A rich, playful box cake recipe with plenty to swoon over. Topping tangy chocolate cake with a decadent cinnamon-rum frosting is a delicious way to spread love for Valentine’s day or any time you’re in the mood.
Valentine’s Day season is really special to me. I always celebrate my birthday, read tons of poetry, and of course- bake. It’s a great time to play with exciting new dessert recipes, and this tamarind fudge cake definitely fits the bill. Boxed cake mix makes this dessert so easy-simply make the cake according to package directions, adding tamarind concentrate for a fun twist.
Tamarind is a fruit pod whose bright, zesty pulp is used to flavor sorbet, sodas, ice cream, vinaigrettes, and even Worcestershire sauce. It gives a beautiful lift to whatever dish it’s incorporated into, but combining it with dense chocolate cake is extra special. Each bite has the deep, sultry flavor of fudge with a satisfying, slightly pucker-inducing finish. Insert drooling emojis here– it’s that good.
I wanted to create a beautiful and easy recipe that would act as my unofficial birthday cake. This tamarind fudge cake has all the elements I love- intense chocolate flavor, tartness, boozy sweetness, and a crazy amount of flowers and fresh berries to top things off! I’m obsessed and I think you will be too.
Tamarind Fudge Cake with Rum Frosting
- stand mixer (optional)
- 1 15.25 oz box chocolate fudge cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 eggs large
- 1/4 cup tamarind concentrate or paste
- 1/4 cup melted butter
- 3 cups confectioner's sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tbsp rum
- 1 1/2 tsp cinnamon
- milk as needed
- Preheat oven to 325. In a large bowl or stand mixer, mix all cake ingredients together until batter is smooth and thoroughly combined, stopping occasionally to scrape down sides. Immediately pour cake batter into a well-greased Bundt pan. Bake for 32–35 minutes (toothpick should emerge clean). Let cool for 3-5 minutes, then invert onto serving plate.
- While cake cools, whisk melted butter in large, deep bowl until frothy. Gradually add 1 cup of confectioner's sugar, beating well. Add vanilla extract, rum, and cinnamon. Slowly add remaining confectioner's sugar, beating until frosting has thickened. Let sit for 10-15 minutes. After cake is completely cooled, spread frosting evenly over cake and garnish with fresh berries and blooms.