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portrait shot tamarind fudge cake with raspberry garnish

Tamarind Fudge Cake with Rum Frosting

A rich, playful tamarind fudge cake that starts with a boxed mix.
Course Brunch, Dessert, Snack
Cuisine Special Occasion
Servings 8


  • 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

Rum Frosting

  • 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.
Keyword boxed cake mix recipe, fudge cake, Valentines day