Rum Caramel Cake Recipe

Name: Rum Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker); 1/4 cup dark rum; 1 cup water; 3 eggs; 1/3 cup vegetable oil; 1 cup (2 sticks) unsalted butter; 2 cups dark brown sugar; 1/4 cup milk; 4 cups powdered sugar, sifted; 1 teaspoon rum extract

Servings: persons

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
1/4 cup dark rum
1 cup water
3 eggs
1/3 cup vegetable oil
1 cup (2 sticks) unsalted butter
2 cups dark brown sugar
1/4 cup milk
4 cups powdered sugar, sifted
1 teaspoon rum extract

1
Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
2
In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds.
3
Scrape down sides of bowl and beat for 2 more minutes on medium speed.
4
Divide batter evenly between prepared cake pans.
5
Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean.
6
Cool completely before icing.
7
For the icing:
8
In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract.
9
Bring to a boil, stirring constantly.
10
Add milk and bring to a hard boil.
11
Stirring constantly, until sugar is completely dissolved; about 2 minutes.
12
Let cool to room temperature and transfer to a medium bowl.
13
Use an electric mixer on medium speed to beat in powdered sugar until smooth.
14
If too thick, add a little milk.
15
If too thin, add a little powdered sugar.
16
Using an offset spatula, evenly spread icing on top of each cake round.
17
Stack and ice the top of the cake.
18
You may have frosting leftover.

1583

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker), 1/4 cup dark rum, 1 cup water, 3 eggs, and more.

Yes, Rum Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum Caramel Cake

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