This Butterscotch Rum Cake is such a delightful treat. It’s buttery yet light and airy. With simple ingredients and an ooey-gooey butterscotch glaze, this cake will melt in your mouth!
This butterscotch rum cake is another recipe I got from my grandma. She is an avid baker, and I enjoy making her recipes.
I love this cake because it’s so easy to prepare, yet incredibly delicious. Let me show you my tips and trick for the best butterscotch rum cake recipe.
If you’re a fan of bundt cakes, you should give this walnut bundt cake or mini bundt cake a perfect addition to your collection of bundt cake recipes.
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Ingredients
- Flour: I used all-purpose flour for this recipe.
- Baking powder: We need a little bit of baking powder to lift the cake.
- Vanilla sugar: I used one bag of vanilla sugar. This will give a fantastic taste and smell to this bundt cake.
- Eggs: I used five large eggs for this recipe. Eggs will help make the cake light and airy and help incorporate the ingredients.
- Granulated sugar: Sugar will help whip the eggs into a light and airy mixture.
- Butter: I used unsalted butter for this cake.
- Rum extract: Just a little bit of rum extract for an enhanced taste.
- Orange zest: We need the orange zest from one orange. Add only the colorful orange skin. It will add a fruity and citrusy flavor to this cake.
- Milk: Just a little bit of milk to incorporate the ingredients. I used whole milk for this recipe.
- Cocoa powder: One heaping tablespoon of cocoa powder will be plenty.
- Butterscotch morsels: I used butterscotch morsels to make the butterscotch glaze to speed up the process.
- Heavy whipping cream: Just a little bit of heavy whipping cream to melt the butterscotch morsels and make the glaze.
See recipe card for quantities.
Coating the Bundt Pan
Coating the bundt pan is a crucial step in making this cake. If you skip this step or don’t do it properly, the cake will stick, and you might not be able to remove it from the pan.
First, coat the entire inside of the pan with a thin layer of unsalted butter. Make sure that every piece of the pan is covered with an even layer of butter.
Then, add a few teaspoons of flour to the pan. Tilt and turn until all of the butter is covered with flour. Remove the excess of the flour by lightly tapping the pan.
The Butterscotch Glaze
Since this cake is light and airy, I wanted to add a little bit of sweetness to the cake. This butterscotch glaze is straightforward to prepare with just three ingredients.
The glaze will be thick, yet you will be able to pour it on the cake, and it will drip easily. However, I would prepare the glaze once the cake is cooled. It will harden in time, so you won’t be able to pour it. If this happens, heat it again on a low heat until it softens again.
Equipment and Tools Needed
- Measuring cups and spoons
- Bundt pan
- Medium-sized pot
- Mixer
- A spatula
Instructions
For detailed instructions, please look at the recipe card. Here are the steps to make the butterscotch cake:
- Mix sugar and eggs on high speed for 5 minutes until light and airy. Add butter to the mixer and continue to mix on medium speed until well combined. Add rum extract, orange zest, and mix until combined.
- Add flour, baking powder, vanilla sugar, and mix until combined in a separate large bowl.
- Add wet ingredients to dry ingredients, and add milk. Fold with a spatula until combined.
- Divide the batter into two parts and add cocoa powder to one of the batter parts.
- Preheat the oven and coat the bundt pan with an even layer of butter. Then, add a few teaspoons of flour. Then tilt and turn until all of the butter is covered with flour.
- Add the batter alternatively (light and the part with cocoa powder), and once all batter is added to the bundt pan, swirl the batter with the wooden spoon handle. Gently tap the pan on the counter to dislodge any air bubbles that may have formed.
- Bake for 50 minutes and test with the wooden skewer to check the doneness.
- Let rest for 10 minutes before removing the cake from the pan.
- Make the glaze and pour it on the cake.
- Slice and serve immediately.
How to Serve
This rum cake is the perfect dessert for any occasion. You can serve it with a cup of coffee or a glass of milk.
Storage
Store in an air-tight container at room temperature for up to two days.
More Dessert Recipes You’ll Love
- Mini Bundt Cakes
- Walnut Bundt Cake
- Walnut Strudel
- Blackberry Lemon Bread
- Summer Raspberry Cake
- The Best Homemade Apple Pie
- Lemon Meringue Slice – Sampita
- Gurabije – Lard Cookies
- Walnut Cookies – Sape Recipe
- Vanillekipferl – Vanilla Crescent Cookies
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Recipe
Butterscotch Rum Cake
Equipment
- Bundt pan
- measuring cups and spoons
- A spatula
- stand mixer
- Small pan
Ingredients
For the rum cake
- 2 ½ cup all-purpose flour (plus 1 tbsp)
- 2 ½ teaspoon baking powder
- 1 bag vanilla sugar
- 5 eggs
- 1 ¼ cup granulated sugar
- 18 tablespoon unsalted butter
- ½ tablespoon rum extract
- 1 orange zest (from one orange)
- 5 tablespoon whole milk
- 1 tablespoon cocoa powder
For the butterscotch glaze
- 1 tablespoon unsalted butter
- 1 cup butterscotch morsels
- ¼ cup heavy whipping cream
Instructions
- In a mixer bowl, add eggs and sugar and beat on high speed until light and foamy (about 5 minutes). Then add butter and mix until well incorporated. Turn off the mixer and add rum extract and orange zest. Mix with a spatula until combined.
- Add flour, baking powder, and vanilla sugar to a separate large bowl. Mix until combined.
- Add wet ingredients to dry ingredients and add milk. Mix with a spatula until well combined.
- Divide the batter into two parts. Add cocoa powder to one of the butter parts and mix until combined.
- Preheat the oven to 350 Fahrenheits.
- Grease the bundt pan with a thin layer of unsalted butter and dust with flour. Then tilt and turn until all of the butter is covered with flour.
- Add the batter into the bundt pan. Add the cocoa batter and light batter alternately until you add all the batter.
- Swirl the batter with a wooden spoon handle. Gently tap the pan on the counter to dislodge any air bubbles that may have formed.
- Bake for 50 minutes. Check the doneness with a wooden skewer. There should be no batter on the skewer.
- Remove from the oven and let rest for 10 minutes in the bundt pan. Then, carefully remove the cake from the bundt pan.
- In a small pan, add butter and heat on medium heat. Add the butterscotch morsels and heavy whipping cream. Mix until melted and all ingredients are well incorporated. The glaze should be thick, but it should still easily drip when poured.
- Pour the butterscotch glaze over the bundt cake. Slice into pieces and serve. Enjoy!
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