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4.5 from 6 votes

Butter Rum Sheet Cake

Butter Rum Sheet Cake. This light and fluffy homemade yellow cake has rum baked in and is drenched in a butter rum sauce. Even though this cake is sized down it still has full sized flavor! 

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Yellow Cake
  • 1½ cup cake flour
  • ¾ tsp baking powder
  • ⅛ tsp baking soda
  • ½ tsp salt
  • 1 cup white sugar divided
  • 5 tbsp unsalted butter melted
  • ⅓ cup buttermilk
  • ⅓ cup rum
  • 1 tbsp vegetable oil
  • 1½ tsp vanilla extract
  • 4 large egg yolks
  • 2 egg whites
Butter Rum Sauce
  • ¼ cup butter
  • ½ cup white sugar
  • 2 tbsp rum
  • 2 tbsp water

Instructions

Yellow Cake
    Cup of Yum
  1. Preheat oven to 350°F. Spray an 8x8 baking pan with non stick baking spray. Set aside.
  2. In a large bowl combine the cake flour, baking powder, baking soda, and 3/4 cup of white sugar. Stir together with a  fork to mix.
  3. In another medium size mixing bowl combine the melted butter, buttermilk, rum, oil, vanilla extract and egg yolks. Stir to combine.
  4. In a small separate bowl add the 2 egg whites. (you can discard or keep the other 2 remaining egg whites for another recipe, or an egg white omelet.) Beat the egg whites with a hand mixer until soft peaks start to form. Add the remaining 1/4 cup white sugar and continue to beat on high until peaks are stiff and shiny.
  5. Add the wet ingredients to the dry, stir until combined. Then fold in the egg whites gently.
  6. Pour the batter into the prepared cake pan.
  7. Bake at 350 for about 25-28 minutes or until the cake is cooked through. A toothpick inserted in the cake will come out clean, no batter.
Butter Rum Sauce
  1. Heat a small saucepan over medium heat. Add the butter and sugar. Allow the butter to melt and stir together with the sugar. Stir in the water and allow the mixture to come to a simmer, then remove from heat. Pour in the rum and stir together, the rum will make the mixture bubble.
  2. Allow to cool slightly.
  3. Using a toothpick poke holes into the top of the cake, then pour the butter rum sauce over the top of the still warm cake.
  4. Allow the cake to sit and cool for a few more minutes prior to serving.

Notes

  • If you don't have cake flour you can substitute with all purpose flour and cornstarch. Measure out 1 and 1/2 cups all purpose flour, remove 3 tablespoons of the flour and add in 3 tablespoons of cornstarch. Sift together and use in place of the cake flour.
  • If you don't have buttermilk you can substitute with regular milk and vinegar. Measure out the 1/3 cup of milk, remove about a teaspoon of milk and add a teaspoon of vinegar. Allow to sit out for a few minutes, the milk will thicken and become chunky. Then use in place of the buttermilk.

Nutrition Information

Calories 432kcal (22%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 133mg (44%) Sodium 291mg (12%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 545IU (11%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories

% Daily Value*

Calories 432kcal 22%
Carbohydrates 56g 19%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 133mg 44%
Sodium 291mg 12%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 545IU 11%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.