Ultimate Cinnamon Rum Buttercream Cake 1 Recipe
Indulge in a festive Cinnamon Rum Buttercream Cake, perfect for holiday gatherings. This cake features a moist crumb infused with warm cinnamon and topped with a rich, boozy rum buttercream frosting for a truly delightful treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- For the Rum Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tablespoons dark rum
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the buttercream. In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, cinnamon, and salt, beating until smooth.
- Add the rum, one tablespoon at a time, beating until the frosting reaches your desired consistency and flavor.
- Once the cake is completely cool, frost it with the cinnamon rum buttercream.
Notes
- Ensure your butter and eggs are at room temperature for best results.
- Adjust the amount of rum in the frosting to your preference.
- This cake is best served at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-500 kcal (will vary based on exact ingredients and portion size)
- Sugar: Approximately 40-50g
- Sodium: Approximately 150-200mg
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 12-18g
- Unsaturated Fat: Approximately 8-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 1-2g
- Protein: Approximately 4-6g
- Cholesterol: Approximately 80-100mg
Find it online: https://sundayflavor.com/cinnamon-rum-buttercream-cake-recipe/