Rum Layer Cake

All credit due to Sweet Peas Kitchen — this Rum Layer Cake is 100% hers.

Ingredients

Cake

• 3 cups (15 oz) all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup buttermilk, room temperature
• 1/4 cup dark rum
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 18 tbsp (2 1/4 sticks) unsalted butter, softened
• 2 cups (14 oz) sugar
• 3 large eggs plus 1 egg yolk, room temperature

Rum Soak

• 2/3 cup granulated sugar
• 1/2 cup dark rum
• 2 tbsp water
• 4 tbsp unsalted butter

Frosting

• 1 cup unsalted butter, softened
• 4 to 4 1/2 cups confectioners’ sugar
• 1/4 cup coconut rum
• 1 tbsp vanilla

Instructions

1. Preheat oven to 350°F with rack in middle position.
2. Spray two 9-inch round pans with nonstick spray. Line bottoms with parchment and spray again.
3. Combine flour, salt, baking powder, and baking soda in a medium bowl.
4. Whisk buttermilk, dark rum, vanilla, and lemon juice together in a small bowl.
5. Using a stand mixer with paddle attachment, beat butter and sugar on medium-high until fluffy, about 3 minutes. Add eggs and yolk one at a time.
6. Alternate adding flour mixture and buttermilk mixture in thirds, beating on low speed until just combined after each addition.
7. Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
8. Cool in pans for 10 minutes, then turn onto racks to cool completely, about 2 hours. Level cake layers with a serrated knife.
9. For the soak: Bring sugar, rum, and water to a boil, then simmer until sugar dissolves, about 2 minutes. Whisk in butter until smooth.
10. Prick each cake layer with a fork and brush with rum syrup. Allow to soak for about 30 minutes.
11. For the frosting: Beat softened butter until fluffy, about 2 minutes. Add confectioners’ sugar, coconut rum, and vanilla. Mix until very fluffy, about 1 minute. Refrigerate until ready to use.
12. Spread 1 1/2 cups frosting on one layer, top with second layer, then frost top and sides with remaining frosting.

Tips

Store at room temperature up to 3 days or refrigerated up to 1 week. Bring to room temperature before serving. The total time includes the 2-hour cooling and 30-minute soaking.

Recipe by Sweet Peas Kitchen.