Go Back
+ servings
bundt chocolate rum cake cut with one piece placed on a plate

Chocolate Rum Cake

Soft to touch and moist to bite, this chocolate rum cake will melt in your mouth and fill you with rich chocolate flavor and a kick of rum!
5 from 1 vote
Prep Time 30 mins
Bake Time 30 mins
Course Desserts
Cuisine American
Servings 9 inch bunt cake



  • 3 cup All purpose flour
  • 2 cup Granulated sugar
  • 1 cup Unsweetened cocoa powder
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cup Vegan milk
  • 1 cup Oil
  • 2 tsp Vanilla extract
  • 4 tsp Vinegar
  • 4 tbsp Rum

Rum Syrup

  • 1/2 cup Unsalted vegan butter
  • 1 cup Granulated sugar
  • 1/4 cup Water
  • 1/2 cup Rum White or Dark rum


Making the cake

  • Preheat over to 350 F
  • Sieve all the dry ingredients, except the granulated sugar, into a large bowl and mix.
  • In a smaller bowl, mix in the milk and vinegar and let it stand for 1 to 2 minutes to turn into buttermilk.
  • Now add in the granulated sugar and whisk till all the sugar dissolves.
  • Now add in the oil and vanilla extract to the buttermilk mix and stir again.
  • Add wet ingredients into the dry ingredients and mix till everything is evenly combined and no lumps are seen. Do not overmix.
  • Add in 4 tablespoons rum and mix again.
  • Grease a 9 inch bundt cake mold (or line a 9 inch cake pan with parchment paper and grease it).
  • Pour batter into it. Gently tap the mold on a table top to remove air bubbles.
  • Place in the oven for 30 to 40 minutes. Starting at 30 minutes, check if the cake is done by inserting a skewer and see if it comes out clean.
  • Once baked, let it cool in the pan for 30 min. Then remove from the cake mold and let it cool to room temperature on a wire rack.

Making the rum syrup

  • While the cake is cooling, heat up a small saucepan on medium heat.
  • Add butter, let it melt and then mix in the sugar, water and rum.
  • Bring it to a boil and then let it simmer for 4 to 5 minutes.
  • Remove from heat and let it cool to room temperature

Applying rum syrup on the cake

  • Once both the cake and the rum syrup has cooled down to room temperature, pour the rum syrup over the cake, little by little using a spoon.
  • Using a pastry brush, evenly brush the syrup around the cake
  • Cut and slice and pour a generous amount of syrup over it and serve.
Keyword chocolate cake, chocolate rum cake, rum cake
Tried this recipe?Let us know how it was!