Vanilla Rum Cake
Indulge in the rich, buttery decadence of this Vanilla Rum Cake, a show-stopping dessert that’s perfect for celebrations or a luxurious treat any day of the week. Infused with the warm, aromatic flavors of pure vanilla extract and dark rum, this cake boasts a moist, tender crumb that melts in your mouth. Finished with a luscious dark rum glaze that soaks into every bite, it offers a balance of sweetness and a subtle boozy kick. Baked to golden perfection in a classic bundt pan, this dessert is as stunning as it is delicious. Quick to prepare and irresistible to taste, this Vanilla Rum Cake will elevate your dessert game and leave your guests raving. Perfect for the holidays or as a gourmet centerpiece, it pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 4 eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup dark rum
- 0.5 cup powdered sugar
- 0.25 cup water
- 0.25 cup dark rum (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or tube pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and 0.5 cup of dark rum, ensuring the mixture is well combined.
Alternately add the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rum glaze. In a small saucepan, combine the powdered sugar, water, and 0.25 cup of dark rum. Heat over medium until the sugar dissolves, stirring occasionally. Remove from heat and let cool slightly.
Once the cake is baked, remove it from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack.
While the cake is still warm, poke small holes all over the surface using a skewer or toothpick.
Slowly spoon the rum glaze over the cake, letting it soak in gradually.
Let the cake cool completely before slicing and serving. Optionally, dust with additional powdered sugar for decoration.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 558.2 g | 203% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 368.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 398 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| 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.
