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गुरुवार, 3 जून 2021

Rum Cake

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

This cake is best made in a bundt pan because it allows so much more surface area for the sauce. Bundt cakes are fun, easy to decorate, and delicious, try these luscious tried and true bundt cakes: Kentucky Butter, Sour Cream, and Chocolate Whoopie Pie.

Rum cake slice on plate with rum sauce on top.

Rum Cake Recipe

Rum cake is traditionally served at Christmas time, but this is just too good of a cake to have once a year. This is a rich moist cake full of a sweet buttery rum flavor that is so amazing. If the cake itself wasn’t enough we top the cake with a creamy buttery sauce filled with more rum flavor. The cake structure is perfect enough to hold the sauce without losing it’s texture.

Most rum cakes are made with boxed cake mixes and some instant pudding to create the cake, but this is made from a homemade cake which makes it taste so much better. It will be worth the effort. Setting this showstopper on the table will come with lots of oohs and ahhs! This is a cake that is sure to impress. Your whole family is going to love it!

What You Need to Make Homemade Rum Cake

Sweet and light, this cake is dream come true! Rum cake is one of my favorite quick cakes to make! For the full recipe scroll to the recipe card below.

Cake flour: See below for substitutions if you do not have cake flour.
Baking Powder: Leavening agent to give it rise.
Salt: Adds balance to the cake.
Baking Soda: Another rising agent to make the cake light and fluffy.
Sugar: White granulated sugar.
Butter: Be sure to use unsalted and this will also be melted.
Vegetable oil: Adds moisture and richness.
Buttermilk: This is the link to make your own if you do not have any on hand.
Rum: Most often dark rum is used for its intense flavor.
Vanilla: Combines with the rum flavor perfectly.
Eggs: You will beat the whites separately.

Butter-Rum Sauce

This rum sauce is what makes it moist and decadent! You will love drizzling this overtop of the rum cake.

Unsalted Butter: Softened at room temperature.
Heavy Cream: Creates a creamy decadent sauce.
Sugar: White sugar melts and creates the best flavor.
Brown Sugar: Caramelizes for color and flavor.
Rum: Use the same rum as you did in the cake.
Salt: To balance the sweet.

How to Make the Ultimate Rum Cake

A few steps to make this rum cake but it’s worth the little bit of extra time.

Prep: Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
Dry Ingredients: In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
Liquid Ingredients: In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk, and egg yolks until combined.
Egg Whites: In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.

Mixing Up The Cake

Combine: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing for about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
Bake: Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
Cool and Sauce: Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Making the Rum Sauce

This rum sauce is a simple boiling process. In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

The cake batter in a Bundt pan, poking holes, making the sauce and pouring it over the cake.

Tips For Rum Cake

This rum cake is easy, it just takes a bit of time. Don’t let that intimidate you because this is the most moist and buttery cake you will ever have!

Room Temperature: To make sure your egg whites beat in with no streaks. Butter, buttermilk, and eggs should all be at room temperature.
Cake Flour: If you do not have cake flour, you can make it. Add two tablespoons of cornstarch to the bottom of the measuring cup, before adding the flour to make your cups.
Mix and Combine: As soon as the egg whites are mixed in stop. You do not want to beat out the air it’s what makes the cake light and able to hold the rum sauce without going soggy.
Poke: Do not be stingy with the holes. Make sure the holes go all the way to the bottom and are evenly spaced and cover the whole cake.
Be Patient: Do not get too excited to turn the cake out before allowing the rum sauce to seep deep into the cake.
Nuts: Many rum cakes add chopped nuts to the bottom of the bundt pan before adding the batter to give taste and texture. Both chopped pecans or walnuts would be awesome if you want.

The Best Way to Store Rum Cake

Wrap the cake tightly in plastic or foil and keep it in the fridge for up to 2 weeks or in the freezer for 2 months.

The rum cake with the drizzle all over it.

Rum Tips to Help

Rum is an exquisite flavor that adds a unique taste. I use it my Glazed Eggnog Pound Cake and This Easy Tiramisu Cake.

What is Rum? Rum is alcohol distilled from sugar. It can either be made from syrup, pure cane sugar, or molasses. The result is a strong toasted sugar flavor that is sweet. Perfect for baking and perfect for this cake.
Rum Substitute: If you don’t have rum you can substitute it with rum extract. According to experts, this is the conversion chart.

½ teaspoon Rum Flavor = 1 tablespoon light rum

1 ½ teaspoons Rum Flavor = 1 tablespoon dark rum

This means for ¼ cup of dark rum you would need 6 teaspoons of rum extract, for ½ cup you would need 12 teaspoons of extract. You will also need to add water to equal the amount of rum liquid so that the cake is not dried out. As I have not made the cake using this method I do not how it will turn out. If you try it let me know.

Rum Cake

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

Course Cake, Dessert

Cuisine American

Keyword rum cake, rum cake recipe

Prep Time 35 minutes

Cook Time 50 minutes

Total Time 1 hour 25 minutes

Author Alyssa Rivers

Ingredients

Cake

2 Cups Cake flour
1 teaspoon Baking Powder
¾ teaspoon Salt
1/2 teaspoon baking soda
1 ½ cups sugar divided
1/2 cup unsalted butter melted
1/4 cup veggie oil
½ cup buttermilk
½ cup rum
1 Tablespoon vanilla
4 large eggs separated

Butter-Rum sauce

½ cup unsalted butter
¼ cup heavy cream
½ cup granulated sugar
½ cup brown sugar
¼ cup rum
Dash salt

Instructions

Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk and egg yolks until combined.
In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Butter Rum Sauce

In a medium sauce pan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

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No-Bake Oreo Pie

This No-Bake Oreo Pie is going to steal the show! It’s so quick and easy you might find yourself making it everyday!

Everyone loves Oreos, they are chocolatey, sweet, and crunchy. You have to try them in these other fan favorites: Balls, Cookies, and Oreo Fluff Dessert!

A slice of oreo pie on a plate, garnished with oreos.

Easy No-Bake Oreo Pie

I am not sure I have ever met anyone who doesn’t like Oreos. They are chocolatey, but not overpowering, with a wonderful crunch and sweet cream filling. Oreos, I dare say are addicting. I could Oreos in just about any form, and I have recipes to prove it. From Hot Chocolate to Milkshakes to Cheesecake and Brownies, I have oreo recipes to satisfy. So this pie is definitely a new family favorite.

The Oreo crust combines with the butter and is pressed into a scrumptious crust that is perfect for the pudding filling. Using half and half or whole milk creates a creamy texture that is absolutely divine. It’s smooth and creamy but not overly heavy. The extra Oreos that are stirred in gives everyone some crunchy oreo in every bite. Top it off with homemade whipped topping and garnish with more Oreos and you have potluck or picnic favorite. The bonus, this no bake oreo pie is fast, easy and luscious!

Ingredients for Simple Oreo Pie

Butter: melted
Oreo cookie crumbs: about 24 cookies

Filling

Oreo instant pudding mix: Can be substituted for other pudding, see below.
Half and half or whole milk: A must, do not use skim or low fat.
Chopped Oreos: Leave chunky.

Topping

Heavy whipping cream: For the whipped topping.
Powdered sugar: Blends neatly with the whipped topping.
Oreos: for garnish

How to Make Oreo Pie With Pudding

Crumbs: In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Mix: Melt ¼ cup butter and mix with the oreo crumbs.
Form: Press evenly into a 9-inch pie pan and put it in the fridge to chill while you prepare the filling.

Filling

Mix: In a medium bowl, whisk together the oreo pudding powder and the half and half. Set aside for 5 minutes or so, allowing the pudding to thicken up.
Stir: Fold in the chopped Oreos and pour into your prepared pie crust.

Topping

Cream: Beat the cream and powdered sugar until stiff peaks form. Pipe or spread across the top of your pie. Add Oreos for garnish.
Fridge: Chill the pie in the fridge for at least 6 hours, or overnight, before serving.

The oreo crust, pudding filling with extra oreos and the finished pie.

Tips and Variations for Oreo Pudding Pie

This pie is so scrumptious on it’s own, in original form, but there are so many ways to vary it as well.

Using half and half: Mixing the pudding with half and half or whole milk will create a creamy rich and thick texture that is absolutely decadent and light all at the same time. It has all the texture of being rich but won’t weigh heavy in your gut.
Pudding variations: If you cannot find cookies and cream pudding, don’t worry there are several options that you can substitute and still have a dreamy dessert. Try vanilla, white chocolate, coconut cream, chocolate fudge, and even cheesecake pudding.
Oreo variations: Oreo has come out with just about every flavor under the sun it seems like and I cannot wait to try them all in pie form. Mint, peanut butter, and caramel coconut are all on my bucket list to try. Pick your favorite kind and go for it. You can make the crust from the same kind of Oreos or keep it original either way. Also, mix and match the puddings to go with your Oreos.
Crust variations: Speaking of crusts, if you want you can use a different oreo for the crust, or to make it less oreo-y use graham crackers for the crust. For even quicker assembly use a store-bought crust.
Pan size: This can also be made in an 8×8 or 9×9 pan.
Double: This pie recipe can be doubled and made in a 9×13 pan or make two pies at once. Freeze one for later.
Oreo chunks: When I chop the Oreos, I like to leave large chunks so that everyone gets good bite-sized cookies in their piece of the pie.

Storing No-Bake Oreo Pie

This is best eaten within the first 24 hours, and if you have leftovers, you are lucky!a

Storage: Keep this tightly wrapped in the fridge for 3-4 days.
Freeze: This is a wonderful pie to freeze. Cover tightly in plastic wrap and then foil and freeze for up to a month. Thaw in the fridge a day before or overnight.
Make-Ahead: Because the stores well you can make it up to a day in advance. Keep in the fridge wrapped in plastic wrap.

Oreo pie in class pie plate, so you can see the layers.

No Bake Oreo Pie

This No-Bake Oreo Pie is going to steal the show! It's so quick and easy you might find yourself making it everyday!

Course Dessert

Cuisine American

Keyword no bake oreo pie, oreo pie

Prep Time 20 minutes

Chill 6 hours

Total Time 6 hours 20 minutes

Servings slices

Author Alyssa Rivers