Name: Butterscotch Rum Cake: The Ultimate Recipe & Baking Guide
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12-16 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup (2 sticks) unsalted butter; 2 cups packed light brown sugar; 1 cup heavy cream; 1/4 cup dark rum (or rum extract for non-alcoholic version); 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter; 1 cup granulated sugar; 1/4 cup water; 1/4 cup dark rum (or rum extract for non-alcoholic version)

Butterscotch Rum Cake: just the name conjures up images of cozy evenings, the warm glow of candlelight, and the intoxicating aroma of caramel and spice. Have you ever tasted a dessert that felt like a hug? This is it! This isn't just a cake; it's a decadent experience, a journey for your taste buds that will leave you craving more.

While the exact origins of rum cake are debated, its roots are deeply intertwined with Caribbean culture, where rum production has been a cornerstone for centuries. Over time, rum cake recipes have evolved, incorporating influences from various culinary traditions. Our Butterscotch Rum Cake takes that rich history and elevates it with the irresistible sweetness of butterscotch, creating a truly unforgettable treat.

What makes this cake so beloved? It's the perfect balance of flavors and textures. The moist, tender crumb of the cake, infused with the warmth of rum, is beautifully complemented by the smooth, buttery sweetness of the butterscotch glaze. It's rich without being heavy, sophisticated yet comforting. Plus, it's surprisingly easy to make, making it perfect for both special occasions and impromptu gatherings. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Butterscotch Sauce:

1 cup (2 sticks) unsalted butter
2 cups packed light brown sugar
1 cup heavy cream
1/4 cup dark rum (or rum extract for non-alcoholic version)
1/2 teaspoon salt

For the Rum Glaze:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/4 cup water
1/4 cup dark rum (or rum extract for non-alcoholic version)

Preparing the Cake Batter

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure you get into all the nooks and crannies – this will prevent the cake from sticking. I like to use a baking spray that contains flour for extra insurance.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is key for a light and airy cake. Set this aside for now.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step – it's important to incorporate air into the batter.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix – overmixing can lead to a tough cake.
Pour into Pan: Pour the batter into the prepared bundt pan, spreading it evenly.

Baking the Cake

Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so keep an eye on it.
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart when you try to remove it.

Making the Butterscotch Sauce

Melt Butter: In a medium saucepan, melt the butter over medium heat.
Add Brown Sugar: Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes.
Stir in Cream: Gradually whisk in the heavy cream. Be careful, as the mixture may bubble up.
Simmer: Bring the mixture to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened slightly.
Add Rum and Salt: Remove from heat and stir in the rum (or rum extract) and salt.
Cool Slightly: Let the sauce cool slightly before pouring it over the cake.

Making the Rum Glaze

Melt Butter: In a small saucepan, melt the butter over medium heat.
Add Sugar and Water: Stir in the granulated sugar and water.
Boil: Bring the mixture to a boil, stirring constantly, until the sugar is dissolved.
Simmer: Reduce heat and simmer for 5 minutes, without stirring.
Add Rum: Remove from heat and stir in the rum (or rum extract).

Assembling the Butterscotch Rum Cake

Poke Holes: Once the cake has cooled completely, use a wooden skewer or toothpick to poke holes all over the top of the cake. This will allow the butterscotch sauce and rum glaze to soak into the cake.
Pour Butterscotch Sauce: Slowly pour about half of the butterscotch sauce over the cake, allowing it to soak in. You might need to do this in stages, letting the sauce absorb before adding more.
Pour Rum Glaze: Next, slowly pour the rum glaze over the cake, again allowing it to soak in.
Serve: Let the cake sit for at least 30 minutes to allow the sauces to fully absorb before serving. You can serve the cake warm or at room temperature.
Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. You can also drizzle the remaining butterscotch sauce over each slice.

Tips for Success

Room Temperature Ingredients: Using room temperature butter and eggs is crucial for creating a smooth and emulsified batter. This helps to create a tender and evenly baked cake.
Don't Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Grease and Flour Thoroughly: A well-greased and floured bundt pan is essential for preventing the cake from sticking. I prefer using a baking spray that contains flour.
Cooling Time: Allowing the cake to cool in the pan for a short period before inverting it helps to prevent it from breaking apart.
Soaking Time: The longer you let the cake soak in the butterscotch sauce and rum glaze, the more flavorful and moist it will be. I recommend letting it sit for at least 30 minutes, but longer is even better.
Rum Extract Option: If you prefer a non-alcoholic version, you can substitute rum extract for the dark rum in both the butterscotch sauce and the rum glaze. Start with 1 teaspoon of rum extract and adjust to taste.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Variations

Nuts: Add 1 cup of chopped pecans or walnuts to the cake batter for added texture and flavor.
Spices: Add 1/2 teaspoon of ground cinnamon or nutmeg to the cake batter for a warm and cozy flavor.
Chocolate: Add 1/2 cup of chocolate chips to the cake batter for a chocolatey twist.
Bourbon: Substitute bourbon for the rum in the butterscotch sauce and rum glaze for a different flavor profile.
Coconut: Add 1 cup of shredded coconut to the cake batter for a tropical twist.

Troubleshooting

Cake is Dry: Make sure you're not overbaking the cake. Check for doneness with a wooden skewer. Also, ensure you're using enough butterscotch sauce and rum glaze to soak the cake.
Cake is Sticking to the Pan: Make sure you're greasing and flouring the bundt pan thoroughly. You can also try using a baking spray that contains flour.
Butterscotch Sauce is Too Thin: Cook the butterscotch sauce for a longer period of time to allow it to thicken.
Butterscotch Sauce is Too Thick: Add a tablespoon or two of heavy cream to thin out the butterscotch sauce.

Conclusion:

This Butterscotch Rum Cake isn't just a dessert; it's an experience. It's the kind of cake that evokes memories of cozy evenings, shared laughter, and the simple joy of indulging in something truly special. The rich, buttery flavor, perfectly balanced with the warmth of rum and the sweet allure of butterscotch, creates a symphony of tastes that will leave you wanting more. I truly believe this recipe is a must-try for anyone who appreciates a decadent and unforgettable treat. But don't just take my word for it! The beauty of this Butterscotch Rum Cake lies in its versatility. While it's absolutely divine served warm with a scoop of vanilla ice cream, the possibilities are endless. For a truly decadent experience, try drizzling it with extra butterscotch sauce or topping it with a dollop of freshly whipped cream. If you're feeling adventurous, toasted pecans or walnuts add a delightful crunch and nutty flavor that complements the butterscotch and rum beautifully. For a lighter touch, consider serving it with a side of fresh berries. The tartness of the berries cuts through the richness of the cake, creating a perfectly balanced dessert. And if you're looking for a sophisticated pairing, a glass of aged rum or a sweet dessert wine will elevate the experience to a whole new level. Thinking about variations? You could easily adapt this recipe to suit your preferences. If you're not a fan of rum, you can substitute it with bourbon or even a non-alcoholic rum extract. For a chocolate twist, add a few tablespoons of cocoa powder to the batter. Or, for a more festive version, incorporate chopped dried cranberries and orange zest. The possibilities are truly endless! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's the perfect cake for special occasions, holiday gatherings, or simply a well-deserved treat on a cozy weekend. It's surprisingly easy to make, and the results are simply stunning. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you, this Butterscotch Rum Cake will not disappoint. It's a guaranteed crowd-pleaser and a recipe that you'll be making for years to come. I'm so excited for you to try this recipe and experience the magic of this Butterscotch Rum Cake for yourself. Once you've baked it, please come back and share your experience in the comments below. I'd love to hear about your variations, serving suggestions, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating and sharing delicious recipes with the world. Happy baking! I can't wait to hear all about your Butterscotch Rum Cake success!