Ingredients for Butter Rum Cake From Scratch
- 1 cup (2 sticks) butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup water
- ¼ cup dark rum
- 1 teaspoon baking soda
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How to Make Butter Rum Cake From Scratch
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. You can use a hand mixer or a stand mixer.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract. Do not overmix.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
- Grease and flour four 7x3 inch loaf pans or one 7-cup bundt pan.
- Divide batter evenly among the prepared pans.
- Bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **For the Rum Syrup:** In a small saucepan, combine ½ cup granulated sugar, ½ cup water, and ¼ cup dark rum (or rum extract for a non-alcoholic version). Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.
- While cakes are still warm, invert bundt cake and drizzle generously with rum syrup, repeating until fully soaked. For loaf cakes, ladle the syrup evenly over the tops of the cakes.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
303g
Fat
149g
Carbs
33g
