King's Crown Butter-Rum Cake (from scratch)

"Perfect for Mardi Gras! It's definately sinful and really good! It's a new Easter tradition for me--mais oui:)"
photo by a user photo by a user
Ready In:
1hr 45mins




  • Preheat oven to 350*F.
  • Grease 2 8" round cake pans.
  • Combine the first 5 ingredients; set aside.
  • Using an electric mixer on medium-high speed, cream 10 Tbsp.
  • butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
  • Blend in the eggs one at a time.
  • Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
  • vanilla; blend well.
  • Reduce mixer speed to medium; gradually beat in the flour mixture.
  • Spread batter evenly in the prepared pans.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
  • With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
  • Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
  • Poke holes in bottoms of cakes; brush with remaining rum syrup.
  • Cool completely.
  • With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
  • Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
  • Top with the other cake layer.
  • Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
  • Spread top and sides of cake with remaining whipped cream.
  • Pipe rosettes on top of the cake; sprinkle each with colored sugar.

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  1. I can't believe I'm the first to rate this amazing cake! I discovered rum cake about a year ago and spent ten dollars on a very small one at a fundraiser. It was worth it! I decided to try making it myself this year as potential xmas gifts. This recipe is one of only a few that I found that did not use a yellow cake mix. I actually halved the recipe since it was a test run and did not make the whipped cream topping. I also didn't use brown suger. I used a bacardi spiced rum and the result was amazing! I added vanilla and milk to the glaze since I wasn't making the topping. Delicious and easy- I didn't even use a mixer, just beat it by hand. Thanks so much!



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