Butterscotch Rum Ripple Cake
Indulge in the decadent allure of a Butterscotch Rum Ripple Cake—a show-stopping dessert that blends rich, buttery flavors with a boozy caramel twist. This tender, moist cake is dotted with sweet butterscotch chips and layered with a luscious rum-infused caramel sauce, creating irresistible ripples of flavor in every bite. With a buttery crumb, a hint of dark rum, and velvety smooth caramel cascading over the edges, this cake is perfect for special occasions or whenever you crave a luxurious treat. Garnished with a light dusting of confectioners’ sugar, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Simple to prepare yet impressive to serve, this Butterscotch Rum Ripple Cake is your ultimate choice for a dessert that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 1 cup Butterscotch chips
- 0.5 cup Heavy cream
- 2 tablespoons Dark rum
- 2 tablespoons Confectioners' sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the butterscotch chips gently using a spatula.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cakes are cooling, prepare the rum caramel ripple. In a small saucepan over medium heat, combine the heavy cream, brown sugar, and dark rum. Stir continuously until the sugar has dissolved and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool to room temperature.
Once the cakes have completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate and drizzle half the rum caramel over the top.
Place the second cake layer on top and drizzle the remaining rum caramel over the top and edges, allowing it to drip down the sides for a rustic look.
Dust the top with confectioners' sugar for garnish and serve. Enjoy the Butterscotch Rum Ripple Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
5441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 793.0 g | 288% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 527.5 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 698 mg | 54% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
