Holiday Rum Torte
Celebrate the season with this indulgent Holiday Rum Torte, a show-stopping dessert that combines the warmth of dark rum with the decadence of rich frosting and a sprinkle of dark chocolate. This festive torte features two layers of moist, buttery cake infused with the delicate flavors of vanilla and rum, creating a perfectly balanced sweetness. Topped with a creamy powdered sugar frosting and garnished with finely chopped dark chocolate, it’s a dessert designed to impress. With just 30 minutes of prep time, this elegant yet approachable treat is ideal for holiday gatherings or any special occasion. Serve chilled to let the flavors fully develop, and watch as it becomes the highlight of your celebration. Perfect for rum-lovers and holiday dessert enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Dark rum
- 0.5 cups Whole milk
- 2 cups Powdered sugar
- 1 cup Heavy cream
- 0.5 cups Dark chocolate (finely chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper to ensure easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
Stir in the dark rum by hand to evenly distribute the flavor throughout the batter.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar and heavy cream until smooth and slightly thickened. This will be the frosting for the torte.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting across the top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting. Smooth it out with an offset spatula for an even finish.
Sprinkle the finely chopped dark chocolate over the top of the torte for garnish.
Chill the torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy your Holiday Rum Torte with family and friends!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 61.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
