Drunk Bride Cake

Drunk Bride Cake

A decadent layered dessert featuring a rum-soaked cake base topped with vanilla and chocolate pudding layers, crowned with whipped cream. This adult version of a classic layered cake combines the warmth of rum with creamy puddings for a sophisticated and memorable dessert. Perfect for special occasions!
Make sure each layer is properly set before adding the next.Keep cake ring in place until serving for cleanest presentation.Use quality rum - its flavor is prominent in the final dessert.For best slicing, dip knife in hot water between cuts.

Base Instructions

  1. Preheat oven to 180°C (350°F). Grease a 22cm springform pan.
  2. Prepare the vegan egg replacer according to package instructions in a bowl.
  3. Add sugar, vanilla sugar, soy milk, rum, and oil to the egg replacer mixture. Mix well.
  4. In another bowl, combine flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet ingredients and mix until just combined.
  6. Stir in the apple cider vinegar.
  7. Pour into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool on a wire rack, then return to springform pan or place in an adjustable cake ring.

Base Dressing Instructions

  1. Combine all base dressing ingredients in a small pot.
  2. Heat until sugar dissolves, stirring occasionally.
  3. Pour evenly over the cooled cake base, allowing it to absorb completely.

Vanilla Layer Instructions

  1. In a bowl, whisk pudding powder with 150ml soy milk, sugar, and vanilla sugar until smooth.
  2. Heat remaining milk and rum in a pot until just before boiling.
  3. Cook pudding according to package instructions.
  4. Pour over the soaked cake base.
  5. Let cool for 30 minutes before adding chocolate layer.

Chocolate Layer Instructions

  1. Whisk pudding powder with 150ml soy milk, sugar, and cocoa powder until smooth.
  2. Heat remaining milk and rum until just before boiling.
  3. Cook pudding according to package instructions.
  4. Pour over the set vanilla layer.
  5. Refrigerate for at least 3 hours.

Decoration Instructions

  1. Whip the cream until stiff peaks form.
  2. Either spread evenly over the top or pipe decorative patterns.
  3. Dust with cocoa powder.
  4. Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Make sure each layer is properly set before adding the next.
  • Keep cake ring in place until serving for cleanest presentation.
  • Use quality rum - its flavor is prominent in the final dessert.
  • For best slicing, dip knife in hot water between cuts.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 15 g
19%
Saturated Fat 3 g
15%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 500 mg
22%
Total Carbohydrate 40 g
15%
Dietary Fiber 5 g
20%
Total Sugars 25 g
50%
Protein 5 g
10%
Vitamin D 0 mcg
0%
The % Daily Value (DV) 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.
Nutrition information is an estimate and has been calculated automatically