RumChata Pound Cake
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.
Servings: 12 people
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. Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean/with moist crumbs.
- 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
⇢ Use room temperature ingredients - Butter, eggs, and RumChata should be at room temperature so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Mix for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Mix only until combined before adding the next egg.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.