Vanilla Bean Rum Cake with Maple Buttercream

  I’ve been all about cake for the past few weeks now; I absolutely love making them!  Especially when they involve fresh flowers.  My local grocery had the prettiest mini carnations on sale, naturally I could not pass!  They looked so beautiful and reminded me so much of warmer days.  

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  This cake is very simple to put together.  The icing is rather sweet so the cake is what I like to call, half naked.  By having so little frosting on it, though, it lets you taste the cake(which by the way, is rather delicious with all that rum and vanilla in it!).  It’s tiny just so you know.   I was finally able to get those 6-inch cake pans I’ve been wanting so badly so, I had to try them out!

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Vanilla Bean Rum Cake with Maple Buttercream
Makes one, two layer 6-inch cake.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1/2 cup unsalted butter, room temperature
  2. 1 1/4 cup white sugar
  3. 2 cups cake flour
  4. 1 teaspoon salt
  5. 1 tablespoon baking powder
  6. 3/4 cup milk, room temperature
  7. 2 vanilla beans, split and seeds scraped out
  8. 2 teaspoons vanilla
  9. 3 tablespoons rum
  10. 3 eggs, room temperature
MAPLE BUTTERCREAM
  1. 1 cup unsalted butter, room temperature
  2. 2 1/2 cups powdered sugar
  3. 3 tablespoons pure maple syrup
  4. 1/8-1/4 teaspoon salt
  5. 1/4 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F. Prepare two, 6-inch cake pans; grease well, and cut out round pieces of parchment paper that will fit at the bottom of each pan.
  2. Take two vanilla beans and split them both in half, scrap out the seeds and put in a small bowl, set aside.
  3. With an electric mixer with whisks attached, beat the butter, sugar, and vanilla till fluffy, about 2 minutes. Whisk together the flour, baking powder, and salt in a small bowl and add half of it to the butter mixture and add half of the milk also. Beat till just incorporated, about 20 seconds. Scrap down the sides and bottom of the bowl with a spatula and add the other half of the milk and flour then add the vanilla beans and rum, beating till just incorporated, 20 seconds. Add the eggs, one at a time beating till each one is incorporated. Scrape down the bowl after each addition. After they're all added, beat the batter on medium speed till smooth, about 1 minute.
  4. Equally divide the batter amongst the pans, about two cups each pan and evenly spread around the tops.
  5. Bake for 28-30 minutes or until the cake springs back up after gently touching it. Cool in the pans for 10 minutes, then loosen the sides with a knife and flip onto a cooling rack to cool completely before icing.
BUTTERCREAM
  1. With an electric mixer with whisks attached, beat the butter and salt till smooth. Add the powdered sugar, maple syrup, and vanilla and beat for 4-5 minutes on medium-high until light and fluffy.
ASSEMBLE THE CAKE
  1. With a serrated knife, carefully even out the tops of each cake layer by cutting any dome that may have formed, off. Place the first layer on a cardboard cut out and add about 1 cup of frosting. Evenly spread the frosting around the top of the layer and place, making sure it's even, the second layer, bottom facing up. Add the remaining frosting all around the cake, with more on the top of the cake. Decorate with fresh flowers(optional, just for fun).
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One thought on “Vanilla Bean Rum Cake with Maple Buttercream

  1. Tiffany Reply

    Hi Emily!
    I adore this cake. I’ve made it several times now and it gets great reviews! Do you have any suggestions though for adapting this for a two layer, 9 inch cake?

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