This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

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Ingredients

Cake

2 cups cake flour*
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
8 large egg yolks at room temperature
3/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup buttermilk, at room temperature
1 cup coconut, sweetened

Rum Moistening Sauce

1/2 cup (1 stick) unsalted butter
1/4 cup orange juice
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup light or dark rum or combo
1 teaspoon vanilla extract

Filling

Crème Chantilly (double recipe)
8 ounces (1 can) pineapple slices

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F.
Butter and flour two, 8 or 9 inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder and set aside.
Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each addition.
Add salt and vanilla extract.
Add one third of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another one third of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
Divide batter into pans and place in oven and bake for 25-28 minutes until an inserted toothpick comes clean.
Remove cake from oven and wait 10 minutes before turning out from pan. Turn upside down on plastic food lined surface and allow for complete cooling.
While oven is still warm place coconut onto a cookie tray and place in oven for about 5-7 minutes or until light golden. Set aside.
Meanwhile prepare rum sauce: Bring butter, orange juice and sugar to a boil and once boiling whisk for 2 minutes over heat. Let sit for 5 minutes and whisk in rum and vanilla extract. Allow to cool before using. Placing it in freezer is okay.
Prepare Crème Chantilly and set aside. Cut pineapple in pieces and set aside.
Place one of cakes on a serving platter with baked surface side up. Brush half of rum sauce onto the surface. It may take a while for it to soak in; you can also prick holes with a toothpick to speed this up.
Spread half of Crème Chantilly onto rum soaked cake. Scatter cut pineapple on Crème Chantilly. Place other cake round on top. Brush remaining syrup on surface.
Spread remaining Crème Chantilly on cake.
Sprinkle with toasted coconut.

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Cuban Rum Cake

Prep Time

1h 15m

Bake Time

28m

Yields

One 9 inch cake

About this Recipe

This decadent, rum soaked cake is also known as Cake de Ron. Similar to a tres leches, Cuban Rum Cake is a Latin-infused Southern favorite.

Print this recipe

Ingredients

Cake

2 cups cake flour*
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
8 large egg yolks at room temperature
3/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup buttermilk, at room temperature
1 cup coconut, sweetened

Rum Moistening Sauce

1/2 cup (1 stick) unsalted butter
1/4 cup orange juice
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup light or dark rum or combo
1 teaspoon vanilla extract

Filling

Crème Chantilly (double recipe)
8 ounces (1 can) pineapple slices

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F.
Butter and flour two, 8 or 9 inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder and set aside.
Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each addition.
Add salt and vanilla extract.
Add one third of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another one third of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
Divide batter into pans and place in oven and bake for 25-28 minutes until an inserted toothpick comes clean.
Remove cake from oven and wait 10 minutes before turning out from pan. Turn upside down on plastic food lined surface and allow for complete cooling.
While oven is still warm place coconut onto a cookie tray and place in oven for about 5-7 minutes or until light golden. Set aside.
Meanwhile prepare rum sauce: Bring butter, orange juice and sugar to a boil and once boiling whisk for 2 minutes over heat. Let sit for 5 minutes and whisk in rum and vanilla extract. Allow to cool before using. Placing it in freezer is okay.
Prepare Crème Chantilly and set aside. Cut pineapple in pieces and set aside.
Place one of cakes on a serving platter with baked surface side up. Brush half of rum sauce onto the surface. It may take a while for it to soak in; you can also prick holes with a toothpick to speed this up.
Spread half of Crème Chantilly onto rum soaked cake. Scatter cut pineapple on Crème Chantilly. Place other cake round on top. Brush remaining syrup on surface.
Spread remaining Crème Chantilly on cake.
Sprinkle with toasted coconut.