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Rum and Cola Birthday Cake

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Rum and Cola Birthday Cake
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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For the over-21 birthday party crowd, this Rum and Cola Birthday Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix and cola. The icing on the cake? Rum buttercream frosting!
By Arlene Cummings
Created Jan 27, 2012

Ingredients

Cake

Rum Buttercream Frosting

  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup dark rum
  • 2 tablespoons rum extract

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
  • 2
    Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
  • 3
    In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
  • 4
    Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a dramatic-looking accent to this cake with Betty Crocker® black decorating icing. And don’t forget the candles!
  • tip 2
    This cake does not need to be refrigerated.

Nutrition

Nutrition Facts are not available for this recipe
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