Vanilla Bean Rum Bundt Cake Recipe
This decadently moist and flavorful Vanilla Rum Cake is a delightful dessert that promises to impress your taste buds. Delight in the rich blend of butter, vanilla, and a hint of rum that defines each bite. The cake's texture is perfectly light and tender, making every forkful a pure delight. Pair it with a dollop of freshly whipped cream, a drizzle of boozy rum caramel, and some fresh red fruit for a stunning presentation that tastes as amazing as it looks. Indulge in this exquisite treat at your next gathering or special occasion and watch it disappear in no time!
— Constant Cookbook
Ingredients
- 3/4 cup butter
- 2 eggs
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup light rum
- 1-2 vanilla beans*, split lengthwise (I used Rodelle Vanilla Beans)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- whipped cream, rum caramel, and fruit for serving
- 1/2 cup light brown sugar
- 1/4 cup butter
- 2 tablespoons rum (use more if you prefer it to be more boozy)
Instructions
- Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.
- Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
- Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Serve with whipped cream, rum caramel, and red fruit (raspberries or pomegranates both work great!)
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