Rum Layer Cake with Coconut Rum Frosting

Rum Layer Cake with Coconut Rum Frosting {Sweet Pea's Kitchen}

A few days ago Andrew and I celebrated our 6th wedding anniversary! On June 14, 2008, I married my best friend on one of the most beautiful places on Earth-Seven Mile Beach. With twenty-three close friends and family we celebrated for a full week filled with scuba diving, great food, and fun on the island of Grand Cayman! 


Rum Layer Cake with Coconut Rum Frosting {Sweet Pea's Kitchen}

Our wedding cake was one of the best cakes I have ever tasted in my life and ever year since I have sworn I would recreate our amazing wedding cake…a Rum Cake layered with a Coconut Rum Buttercream Frosting. This year was finally the year! :)

wedding cake in Grand Cayman {Sweet {Pea's Kitchen}

Super-moist rum cake soaked a in rum glaze and topped with an incredible coconut rum buttercream frosting….guaranteed to have you dreaming of white sandy beaches at first bite.

Rum Layer Cake with Coconut Rum Frosting {Sweet Pea's Kitchen}

This rich rum cake is great for special occasions. It even tastes even better the next day after the rum glaze has a chance to soak deep into each layer.

Rum Layer Cake with Coconut Rum Frosting {Sweet Pea's Kitchen}

Rum Layer Cake with Coconut Rum Frosting

Super-moist rum cake soaked a in rum glaze and topped with an incredible coconut rum buttercream frosting.

Yield: 12 servings

Ingredients:

For the Cake:
3 cups (15 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup dark rum
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons (2 1/4 sticks) unsalted butter, cut into 18 pieces and softened
2 cups (14 ounces) sugar
3 large eggs, plus 1 large yolk, room temperature

For the Rum Soak:
2/3 cup (4 2/3 ounces) granulated sugar
1/2 cup dark rum
2 tablespoons water
4 tablespoons unsalted butter

For the Frosting:
1 cup unsalted butter, softened
4 to 4 1/2 cups confectioners’ sugar
1/4 cup coconut rum
1 tablespoon vanilla

Directions:

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.

2. In bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until fluffy, about 3 minutes, scraping down bowl as necessary. Add eggs and egg yolk, one at a time, and beat until combined. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds, scraping down bowl as necessary. Repeat with half of remaining flour mixture, remaining buttermilk mixture, and remaining flour mixture. Pour into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.

3. For the Rum Soak: Meanwhile, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Prick each cake layer all over with fork. Brush cake with rum syrup and allow to soak into the cake for about 30 minutes before frosting.

4. For the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium high speed until fluffy, about 2 minutes, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar, coconut rum and vanilla and mix until very fluffy, about 1 minute. Refrigerate until ready to use.

5. To assemble, spread 1 1/2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Store at room temperature for up to 3 days or up to 1 week in refrigerator. Always bring refrigerated cakes to room temperature before serving.

Source: cake adapted from Cook's Country, December/January 2012, frosting from Half Baked Harvest

Rum Layer Cake with Coconut Rum Frosting {Sweet Pea's Kitchen}

One Year Ago: Raspberry Margarita Raspberry Margarita {Sweet Pea's Kitchen}

Two Years Ago: Blueberry Frozen Yogurt Blueberry Frozen Yogurt {Sweet Pea's Kitchen}

Three Years Ago: Chocolate Ice Cream Chocolate Ice Cream

10 Responses to “Rum Layer Cake with Coconut Rum Frosting”

  1. #
    1
    Liz — June 20, 2014 @ 2:54 pm

    A beautiful cake.

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    2
    Carol at Wild Goose Tea — June 20, 2014 @ 3:08 pm

    Wowzer this is ONE special cake. I don’t normally make layer cakes. They always look lop sided. But I am going to swallow my pride and make this one. It has to be out of side in the flavor department!!!

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    3
    Mitzi — June 21, 2014 @ 3:03 pm

    I will be sure to try this wonderful looking cake soon

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    4
    Laura Dembowski — June 22, 2014 @ 7:46 am

    Oh, Christina thus cake looks wonderful! I bet the soak makes it so moist. Happy anniversary!

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    5
    Rachel (teacher-chef) — June 23, 2014 @ 6:14 am

    Christina, you did it again!!! This looks out of this world, and the fact that it is reminiscent of your wedding cake makes it even more special, Happy Anniversary!! One of my hubby’s favorite desserts was made by a former co-worker who made a rum soaked bundt cake – this looks like it takes that to even the next level, looking forward to making this :-)

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    6
    JennyP — June 23, 2014 @ 9:17 am

    This recipe looks amazing! I might try as cupcakes instead and watch the baking time. Thanks for sharing and happy anniversary!

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    7
    sarah k @ the pajama chef — June 23, 2014 @ 11:51 am

    happy anniversary! what a gorgeous cake :)

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    8
    dina — June 29, 2014 @ 11:13 am

    this sounds amazing and a great summer cake. yum!

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    9
    Medeja — July 3, 2014 @ 5:24 am

    I love rum! This cake would just perfect for me! :)

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    10
    JulianeT — August 18, 2014 @ 11:43 am

    Made this cake this past weekend to celebrate my son’s 21st birthday.
    It was really, really good! Husband is honest to a fault and he really loved it.
    I am really, really picky about cakes- but this was exceptional with a few things I would tweak for next time.

    I took a clue from this post (http://sweetpeaskitchen.com/2011/06/grand-cayman-no-bake-cookies-and-cream-bars/ ) that the original cake had coconut cream filling and tried to re create that on my own.
    And I am glad I did! :)

    The cake itself is really good.
    In trying to minimize the doming effect during baking, I tend to “push” the cake batter more around the edges and less in the middle.
    Then I used cake strips to insulate the sides and help the cake bake evenly.
    The cake took about 35 minutes to test done- with no doming.
    Once the cake cooled the center was not as tall as the sides, so next time I won’t “push” the batter on the sides.
    This ended up being a positive though, because the thinner middles made more room for filling. :)

    I was a little worried about the half cup of rum in the syrup but I think most of it boiled off.
    In any case it was scrumptious and I will make that syrup again, with or without the cake!

    For the filling I use a box of Cook & Serve Vanilla pudding and made it with a can of lite coconut milk and 2 % milk combined, which gave it a really decadent milk coconut essence flavor.
    I cooled 1.5 cups of the pudding and mixed it with about 1 cup of the frosting but it was still a little thin for a filling.
    I blended in 2 teaspoons of King Arthur Whipped Cream Stabilizer using an egg beater and it thickened up nicely.

    The frosting was really sweet and in the end I was glad I had made the coconut cream filling because it toned down the richness of this cake a little.
    For me, I would not have liked the cake with just the frosting as the filling.
    Again, I am really picky, but American buttercream is overly sweet for me.
    I’d like to try some other buttercream recipes with this cake.
    I am not sure how Italian buttercream would be with this cake as it can be a little too rich. GAH! I am too picky! ;)

    All in all, the friends and family, including birthday man, loved it.
    Definitely a special occasion cake~

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