Vanilla Rum Cake

Vanilla Rum Cake Recipe

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maria nieves


very popular in our bakeries.

★★★★★ 1 vote
45 Min
1 Hr


2 c
salted butter (4 sticks)
2 c
granulated sugar
4 c
sifted self rising flour
12 large
eggs room temperature
1/2 Tbsp
vanilla extract
4 c
2 c
granulated sugar
1/2 c
rum or brandy or amaretto


1Seperate yolks from whites
2Beat butter until it is creamy and add one cup of sugar to the butter and continue to mix
3Add vanilla and egg yolks one by one mixing after each one
4Bring speed down to the minimum speed and start adding the flour little by little
5In a seperate bowl beat the egg whites with the other one cup of sugar until stiff peaks.
6Fold in whites into the cake mixture by hand until completely incorporated
7Put the mixture in the pan and bake at 325 for about an hour
8Remove ckae from oven and let sit for ten minutes
9Remove the cake from the pan and clean the pan. Line the pan with saran wrap leaving plenty of plastic to be able to wrap the cake completely. insert cake back in to soak in syrup.
10Soaking syrup 4 cups of water, 2cups of sugar and 1/2 cup rum.
11mix the sugar and water in a pot on the stove top stir occasionally until dissolved.
12once dissolved remove from the heat and add the liquor. you can add liquor to taste.

About Vanilla Rum Cake

Course/Dish: Cakes