Rum Cake: A Decadent Dessert for Every Occasion

Rum cake is a classic dessert that perfectly balances the richness of butter and sugar with the warmth of aged rum. It’s a crowd-pleaser, whether you’re celebrating a special occasion or simply indulging in a sweet treat. The cake is moist, flavorful, and topped with a luscious buttered rum sauce that takes it to the next level. In this post, we’ll guide you through making this delightful dessert, sharing tips and variations along the way. Let’s get started!

Full Recipe:

Ingredients and Equipment Needed

Ingredients for the Cake

  • 2 cups granulated sugar (400g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup vegetable oil (120mL)
  • 3 cups all-purpose flour (360g)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract (10mL)
  • 1 teaspoon kosher salt
  • 1½ teaspoons baking powder
  • 1/2 cup buttermilk (120mL)
  • 3/4 cup aged rum (180mL)

Ingredients for the Buttered Rum Sauce

  • 1/4 cup unsalted butter (70g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup light brown sugar, firmly packed (50g)
  • 1/4 cup aged rum (60mL)
  • 1/4 cup heavy whipping cream (60mL)
  • 2-3 dashes Angostura bitters (optional)
  • 1 pinch salt

Kitchen Equipment

  • Bundt pan (10- to 15-cup capacity)
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Small saucepan
  • Whisk and spatula
  • Cooling rack
  • Measuring cups and spoons

Step-by-Step Instructions

Preparing the Cake

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a Bundt pan with baking spray or butter and flour it to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, kosher salt, and baking powder. Whisk them together to ensure they’re evenly distributed.
  3. Cream Butter, Oil, and Sugar: In the bowl of a stand mixer, beat the unsalted butter, vegetable oil, and granulated sugar on medium speed until light and fluffy. This should take about 5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until just combined.
  5. Incorporate Dry Ingredients and Liquids: With the mixer on low speed, add the flour mixture in three parts, alternating with the aged rum and buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to remove any air bubbles. Bake for 65 minutes or until a wooden pick inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack and let it cool completely.

Making the Buttered Rum Sauce

  1. Melt the Butter: In a small saucepan, melt the unsalted butter over medium heat.
  2. Add Remaining Ingredients: Add the granulated sugar, light brown sugar, aged rum, heavy whipping cream, Angostura bitters (if using), and a pinch of salt. Stir until the sugars are fully dissolved.
  3. Boil the Sauce: Bring the mixture to a boil, then reduce the heat slightly and let it boil, stirring occasionally, for 4-5 minutes. This will thicken the sauce and meld the flavors together.
  4. Cool the Sauce: Transfer the sauce to a heat-proof bowl or measuring cup and let it cool to room temperature, stirring occasionally. The sauce can be used immediately or stored in an airtight container in the refrigerator for up to a week. Warm it slightly before using.

Tips and Variations

Tips for Success

  • Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature before starting. This helps in achieving a smooth batter and a well-risen cake.
  • Use Good Quality Rum: The flavor of the rum is crucial in this recipe, so use a good-quality aged rum for the best results.
  • Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.

Variations

  • Nutty Addition: Add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
  • Citrus Twist: Add the zest of one orange or lemon to the batter for a citrusy kick.
  • Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Ensure that all other ingredients are also gluten-free.

Storing and Serving

Storing the Cake

Store the rum cake in an airtight container at room temperature for up to 3 days. The cake can also be refrigerated for up to a week or frozen for up to 2 months. If freezing, wrap the cake tightly in plastic wrap and then in aluminum foil.

Serving Suggestions

Serve the cake with the remaining buttered rum sauce on the side, allowing guests to drizzle as much as they like. For an extra indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs wonderfully with a cup of coffee or a glass of dessert wine.

Frequently Asked Questions (FAQ)

Can I make this cake without alcohol?

Yes, you can substitute the rum with apple juice or a rum extract mixed with water. However, the flavor will differ from the traditional rum cake.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Can I use a different type of pan?

A Bundt pan is ideal for this recipe, but you can also use a tube pan or two 9-inch round cake pans. Adjust the baking time as needed, checking for doneness with a wooden pick.

Conclusion

This rum cake is a show-stopping dessert that’s sure to impress. Its rich flavor and moist texture make it perfect for special occasions or just because. I hope you enjoy making and sharing this delicious cake with your loved ones.