Homemade Chocolate Rum Cake is a boozy chocolate cake recipe infused with fudgy flavor and heady notes of spiced rum. The perfect holiday dessert!
For the Cake
- 1 1/2 cups (285g) granulated sugar
- 1/2 cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs
- 2 egg yolks
- 1 tablespoon (15ml) vanilla extract
- 1 teaspoon (5ml) rum extract (optional)
- 1/2 cup (118ml) sour cream
- 2 cups (280g) all-purpose flour
- 1/2 cup (40g) Hershey’s Special Dark cocoa powder
- 2 teaspoons (8g) baking soda
- 1 teaspoon (5g) salt
- 3/4 cup (177ml) buttermilk
- 1/2 cup (118ml) spiced rum, such as Bacardi
For the Glaze
- 1/2 cup (113g) unsalted butter
- 1/4 cup (59ml) water
- 1 cup (190g) granulated sugar
- 1/2 cup (118ml) spiced rum
Make the Cake
- Preheat the oven to 350°F. Generously grease and dust a 10-cup size bundt pan with a mixture of flour and cocoa powder.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, vanilla, and rum extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients (buttermilk and rum) at a time and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into the prepared pan and bake at 350°F for 35-40 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool for about 30 minutes.
Make the Glaze
- In a medium saucepan, melt the butter over medium heat. Then stir in the water and sugar. Bring to a boil and boil for 5 minutes on medium while stirring frequently to prevent burning. The mixture will become thick and bubbly as the water evaporates.
- Remove the saucepan from the heat and stir in the rum until combined.
- Remove the cake from the pan, ensuring it won’t stick. You make have to use a knife or long toothpick to help loosen the cake from the middle and edges. If you’d like a bit of the glaze on the top of the cake, pour it into the bottom of the pan. Then place the cake back in the pan and poke holes with a fork or toothpick all over the bottom of the cake. Pour the glaze over the cake, and pull the edges away from the sides, allowing the glaze to drip down the sides. Allow the cake to sit in the pan for 30 minutes and then remove and cool completely.
- Rum extract is optional and only enhances the rum flavor.
- Natural cocoa powder can be substituted for Hershey’s Special Dark.
- If needed, use my homemade buttermilk substitute.
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: rum cake recipe, chocolate bundt cake, easy chocolate cake recipe