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

Recipe by JamesDeansGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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