Step 7: Infuse with Glaze
- About 10 minutes before the cake finishes baking, reheat the glaze if it has thickened.
- When the cake is done, use a long skewer or thin knife to poke holes all over the bottom (still in the pan). Slowly pour half of the buttered rum glaze over the warm cake, allowing it to seep into the holes. Let the cake cool in the pan for 1 hour to absorb the flavor.
Step 8: Glaze the Top
- Carefully invert the cooled cake onto a serving platter. Poke a few holes in the top and slowly pour the remaining glaze over it, letting it soak into the cake. If needed, warm the glaze slightly before pouring for better absorption.
- Allow the cake to rest for at least 30 minutes before slicing to let the flavors fully develop.
Tips for the Perfect Buttered Rum Cake
- Don’t rush the cooling: Letting the cake rest in the pan allows the glaze to soak deeply for a moist texture.
- Use dark rum: Its bold, caramel-like flavor complements the sweetness perfectly.
- Make ahead: This cake tastes even better the next day after the flavors meld together overnight.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Serve slightly warm or at room temperature.
Serving Suggestions
- Serve plain for a boozy, buttery treat or with a dollop of whipped cream for a touch of lightness.
- Pair with coffee, chai tea, or a small pour of rum for a cozy dessert moment.
- Dust with powdered sugar or drizzle with extra glaze for a stunning presentation.
Rich, tender, and soaked with warm rum flavor, this Buttered Rum Cake is the perfect blend of indulgence and elegance. Every bite melts in your mouth, bursting with buttery sweetness and a hint of spice — the kind of cake that keeps people coming back for seconds! 🍰🥃✨
