Butter rum cake is the dessert that keeps on giving, with its rich flavors and intoxicating aroma. Perfect for any occasion, this cake is a guaranteed crowd-pleaser. Let’s dive into making this boozy masterpiece that’s as fun to bake as it is to eat.
Why This Recipe Works
- The combination of butter and rum creates a moist, flavorful cake that’s irresistibly rich.
- Simple ingredients come together to form a complex flavor profile that delights the senses.
- Perfect balance of sweetness and booziness makes it a hit among adults.
- Easy to make with straightforward steps, ensuring a foolproof baking experience.
- Versatile recipe that can be adapted to suit various tastes and occasions.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup dark rum
- 1 tsp vanilla extract
Equipment Needed
- Stand mixer or hand mixer
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure your cake releases easily after baking. This step is crucial for a beautiful presentation.
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes with a mixer on medium speed. The mixture should look pale and feel smooth.
Add Eggs and Vanilla
Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tsp of vanilla extract for that extra layer of flavor. The batter should be smooth and slightly glossy at this stage.
Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This ensures even distribution of the leavening agents throughout the batter.
Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk and 1/2 cup of dark rum. Start and end with the dry ingredients. Mix until just combined to avoid overworking the batter.
Bake to Perfection
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the edges of the pan.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. This patience ensures the cake maintains its shape and doesn’t fall apart.
Tips and Tricks
For an even more decadent cake, brush the warm cake with a rum glaze made from powdered sugar and rum. If you’re not a fan of too much alcohol, you can reduce the rum and substitute with apple juice for a milder flavor. Always ensure your ingredients, especially the butter and eggs, are at room temperature to achieve a smooth batter. For a nutty twist, fold in 1 cup of chopped pecans or walnuts into the batter before baking. Lastly, storing the cake in an airtight container will keep it moist for days.
Recipe Variations
- Chocolate Rum Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey version.
- Coconut Rum Cake: Substitute 1/2 cup of the buttermilk with coconut milk and add 1 cup of shredded coconut to the batter.
- Spiced Rum Cake: Incorporate 1 tsp of cinnamon and 1/2 tsp of nutmeg into the dry ingredients for a warm, spiced flavor.
- Fruit-Infused Rum Cake: Fold in 1 cup of dried fruit, such as raisins or currants, soaked in rum overnight for an extra boozy kick.
- Gluten-Free Rum Cake: Replace the all-purpose flour with a gluten-free flour blend to cater to dietary restrictions.
Frequently Asked Questions
Can I use light rum instead of dark rum?
Yes, you can use light rum, but dark rum is preferred for its deeper flavor and color. Light rum will result in a milder taste and a lighter cake color.
How can I make the cake less alcoholic?
To reduce the alcohol content, you can simmer the rum for a few minutes to evaporate some of the alcohol before adding it to the batter, or substitute part of the rum with apple juice or water.
Can this cake be made ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it properly in an airtight container to maintain its moisture.
Why did my cake stick to the pan?
This usually happens if the pan wasn’t greased and floured properly. Ensure every nook and cranny of the Bundt pan is well-coated to prevent sticking.
Can I freeze the butter rum cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw at room temperature when ready to serve.
Summary
This butter rum cake is a decadent, boozy treat that’s perfect for any gathering. With its rich flavor, moist texture, and easy preparation, it’s sure to become a favorite. Whether you stick to the classic recipe or try one of the variations, this cake is a guaranteed hit.
