This better than rum cake takes everything you love about a classic rum cake and makes it richer, softer and more indulgent. A fluffy vanilla-almond-rum cake is soaked in a warm rum-caramel sauce that melts into every bite. Finished with whipped topping and plenty of Heath bar crunch, this dessert is moist, decadent and impossible to resist—perfect for parties, holidays or when you want a showstopping treat with minimal effort. —Alex Bala, Longmont, Colorado
Ingredients
- 1/2 cup unsalted butter, softened
- 1-1/4 cups sugar
- 1/2 tablespoon vanilla extract
- 1-1/2 teaspoons almond extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2-1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon dark rum
- rum sauce:
- 1/2 cup caramel sauce
- 3/4 cup sweetened condensed milk
- 1/4 cup dark rum
- topping:
- 1 package (12 ounces) Heath candy bar bits
- 2 cartons frozen whipped topping, thawed
Directions
- Preheat oven to 350°. In a stand mixer or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Mix in the vanilla extract, almond extract, eggs and egg yolks; beat for 2-3 minutes longer.
- In a separate bowl, whisk together the flour, cornstarch, baking powder and salt. Add half the dry mixture to the butter mixture; mix until just combined. Add the buttermilk, vegetable oil and dark rum; mix to combine. Add the remaining dry mixture. Do not overmix.
- Pour the batter into a greased 9x13-in. glass baking dish. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.
- Once baked, let the cake cool for 10-15 minutes on a wire rack.
- Meanwhile, in a saucepan over medium heat, combine the caramel, sweetened condensed milk and dark rum. Cook for 3-4 minutes, stirring continuously. Remove from heat and let cool for 5 minutes.
- Using a fork or butter knife, poke holes all over the cake. Pour the warm rum sauce evenly over the cake; sprinkle with a handful of the Heath bits. Refrigerate for 1 hour or until completely cooled.
- To serve, spread the whipped topping over the cake. Sprinkle with remaining Heath bits and an additional drizzle of caramel.
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