This delicious confection dates back to the 1970s and — for good reason — has been a popular dessert ever since!
We’ve taken the oh-so-retro recipe for chocolate Bacardi rum cake, and have remade it with modern-day mixes and equipment. With a few little adjustments (mentioned below), it came out beautifully.
The next time you’re looking for a delicious cake to share with friends, we can confidently recommend this tasty twist on rum cake — it’s sure to be a hit with everyone!
The vintage inspiration from 1977: Bacardi chocolate rum cake
New Bacardi chocolate rum cake. Devilish.
Chocolate Bacardi rum cake ingredients
You’ll need the following ingredients to make a chocolate Bacardi rum cake and the filling/frosting:
- Chocolate cake mix
- Chocolate pudding mix
- Eggs
- Bacardi rum
- Cold water
- Vegetable oil
- Slivered almonds (optional)
- Milk
- Dream Whip whipped topping mix
Mixing the cake batter
Rum cake layers ready to bake
Baked chocolate cake layers
The first layer on a cake stand, upside down
If you choose (and have the skills to make it work), you can slice the cake layers horizontally, so you end up with four thin layers of cake, with filling between each.
Preparing the filling/frosting
We recommend mixing the filling by hand with a whisk. If the pudding is over-mixed (as can easily happen with an electric mixer) it may turn out runny.
Let the pudding mixture stand for at least 5 minutes after the ingredients are combined. For best results, chill it for about an hour in the fridge before adding the filling to the cake.
The chocolate frosting/filling mixed, chilled & ready to go
Covering the first layer with plenty of filling
Now the top layer is frosted
This cake is so pretty, you don’t need to worry about frosting the sides.
Completed Chocolate Bacardi Rum Cake cake with chocolate curls
To make chocolate curls, start with a block of chocolate at room temperature. With firm strokes, use a room-temperature vegetable peeler (or paring knife) to shave pieces off the largest smooth surface of the chocolate.
Longer strokes make for fancier curls. For the best look, let the curls fall onto the top of the cake as you make them, and handle them as little as possible.
If the chocolate shreds, the block or the peeler may need to be warmed slightly. As you can see here, the curls will appear lighter in color than the chocolate from which they’re made.
Close-up of the beautiful rum chocolate cake
If you think this looks nice, you have to also check out the famous Bacardi rum cake, too!
A delicious chocolate rum cake dessert
A big slice of rum cake
Have a bite of chocolate rum cake
Chocolate Bacardi Rum Cake slice
Chocolate Bacardi rum cake
Ingredients
For the cake
- 1 package chocolate cake mix
- 1 package (4-serving size) Jell-O chocolate instant pudding
- 4 eggs
- 1/2 cup Bacardi dark rum (80 proof)
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup slivered almonds (optional)
For the filling
- 1-1/2 cups cold milk
- 1/2 cup Bacardi dark rum (80 proof)
- 1 package (4-serving size) chocolate instant pudding
- 1 envelope Dream Whip whipped topping mix
Instructions
- Preheat oven to 350 (F).
- Grease and flour two 9-inch layer cake pans.
- Combine all cake ingredients (cake mix, 1 box instant pudding mix, eggs, rum, water, vegetable oil, slivered almonds) together in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pans.
- Bake 30 minutes or until cake tests done. Do not underbake.
- Cool in pans for 10 minutes.
- Remove from pans, finish cooling on racks.
- Optional: Split cake layers in half horizontally. (Not shown in step-by-step photos.)
- For filling, combine milk, rum, 1 box pudding mix, and topping mix in a deep narrow-bottom bowl.
- Blend well until light and fluffy. For the best consistency, we recommend mixing the filling by hand with a whisk.
- Chill the pudding filling mixture for 1 hour. You should have about 4 cups.
- When the cake is completely cool, spread filling between each layer and over the top of cake.
- Add chocolate curls, if desired.
- Keep cake chilled and serve cold.
Notes
Optional: garnish with chocolate curls.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 331mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
