Bahama Mama Torte
Originally posted November 17, 2011. Updated 2/22/2021
This torte recipe is a little bit of work, but worth the effort!
I designed it based around a traditional Bahama Mama cocktail recipe, for my first cookbook - The Spirited Baker.
I say “traditional” because there are quite a few random ideas of what constitutes a Bahama Mama cocktail, these days.
Some involve orange juice, some are pink or red in colour... and a lot of them are completely missing a key ingredient - the coffee liqueur!
Bahama Mama Cake
This cake recipe is based on Bahama Mamas as I learned them - a pineapple, rum, coconut, and Kahlúa cocktail.
It starts with a Rum and Pineapple cake, which is baked and sliced into layers.
Each layer is brushed with a soak of Kahlúa and Malibu, then layered with Swiss Meringue Buttercream that is also flavoured with Kahlúa and Malibu.
It’s a surprisingly elegant tasting torte!
Bahama Mama Cocktail
Ever had a Bahama Mama cocktail? Very tasty!
To make one, combine:
½ oz Kahlua
1 oz Dark rum
½ oz Malibu
½ oz Overproof light rum
4 oz pineapple juice
Shake together in a Boston Shaker filled with ice. Strain into a tall glass filled with ice chips.
Have a little more time on your hands, and looking for a dessert version? Try my "Bahama Mama" torte - scroll for the recipe!
Interested in making wickedly delicious cakes? You'll LOVE my second cookbook, Evil Cake Overlord!
We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more!
Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
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Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
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French Martini Bundt Cake
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Mango Mojito Upside Down Cake
Pina Colada Bundt Cake
Strawberry Mango Marble Cake
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Bahama Mama Torte
- 3 cups Cake Flour
- 2 ¼ cups Granulated Sugar
- 2 tablespoon Baking Powder
- 1 ½ teaspoon Salt
- 3.5 oz Box Instant vanilla pudding mix
- 6 Large Eggs
- ½ cup Light / White Rum
- 1 cup Pineapple Juice
- 1 ½ cup Butter melted
- 1 batch batch Swiss Meringue buttercream
- 2 tablespoon Kahlua
- 2 tablespoon Malibu Rum Liqueur
- ¼ cup Kahlua
- ¼ cup Malibu Rum Liqueur
- Preheat oven to 350°F (180°C). Liberally grease three 8″ or two 10″ round cake pans with vegetable shortening, and/or spray with baking spray.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and white rum, beating until smooth.
- Carefully add pineapple juice and melted butter to the mix, mixing on medium speed until smooth. Divide batter among prepared cake pans.
- Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes.
- Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully.
- Ideally, allow to cool to room temperature, wrap tightly with plastic wrap, and proceed with the following steps the next day.
- Prepare buttercream, following the recipe link in the ingredients section, using 2 tablespoon (30 ml) each of Malibu rum and Kahlua to flavor.
Soak and Assembly
- Remove plastic wrap from cake layers. Carefully slice the top off each round, leveling the surface of the cake.
- Mix together ¼ cup (50 ml) each of Malibu rum and Kahlua, brush cut surfaces of cakes liberally with the mixture.
- Place one cake, cut side up, on cake plate. Fill with prepared buttercream, and top off with second cake round, cut side down.
- Repeat with remaining layer, if doing 8″ rounds.
- Frost sides and top of cake.
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.