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A delicious rum cake recipe made with Bacardi! 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. You know me, I’m always up to something. 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 a recipe for rum cake with Bacardi!

Cannoli cake infused with rum. We put Bacardi Dragonberry to the test with this easy recipe for cannoli cake! A rum infused cake that anyone can make and manly enough for poker night. This rum cannoli cake with chocolate ganache and cannoli filling is perfect for game night!

To make this rum cake recipe with cannoli filling we’re using a simple boxed cake mix, our homemade filling, and an easy ganache recipe.

Rum cake with cannoli frosting, homemade chocolate ganache, and whole cannolis on top.

Today you’re going to walk away with three things you can use to mix and match with tons of different recipes.

  1. Rum cake
  2. Cannoli frosting
  3. Chocolate ganache

You’re welcome.

Rum Cannoli Cake

Because you’re so awesome, we won’t waste any time. Let’s get on with making this cake!. Sift through the ingredients here and get the entire recipe at the bottom of the page.

Rum Cake Ingredients

  • 1 package yellow cake mix
  • Ingredients listed on cake mix box
  • Bacardi Dragonberry Rum
    • NOTE: You’ll be substituting some water for rum

Cannoli Filling and Frosting Ingredients

  • 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 oz white chocolate finely chopped
    • Note: Reserve and shave some white chocolate into larger pieces for the top of the cake!

Poker Night Dessert Cake

Chocolate Ganache Ingredients

Ganashe for covering cake

Cake Instructions

  • 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

Allow for cooling completely.

Filling & Frosting

  • Add all frosting/filling ingredients to a large bowl
  • Stir together

Ganache

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).

  • 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)

Cake Assembly

Place one of the cakes on a cake plate or platter. Top it with the cannoli cake filling. Place the second layer of cake on top of the filling and apply the filling to the top of that cake.

Using the same filling for the frosting, cover the rest of the cake, smoothing it out nicely.

Chill the frosted cake in the refrigerator for at least 30 minutes before making the ganache.

Once the cake has chilled, make the ganache.

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.

Top with the white chocolate shavings we reserved earlier.

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!

Cake topped with cannoli frosting, chocolate ganache and whole cannolis on top

You might also like:

Rum Cake Recipe

Rum cake recipe with Bacardi
Prep Time20 mins
Cook Time20 mins
Resting time30 mins
Course: Dessert
Cuisine: American
Servings: 12 People
Author: Scrappy Geek
Cost: $10

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

It's best to chill the cake in the refrigerator after frosting. Make sure to chill it for about 30 minutes or more. This will allow the ganache to set up nicely when it is poured over the cake.

 

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