A delicious original Bacardi rum cake recipe! Plus, we’re adding cannoli filling and a chocolate ganache on top. You won’t find an easier, tastier rum cake anywhere!
This cake is so easy and delicious. And you know me, I’m always up to something. So, tonight I was hosting a guys poker night. And like always, cutting corners and doing things the EASY way.
Quick and easy drinks, food and of course I had to make an original Bacardi rum cake recipe!
To make this original Bacardi rum cake recipe with cannoli filling, we’re using a simple boxed cake mix, our homemade filling, and an easy ganache recipe.
Today you’re going to walk away with three things you can use to mix and match with tons of different recipes.
- Rum cake
- Cannoli frosting
- Chocolate ganache
So, you’re welcome.
Bacardi Rum Cake Recipe with Duncan Hines
Because you’re so awesome, we won’t waste any time. So, let’s get on with making this cake! First, sift through the ingredients here. Then, get the entire recipe at the bottom of the page.
Original Bacardi Rum Cake
Ingredients
- 1 package yellow cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- Bacardi Dragonberry Rum
- NOTE: You’ll be substituting some water for rum
Instructions
- First, gather ingredients listed on the box. Substitute 1/2 of the water with Bacardi Dragonberry
- Next, make cake according to instructions on the box for round pans
- Finally, allow for cooling completely.
Cannoli Filling and Frosting
Ingredients
- 30 ounces ricotta cheese
- 1 cup powdered sugar
- 4 tsp ground cinnamon
- 2 tsp almond extract
- Two tsp rum extract
- 2 tsp vanilla extract
- 4 oz white chocolate finely chopped
- Note: Reserve and shave some white chocolate into larger pieces for the top of the cake!
Instructions
- First, add all frosting/filling ingredients to a large bowl.
- Then, stir together.
Instructions
Because you want the ganache to set up almost instantly once poured, you can begin making this after the cake has chilled for a while (see instructions below).
- First, heat heavy cream on stovetop until very hot, but not so hot it boils.
- Next, pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
- Immediately, allow to cool at room temperature quite a bit, it will thicken as it cools to about room temperature (still pourable though).
Cake Assembly
- First, place one of the cakes on a cake plate or platter.
- Second, top it with the cannoli cake filling.
- Then, place the second layer of cake on top of the filling and apply the filling to the top of that cake.
- Next, using the same filling for the frosting, cover the rest of the cake, smoothing it out nicely.
- Right after, chill the frosted cake in the refrigerator for at least 30 minutes before making the ganache.
- Then, once the cake has chilled, make the ganache.
- Immediately, when the ganache is cooled but still pourable, pour the ganache over the top of the cake. Allow it to drip down the sides to your liking.
- Next, top with the white chocolate shavings we reserved earlier.
- Finally, add a few cannoli’s to the top for added decoration!
See how amazing this was? It’s so easy to make that anyone can do. Don’t want the rum in it? Skip the substitution!
Original Bacardi Rum Cake
Equipment
- Cake pan
Ingredients
Cake
- 1 Box Yellow cake mix
- ingredients listed on cake box Substitute 1/2 of the water in the cake box instructions with Bacardi Rum
- Bacardi Dragonberry Rum
Filling/Frosting
- 30 ounces ricotta cheese
- 1 cup powdered sugar
- 4 tsp ground cinnamon
- 2 tsp almond extract
- 2 tsp rum extract
- 2 tsp vanilla extract
- 4 ounces white chocolate Finely chopped, reserving some larger pieces to decorate the top of the cake
Ganache
- 1/2 cup semisweet chocolate; chopped
- 1/2 cup heavy cream
Instructions
Cake
- Gather ingredients listed on the box. Substitute 1/2 of the water with Bacardi Dragonberry.
- Make cake according to instructions on the box for round pans.
- Bake cakes according to the instructions on the box; cool completely.
Filling & Frosting
- Add all frosting/filling ingredients to a large bowl.
- Stir together.
Ganache (make after the cake has chilled in the fridge)
- Heat heavy cream on stovetop until very hot, but not so hot it boils.
- Pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
- Allow to cool at room temperature quite a bit, it will thicken as it cools to about room temperature (still pourable though).
Assembly
- Place one cake on a plate or platter and top with the filling. Place the second layer of cake on top of the filling and spread filling over the top of that cake.
- Using the same filling as a frosting to cover the rest of the cake, smoothing it out nicely.
- Chill the frosted cake in the refrigerator for at least 30 minutes and get busy making the ganache.
- Once the cake is chilled and the ganache has cooled some, yet still pourable, pour it over the top of the cake, allowing it to drip down the sides to your liking.
- Top with shaved white chocolate and add a couple of Cannoli’s for added decoration.
Video
Notes
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- Send in Text
- Viber
- Telegram
- Subscribe
- Skype
- Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link