There are certain desserts that instantly transport you back to cherished memories, and for many, a classic rum cake holds that special power. This isn’t just any rum cake; it’s our signature brown butter and pecan rum cake, a culinary masterpiece that promises an experience far beyond the ordinary. The enchanting combination of rich, aromatic dark rum, a perfectly tender vanilla yellow cake base, the nutty depth of brown butter, and the delightful crunch of toasted pecans creates a symphony of flavors that is truly irresistible. Each bite delivers a comforting warmth, a subtle sweetness, and a profound richness that elevates this dessert to a league of its own, effortlessly brightening any day or occasion.
My love affair with rum cake began in childhood, watching my mom conjure up her delightful version. It was always buttery, moist, and utterly delicious – a treat I couldn’t get enough of. As I ventured into my own kitchen, I discovered her secret: a clever shortcut using a boxed cake mix and instant vanilla pudding. While that easy-to-make rendition remains incredibly tasty and holds a special place in my heart, I felt a calling to create a rum cake entirely from scratch. I envisioned a recipe that celebrated pure ingredients, allowing each component to shine without relying on pre-mixed solutions.
After numerous baking trials and joyful (and sometimes messy) experiments, we finally perfected this recipe. The result? A truly exceptional brown butter and pecan rum cake that has forever changed our perception of this classic dessert. We can confidently say that after experiencing the profound flavors and textures of this homemade version, returning to a boxed mix is simply out of the question. This recipe is an ode to authentic baking, promising a rum cake that is rich, flavorful, and deeply satisfying.
Crafting the Perfect Rum Cake from Scratch
The foundation of any outstanding rum cake lies in its cake base, and for this recipe, we’ve chosen a classic yellow cake. While often confused with white cake, yellow cake possesses distinct characteristics in its ingredients, texture, and flavor profile. The vibrant yellow hue, along with much of its luxurious richness and moist texture, comes from the generous use of whole eggs, particularly the yolks. Unlike some cake recipes that might opt for shortening or oil, a true yellow cake typically relies on real butter, which contributes significantly to its tender crumb and rich, buttery taste. The outcome is a cake that is beautifully light and fluffy yet deeply flavorful – the ideal canvas for our robust rum flavors.
To elevate our yellow cake, we took a deliberate step beyond standard butter by incorporating brown butter. This seemingly small alteration makes an enormous difference. Brown butter, or beurre noisette, is butter that has been gently cooked until its milk solids caramelize, developing a profound nutty aroma and a complex, toasted flavor. This adds incredible depth and warmth to the cake, complementing the bold notes of dark rum in a way that regular butter simply cannot. It was a natural and essential enhancement for our quest to create the ultimate rum cake.
Therefore, the very first, and arguably most crucial, step in embarking on this baking adventure is to make your brown butter.
Mastering the Art of Brown Butter
Making brown butter is a straightforward process, but it requires a bit of patience and attention. Crucially, it must be prepared at least 30 minutes before you begin mixing your cake batter, allowing it sufficient time to cool slightly and return closer to room temperature. This cooling period is vital to prevent it from scrambling the eggs or affecting the butter’s creaming properties when combined with other ingredients. For avid bakers like us, brown butter is often a pantry staple, pre-made and ready in the fridge. If you’re fortunate enough to have some on hand, simply ensure it reaches the appropriate temperature before use.
If you’ve never experienced the magic of brown butter, prepare for a delightful culinary revelation! To make it, melt unsalted butter in a light-colored saucepan over medium heat. The light pan helps you monitor the color changes. The butter will first melt, then foam, and eventually, the milk solids at the bottom of the pan will begin to turn golden brown and emit a wonderfully nutty fragrance. This transformation typically takes about 5 to 7 minutes. Once those beautiful golden-brown flecks appear and the aroma is intoxicating, immediately remove the pan from the heat and pour the butter into a heatproof bowl to halt the cooking process. Allow it to cool for approximately 15-20 minutes until it’s slightly warm but no longer hot.
Crafting Your Perfect Cake Batter
Once your brown butter has cooled, the rest of the cake batter preparation is remarkably simple and rewarding. The key to a tender, well-textured cake lies in careful measurement and mindful mixing. Begin by combining your dry ingredients in one bowl, ensuring they are well-whisked to evenly distribute the leavening agents and spices. This recipe is specifically designed to yield one generous 12-cup bundt cake, a classic and elegant presentation. However, don’t hesitate to experiment with different molds; we frequently use this versatile batter to create charming mini bundt cakes or a combination of a smaller 6-cup bundt and a few mini bundts, perfect for individual servings or gifting.
A critical step we never skip, regardless of the bundt pan size, is proper preparation of the pan. We highly recommend using Baker’s Joy baking spray, which is unparalleled in preventing cakes from sticking and ensures a flawless release every time. If Baker’s Joy isn’t available, a thorough coating of butter or shortening, followed by a light dusting of flour, will also do the trick. The distinctive shape of a bundt pan is not just for aesthetics; it also provides ample surface area for the cake to soak up the glorious butter rum sauce after baking, making it an ideal choice for this particular recipe. While bundt pans are preferred, feel free to adapt the recipe for layer cakes or cupcakes if you desire, adjusting baking times accordingly.
Baking Your Cake to Golden Perfection
Baking this magnificent rum cake requires precision and a watchful eye. The cake bakes at 350°F (175°C) for approximately 50-60 minutes. However, it’s essential to remember that oven temperatures can vary significantly, even among brand-new appliances. Therefore, rather than solely relying on the timer, the ultimate test for doneness is the trusty toothpick method. Insert a wooden skewer or toothpick into the very center of the cake; it should emerge clean, with no wet batter clinging to it. If you notice the top of your cake browning too quickly during the baking process, loosely tenting it with aluminum foil can prevent over-browning while allowing the inside to cook through perfectly. This ensures a beautifully golden exterior and a moist, perfectly baked interior.
The Irresistible Butter Rum Sauce
Without a doubt, the butter rum sauce is the crowning glory of this rum cake, transforming a delicious cake into an extraordinary dessert. What’s not to adore about a warm, boozy, buttery glaze? For me, it evokes the same comforting delight as a Hot Buttered Rum during the festive season, essentially a drinkable cousin to this luscious sauce.
This heavenly sauce is effortlessly prepared by simmering dark rum, rich butter, granulated sugar, and water. A personal preference dictates that we don’t always cook out all the alcohol completely, as we appreciate a subtly boozy kick in our cakes. However, if you prefer an alcohol-free sauce, simply follow the instructions to bring the mixture to a gentle boil for 2 minutes, then reduce the heat and simmer for an additional 5 minutes to ensure the alcohol fully evaporates. For optimal timing, I typically begin preparing the sauce about 10 minutes before the cake is scheduled to finish baking. This synchronicity ensures the sauce is perfectly warm and ready to be absorbed the moment the cake emerges from the oven.
Once your freshly baked cake is out of the oven, do not remove it from the bundt pan just yet. While still warm and nestled in its mold, use a long wooden skewer or a thin knife to generously poke holes all over the top surface of the cake. This creates channels for the butter rum sauce to deeply penetrate and saturate the cake, ensuring every crumb is infused with its intoxicating flavor and moisture. Slowly pour three-quarters of the warm sauce over the cake, allowing it to soak in gradually. The remaining sauce can be reserved and gently reheated just before serving, providing an extra decadent drizzle for each slice. After the sauce has been absorbed, allow the cake to cool in the bundt pan for approximately 20-30 minutes before carefully inverting it onto a serving plate. This resting period ensures the cake holds its shape beautifully and fully embraces the sauce.
Choosing the Right Rum: Dark vs. White
The choice of rum significantly impacts the final flavor profile of your rum cake. For this particular recipe, we wholeheartedly recommend using a quality dark rum, such as Captain Morgan or Goslings, over white rum. While both options will impart a pleasant rum flavor, dark rum offers a far richer and more complex taste. Its deeper notes often derive from molasses or burnt sugar and are further enhanced by a prolonged aging process in oak barrels, which contributes hints of caramel, vanilla, and spice. These robust, nuanced flavors beautifully complement the brown butter and pecans in our cake, creating a more harmonious and decadent experience.
White rum, on the other hand, is typically unaged or lightly aged, resulting in a lighter, crisper, and often fruitier profile. While it can be used, it won’t provide the same depth of character that dark rum brings to this recipe. For those who enjoy an extra layer of warmth and complexity, substituting the dark rum with a spiced rum (equal parts) is an excellent option. Spiced rums often contain notes of cinnamon, nutmeg, and clove, which would further enhance the festive and comforting aspects of this dessert. Experimentation is encouraged, but for maximum flavor impact, dark rum remains our top recommendation.
Savor Every Moment!
We are incredibly excited for you to experience the unparalleled delight of this Brown Butter and Pecan Rum Cake! This recipe isn’t just about baking a cake; it’s about creating a moment of pure culinary bliss, a dessert that’s rich in flavor, tradition, and homemade charm. Whether you’re making it for a special occasion, a holiday gathering, or simply to treat yourself, we’re confident it will become a cherished favorite in your repertoire.
If you embark on this delicious baking journey, we would absolutely love to hear about your experience! Please take a moment to leave us a comment below and share your thoughts, or better yet, tag us on Instagram @cooking_with_wine so we can admire your beautiful creations!
And if this recipe captures your heart, be sure to explore more of our highly-rated and popular dessert recipes below. Happy baking!
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📖 Recipe
Brown Butter and Pecan Rum Cake
Pin Recipe
Equipment
- 1 electric mixer stand or hand mixer
- 1 9 inch bundt pan or six 4-inch bundtlette pans
Ingredients
For the cake batter
- 1 ½ cups unsalted butter (3 sticks, 345g)
- 3 cups all purpose flour
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 egg yolk
- ½ cup sour cream
- ½ tsp vanilla extract
- ⅓ cup whole milk
- ½ cup dark rum
- ¾ cup pecans chopped
For the rum butter sauce
- ½ cup unsalted butter (1 stick, 115g)
- 1 cup granulated sugar
- ½ cup dark rum
- ¼ cup water
Instructions
Cake Batter
- To make the brown butter, gently heat 1.5 cups of unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids separate and turn a rich, golden brown, releasing a nutty aroma. This process typically takes about 5-7 minutes. Once browned, immediately remove from heat and pour into a separate heatproof bowl to cool. Allow the brown butter to reach close to room temperature before proceeding with the recipe (about 15-20 minutes).1 ½ cups unsalted butter
- Preheat your oven to 350° F (175° C).
- In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and cinnamon until thoroughly combined. Set aside.3 cups all purpose flour, 1 ½ teaspoon kosher salt, 1 ½ teaspoon baking powder, 1 teaspoon cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the cooled brown butter with the brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and well-creamed.1 cup brown sugar, ½ cup granulated sugar
- Add the large eggs and the egg yolk one at a time, beating well after each addition until fully incorporated before adding the next. This ensures a smooth emulsion.4 large eggs, 1 egg yolk
- Stir in the sour cream, vanilla extract, whole milk, and dark rum. Mix on low speed until just combined. Be careful not to overmix at this stage.½ cup sour cream, ½ teaspoon vanilla extract, ⅓ cup whole milk, ½ cup dark rum
- Gradually add half of the dry flour mixture to the wet ingredients. Mix on the lowest speed until just barely combined. Then, add the remaining half of the flour mixture and continue to mix until the batter is smooth and no streaks of flour remain, taking care not to overmix.
- Prepare your bundt pan by generously spraying it with Baker’s Joy or another high-quality non-stick baking spray. Alternatively, thoroughly grease it with butter or shortening and dust lightly with flour, tapping out any excess. Sprinkle the chopped pecans evenly across the bottom of the prepared bundt pan.¾ cup pecans
- Carefully pour the cake batter into the prepared bundt pan, ensuring it is evenly distributed. Leave approximately 1 inch of space from the top edge of the pan to allow for rising.
- Bake on the center rack of your preheated oven for 50-60 minutes for a standard 9-inch bundt cake. If using smaller bundtlettes, adjust the baking time accordingly (they will cook faster). The cake is done when its top is golden brown and a wooden skewer or toothpick inserted into the very center comes out clean and dry. Since oven temperatures can vary, rely on the toothpick test as your definitive indicator of doneness. If the cake begins to brown too much on top before it’s fully cooked, you can loosely cover it with aluminum foil for the remaining bake time.
Butter Rum Sauce
- Approximately ten minutes before your cake is scheduled to finish baking, begin preparing the butter rum sauce.
- Combine all ingredients for the rum butter sauce (unsalted butter, granulated sugar, dark rum, and water) in a small saucepan. Place over medium-high heat and bring the mixture to a gentle boil, stirring constantly, for 2 minutes. If you wish to cook out the alcohol completely, simmer for an additional 5 minutes. Then, reduce the heat to low and keep the sauce warm until the cake is ready.½ cup unsalted butter, 1 cup granulated sugar, ½ cup dark rum, ¼ cup water
- Once the cake is baked, remove it from the oven and keep it in the bundt pan. While it’s still warm, use a long wooden skewer or a thin knife to poke numerous holes evenly across the entire surface of the cake. Slowly and carefully pour approximately three-quarters of the warm butter rum sauce over the cake, allowing it to thoroughly saturate the cake through the poked holes.
- Let the cake remain in the bundt pan for 20-30 minutes to absorb the sauce fully and cool slightly. Then, invert the cake onto a serving plate. Pour the remaining butter sauce over the top of the cake (you may briefly reheat the sauce if it has cooled too much to ensure it’s pourable). Allow the cake to rest for another 10-15 minutes before slicing and serving. Enjoy every decadent bite!