About
Here's a party cake that's all grown up! Butter Rum Sheet Cake has the rich, toasted sugar flavor of the tropical liquor infused throughout, from the golden, tender, deeply buttery cake to the butter rum sauce poured on top. This cake even pokes holes in itself to make sure the butter rum sauce reaches every nook and cranny of the cake. Butter Rum Sheet Cake makes enough for everyone, and everyone is going to want some. Seems like a win-win all around!
Ingredients
- For the yellow cake:
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup white sugar, divided
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1/3 cup buttermilk
- 1/3 cup rum
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons vanilla extract
- 4 large egg yolks
- 2 egg whites
- For the butter rum sauce:
- 1/4 cup butter
- 1/2 cup white sugar
- 2 tablespoons water
- 2 tablespoons rum
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Spray an 8x8-inch baking pan with nonstick baking spray.
Step 3 -In a large bowl, combine the cake flour, the baking powder, the baking soda, 3/4 cup of the white sugar, and the salt, stirring the mixture together.
Step 4 -In another medium bowl, combine 5 tablespoons of the melted butter, the buttermilk, 1/3 cup of the rum, the vegetable oil, the vanilla, and the egg yolks, stirring to combine.
Step 5 -In a small separate bowl, add the egg whites and beat with a hand mixer until soft peaks start to form.
Step 6 -Add 1/4 cup of the sugar and continue to beat on high until the peaks are stiff and shiny.
Step 7 -Add the wet ingredients mixture to the dry ingredients mixture, stirring until just combined.
Step 8 -Gently fold the egg whites into the batter.
Step 9 -Pour the batter into the prepared cake pan.
Step 10 -Bake the cake until a tester inserted into the center comes out clean, about 25-28 minutes.
Step 11 -Heat a small saucepan over medium heat.
Step 12 -Add the remaining butter and the remaining sugar.
Step 13 -Allow the butter to melt and stir together with the sugar.
Step 14 -Stir in the water and allow the mixture to come to a simmer.
Step 15 -Transfer the saucepan from the heat and stir in the rum. The mixture should bubble.
Step 16 -Allow the rum mixture to cool slightly.
Step 17 -Poke holes in the top of the cake.
Step 18 -Pour the butter rum sauce over the top of the still warm cake.
Step 19 -Allow the cake to cool for 5 minutes.
Step 20 -Slice and serve.
