Caribbean Sweet Potato Rum Cake with Butter Rum Frosting
Indulge in the tropical decadence of this Caribbean Sweet Potato Rum Cake with Butter Rum Frosting, a show-stopping dessert that combines the earthy sweetness of mashed sweet potatoes with the luxurious warmth of dark rum. This moist and flavorful bundt cake is spiced with hints of cinnamon and nutmeg, creating a harmonious balance of bold and comforting flavors. Topped with a lusciously creamy butter rum frosting, this cake elevates any occasion with its irresistible Caribbean flair. Perfect for holidays, celebrations, or an indulgent treat, this recipe is a must-try for lovers of spiced desserts and rich, rum-infused confections. Prepare to wow your guests and transport their taste buds to the islands!
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Recipe Information
Ingredients
- 1.5 cups Sweet potatoes (mashed)
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 4 Large eggs
- 0.5 cups Dark rum
- 2 teaspoons Vanilla extract
- 0.5 cups Milk
- 3 cups Powdered sugar
- 0.5 cups Butter (softened, for frosting)
- 3 tablespoons Dark rum (for frosting)
- 2 tablespoons Heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the mashed sweet potatoes, dark rum, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the softened butter, powdered sugar, dark rum, and heavy cream together in a medium bowl until smooth and creamy. Add more heavy cream if needed to reach your desired consistency.
Once the cake is fully cooled, spread the butter rum frosting evenly over the top of the cake.
Slice and serve for a taste of the Caribbean with every bite!
Nutrition Facts
Calories |
7840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.9 g | 417% | |
| Saturated Fat | 197.1 g | 986% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1564 mg | 521% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 1047.4 g | 381% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 748.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 650 mg | 50% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1888 mg | 40% | |
*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.
