Rum and Cola Birthday Cake

  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
Rum and Cola Birthday Cake



box Betty Crocker™ SuperMoist™ devil's food or dark chocolate cake mix
cup vegetable oil
1 1/4
cups cola carbonated beverage

Rum Buttercream Frosting

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


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  • 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.



Expert Tips

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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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