect for holidays, birthdays, and special occasions — a flavorful twist on classic rum cake.

This is what the homemade rum cakes look like when made in a loaf pan. I always make them in a loaf pan if I plan on freezing them, as I find it a good shape for the freezer.

If you are a fan of rum, you will love this rich and delicious chocolate rum cake recipe. This easy recipe has step-by-step instructions and is perfect for a special occasion or a sweet treat.

How to make this chocolate rum cake:

1. Place chopped nuts in a tube pan.
2. Mix together cake mix, pudding, eggs, water, oil, and rum. Pour into pan and bake.
3. Cool the baked cake and prepare the glaze on the stove.
4. Pour glaze over the cake.

An overhead view of a chocolate rum cake on a white plate, there is a piece being lifted on a cake lifter. There is a stack of white plates above it, along with a white bowl of pecans.

Tips and variations for making this Chocolate Rum Cake Recipe:

● This recipe calls for a 10″ tube pan, which you may know as an angel food cake pan.
● I make this in a loaf pan. It is easier to freeze whole and comes out beautifully. If you choose to use a loaf pan, do check your baking time and test for doneness using a cake tester or toothpick frequently. When the cake tester comes out clean, the rum cake should be done.
● If you use a loaf pan, pour the butter rum sauce glaze over the top of the rum cake.
● Instead of the instant coconut pudding, try instant chocolate pudding. It will result in an intense chocolate flavor.
● I used Duncan Hines cake mix. You can use any chocolate cake mix that you like.
● In the United States, ½ cup butter = 1 stick.
● Butter in Baking: Essential Tips for Perfect Baked Goods
● If you do not use Bacardi rum, definitely use a dark rum. It makes a world of difference.
● I have not used Bacardi spiced rum or light rum to make this cake. If you try them, let me know how it tasted.
● Poke holes in the top of the cake to allow the rum syrup glaze to soak in, or brush on with a silicone brush.
● You can top with vanilla ice cream or whipped cream if you like, but I have never found the need for it.
● You could easily make these in a mini bundt pan for individual rum cakes. I do not know the baking time required for that, however.
● This rum cake can be frozen.

If you are looking for rum dessert recipes, you may want to try one of these:

● Rum Balls Recipe
● Cherry Rum Balls Recipe
● Rum Logs Recipe
● Fresh and Easy Peach Rum Cheesecake Recipe

If you like chocolate cake, try this Perfect Chocolate Cake Recipe. It is the best chocolate cake recipe you will ever make (seriously).

Chocolate Rum Cake Recipe Ingredients:

Batter:

● 1 cup Chopped Pecans
● 1 package Chocolate Fudge Cake Mix
● 1 (3.4oz) Instant Coconut Pudding
● 4 large Eggs
● ½ cup Cold Water
● ½ cup Wesson Oil
● ½ cup Bacardi Dark Rum

Glaze:

● ¼ pound Butter (unsalted)
● ¼ cup Water
● 1 cup Sugar
● ½ cup Bacardi Dark Rum

Chocolate Rum Cake Mise en Place:

● 10″ Tube Pan
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
● Cake Tester or Toothpick

Chocolate Rum Cake Recipe Directions:

1. Preheat oven to 325°F.
2. Grease and flour a 10″ tube pan.

3. To make the Batter:
4. Sprinkle chopped nuts over the bottom of the greased and floured pan. Set aside.

5. In the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water, vegetable oil, and rum on medium speed. Beat until thoroughly mixed. Tip: Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends well.

6. Spoon the cake batter over the nuts in the prepared pan and smooth the surface with your spatula.

7. Bake 1 hour in a preheated 325°F oven, or until your cake tester comes out clean when inserted into the center of the cake.
8. Remove the cake from the oven and place the pan on a wire cooling rack for 10 or 15 minutes.

9. To make the Glaze:
10. Melt the butter in a small heavy saucepan over low heat.

11. Stir in water and sugar. Bring the mixture to a boil and boil for 5 minutes, stirring constantly so it does not burn. (Set a timer so you stir for the entire 5 minutes.)
12. Remove from heat, stir in the rum.

13. Pour a small amount of the hot glaze over the cake in the pan. You may have to wait to pour more glaze until the original glaze absorbs. Poking holes in the center of the cake may help with absorption, or brush with a silicone brush. Make sure you use all the glaze.

14. Remove the cake from the pan and place the cake on the wire cooling rack to allow the cake cool.

15. Store the cake covered or in an airtight container at room temperature.

Yield: 1

Chocolate Rum Cake: Decadent Boozy Dessert Recipe

Chocolate Rum Cake: Decadent Boozy Dessert Recipe. This rich, moist chocolate rum cake is a party favorite. Perfect for holidays, birthdays, and special occasions — a flavorful twist on classic rum cake.

Prep Time 40 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 55 minutes

Ingredients

Batter:

1 cup Chopped Pecans
1 package Chocolate Fudge Cake Mix
1 (3.4oz) Instant Coconut Pudding
4 large Eggs
½ cup Cold Water
½ cup Wesson Oil
½ cup Bacardi Dark Rum

Glaze:

¼ pound Butter (unsalted)
¼ cup Water
1 cup Sugar
½ cup Bacardi Dark Rum

Instructions

Preheat oven to 325°F.
Grease and flour a 10" tube pan.
To make the Batter:
Sprinkle chopped nuts over the bottom of the greased and floured pan. Set aside
In the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water, vegetable oil, and rum on medium speed. Beat until thoroughly mixed. Tip: Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends well.
Spoon the cake batter over the nuts in the prepared pan and smooth the surface with your spatula.
Bake 1 hour in a preheated 325°F oven, or until your cake tester comes out clean when inserted into the center of the cake.
Remove the cake from the oven and place the pan on a wire cooling rack for 10 or 15 minutes.
To make the Glaze:
Melt the butter in a small heavy saucepan over low heat.
Stir in water and sugar. Bring the mixture to a boil and boil for 5 minutes, stirring constantly so it does not burn. (Set a timer so you stir for the entire 5 minutes.)
Remove from heat, stir in the rum.
Pour a small amount of the hot glaze over the cake in the pan. You may have to wait to pour more glaze until the original glaze absorbs. Poking holes in the center of the cake or using a silicone pastry brush may help with absorption. Make sure you use all the glaze.
Remove the cake from the pan and place it on the wire cooling rack to allow it to cool.
Store the cake covered or in an airtight container at room temperature.

Chocolate Rum Cake: Decadent Boozy Dessert Recipe