Rum Archives - The Slow Roasted Italian

Rum and Coke

Donna Elick — Thu, 29 Jan 2026 10:00:00 +0000

Simple, cold, and perfectly balanced, a Rum and Coke is one of those cocktails that never tries to be more than it is… and that’s exactly why it works. Crisp cola, clean rum, plenty of ice, and a squeeze of fresh lime to pull it all together. Fast to make, easy to drink, and always dependable.

WHY YOU’LL LOVE THIS COKE AND RUM COCKTAIL

Two minutes, no tools, no thinking
Refreshing and easy to sip
Familiar but never boring
Lime makes all the difference
Works anywhere, anytime

Rum and Coke

This one’s a classic for a reason. No gimmicks. No upgrades required. Just a solid drink that does its job.

Chad makes this rum and coke recipe when someone wants a cocktail but doesn’t want a production. It’s cold, it’s balanced, and it’s immediately recognizable. The kind of drink you don’t have to explain.

The key is restraint. Enough rum to taste it, enough cola to keep things refreshing, and a quick squeeze of lime to wake everything up. That’s it. When it’s done right, you don’t mess with it.

And if you love this rum and coke cocktail, you are going to go crazy for my Jack’s Tennessee Sweet Tea. It’s amazing on a hot day!

INGREDIENT NOTES

Light Rum: Clean and smooth is the goal here. This drink doesn’t hide flaws.
Cola: Freshly opened matters! Flat cola kills the whole thing.
Lime Wedge: Not optional. Even a small squeeze changes the drink.

CHAD’S RULE OF THUMB

Despite this being a popular rail drink (AKA well drink), quality matters. If the rum tastes good over ice with just a squeeze of lime, it will make a great Rum and Coke. If it doesn’t, the cola won’t fix it.

SOLID, NO-ARGUMENT PICKS

These are reliable, widely available rums that behave exactly how you want in a Coke and rum cocktail:

Bacardi Superior: Clean, dry, and neutral. This is the baseline standard.
Flor de Caña Extra Seco 4 Year: Slightly drier, very smooth, excellent balance with cola.
Cruzan Light Rum: Soft and easy, especially good if you like a gentler finish.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want more character without overpowering the drink:

Havana Club Añejo Blanco: Cleaner, brighter, and more expressive with lime.
Plantation 3 Stars: Slightly richer mouthfeel with a dry finish that still plays well with cola.
Appleton Estate Signature: Not a light rum, but excellent if you like a deeper, Jamaican-style profile.

These keep a rum and coke cocktail familiar but noticeably better.

VARIATIONS

Cuba Libre: Use a fuller squeeze of lime for a brighter finish.

Dark Rum: Creates a richer, warmer flavor if that’s your preference.

Lighter Pour: Add more ice and cola for an easy sipper.

Cherry Cola: For a subtle sweetness that still works.

Cola Upgrade: Real sugar versions tend to taste cleaner than those with artificial sweeteners.

WHEN TO SERVE IT

Casual evenings
Backyard hangouts
Before dinner
When someone says, “just something easy”
Any time you don’t want to overthink a drink

SERVING SUGGESTIONS

This rum and cola drink pairs well with salty snacks or grilled food.
Serve immediately while the bubbles are at full blast.
Pair with bar food favorites like pretzel bites, wings, or chips and guac.
Great for casual nights, cookouts, or last-minute guests.

RUM AND COKE RECIPE FAQ

Is this the same as a Cuba Libre?

Very close! A Cuba Libre typically has more lime juice, while a Rum and Coke comes with a lime garnish.

Can I pre-mix this?

No. Cola loses carbonation quickly, so it’s best to build the drink fresh.

Does the rum matter?

Yes. Clean rum makes a cleaner drink. If you wouldn’t drink it alone, don’t use it here.

What is the ideal ratio for a rum and coke recipe?

A 1:2 pour creates the best balance… not too sweet, but not too harsh. For those who prefer a lighter rum coke cocktail, a 1:3 pour may be better.

This drink works because it’s simple, not because it’s careless. Rum brings alcohol and subtle sweetness, cola brings sugar and carbonation, and lime tightens the whole thing up.

Ice controls dilution, so it stays refreshing instead of syrupy. When built correctly, nothing dominates and nothing gets lost.

That’s why brand choice matters here… there’s nowhere to hide. Clean rum in, clean drink out.

CHAD’S PRO TIPS

Stick with quality ingredients. Clean rum + real sugar cola = perfection.
Play with ratios to find your favorite. Maybe more cola, maybe more lime juice!
Use plenty of ice. Dilution is a part of the balance.
Make each drink fresh so it doesn’t lose carbonation.

TOOLS NEEDED

Highball Glass: Tall, narrow, and built for ice.
Ice: And lots of it! Dilution is part of the balance when making a rum and coke.
Bar Spoon (optional): One gentle stir is enough.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cocktail Recipes

Tequila Sunrise (Easy Cocktail) + Video

Lava Flow Drink (Best Tropical Cocktail Recipe)

Greyhound Cocktail

White Russian Drink Recipe + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic Rum and Coke
Built directly in the glass
Lime makes it brighter
Lots of ice matters
Don’t pre-mix
Clean rum = better drink
Simple, reliable, always works

Rum and Coke

Make a classic Rum and Coke in minutes with this easy recipe. It's simple, dependable, and always refreshing… great for any occasion!

Course Drink

Cuisine American

Method Mixed

Prep Time 2

Total Time 2

Servings

Calories 173cal

Author Donna Elick

Ingredients

2 ounces light rum
4 ounces cola
1 lime wedge

Instructions

FILL GLASS: Fill a highball glass completely with ice.
ADD RUM: Pour 2 ounces light rum over the ice.
TOP WITH COLA: Add 4 ounces cola and gently stir once to combine.
GARNISH: Squeeze 1 lime wedge lightly over the drink, then drop it into the glass or rest it on the rim.

Notes

Make-Ahead: This cocktail is best made fresh. Do not pre-mix, or the cola will lose carbonation.

Storage: Not recommended. Serve immediately.

Ingredient Note: A fresh lime squeeze makes a big difference. Even a quick squeeze brightens the whole drink.

Serving Tip: For a lighter drink, add extra ice and a splash more cola.

Nutrition

Originally published July 2021, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Rum and Coke appeared first on The Slow Roasted Italian.

Irish Trash Can (Cocktail Recipe)

Donna Elick — Thu, 15 Jan 2026 10:00:00 +0000

Loud, bright, and unapologetically bold, the Irish Trash Can is part cocktail, part spectacle. Multiple spirits, a hit of citrusy sweetness, and an energy drink that slowly releases into the glass, shifting the color as it goes. It’s strong, cold, and meant to be enjoyed immediately. This isn’t a subtle drink… and it’s not pretending to be.

WHY YOU’LL LOVE TRASH CAN DRINK

Classic party cocktail with built-in drama
Fast to assemble, fun to serve
Strong but balanced enough to drink
Color change is half the appeal
Made for celebrations and big nights

Irish Trash Can

This is one of those drinks that announces itself the moment it hits the table. People notice. Heads turn. Someone always asks what it is.

Chad makes this when the night calls for something fun and slightly ridiculous… in a good way.

Unlike vodka and red, you don’t sip this quietly in the corner. You laugh, you watch the color change, and you understand pretty quickly why it’s a party classic.

The Irish Trash Can is not delicate. It’s not restrained. It’s a moment in a glass. And when the vibe calls for it, this one delivers exactly what it promises.

And although this trash can drink isn’t an actual Irish cocktail, the gorgeous green color makes it perfect for a St. Patrick’s Day party!

Try this classic southern Easy Kentucky Mule with smooth bourbon and ginger beer next.

If you’re putting together a fun drink spread, our B52 Shot and Dirty Shirley Cocktail Jello Shots are always crowd pleasers!

INGREDIENT NOTES

Blue Curaçao: Adds color and a mild citrus sweetness that sets the tone.
Gin, Rum, Vodka: The neutral backbone. Clean spirits that don’t fight each other.
Peach Schnapps & Triple Sec: Bring sweetness and fruity flavor without overpowering the rest of the cocktail.
Red Bull: The classic choice. The slow release is what makes the drink.
Ice: Needed for dilution and balance. Don’t skimp.

CHAD’S RULE OF THUMB

If the spirit tastes clean on its own, it works here. If it’s harsh when served neat, it’ll show up fast once the ice melts. This Irish trashcan cocktail may look wild, but it still rewards good choices.

SOLID, NO-ARGUMENT PICKS

These spirits keep the trash can drink clean and drinkable:

A standard London dry gin
Light rum with no heavy vanilla notes
Neutral vodka without added flavors
Classic triple sec and peach schnapps… nothing syrupy

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want a cleaner finish:

Higher-quality neutral vodka
A brighter, citrus-forward triple sec
A peach liqueur with less sugar and more fruit character

VARIATIONS

Lighter Pour: Use slightly less of each spirit for a softer version.

Different Energy Drink: Any 8-12 ounce can will work, but the flavor will change.

Extra Citrus: Add a squeeze of fresh lemon or lime before dropping the can.

Party Version: Make multiple glasses at once, then drop the cans together.

Slow Sip: Let the can release gradually instead of all at once.

WHEN TO SERVE IT

Big celebrations
Group gatherings
Late-night parties
Game days (for the food and drinks, not the sportsball)
When subtlety is not on the agenda

SERVING SUGGESTIONS

Drink up immediately… the Irish trashcan waits for no one!
Best for parties, celebrations, and late nights.
Pair with salty snacks or hearty party food.
Not a starter drink. Know your crowd.

IRISH TRASHCAN FAQ

Why is it called an Irish Trash Can?

Trashcan drinks, also known as jungle juice, were first introduced at college parties. There usually isn’t a recipe for them. Everyone just brings a bottle of liquor to pour into a clean trash can or plastic bin.

It’s a step up from the simpler Red Bull and vodka, but with that classic energy drink tang. So what makes this garbage can drink Irish? The green color, of course!

Is this a strong drink?

Yes. Like a Long Island Iced Tea, it’s a multi-spirit cocktail and should be treated accordingly.

Why does the color change?

As the energy drink releases, it mixes with the blue curaçao and spirits, shifting the color from blue to green.

Can I pour the energy drink instead of dropping the can?

You can, but you lose the signature effect.

The Irish Trash Can works because of balance and pacing, even though it looks chaotic.

All the spirits are relatively neutral, which keeps any single flavor from taking over.

The blue curaçao adds sweetness and acidity up front, while the energy drink releases gradually, changing the dilution and sweetness as you drink.

That slow integration is what keeps the cocktail from tasting harsh right away.

CHAD’S PRO TIPS

Don’t go cheap. Lower-quality spirits will make the drink taste harsh.
Chill energy drinks first. It keeps the cocktail colder, longer.
Leave plenty of headspace before adding the can, or your garbage can drink will overflow.
A wider rim is best for sipping. Rest the Red Bull at an angle and add a straw.

TOOLS NEEDED

Tall Pint-Style Glass: Wide enough to safely fit the can.
Jigger: Precision matters when stacking this many spirits.
Ice Scoop: You’ll need a solid fill.
Steady Hand: Dropping the can is part of the experience.

Enjoy!

With love, from our simple kitchen to yours.

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Other Great Vodka Cocktails

Shamrock Shake Cocktail

Red White and Blue Jello Shots

Raspberry Lemonade Cocktail

Cranberry Vanilla Martini

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic party cocktail
Multiple spirits with energy drink
Color-changing presentation
Strong and fast to make
Best served immediately
Not subtle, very fun
Choose clean spirits for best balance

Irish Trash Can (Cocktail Recipe)

The Irish Trash Can is a party in a glass, made with 6 types of liquor and a Red Bull energy drink. Bold, a little fruity, and loads of fun!

Course Drink

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings cocktail

Calories 193cal

Author Donna Elick

Ingredients

1/2 ounce blue curaçao
Ice
1/2 ounce gin
1/2 ounce light rum
1/2 ounce vodka
1/2 ounce peach schnapps
1/2 ounce triple sec
1 8.4 ounce can Red Bull or other energy drink

Instructions

ADD BASE: Pour 1/2 ounce blue curaçao into the bottom of a tall glass that is slightly wider than the Red Bull can.
ADD ICE: Fill the glass halfway with Ice.
ADD SPIRITS: Pour in 1/2 ounce gin, 1/2 ounce light rum, 1/2 ounce vodka, 1/2 ounce peach schnapps, and 1/2 ounce triple sec.
DROP CAN: Open 1 8.4 ounce can Red Bull or other energy drink and carefully drop the entire can upside down into the glass. The drink will mix as the energy drink releases.
SERVE: Serve immediately.

Notes

Glassware: A tall pint-style glass works best. Make sure it’s wide enough for the can to fit safely.

Energy Drink Swap: Any 8 to 12-ounce energy drink can be used, but Red Bull is the classic choice.

Party Tip: This cocktail is strong. Serve responsibly and consider sharing for game days or celebrations.

Color Note: The drink will shift from blue to green as it mixes, which is part of the fun.

Nutrition

Originally published October 2012, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Irish Trash Can (Cocktail Recipe) appeared first on The Slow Roasted Italian.

Lava Flow Drink (Best Tropical Cocktail Recipe)

Donna Elick — Sun, 06 Apr 2025 10:00:00 +0000

This Lava Flow Drink combines two delicious Hawaiian cocktails into one! Beat the summer heat with one of these refreshing frozen cocktails! This is one tropical drink that will bring the beach vacation to you! This fruity drink has fun, vibrant colors, and is one of those Hawaiian drinks that are delicious and easy to make!

Do I want a piña colada, or do I want a daiquiri? When I just can’t decide, I whip up a frozen lava flow drink. This simple, refreshing cocktail takes me on a tropical vacation, right from home.

It’s the best of both worlds – or, rather, the best of both Hawaiian cocktails! New recipes like this are perfect for your taste buds – and you’ll love the fresh fruit flavor.

Add a fun pineapple wedge and fresh strawberries to the rim for a pop of fresh flavor and fun look!

All you need is a good blender to enjoy this drink at the end of the long days.

Lava Flow Drink

To make this absolutely scrumptious lava flow cocktail, start by blending up a handful of frozen strawberries and lime juice with simple syrup and a splash of rum.

Then, mix up a frozen piña colada with – you guessed it – some pineapple juice, coconut milk, and rum.

Layer the two mixtures in the same glass, and enjoy both of your favorite pool drinks rolled into one!

Coming up with new, fun cocktail recipes is one of my favorite summer pastimes. The list doesn’t end with this lava flow drink recipe!

Feeling the love for frozen cocktails these days? I don’t blame you! Check out my 8 Favorite Frozen Cocktails to make and sip on all summer long.

I recommend my Firecracker Frozen Daiquiri, perfectly frosty and patriotic!

Ingredient Notes and Substitutions

White Rum & Coconut Rum – White rum, for the daiquiri, is a sweet alcohol made from molasses or sugar cane. You can’t go wrong with Bacardi or Captain Morgan!

Coconut rum is even sweeter and adds plenty of coconut flavor to the piña colada. Don’t want to buy two kinds of rum? You can use all coconut!
Simple Syrup – This is incredibly simple to make at home: heat equal parts sugar and water in a saucepan until the sugar dissolves.
Lime Juice – It’s so much more refreshing to squeeze your own at home. You’ll need a couple to get enough juice for this lava drink.

If not in season or hard to find, the concentrated juice is absolutely fine.
Frozen Strawberries – Frozen strawberries give this cocktail its iconic icy texture, so I really don’t recommend using fresh. You could, of course, buy them fresh and then freeze them!
Pineapple Juice – The piña to our colada! A timeless match for rum and coconut. There’s no swapping this ingredient out — we need it to get that distinct flavor!
Coconut Milk – Don’t like your drinks too sweet? Try using coconut cream instead!

It’s not as sugary, and it’s even creamier, making for an even more decadent lava flow drink.

Add A Garnish!

A little flair goes a long way when serving cocktails! Start by serving each lava flow cocktail in a tall hurricane glass.

Then, adorn the rim with a wedge of pineapple and fresh strawberry, or even a paper drink umbrella.

Want something more unique? Edible flowers are all the rage at craft cocktail bars, and they would look lovely with this lava drink.

Be sure to place them on a skewer instead of directly in the glass. Adding a garnish really does make this the perfect treat – and it’s so festive and fun on a hot summer day!

Find the perfect serving glass (I prefer a tall glass!) , and then add a cute paper umbrella.

It will look just like it was ordered from a tropical paradise, but you can literally sip on this tropical cocktail from anywhere that you are!

Kitchen Tools You Will Need

Blender – A high power blender is a must in every kitchen.
Citrus juicer – This gets every last drop out, which makes juicing limes so much easier.
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.

Lava Flow Drink Recipe FAQ

What is a lava flow?

It’s two tropical cocktails in one: strawberry daiquiri on the bottom, and pina colada on top! They’re also blended frozen, for an incredibly refreshing summer drink.

It’s called a lava flow cocktail because that’s exactly what it looks like – flowing lava! Red on the bottom, white on top. It’s a gorgeous drink!

How do you make a virgin lava flow drink?

Use this lava flow recipe to make a lava flow mocktail, but simply leave out the rum.

You can also replace the rum in the daiquiri with pineapple juice and use extra coconut milk in the piña colada.

Can I make this lava flow recipe without a blender?

Of course. Serve over the rocks if you don’t want to bother blending!

However, you will find that the two different cocktails combine immediately in your glass if you go this route. Your lava drink will still be delicious, just not as visually stunning.

Prep Ahead Instructions

This is a blended frozen drink, so you can really only make this lava flow recipe so far in advance without losing texture and flavor.

To prep ahead, I recommend pre-mixing the daiquiris and the pina colada in separate pitchers.

Keep them refrigerated, then blend them together with the ice once you’re ready to serve.

You will also want to wait to blend the strawberries into the daiquiris until ready to serve as well, to keep them from getting mushy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Frozen Cocktails

Perfectly Peach Frozen Margarita

Strawberry Wine Ice Cream Float

Frozen Margarita Recipe

Classic Mudslide Drink

Lava Flow Drink (Best Tropical Cocktail Recipe)

This Lava Flow Drink combines two delicious Hawaiian cocktails into one! Beat the summer heat with one of these refreshing frozen cocktails!

Course Drink

Cuisine American

Method Blender

Prep Time 10

Total Time 10

Servings drinks

Calories 281cal

Author Donna Elick

Equipment

Ingredients

3 ounces white rum
2 tablespoon simple syrup
¼ cup lime juice
2 cups frozen strawberries
12 ounces pineapple juice
6 ounces coconut milk canned
3 ounces coconut rum
3 cup ice cubes

Instructions

In a high speed blender or food processor, combine the rum, simple syrup, lime juice, and strawberries. Blend this mixture until it comes out smooth.
Pour about 1 inch of the daiquiri mixture into each glass.
Rinse your blender out so there is no strawberry daiquiri left.
Add pineapple juice, rum, coconut milk, and ice into the blender. Blend until smooth.
Pour the pina colada mixture over the daiquiri, allowing them to mix slightly.
Garnish the rim of each glass with a pineapple slice and a fresh strawberry. Serve and enjoy!

Nutrition

Originally published May 2022, updated and republished April 2025

The post Lava Flow Drink (Best Tropical Cocktail Recipe) appeared first on The Slow Roasted Italian.

Best Tiramisu Cake Recipe (with Mascarpone Frosting) + Video

Donna Elick — Sun, 16 Feb 2025 10:05:00 +0000

Tiramisu Cake features 3 incredible layers of espresso-soaked sponge and a creamy mascarpone frosting. Make this Italian cake recipe today! Everyone will love this classic Italian dessert! The printable recipe card below gives you all the tips!

Don’t let the detailed instructions for this Italian tiramisu cake intimidate you.

This dessert is made with simple ingredients and comes together in about an hour — including decorating time!

You’ll get that wonderful classic Tiramisu flavor and an unforgettable, delicious dessert. Enjoy with a cup of coffee or a little bit of milk.

A classic dessert like this deserves to b enjoyed any way that you want.

Once you make and bake, this just might be your new favorite Italian dessert! It’s one of the more popular recipes here on the site- and you’re about to find out why.

There’s just nothing quite like that mascarpone filling paired with the texture of the first layer and second layer of this treat.

You’ll want a second slice right after you finish the first one!

Tiramisu Cake

There’s nothing better than a gorgeous layer cake for birthdays and celebrations, but sometimes you want something a little fancier than vanilla or chocolate.

Enter this delectable tiramisu cake recipe! It combines the best of both desserts into one stunning dessert that is sure to tickle more mature palates.

Be sure to watch the video and learn how to make this layered tiramisu cake for family and friends.

Since tiramisu is one of my favorite Italian desserts, I also have classic and ice cream cake versions for you to try!

Or, enjoy a simple and creamy affogato as an after dinner treat.

Ingredient Notes and Substitutions

Flour – You can simulate cake flour and achieve a lighter crumb by adding cornstarch to all-purpose flour in the batter.

If you would rather just use cake flour, be sure to omit the cornstarch.
Eggs and sugar – Whipping these together with the whisk attachment makes a light, fluffy sponge cake.

After 10-12 minutes in a stand mixer, the egg mixture will thicken substantially and be noticeably lighter in color.

If you need to use an electric hand mixer, just get the eggs and sugar as fluffy as you can — the tiramisu cake layers will still turn out even.
Mascarpone cheese – Don’t substitute with light/low-fat versions or another cheese like ricotta.

It should be smooth, thick, and firm right out of the container to get the correct consistency in the frosting.

Don’t have any? Make our homemade mascarpone instead of running to the store.

Since this is the star of the show, I always add a generous layer of mascarpone cream, and it never disappoints.
Flavored extract – Use both vanilla and almonds extracts in the batter to incorporate more of the traditional flavors.
Espresso rum soak – For an alcohol-free version of this tiramisu cake recipe, replace the dark rum with amaretto syrup or additional espresso.
Whipped cream – You can make the border decoration sweeter if you’d like! Simply add a tablespoon of powdered sugar when whipping the heavy cream.
Garnish – Sift cocoa powder through a sieve to get a fine, even coating on top of your tiramisu layer cake.

Chocolate covered espresso beans make a fantastic additional garnish!

Troubleshooting: How To Fix Separated Frosting

First, be sure not to overmix the mascarpone or the frosting mixture at any stage. Doing so will cause it to separate and appear curdled.

It’s normal for the finished frosting to have a bit of texture, depending on the type of mascarpone you use, but it should still be smooth.

If the mixture does separate, heat the bowl of frosting over a pot of simmering water (or warm the outside of the bowl with a hair dryer) while stirring very gently.

Once the frosting smooths back out, beat again without the heat until it becomes fluffy.

Kitchen Tools You Will Need

Stand mixer or large mixing bowl with hand mixer
8-inch Round Cake Pans – You will need 3 total to make this tiramisu cake recipe.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Offset Spatula – This spatula has so many uses and is perfect for smoothing the layers of frosting.
Basting Brush – Use this to soak the sponge layers with espresso syrup.
Piping Bag with your favorite large decorating tip

Layered Tiramisu Cake FAQ

Does tiramisu have caffeine?

While an Italian tiramisu cake does contain espresso or coffee, it’s mostly used for flavor. The amount is so small that there would be hardly any caffeine in a single serving.

If you are still concerned, consider using decaffeinated coffee instead, or just skip the coffee soak option altogether. A lot of people even opt to using alternatives so that they don’t have a strong coffee flavoring to this recipe.

What is tiramisu cake?

Tiramisu cake is a delicious combination of the famous Italian dessert and a traditional frosted layer cake. A light sponge is soaked in espresso syrup, then stacked and coated with layers of rich mascarpone frosting.

Before serving, layered tiramisu cake is decorated with homemade whipped cream and dusted with cocoa powder for a simple, elegant finish!

Can you freeze tiramisu?

Yes! Both the traditional dessert and this layered cake can be frozen with wonderful results. I recommend that you add the whipped cream decorations and cocoa powder until just before serving.

After the cake cools, place your tiramisu layer cake in the freezer for 1-2 hours to set the frosting and decorations. Once firm, wrap the entire dessert in two layers of plastic, plus two layers of foil.

Store for up to 1 month and thaw, unwrapped, in the refrigerator overnight.

What is the best way to frost the edge of the cake?

Some people get really intimidated thinking about having the frost the whole thing. I get it. It can be super hard to have just the right amount of frosting on the top of the cake, and the sides. And let’s not forget about getting the layers of frosting in between!

A traditional tiramisu cake has frosting on the sides of the cake, and the top, and the best way to do this is to slow down and take your time. Make sure that you take your time letting the layers of this delicious tiramisu cake cool down completely to room temperature before you start adding the frosting.
The first layer has to be cooled completely before adding any frosting at all. Remember that!

I also think that it’s super important to user a rubber spatula so that you can add the frosting on the layers of naked cake. A spatula is light and slick, letting you pull the frosting without the risk of tearing apart the cake.

If you try to add frosting to this tiramisu recipe before the cake layers are cooled, the frosting is going to melt right into the vanilla cake.

Be sure that you scrape the sides of the bowl and get every bit of frosting that you can so that you can start to frost the edges as well. I never add frosting to the side of the cake until all the cakes are removed from their cake pan and placed on the serving plate.

You can then start adding the frosting to the top and sides and smoothing it out. The next time that you make this cake, slow down and enjoy the process.
Once you’ve successfully frosted the entire cake, it’s time to add a little dusting of cocoa powder to really seal the deal on the special occasion. Great recipes like this deserve to be shared and enjoyed!

Enjoy!

With love, from our simple kitchen to yours.

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Other Italian Desserts

Italian Pignoli Cookies (Pine Nut Cookies)

Buttery Italian Easter Cookies

Italian Cream Cake

Bomboloni Italian Donuts

Best Tiramisu Cake Recipe (with Mascarpone Frosting) + Video

Tiramisu Cake features 3 decadent layers of espresso-soaked sponge and a creamy mascarpone frosting. It's an easy Italian cake recipe!

Course Dessert

Cuisine Italian

Method Oven

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 1088cal

Author Donna Elick

Equipment

Ingredients

6 large eggs room temperature
1 1/2 cups granulated sugar
1 cup unsalted butter softened
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon almond extract
1 1/2 cups whole milk
3 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
16 ounces mascarpone cheese room temperature
4 cups powdered sugar
3 cups heavy cream divided
1/2 cup brewed espresso or strong coffee
2 tablespoons dark rum I use Meyer’s
2 tablespoons granulated sugar

Instructions

Preheat the oven to 350°F. Grease three (3) 8-inch round cake pans, then dust with flour. Set aside.
Using a stand mixer fitted with the whisk attachment, whisk eggs for 1 minute until frothy. If you don’t have a stand mixer, use a high powered electric hand mixer at the highest speed.
Add granulated sugar and whisk on high for 10 minutes – the egg mixture will become thick and noticeably light in color. Set aside.
In another mixing bowl, beat together softened butter and oil until well combined and smooth. Add in vanilla extract and almond extract and mix until combined.
Working with the mixer on low speed, add milk to the butter mixture, a little at a time. Continue beating until smooth and fluffy.
In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
Add one half of the flour mixture to the thick and fluffy egg mixture. Incorporate with a wooden spoon, stirring until barely combined.
Add one half of the butter/milk mixture and stir briefly to combine. Add the remaining flour mixture and then the remaining butter mixture and stir until the batter is combined – do not overstir.
Divide the cake batter between the 3 prepared pans.
Bake for 22-25 minutes, or until the cakes pull away from the edges of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove pans from the oven and cool cakes in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool the rest of the way.
Lightly beat the mascarpone until smooth. Mix in the powdered sugar just until combined.
In a separate bowl (or the bowl of a standing mixer), whisk 2 cups of heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until combined into a fluffy frosting. Set aside.
In a small bowl, whisk together espresso syrup, rum, and sugar.
Trim the cooled cakes to level the tops.
Brush all three cake tops liberally with the espresso syrup mixture until it is gone.
Place the first cake layer on a serving platter or cake plate. Mound some of the frosting on top of the cake and spread to the sides to form a thick layer of filling.
Stack the second cake layer on top of the frosted layer. I like to flip the cake so it is top side down, so that the top is nice and flat for the next layer of frosting.
Continue layering frosting and cake layers to assemble the three layer cake.
Press the top down to seal the layers together and spread any filling spilling out the sides smooth with an offset spatula.
Mound the remaining frosting on top of the cake and spread it out and down the sides to completely frost the cake.
In bowl of mixer, whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with your favorite open piping tip and pipe a decorative border around the top.
Dust the cake with cocoa powder. Accent with espresso beans if desired, slice and serve.

Video

Notes

Store leftovers in a covered container in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
Adding cornstarch to the all-purpose flour in the cake batter recipe simulates cake flour and makes a lighter crumb cake. If using cake flour, omit the cornstarch.
Whipping the eggs/sugar makes a light, fluffy sponge cake. The mixture will thicken substantially and is noticeably lighter in color. This takes 10-12 minutes to achieve using a standing mixer. If you do not have a stand mixer, beat the eggs and sugar as fluffy as you can get them. The cake will still turn out even if you cannot beat them to the full extent.
I used both vanilla extract and almond extract in the cake batter to incorporate more of the flavors in a traditional tiramisu.
Sift cocoa powder through a sieve so that you get a nice even fine coating on top of the tiramisu.
When whipping the cup of heavy cream for decorating the top, you can add a tablespoon of powdered sugar to sweeten it if you like.

Nutrition

Originally published April 2022, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Tiramisu Cake Recipe (with Mascarpone Frosting) + Video appeared first on The Slow Roasted Italian.

Boozy Rum Balls (Easy Festive No-Bake Recipe)

Donna Elick — Mon, 02 Dec 2024 10:05:00 +0000

Rum Balls are bold, boozy, and bright with honey-like holiday flavors! A couple dozen of these are just the thing to rouse up some Christmas cheer. Toasted pecans and rich cocoa powder are rolled up with crunchy wafer cookies to build these drool-worthy chocolate rum balls. They’ll be the highlight of any gathering you bring them to!

The chocolate sprinkles added to the rum flavor of these homemade treats make them the perfect bite-sized dessert! I’ve been making these for holiday parties for years – and they’re one of my favorite Christmas cookies.

You can honestly use coconut rum or white rum for this classic holiday treat, so have fun adding a spin to these traditional rum balls if you’d like.

Each bite gives you the perfect hint of rum without having to have a huge ingredient list to buy from the store.

Out of all the types of cookies that I’ve made throughout the year, I tend to come back to this one during Christmas time.

They’re not only easy to make because they’re small pieces, but they’re fun to share during cookie exchanges as well.

And yes, if you want to make these sweet treats without alcohol, you can omit and turn this cookie recipe into a yummy non-alcoholic version.

New recipes like this are fun to make, and these boozy rum balls don’t disappoint!

The best part is that you can whip up these during the holiday season and add these to your must-make favorite holiday treats. It’s such an easy recipe!

Rum Balls

A couple dozen of these no bake rum balls are just the thing to rouse up some Christmas cheer!

Dark rum warms you up from your stomach to your toes to the tips of your fingers with its rich, caramel taste.

It’s all about pairings, too — and chocolate, pecans, honey, and cookies hit all the right notes!

Now that you have that nice bottle of rum, what’re you going to do with the rest of it?

Sure, you could do something boring like just drink it… or you could make my beachy rumchata pudding shots or moist banana rum cake!

(If you really do just want to drink it, at least make it into a nice rum and coke!)

Ingredient Notes & Substitutions

Vanilla Wafers – If you have a hard time finding these, then you can use graham crackers.

Sometimes I like to use Teddy Grahams for a little extra honey flavor — or whatever other fun flavors they have around that time of year.
Rum – The prevailing opinion is that dark rum is the best for desserts. Its sweet, caramel-like taste is just perfect to pair with chocolate and nuts!

You can get the best rum at the grocery store that you like and it is perfect!
Baking Cocoa – Baking cocoa is less acidic and absorbs honey and rum more easily than untreated cocoa powder.

But if you need to use regular cocoa powder, no worries! It’ll still work — the result will just be a little drier.
Honey – This lovely, rich sweetener was basically made to be mixed with rum!

The amber colors and floral flavors meld in the most marvelous, mouthwatering way. Your best substitutes are something thick like maple syrup or corn syrup.

Easy Ways to Level Up Chocolate Rum Balls

Spice things up with other liquors.

I sort of mean this literally! Spiced rum is a really fantastic option for this rum balls recipe since it’s the main player in terms of flavor.

Bourbon is another sweet option with a nice oaky vanilla taste — and it can be spicy, too!

If you’re making these around the holidays, I definitely recommend a spiced liquor to get everyone in the holiday spirit.

Get creative with coatings.

There are all sorts of things you can roll these around in to add texture, flavor, or color. The sky’s the limit!

You could always use more of the wafers, pecans, or sugar as a coating.

Seasonal sprinkles are always fun, and I’m personally partial to chocolate shell that hardens as it cools. There’s nothing like that crunch when you bite down!

Having a food processor or blender around will make assembling delicious coatings a whole lot easier.

Then there’s the old fashioned plastic-bag-and-rolling-pin technique, which never fails!

Making these ahead of time? Great idea!

This is one of those desserts that gets tastier as it sits, letting the wet ingredients seep into the dry and marry all of the flavors together.

I recommend making them the night before to really get the best flavor and texture!

Storing and Freezing No Bake Rum Balls

To keep these treats solid and scrumptious, store them in the fridge. Any airtight container is fine, even a plastic baggie! Stored this way, they’ll last a week.

You can keep them for a while at room temperature too, but they’ll get a whole lot messier!

Freeze rum balls? Absolutely! Wrap them up and freeze for a couple of months.

What You’ll Need For This Recipe

The Rum plays a major role in the flavor of this rum balls recipe, so I suggest investing in delicious, high-quality liquor!
Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. The small size is really helpful for shaping chocolate rum balls!

Rum Balls Recipe FAQ

Can rum balls make you drunk?

This is a no bake recipe, which means any alcohol we use in the process won’t be cooked away or made less effective.

However, we’re not using that much of it, so getting drunk isn’t something to worry about! After all, there’s only ¼ cup of rum divided among 24 individual bites. There will just be small amounts in each of the 1-inch balls!

Do rum balls contain nuts?

Not all do, but this rum balls recipe does! If this is an allergen or concern of yours, then you can easily leave them out or replace them with more cookie or wafer crumble!

How do you thicken rum balls?

They’re thickened with dry ingredients like crumbled cookies, ground nuts, and powdered sugar. Together, these build the body we need to thicken and shape these treats.

What do I do if my rum balls are too wet?

Just add more of the thickener! Rather than go right for the powdered sugar, use a little bit of each ingredient so that it doesn’t become too sweet.

And it’s easier to fix too-wet balls than those that are too dry, so just add a little bit at a time!

Enjoy!
With love, from our simple kitchen to yours.

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Other No Bake Recipes

No Bake Avalanche Cookies

No Bake Peanut Butter Bars

Creamy Dreamy Oreo Dessert

Scotcheroos

Boozy Rum Balls (Easy Festive No-Bake Recipe)

Rum Balls are bold, boozy, and bright with honey-like holiday flavors! They’ll be the highlight of any gathering you bring them to!

Course Dessert

Cuisine American

Method No Bake

Prep Time 30

cooling time 30

Total Time 1

Servings

Calories 116cal

Author Donna Elick

Ingredients

2 1/2 cups crushed vanilla wafers
1 cup ground pecans
1 cup powdered sugar
2 tablespoons + 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional powdered sugar and sprinkles for rolling

Instructions

Mix Dry Ingredients: In a large bowl, combine the crushed vanilla wafer crumbs, ground pecans, powdered sugar, and cocoa.
Prepare Rum Mixture: In a small bowl, whisk together the rum, honey, and water.
Combine Mixtures: Stir the rum mixture into the crumb mixture.
Shape Balls: Form the mixture into approximately 1-inch balls; using a small cookie scoop can be helpful.
Coat Balls: Roll the balls in additional powdered sugar or sprinkles.
Chill: Place the rum balls in the fridge for 30 minutes.

Notes

MAKE AHEAD/STORAGE: Store these rum balls in an airtight container in the fridge or at room temperature for up to a week.

If you don’t have vanilla wafers, you can substitute graham crackers.

Get creative with coatings: try powdered sugar, sprinkles, crushed vanilla wafers, or more crushed pecans.

For a stronger rum flavor, you can replace the water with an additional 2 tablespoons of rum.

You can also experiment with bourbon or spiced rum for a different taste.

If you don’t have honey, you can substitute maple syrup, corn syrup, or Karo syrup.

Nutrition

Originally published December 2023, updated and republished December 2024

The post Boozy Rum Balls (Easy Festive No-Bake Recipe) appeared first on The Slow Roasted Italian.

Spiked Strawberry Lemonade Cocktail Recipe

Donna Elick — Sat, 03 Aug 2024 10:05:00 +0000

Spiked Strawberry Lemonade is the perfect mixed drink for summertime sipping, regardless of the occasion! The lemonade keeps it from being too sweet, and the strawberry keeps it from being too tangy. And with Pink Whitney vodka and strawberry rum in the mix, it goes down so smooth — it’s hard to believe that it’s actually a cocktail at all!

It’s crazy how popular Pink Whitney cocktails have gotten over the past couple of years – but for good reason! It literally tastes just like pink lemonade.

I’m shaking things up a bit with this Pink Whitney mixed drink, though.

With a splash of strawberry Malibu and fresh fruit, it’s the perfectly refreshing summer drink you’ve been waiting for!

Spiked Strawberry Lemonade

There’s no better summertime drink than pink lemonade vodka.

With just a bit of booze and a bit of fruit, you can really jazz up this classic lemonade combo that everyone knows and loves! It’s like a freckled lemonade, but with alcohol.

What can be better??

Those who love fruity mixed drinks will absolutely adore my raspberry lemonade, raspberry orange, cherry limeade cocktail recipes!

If you’re hosting a summer poolside party or cookout, this amaretto citrus cocktail is the perfect refreshment! Or try this classic Kentucky mule with smooth bourbon and ginger beer!

And if those aren’t enough, then just browse all of my favorite frozen summer cocktails!

Ingredient Notes and Substitutions

Pink Whitney Vodka – A must-have for all vodka and lemonade enthusiastics!

It tastes just like strawberry lemonade, with only the tiniest bit of vodka flavor in there. It’s dangerously delicious – a little goes a long way!
Strawberry Malibu Rum – A berry delicious Malibu rum that we just love to use in spiked strawberry lemonade!

If you’re not a rum fan, you can leave this out entirely and compensate with some more pink lemonade, or with extra water and a strawberry syrup.
Pink Lemonade Concentrate – It doesn’t get much easier than going with concentrate.

The strong flavor also melds well with the Pink Whitney without adding a conflicting flavor.
Lemon and Strawberry Slices – These make great garnishes for a perfect presentation!

You could also stick them in the freezer to use as ice cubes for serving. That way, you won’t water down the pink lemonade vodka as the ice melts!
Water – Replace the water with club soda for a bubbly strawberry lemonade cocktail! You could also use your favorite sparkling water instead.

Pink Lemonade Vodka Recipe FAQ

What is the best alcohol to mix with lemonade?

For me, it’s vodka all the way. Its clear color and neutral flavor doesn’t overpower or alter that lemony flavor in any way, shape, or form.

But you can also lemonade mixed drinks with rum, as we also do in this recipe, or tequila – those are two equally popular options.

How alcoholic is spiked strawberry lemonade?

Pretty dang boozy. Pink Whitney has an ABV of 30%, and strawberry Malibu is around 21%.

Let this be your warning! This drink is deceptively smooth and sweet. Keep your limits in mind and drink responsibly!

What mixes well with Pink Whitney?

A lot of people drink it straight!

But when it comes to Pink Whitney mixed drink options, you can’t go wrong with any flavor of Malibu, fruit juice, flavored syrups, or soda water.

It’s also a popular option for jello shots!

Can I make this strawberry lemonade recipe without alcohol?

Sure – why not? You can create a non-alcoholic version of this summery goodness by leaving out the alcohol. It’ll easily turn into homemade strawberry lemonade, which is a favorite thing for kids to be able to enjoy. Fresh strawberry flavor with fresh lemon juice is a perfect combination with no alcohol needed.

Just save adding the alcohol for cocktail Friday – and make sure that you save the strawberry lemonade cocktails for those who are 21+!

Spiked Strawberry Lemonade Variations

Freshly squeezed, please!

If you don’t like lemonade from concentrate, you can make homemade lemonade with fresh lemons and strawberry syrup – or a strawberry puree!

This will add plenty of refreshing flavor and an interesting texture to the whole drink.

Make a frozen cocktail.

Freeze the water in an ice cube tray and blend it all up for a frozen summer treat! You can also freeze strawberry slices to help give that slushy texture without watering it down.

Try other flavors! Malibu rum comes in all sorts of flavors – coconut, mango, pineapple…

You name it! Why not try a different fruity flavor while mixing your Pinky Whitney cocktails?

Preparing Cocktails Ahead of Time

You can actually mix all the ingredients, aside from the lemon and strawberries used to garnish, together a week ahead of time.

Just pour everything in a pitcher and serve whenever you’re ready, plopping the garnishes in at the last minute. Give it a stir, though, to make sure everything is combined well.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Mixed Drinks

Perfect Lemonade Cocktail

Tequila Sunrise Recipe

Sex on the Beach Drink

Easy Pina Colada Recipe

Spiked Strawberry Lemonade Cocktail Recipe

Spiked Strawberry Lemonade is a grown up drink recipe for a childhood favorite! This pink lemonade vodka is sweet, tangy, and SO refreshing!

Course Drink

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings

Calories 256cal

Author Donna Elick

Equipment

large pitcher

Ingredients

1 cup Pink Whitney vodka (See Notes)
1 cup Strawberry Malibu rum
1 1/2 cups water or club soda (See Notes)
12 ounces pink lemonade concentrate thawed
Ice
lemon slices for garnish
strawberry slices for garnish

Instructions

Add all of the ingredients to a pitcher with ice and stir to combine.

Notes

Pink Whitney is a newer but very popular brand of pink lemonade vodka found at most liquor stores.

Club soda or lemon-lime soda can be used in place of the water if desired for a carbonated drink.

This drink has a smooth flavor and goes down very easily. It tastes like a strawberry/pink lemonade, but it is a cocktail, so please drink responsibly.

Nutrition

Originally published August 2022, updated and republished August 2024

The post Spiked Strawberry Lemonade Cocktail Recipe appeared first on The Slow Roasted Italian.

Easy Banana Rum Cake Recipe with Captain Morgan

Donna Elick — Tue, 23 Jul 2024 10:05:00 +0000

Banana Rum Cake is moist and decadent, with notes of banana, vanilla, caramel, and a subtle spiced rum flavor from Captain Morgan’s that’ll make your toes tingle! It’s the most wonderful dessert for the most wonderful time of the year!

This super easy banana cake recipe proves that you can take a year-round favorite, switch things up just a little bit, and have a mindblowing holiday dessert that’s dressed to impress!

It’s like a combination of banana bread meets cake, and your taste buds are about to be very happy.

This is one of my favorite desserts because I really do love the flavor of this banana rum cake recipe.

I also typically have a ton of ripe bananas on the counter and, more than likely, some dark rum in the house, making it one of those cake recipes that I can easily put together.

The key to making a good banana cake is to make sure that the banana mixture has a good flavor but doesn’t overpower the rest of the ingredients.

This recipe not only accomplishes that goal but also perfectly bakes a moist cake for everyone to enjoy.

I like to eat a slice of this with a cup of coffee – because sometimes it’s a good idea to have cake for breakfast!

Banana Rum Cake

Holiday rum cake is luscious and luxurious, and this spiced rum cake is made with fruit you can find all year long!

Plus, there are no fancy ingredients – just dig into your pantry and pull out the baking staples.

It is a truly special treat that will add a bit of homemade flair to the holiday dinner table.

If you love sweet banana treats, my banana nut coffee cake muffins are perfect for a weekend brunch! Or, make some ice cream, pancakes, or a refreshing smoothie!

Ingredient Notes and Substitutions

Spiced Rum – The rum flavor is not at all overpowering. Captain Morgan’s has spices that pair perfectly with the banana for an ultra rich and moist result.

But, if desired, you can leave out the rum and simply enjoy a banana cake with cream cheese frosting!
Bananas and Lemon Juice – Use extra ripe ones for the cake batter, and somewhat firmer ones to slice for the garnish.

A splash of citrus juice prevents them from browning too quickly.
Cinnamon and Nutmeg – These flavors really make the cream cheese frosting spectacular!

They can be left out for a simpler flavor, or you can substitute pumpkin pie spice!
Heavy Cream – To make the homemade whipped cream garnish.

You can opt for store-bought, but homemade is firmer, so it holds the banana and pecan garnish better.
Pecans – Nuts are a classic in spiced rum cake, but can be left out or replaced with a nut topping of your preference.

Banana Cake Recipe Notes

Use room temperature ingredients.

This is important for proper blending of the cake batter. Cold ingredients, (especially eggs) don’t incorporate as easily or completely.

So, give the eggs, butter, rum, and bananas some time on the counter before you start.

You’ll also want the cream cheese and butter for the cream cheese frosting at room temperature.

Important! For whipped cream, it’s just the opposite! Keep the cream chilled until you’re ready to start whipping.

Storing and Freezing Cake

Looking for a holiday rum cake you can make in advance? Look no further!

This easy banana cake recipe can be prepared and frosted up to 3 days ahead of time. Just keep it chilled in an airtight container.

The cake can also be frozen for up to 1 month. Transfer to the refrigerator the night before you plan on serving.

If you’ll be freezing the banana rum cake, leave the banana slices, whipped cream, and pecans off, and add them just before serving.

Spiced Rum Cake FAQ

What does adding rum to cake do?

Aside from adding a pleasant fruity and spicy flavor to the dessert, highlighting both tastes and scents found in the batter and icing, it affects the structure of the cake.

Cakes made with alcohol are denser and more tender. The result is moist, fluffy, and pleasantly crumbly.

Can you get drunk off rum cake?

My banana rum cake contains far too little Captain Morgan’s to get you drunk. The two tablespoons of spiced rum in the cake cook away, leaving just the flavor.

There are only 2 teaspoons in the frosting, and that’s spread over 12 servings. Each recipe varies, though. Some are soaked in rum or contain an excessive amount.

What rum is best for rum cake?

My go-to brand for spiced rum cake is Captain Morgan’s. It’s very smooth with vanilla and caramel flavors. For a deeper, spicier, stronger rum flavor, use Captain Morgan Black Spiced Rum. Bacardi is great, too – use Gold for mild flavor, Black for bold.

Can I make this without adding rum?

If you don’t want to add white rum or dark rum, you don’t have to! You can omit that from the list of wet ingredients and focus more on baking the cake without it. You could always add in a bit of orange juice to have a bit of liquid in place of the rum, plus it will give this cake a fun taste! Don’t add too much liquid, a little bit goes a long way. Add the a large mixing bowl with the rest of the ingredients and in place of the rum.

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Banana Desserts

Banana Pudding Cheesecake Salad

Banana Dessert Dump Cake

Cranberry Banana Cookie Cake Bites

Caramel Temptation Bananas Foster Monkey Bread

Easy Banana Rum Cake Recipe with Captain Morgan

Banana Rum Cake with Captain Morgan’s Spiced Rum Cream Cheese Frosting

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 702cal

Author Donna Elick

Equipment

Ingredients

1/2 cup unsalted butter 1 stick, room temperature
1 1/2 cups granulated sugar
2 large eggs room temperature
2 tablespoons spiced rum I use Captain Morgan’s (See Notes)
1 tablespoon vanilla extract
4 medium ripe bananas extra-ripe, smashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt

Frosting

8 ounces cream cheese room temperature
4 tablespoons unsalted butter room temperature
1 teaspoon vanilla
2 teaspoons spiced rum
1 1/2 pounds powdered sugar 6 cups
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Decorating

1 cup heavy cream
3 tablespoons powdered sugar
12 whole pecans
12 banana slices soaked in lemon juice 1-2 whole bananas

Instructions

Preheat your oven to 350°F. Grease a 9×13 cake pan with nonstick baking spray; set pan aside.

For the Cake

In the bowl of a stand mixer fitted with a paddle attachment (or use a medium mixing bowl and an electric hand mixer), cream butter and sugar on medium-high speed until fluffy and creamy.
Reduce speed to medium and add eggs, rum and vanilla extract. Beat well to combine.
Reduce mixer speed to low. Add flour, baking soda and salt and mix just until combined. Add mashed bananas and beat on medium until completely combined.
Pour batter into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Remove the pan from the oven and transfer to a wire cooling rack to allow the cake to cool completely.

Frosting

In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.
Use an offset spatula to frost the cake.

Garnish

Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff and pipeable.
Cut the cake into 12 even slices. Pipe a swirl of whipped cream in the center of each slice. Top each square with a banana slice and whole pecan.
Serve and enjoy!

Notes

Rum: This is a rich, moist cake with decadent cream cheese frosting. The rum flavor is mild, but rum can be omitted without substitution if desired.

Whipped Cream: Store bought whipped cream can be substituted for heavy whipping cream and powdered sugar for the garnish. We use homemade whipped cream because the consistency is firmer than prepared whipped cream from a can or a tub, so it holds the banana slices better.

Storage and Freezing Instructions: Cake can be prepared, and even frosted, in advance. Store frosted (ungarnished) rum cake in an airtight container in the fridge for up to 3 days. Store in the freezer, wrapped in plastic wrap, for up to 1 month. Thaw in the refrigerator overnight. Do not add whipped cream, pecan, and banana slice topping until just before serving. Banana slices do not freeze well, but the cooked banana in the cake itself freezes just fine.

Nutrition

Originally published September 2012, updated and republished July 2024

The post Easy Banana Rum Cake Recipe with Captain Morgan appeared first on The Slow Roasted Italian.

The Vampire’s Eclipse (Halloween Cocktail Recipe)

Donna Elick — Thu, 10 Oct 2019 12:01:00 +0000

The Best Halloween Cocktail is finally here. As All Hallows Eve closes in, we are celebrating with a ghoulish delight. The Vampire’s Eclipse is a magnificent Halloween shot with 3 magical layers. It is sure to impress!!

The Vampire Eclipse is a special treat created just for you by the count himself deep in the castle’s lair.

The count worked feverishly to capture the essence and magic of the suns eclipse.

The Vampire’s Eclipse

A dark river of grenadine rests on the bottom of the glass, while repelling the suns burst of orange energy, trapping a cherry between day and night. The light rum entombs this moment forever.

Kick off your heels and pour one tonight!

Helpful Tips:

Pour down the side of the glass to avoid mixing your layers.
Or you can pour over a cocktail spoon.

What you will need:

2 ounce shot glasses are tall and slender for a great presentation!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite Halloween cocktails recipes:

CANDY CORN MARTINI

White Chocolate Ghost Cocktail Shooters

Candy Corn Cocktail Shooter

The Best Halloween Cocktail Recipe: The Vampire’s Eclipse

The Vampire’s Eclipse is a magnificent cocktail with 3 magical layers this shot is sure to impress!!

Course Drink

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings shooter

Calories 118cal

Author Donna Elick

Ingredients

1/2 ounce grenadine
1/2 ounce orange juice
1 ounce light rum Bacardi
1 maraschino cherry

Instructions

Gently pour grenadine in shot glass first.
Then slowly pour in the orange juice (pour down the side of the glass to avoid mixing your layers).
Slowly lower the cherry through the orange juice to rest on the grenadine.
Lastly, add rum pouring it down the side of your glass.

Nutrition

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post The Vampire’s Eclipse (Halloween Cocktail Recipe) appeared first on The Slow Roasted Italian.

The Perfect Pina Colada Cocktail

Donna Elick — Thu, 27 Jul 2017 04:06:00 +0000

The Pina Colada Cocktail is a classic rum drink with refreshing pineapple and coconut flavors. You can make one up in minutes in your blender! Then grab a beach chair, sit back, close your eyes, and head for the tropics!!

Being it is vacation season and not all of us are headed to a dreamy vacation destination with a huge glass filled with a frozen cocktail to cool you down, I have just the recipe for you!

The Perfect Piña Colada Cocktail

A mixture of rum, coconut and pineapple this cocktail is sure to sweep you away to your dreamy destination, whether it is a beach in the Caribbean or on a deserted island the Perfect Pina Colada is just what you need this summer.

Kick your heels off and pour one tonight!

Enjoy!
With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Summer Cocktails

Irish Trash Can

Sex on the Beach Drink

Perfect Lemonade Cocktail

Long Island Iced Tea

The Perfect Pina Colada Cocktail

The Pina Colada Cocktail is a classic rum drink with refreshing pineapple and coconut flavors. Grab this recipe and make one up in minutes!

Course Drink

Cuisine American

Method Blender

Prep Time 5

Total Time 5

Servings

Calories 363cal

Author Donna Elick

Equipment

high speed blender

Ingredients

2 ounces white rum
2 ounces Malibu coconut rum
3 ounces coconut cream
2 ounces coconut milk
1/2 cup fresh pineapple chunks
1 cup ice more as needed
2 sliced pineapple wedges for garnish

Instructions

Place ingredients (except garnish) in blender and blend until you have smooth and creamy consistency.
Serve with pineapple wedge garnish. Enjoy!

Nutrition

Originally published June 2013. Updated and republished July 2017.

The post The Perfect Pina Colada Cocktail appeared first on The Slow Roasted Italian.

Blue Polka Dot Bikini Martini Cocktail

Donna Elick — Thu, 04 Apr 2013 10:00:00 +0000

Spring Martini Cocktail

While I was out in the garden yesterday watching Chad and Munchkin fly kites, it occurred to me… It is certainly Spring. If I don’t embrace it, I am going to miss it! Spring is one of my favorite times of year.

Being from Florida, Spring is not just a season it is a fabulous celebration. People come from all around and flock to the beaches in Florida. Vacationers party their hearts out in celebration of a break from everything responsible. There is no school, no work, no phones (well this one is optional). It’s almost a holiday. Except they are off work and you are not. : (

You can’t help think of spring without thinking of fun, bikinis and the water of the gulf of Mexico, a beautiful Caribbean blue. When Chad created this cocktail, it was as if he stepped out of my mind with the perfect adult beverage to commence our Spring celebration.

A perfectly sweet spring cocktail with orange, pineapple and a delightful hint of coconut to make your vacation (or staycation) perfect! Looking for different flavors, try this bikini martini, it is so good!

Kick off your heels and pour yourself one tonight!

Don’t forget to check us out on Facebook – we have a virtual Ladies Night party every Thursday. Come and link up your favorite cocktail or dish! Fabulous cocktails, fantastic food and amazing company. It is THE place to be on Thursdays!

A fabulous line up perfect for your adult Spring Break celebration. Click on the links or the photos to open in a new window. Recipes are at the bottom of the pages.

Spring Fling Screwdriver Cocktail is as fun to say as it is to drink. A fab twist on a classic makes this a drink to remember!

A classic sweet Spring Break cocktail that everyone has heard of, but not everyone has had: Sex on the Beach. A must this season!

Not your Grandma’s lemonade. This Lucky Lemon Seven lemonade cocktail is a combination of the juices of muddled lemons, 7Up and Grey Goose Vodka!

Blue Polka Dot Bikini Martini Cocktail

While I was out in the garden yesterday watching Chad and Munchkin fly kites it occurred to me… It is certainly Spring. If I don’t embrace it, I am going to miss it! Spring is one of my favorite times of year.

Course Drink

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings

Calories 214cal

Author Donna Elick

Ingredients

2 ounces Malibu Rum
2 ounces Welch’s Orange Pineapple Juice
1/2 ounce Blue Curacao
ice
2 maraschino cherries

Instructions

In a cocktail shaker, combine juice and rum. Shake until chilled. Strain ice.
Pour Blue Curacao into a martini glass. Using a spoon, gently pour chilled mixture over top of the Blue Curacao. Gently layer the rum and juice over top of the Blue Curacao. Garnish with maraschino cherries. Serve and enjoy.

Nutrition

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