Butterscotch Rum Cake
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!
Servings: 16
Calories: 329kcal
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!
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 133mg | Potassium: 62mg | Fiber: 1g | Sugar: 25g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg