A moist, flavorful chocolate cake infused with the warm, aromatic notes of dark rum. Baked in a Bundt pan and finished with a dusting of powdered sugar, this cake is perfect for gatherings, celebrations, or as a comforting dessert.
Why You’ll Love This Recipe
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Deep, indulgent flavor: The combination of cocoa and dark rum creates a rich, adult-friendly dessert.
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Simple yet impressive: Easy-to-follow steps yield an elegant cake that looks and tastes gourmet.
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Moist texture: Buttermilk and oil ensure a tender crumb that stays fresh for days.
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One-bowl convenience: Dry and wet ingredients come together with minimal cleanup.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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1 teaspoon baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
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1 cup buttermilk
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½ cup vegetable oil
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2 large eggs
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¼ cup dark rum
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Powdered sugar (for garnish)
Directions
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Preheat oven: Set to 350 °F (175 °C). Grease and flour a Bundt pan thoroughly.
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Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add wet ingredients: Add buttermilk, vegetable oil, eggs, and dark rum to the dry mix. Stir until the batter is smooth and free of lumps.
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Bake: Pour batter into the prepared Bundt pan, spreading evenly.
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Bake time: Bake for 40–45 minutes at 350 °F (175 °C), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool and finish: Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack. Once cooled to room temperature, dust lightly with powdered sugar before serving.
Servings and timing
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Yield: 10–12 servings (Bundt pan cake)
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Prep time: 10 minutes
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Cook time: 40–45 minutes
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Total time: ~55 minutes
Variations
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Rum glaze addition: Prepare a syrup of ¼ cup dark rum and ¼ cup sugar heated together, then drizzle over the warm cake.
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Chocolate ganache finish: Pour warm ganache over the cooled cake for an extra layer of indulgence.
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Spiced twist: Add ½ teaspoon ground cinnamon or a pinch of nutmeg for depth.
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Fruit garnish: Top with fresh berries or orange zest for color and brightness.
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Boiled rum frosting: Combine powdered sugar, melted butter, and rum to form a thin glaze for pouring over the cake.
Storage/reheating
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Storage (room temperature): Cover with a cake dome or plastic wrap and store at room temperature for up to 3 days.
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Storage (refrigerated): Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving.
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Freezing: Wrap completely in plastic and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator.
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Reheating: Warm slices gently in the microwave (10–15 seconds) or in a 300 °F (150 °C) oven for 5 minutes to refresh texture.
FAQs
What type of rum is best for this cake?
Dark or aged rum adds depth and warmth. Avoid light rum, which may not impart enough flavor.
Can I omit the rum?
Yes. Substitute with ¼ cup milk or coffee for moistness, though flavor will be less boozy.
Is buttermilk necessary?
Buttermilk enhances moisture and tenderness. You can substitute by adding 1 tablespoon of lemon juice or vinegar per cup of milk and letting it sit for 5 minutes.
Can this cake be made gluten-free?
Yes. Use a 1-to-1 gluten-free flour blend with xanthan gum in place of all-purpose flour.
How do I prevent the cake from sticking to the pan?
Grease thoroughly, dust with flour or cocoa powder, and tap out excess. Let the cake cool for 10 minutes before inverting.
How do I know it’s fully baked?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter.
Can I add chocolate chips or nuts?
Yes. Fold in ½–1 cup of semisweet chocolate chips or chopped nuts before pouring the batter into the pan.
Can I use a different pan?
Yes. This recipe can be baked in a 9×13 inch pan, but baking time will require adjustment to approximately 30–35 minutes.
Can I add coffee?
Yes. Replace half the buttermilk with strong brewed coffee or add 2 teaspoons espresso powder to intensify the chocolate flavor.
Can I drizzle a rum glaze after baking?
Absolutely. It enhances flavor and gives the cake a moist, glossy finish.
Conclusion
This Chocolate Rum Cake delivers a beautifully moist, chocolate-rich dessert with sophisticated rum undertones. Whether dusted with powdered sugar or topped with a glaze, it’s sure to impress at any gathering. Easy to make and delightful to serve, this cake promises to be a memorable addition to your dessert repertoire.
Print
Chocolate Rum Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and decadent Chocolate Rum Cake combines the deep flavor of cocoa with a hint of dark rum for an elegant, moist dessert. Baked in a classic Bundt pan and finished with a dusting of powdered sugar, it’s perfect for holidays, celebrations, or a sophisticated twist on chocolate cake.
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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3/4 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1/2 cup vegetable oil
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2 large eggs
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1/4 cup dark rum
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Powdered sugar (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add buttermilk, vegetable oil, eggs, and dark rum to the dry ingredients. Mix until smooth and well combined.
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Pour the batter evenly into the prepared Bundt pan.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
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Once cooled, dust with powdered sugar and serve.
Notes
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For an extra rum kick, brush the warm cake with a bit more dark rum before dusting with sugar.
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Delicious with whipped cream, berries, or a drizzle of chocolate sauce.
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