Rich, decadent, and perfectly spiced, this RumChata Pound Cake is a flavor you'll want to add to your baking list. If you've been looking for a new pound cake flavor to try, this one is definitely worth baking.
If you're looking to try a pound cake with a little extra personality, this RumChata Pound Cake is a great place to start. Rich, buttery, and full of warm cinnamon-vanilla flavor, RumChata adds a smooth, creamy twist that pairs beautifully with the classic pound cake texture with just the right balance of sweetness and spice.
Video Tutorial
Why RumChata Is Great in Pound Cake
Adds rich flavor - RumChata brings the flavors of cinnamon, vanilla, and cream that complement the buttery taste of pound cake.
Enhances moisture - Its creamy consistency helps create a soft, tender crumb.
Balanced sweetness - The subtle sweetness blends smoothly into the batter without overpowering the cake.
Perfect for flavor depth - It adds a warm, slightly spiced profile that makes the cake taste extra special.
Pairs well with glazes - RumChata pound cake tastes great with simple glazes, powdered sugar, or cinnamon icing. (Although no glaze was used for this recipe).
Recommended tools and equipment:
- Bundt Pan (this 12 c bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Vanilla Flavor
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
RumChata Pound Cake
Ingredients
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter - Room Temperature
- 1 c RumChata - Room Temperature
- 5 Large Eggs - Room Temperature
- 3 tsps Vanilla flavor
Instructions
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the vanilla flavor.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Slowly mix in the flour, alternating with the RumChata, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before removing it from the pan.
- Allow to cool and then serve and enjoy!
Video
Notes
Frequently Asked Questions
What kind of bundt pan should I use?
This recipe is designed for a 12 cup bundt pan. The batter can also be split into two loaf pans.
Can I use unsalted butter instead of salted butter?
Of course! Salted butter adds a special type of flavor to a pound cake, but you could also use unsalted butter instead.
Can I use a different flavor or extract?
Of course, you can use all of one flavor/extract or your favorite combo!
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs, and the top is set and golden around the edges.
Why did my cake crack on top?
That's completely normal for pound cakes. Cracking happens as the dense batter rises and sets, and it won't affect the final texture.
More Pound Cake Recipes
Whipping Cream Pound Cake: It's sweet, buttery and packed with amazing flavor!
Cream Cheese Whipping Cream Pound Cake: Another citrus-forward favorite, this moist cake brings bold lemon flavor and tender crumb to the table.
Sour Cream Cream Cheese Pound Cake: Two of the best classic pound cake recipes come together to create this delicious pound cake.
Find all of my pound cake recipes here
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