Toffee Rum Cake
Indulge in the decadent flavors of this Toffee Rum Cake, a dessert that combines buttery richness with the warming kick of spiced rum. Featuring a moist, tender crumb studded with sweet toffee bits, this cake is a masterpiece of balance between sweetness and spice. A silky glaze made from heavy cream, powdered sugar, and a hint of rum adds a luscious finishing touch, cascading beautifully over the cake’s golden-brown surface. Perfect for holidays, celebrations, or any moment you want to treat yourself, this recipe comes together effortlessly with simple ingredients like all-purpose flour, brown sugar, and vanilla extract. Garnished with a sprinkle of extra toffee bits, this cake is as visually stunning as it is delicious—an absolute showstopper at any gathering!
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 3 Large eggs
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Whole milk
- 2 tablespoons Spiced rum
- 100 grams Toffee bits (optional: plus extra for garnish)
- 1 teaspoon Vanilla extract
- 120 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 tablespoon Rum for glaze (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch bundt pan or cake pan, ensuring all crevices are well coated.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the toffee bits and spiced rum, ensuring an even distribution without overmixing.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on a countertop to release any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking together the heavy cream, powdered sugar, and an optional tablespoon of rum until smooth. Set aside.
Once the cake is baked, allow it to cool in the pan for 10-15 minutes. Carefully invert it onto a wire rack or serving platter to cool completely.
Once the cake is fully cooled, drizzle the prepared glaze over the top, letting it cascade down the sides. Garnish with additional toffee bits, if desired.
Slice and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 568.4 g | 207% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 364.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 421 mg | 32% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 837 mg | 18% | |
*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.
