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. 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
⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp 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.