A moist, rich chocolate chip rum cake infused with warm rum flavor, studded with chocolate chips, and finished with a glossy cocoa glaze. Perfect for gatherings or a cozy dessert night.
YIELD
16 servingsPREP
10 minCOOK
50 minREADY
1 hrsPro Tips
- Rum Choice: Use a good-quality dark rum for deeper flavor. If you prefer a milder rum taste, reduce to 3 tbsp and add 1 tbsp water.
- Prevent Sagging: Ensure the cake is fully baked by checking the center with a toothpick. Underbaking can cause the cake to collapse as it cools.
- Chocolate Chips: Toss chips in 1 tsp flour before folding in to prevent sinking. Mini chocolate chips work well for even distribution.
- Glaze Consistency: Sift powdered sugar to avoid lumps. Adjust glaze thickness by tweaking water or sugar for a perfect drizzle.
- Pan Prep: Thoroughly grease all crevices of the Bundt pan to ensure clean release. A non-stick spray with flour is foolproof.
Optional Variations
- Nutty Crunch: Add ½ cup chopped pecans or walnuts with the chocolate chips for texture.
- Booze-Free: Replace rum with ¼ cup orange juice and 1 tsp rum extract for a non-alcoholic version.
- Spiced Twist: Mix ½ tsp cinnamon or nutmeg into the batter for a warm, spiced note.
- Ganache Topping: Swap glaze for a chocolate ganache (½ cup heavy cream + 1 cup chocolate chips, melted together) for a decadent finish.
Ingredients
For the glaze
Directions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, or use baking spray with flour for easy release.
- Mix Batter: In a large bowl, combine cake mix, pudding mix, eggs, sour cream, rum, vegetable oil, and vanilla extract. Beat with a hand mixer on medium speed for 2 minutes until smooth. Gently fold in chocolate chips with a spatula to evenly distribute.
- Bake: Pour batter into the prepared Bundt pan, smoothing the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 45 minutes to avoid overbaking, as ovens vary. If the top browns too quickly, tent with foil.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack or serving plate. Allow to cool completely, about 1 hour, before glazing.
- Make Glaze: In a small saucepan over low heat, combine cocoa powder, water, vegetable oil, and corn syrup. Stir until smooth and well-blended, about 2 minutes. Remove from heat, add sifted powdered sugar, and whisk until silky. If too thick, add a teaspoon of water; if too thin, add a bit more powdered sugar.
- Glaze Cake: Drizzle glaze over the cooled cake, letting it cascade down the sides. Allow glaze to set for 30 minutes.
- Serve: Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Comments
and it is SO easy. I always make 2 at a time because so many people want it and they are so easy. However, it tastes like you really fussed. (not so!) haha
Haha, a decadently delicious chocolate rum cake. Miss you and the cake :)
Is the 2 cups of oil a mistake? Thats seems like alot!
You are absolutely right. I just edited the recipe, deleted the extra 1 cup vegetable oil, and 2 cups oil does sound a lot. Thanks for the comment :)
I usually use a chocolate cake mix, too!