Drunk Bride Cake
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- Categories: Cakes, Cupcakes & Muffins Desserts
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
- Preheat oven to 180°C (350°F). Grease a 22cm springform pan.
- Prepare the vegan egg replacer according to package instructions in a bowl.
- Add sugar, vanilla sugar, soy milk, rum, and oil to the egg replacer mixture. Mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in the apple cider vinegar.
- Pour into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
- Cool on a wire rack, then return to springform pan or place in an adjustable cake ring.
Base Dressing Instructions
- Combine all base dressing ingredients in a small pot.
- Heat until sugar dissolves, stirring occasionally.
- Pour evenly over the cooled cake base, allowing it to absorb completely.
Vanilla Layer Instructions
- In a bowl, whisk pudding powder with 150ml soy milk, sugar, and vanilla sugar until smooth.
- Heat remaining milk and rum in a pot until just before boiling.
- Cook pudding according to package instructions.
- Pour over the soaked cake base.
- Let cool for 30 minutes before adding chocolate layer.
Chocolate Layer Instructions
- Whisk pudding powder with 150ml soy milk, sugar, and cocoa powder until smooth.
- Heat remaining milk and rum until just before boiling.
- Cook pudding according to package instructions.
- Pour over the set vanilla layer.
- Refrigerate for at least 3 hours.
Decoration Instructions
- Whip the cream until stiff peaks form.
- Either spread evenly over the top or pipe decorative patterns.
- Dust with cocoa powder.
- 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