Ingredients for Toffee Rum Cake
- Sponge Cakes
- Sugar
- Water
- Rum
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
- Chocolate Covered English Toffee Bars
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How to Make Toffee Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine 1 cup packed brown sugar, ½ cup butter, ½ cup heavy cream, and 1/4 cup dark rum. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and set aside to cool completely.
- In a large bowl, cream together ½ cup (1 stick) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Pour the cooled toffee rum syrup evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Prepare your favorite buttercream frosting (recipe not included, but consider adding a touch of rum for extra flavor!).
- Frost the cooled cake and chill for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
119g
Fat
33g
Carbs
13g
