Ingredients

2 cups sugar

4 eggs

1 cup salted butter, softened to room temperature

2 teaspoons rum extract

½ teaspoon butter extract

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ cup sugar (for sauce)

⅓ cup salted butter (for sauce)

3 tablespoons water (for sauce)

2 teaspoons rum extract (for sauce)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch bundt pan, then set it aside.

Step 2: In a large mixing bowl, combine sugar, eggs, softened butter, rum extract, butter extract, and buttermilk. Using a hand mixer on high speed, beat until the mixture is light and fluffy, about 2 minutes.

Step 3: Add the flour, baking powder, and baking soda to the wet ingredients. Mix on medium-low speed, scraping the sides of the bowl as needed, until combined and no flour streaks remain. Avoid overmixing to keep the cake tender.

Step 4: Pour the batter into the prepared bundt pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Remove the cake from the oven and let it cool in the pan for 20 minutes.

Step 6: While the cake cools, prepare the sauce. In a medium saucepan over medium-low heat, combine sugar, butter, water, and rum extract. Whisk often until melted and combined, being careful not to let it boil. Remove from heat just before it starts bubbling.

Step 7: Reserve ⅓ cup of the sauce in a small bowl. Pour the remaining sauce over the cake while it is still in the bundt pan, allowing it to soak in.

Step 8: Once the cake has absorbed the sauce, carefully invert the bundt pan onto a serving dish. Drizzle the reserved sauce over the top before serving.

Tips & Variations

For extra flavor, substitute vanilla extract for rum extract, or add a teaspoon of lemon zest to the batter.

Use unsalted butter and add a pinch of salt to balance the sweetness if you prefer.

If you don’t have buttermilk, make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.

Ensure your butter is softened but not melted to get the best texture in the cake.

FAQs

Can I use a different pan if I don’t have a bundt pan?

Yes, you can bake this cake in a tube pan or an 8×4-inch loaf pan, though baking times may vary. Check doneness with a toothpick inserted in the center.

Is there a way to make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as vegan butter and almond milk mixed with a tablespoon of vinegar as a buttermilk substitute.