This Rum Layer Cake Recipe with Coconut Rum Frosting is out of this world amazing! Soft, moist double layer cake filled with a delicious coconut frosting.
Ingredients
For the Cake:
3cups15 ounces all-purpose flour
1teaspoonsalt
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2cupbuttermilk, room temperature
1/4cupdark rum
1tablespoonvanilla extract
1tablespoonlemon juice
18tablespoons2 1/4 sticks unsalted butter, cut into 18 pieces and softened
2cups14 ounces sugar
3large eggs, plus 1 large yolk, room temperature
For the Rum Soak:
2/3cup4 2/3 ounces granulated sugar
1/2cupdark rum
2tablespoonswater
4tablespoonsunsalted butter
For the Frosting:
1cupunsalted butter, softened
4 to 4 1/2cupsconfectioners’ sugar
1/4cupcoconut rum
1tablespoonvanilla
Instructions
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.
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.
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.
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.