This moist rum cake with apricots is a delicious combination of soft vanilla and chocolate sponge layers, juicy fruit, creamy vanilla pudding filling, and a rich chocolate glaze. It’s an elegant dessert that’s perfect for holidays, birthdays, or any special occasion.
Ingredients
For the Cake
- 3 large eggs
- 1¼ cups powdered sugar
- ¾ cup vegetable oil
- 1¼ cups all-purpose flour
- ¾ cup whole milk
- 2 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 can (15 oz) apricot halves, drained (reserve the syrup)
Optional: Add 1 teaspoon vanilla extract for extra flavor.
For the Rum Syrup
- ¾ cup reserved apricot syrup
- 3 tablespoons granulated sugar
- 3 tablespoons dark rum
For the Cream Filling
- 4 cups whole milk
- 2 packages (3.4 oz each) vanilla instant pudding mix (or cook-and-serve pudding)
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 6 oz semi-sweet chocolate
- 3 tablespoons butter
- 2 tablespoons heavy cream
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks, powdered sugar, vegetable oil, milk, and vanilla. Stir in the flour mixed with the baking powder, then gently fold in the whipped egg whites.
Divide the batter evenly into two bowls. Mix the cocoa powder into one portion while leaving the other plain.
Pour the plain batter into the prepared pan and bake for 10 minutes. Remove the pan from the oven and arrange the drained apricot halves evenly over the partially baked cake. Carefully pour the chocolate batter over the apricots and return the cake to the oven. Bake for another 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, combine the reserved apricot syrup, sugar, and rum in a small saucepan. Heat just until the sugar dissolves. As soon as the cake comes out of the oven, slowly spoon the warm syrup evenly over the hot cake.
For the filling, prepare the vanilla pudding according to the package directions using the milk. Allow it to cool completely. Beat the softened butter with the sugar until light and fluffy, then gradually mix it into the cooled pudding until smooth. Spread the filling evenly over the cooled cake.
To prepare the glaze, melt the chocolate, butter, and heavy cream together until smooth. Pour over the cream layer and spread evenly. Refrigerate the cake for at least 4 hours, preferably overnight, before slicing and serving.
