Description
Indulgent Kentucky butter cake with rum sauce offers a rich, moist dessert that celebrates Southern baking traditions. Warm vanilla-infused cake drizzled with smooth rum sauce creates a delightful experience you’ll savor to the last crumb.
Ingredients
Scale
- 2 sticks (226 g) unsalted butter (softened)
- 4 whole eggs
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) buttermilk
- 3 cups (375 g) all-purpose flour
- 2 tsps rum (alternative: vanilla extract or rum extract)
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (150 g) granulated sugar (for rum sauce)
- 1/3 cup (76 g) unsalted butter (for rum sauce)
- 3 tbsps purified water
- 2 tsps rum (alternative: vanilla extract or rum extract)
Instructions
- Whisk together granulated sugar, eggs, softened butter, and buttermilk in a large mixing bowl until smooth and creamy using an electric mixer.
- Gradually fold in all-purpose flour, salt, baking powder, and baking soda. Add rum or vanilla extract, mixing thoroughly until the batter becomes uniform and lump-free.
- Generously grease a bundt pan, ensuring complete coverage to prevent sticking. Pour the prepared batter evenly into the pan.
- Preheat the oven to 325°F. Bake the cake for 55-60 minutes, rotating midway through cooking. Check doneness by inserting a toothpick – it should come out clean when the cake is fully baked.
- Allow the cake to rest in the pan for 30 minutes, enabling it to set and cool gradually without cracking.
- Create the rum sauce by combining granulated sugar, unsalted butter, water, and rum in a saucepan over medium-low heat. Stir gently until ingredients meld together smoothly, avoiding boiling.
- After the cake has cooled slightly, carefully pour the warm rum sauce over the entire surface, allowing it to seep into the cake’s texture and enhance its flavor profile.
Notes
- Use room temperature ingredients to ensure smooth blending and consistent cake texture, preventing lumps and creating a more even crumb.
- Grease the bundt pan thoroughly with butter and flour or baking spray to guarantee easy cake removal without sticking or breaking.
- Consider replacing rum with vanilla extract for a non-alcoholic version that maintains rich flavor depth and appeals to all ages and preferences.
- Poke small holes in the warm cake before pouring butter sauce to help it penetrate deeply, creating a more moisture-rich and decadent dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 414 kcal
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg