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Yields:
11 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 20 mins
Cal/Serv:
816
Cake and whipped cream is a tried-and-true combination. But a Coke-infused cake with rum-spiked whipped cream? You've just got to try it to believe it. This is the gateway drug of alcoholic desserts: soft, spongy cake topped with fluffy whipped cream, drizzled with rich caramel, and drenched with a toppled nip of rum. If you're a lightweight like me, hold back the nip and you'll get just the gentlest buzz.
Be sure to rate this recipe and leave us a comment below to let us know how you liked these cakes! For more party ideas, check out our other boozy desserts!
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Ingredients
For the cake
Cooking spray
- 1
box Devil's Food cake mix
- 1/2 cup
canola oil
- 3
large eggs
- 1 cup
Coca-Cola
For the whipped cream frosting
- 6 oz.
cream cheese, softened
- 6 Tbsp.
butter, softened
- 1 1/2 cups
powdered sugar
- 3 3/4 cups
heavy cream, cold
- 3 Tbsp.
gold rum
- 1 tsp.
pure vanilla extract
Pinch of kosher salt
Caramel, for drizzling
Gold rum nips, for serving
Directions
- Step 1Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray and line with parchment paper.
- Step 2In a large mixing bowl, whisk together cake mix, oil, and eggs until smooth and combined. Slowly whisk in Coke until fully combined. Pour batter into prepared pan.
- Step 3Bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely, then cut cake into 1" cubes.
- Step 4Meanwhile, make frosting: In a large mixing bowl using a hand mixer, beat cream cheese, butter, and sugar until light and fluffy. Add in cream, rum, vanilla, and salt and beat until medium-stiff peaks form.
- Step 5Place 4 cake cubes in the bottom of each serving glass, top with a dollop of rum whipped cream, and drizzle with caramel. Repeat layering until glasses are full.
- Step 6Serve with a rum nip toppled upside-down in each glass.
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