June 18, 2021

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Decadent Do-it-yourself Rum Cake Recipe

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Rum Cake is a wealthy dense cake that’s overflowing with butter rum taste that’s insanely scrumptious. This cake is moist and the rum syrup provides a layer of decadence that’s next-level wonderful!

This cake is finest made in a bundt pan as a result of it permits a lot extra floor space for the sauce. Bundt desserts are enjoyable, straightforward to embellish, and scrumptious, attempt these luscious tried and true bundt desserts: Kentucky Butter, Bitter Cream, and Chocolate Whoopie Pie.

Rum cake slice on plate with rum sauce on top.

Rum Cake Recipe

Rum cake is historically served at Christmas time, however that is simply too good of a cake to have every year. This can be a wealthy moist cake filled with a candy buttery rum taste that’s so wonderful. If the cake itself wasn’t sufficient we high the cake with a creamy buttery sauce crammed with extra rum taste. The cake construction is ideal sufficient to carry the sauce with out shedding it’s texture.

Most rum desserts are made with boxed cake mixes and a few instantaneous pudding to create the cake, however that is produced from a home made cake which makes it style so a lot better. Will probably be well worth the effort. Setting this showstopper on the desk will include numerous oohs and ahhs! This can be a cake that’s certain to impress. Your complete household goes to adore it!

What You Must Make Do-it-yourself Rum Cake

Candy and lightweight, this cake is dream come true! Rum cake is certainly one of my favourite fast desserts to make! For the complete recipe scroll to the recipe card under.

  • Cake flour: See under for substitutions when you wouldn’t have cake flour.
  • Baking Powder: Leavening agent to provide it rise.
  • Salt: Provides stability to the cake.
  • Baking Soda: One other rising agent to make the cake gentle and fluffy.
  • Sugar: White granulated sugar.
  • Butter: Make sure you use unsalted and this may even be melted.
  • Vegetable oil: Provides moisture and richness.
  • Buttermilk: That is the hyperlink to make your personal when you wouldn’t have any available.
  • Rum: Most frequently darkish rum is used for its intense taste.
  • Vanilla: Combines with the rum taste completely.
  • Eggs: You’ll beat the whites individually.

Butter-Rum Sauce

This rum sauce is what makes it moist and decadent! You’ll love drizzling this overtop of the rum cake.

  • Unsalted Butter: Softened at room temperature.
  • Heavy Cream: Creates a creamy decadent sauce.
  • Sugar: White sugar melts and creates the very best taste.
  • Brown Sugar: Caramelizes for colour and taste.
  • Rum: Use the identical rum as you probably did within the cake.
  • Salt: To stability the candy.

How you can Make the Final Rum Cake

A couple of steps to make this rum cake however it’s well worth the little bit of additional time.

  1. Prep: Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure that the whole within the pan is properly coated after which calmly mud the whole within the pan with granulated sugar.
  2. Dry Components: Within the bowl of a stand mixer sift collectively flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
  3. Liquid Components: In a small bowl, combine the melted butter, buttermilk, vegetable oil, vanilla, buttermilk, and egg yolks till mixed.
  4. Egg Whites: In a separate, clear bowl of your stand mixer use the whisk attachment to beat the egg whites till foam, a couple of minute. Decrease the velocity to medium-low and add within the remaining ¼ cup of sugar whereas the mixer remains to be working. Permit the egg whites to beat till stiff peaks type, nearly a minute. Put aside.

Mixing Up The Cake

  1. Mix: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter combination to your flour whereas mixing for about 15-20 seconds. Scrape down the perimeters of the bowl and the whisk and blend once more at medium-low till the combination is mixed, about 15 extra seconds. Fold in about ½ of the whipped egg whites till mixed after which gently fold in the remainder, taking care to verify it’s totally integrated, and no streaks stay.
  2. Bake: Pour your batter into the ready Bundt pan. Bake for 45-50 minutes, or till a toothpick comes out utterly clear.
  3. Cool and Sauce: Permit the cake to chill for 10-Quarter-hour. Whereas the cake is cooling put together the butter-rum sauce. As soon as the cake has cooled barely, use a toothpick or a picket skewer to poke holes all around the backside of the cake (the uncovered half whereas it’s nonetheless within the pan) after which pour about half of the butter rum sauce over the cake. Permit the cake to take a seat for 5-10 minutes so the sauce could be totally absorbed, after which fastidiously end up the cake onto a serving plate or cake stand. Pour the remaining sauce evenly excessive of the cake.

Making the Rum Sauce

This rum sauce is a straightforward boiling course of. In a medium saucepan, soften the butter over medium warmth. Add within the remaining elements and stir till totally mixed. Deliver to a boil and boil for 4 minutes, stirring sometimes. Take away from the warmth and let cool barely earlier than pouring on the cake.

The cake batter in a Bundt pan, poking holes, making the sauce and pouring it over the cake.

Suggestions For Rum Cake

This rum cake is simple, it simply takes a little bit of time. Don’t let that intimidate you as a result of that is probably the most moist and buttery cake you’ll ever have!

  • Room Temperature: To verify your egg whites beat in with no streaks. Butter, buttermilk, and eggs ought to all be at room temperature.
  • Cake Flour: When you wouldn’t have cake flour, you may make it. Add two tablespoons of cornstarch to the underside of the measuring cup, earlier than including the flour to make your cups.
  • Combine and Mix: As quickly because the egg whites are blended in cease. You do not need to beat out the air it’s what makes the cake gentle and in a position to maintain the rum sauce with out going soggy.
  • Poke: Don’t be stingy with the holes. Make sure that the holes go all the way in which to the underside and are evenly spaced and canopy the entire cake.
  • Be Affected person: Don’t get too excited to show the cake out earlier than permitting the rum sauce to seep deep into the cake.
  • Nuts: Many rum desserts add chopped nuts to the underside of the bundt pan earlier than including the batter to provide style and texture. Each chopped pecans or walnuts can be superior if you need.

The Finest Option to Retailer Rum Cake

Wrap the cake tightly in plastic or foil and hold it within the fridge for as much as 2 weeks or within the freezer for two months.

The rum cake with the drizzle all over it.

Rum Tricks to Assist

Rum is an beautiful taste that provides a singular style. I take advantage of it my Glazed Eggnog Pound Cake and This Straightforward Tiramisu Cake.

  • What’s Rum? Rum is alcohol distilled from sugar. It will probably both be produced from syrup, pure cane sugar, or molasses. The result’s a powerful toasted sugar taste that’s candy. Good for baking and excellent for this cake.
  • Rum Substitute: When you don’t have rum you possibly can substitute it with rum extract. In keeping with consultants, that is the conversion chart.

½ teaspoon Rum Taste = 1 tablespoon gentle rum

1 ½ teaspoons Rum Taste = 1 tablespoon darkish rum

This implies for ¼ cup of darkish rum you would want 6 teaspoons of rum extract, for ½ cup you would want 12 teaspoons of extract. Additionally, you will want so as to add water to equal the quantity of rum liquid in order that the cake shouldn’t be dried out. As I’ve not made the cake utilizing this technique I don’t the way it will end up. When you attempt it let me know.

The sauce being spooned over a piece of rum cake.


  • Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure that the whole within the pan is properly coated after which calmly mud the whole within the pan with granulated sugar.
  • Within the bowl of a stand mixer sift collectively flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
  • In a small bowl, combine the melted butter, buttermilk, vegetable oil, vanilla, buttermilk and egg yolks till mixed.

  • In a separate, clear bowl of your stand mixer use the whisk attachment to beat the egg whites till foam, a couple of minute. Decrease the velocity to medium low and add within the remaining ¼ cup of sugar whereas the mixer remains to be working. Permit the egg whites to beat till stiff peaks type, nearly a minute. Put aside.

  • With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter combination to your flour whereas mixing, about 15-20 seconds. Scrape down the perimeters of the bowl and the whisk and blend once more at medium low till the combination is mixed, about 15 extra seconds. Fold in about ½ of the whipped egg whites till mixed after which gently fold in the remainder, taking care to verify it’s totally integrated, and no streaks stay.

  • Pour your batter into the ready Bundt pan. Bake for 45-50 minutes, or till a toothpick comes out utterly clear.

  • Permit the cake to chill for 10-Quarter-hour. Whereas the cake is cooling put together the butter-rum sauce. As soon as the cake has cooled barely, use a toothpick or a picket skewer to poke holes all around the backside of the cake (the uncovered half whereas it’s nonetheless within the pan) after which pour about half of the butter rum sauce over the cake. Permit the cake to take a seat for 5-10 minutes so the sauce could be totally absorbed, after which fastidiously end up the cake onto a serving plate or cake stand. Pour the remaining sauce evenly excessive of the cake.

Butter Rum Sauce

  • In a medium sauce pan, soften the butter over medium warmth. Add within the remaining elements and stir till totally mixed. Deliver to a boil and boil for 4 minutes, stirring sometimes. Take away from the warmth and let cool barely earlier than pouring on the cake.


Serves: 12

Energy446kcal (22%)Carbohydrates58g (19%)Protein8g (16%)Fats20g (31%)Saturated Fats12g (60%)Trans Fats1gLdl cholesterol120mg (40%)Sodium241mg (10%)Potassium164mg (5%)Fiber1g (4%)Sugar43g (48%)Vitamin A653IU (13%)Vitamin C1mg (1%)Calcium57mg (6%)Iron1mg (6%)

All dietary info relies on third social gathering calculations and is simply an estimate. Every recipe and dietary worth will differ relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Cake, Dessert

Delicacies American

Key phrase rum cake, rum cake recipe

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