RumChata Bundt Cake highlights all the best flavors of RumChata liqueur ~ a cream flavored rum made with cinnamon and vanilla. The finished cake has a pound cake texture and tastes like a snickerdoodle cookie!
RumChata Bundt Cake Recipe
It’s time to get out the Bundt cake pan and bake this delicious RumChata Bundt Cake. There is something about the gorgeous distinctive and decorative look of a Bundt cake that never goes out of style. These ring shaped cakes with their flutes and ridges never require more than a dusting of powdered sugar or a draping of glaze to be a showstopper.
The shape of a Bundt cake is inspired by a traditional European cake known as Gugelhupf, however Bundt cakes are not associated with any single recipe.
Still Looking for Bundt Cake Recipes? Try these:
- Cinnamon Apple Bundt Cake
- Apple Chai Bundt Cake with Maple-Cream Cheese Drizzle
- Limoncello Syrup Lemon Bundt Cake
What Does RumChata Taste Like?
RumChata liqueur is a blend of rum, cream, cinnamon and vanilla and has made a big impression on the bar scene since its inception. The word “RumChata” is a portmanteau of the words “rum” and “horchata” and was designed to taste like a combination of the two.
RumChata is absolutely delicious poured over ice alone or you can mix it with equal parts Kahlua for another way to serve it. RumChata can also be made into a White Russian cocktail with equal parts RumChata, Kahlua, vodka and cream. It’s such a versatile liqueur to have in any well stocked bar.
Do You Need To Refrigerate RumChata After Opening?
RumChata will not go bad if you store it at room temperature once it’s opened. The dairy and the alcohol used in this liqueur is homogenized to ensure its stability.
After twelve months of being open, you could see a decline in RumChata’s spicy flavor.
What Ingredients Are In RumChata Bundt Cake?
- Typical cake ingredients: flour, sugar, baking powder, salt, oil, butter vanilla and eggs
- RumChata liqueur
How Do I Make RumChata Bundt Cake?
- Spray your Bundt cake pan with cooking spray.
- Whisk together flour, sugar, baking powder and salt.
- Measure RumChata into a glass measuring cup and add vegetable oil to the same cup.
- Add RumChata mixture, butter and vanilla to the flour mixture, beating on high for two minutes.
- Add eggs, beat for another two minutes.
- Pour batter into pan.
- Bake in a 350 degree F oven for forty minutes.
- Let cool for two hours before removing from pan.
- Dust with confectioners’ sugar.
Recipe Tips
- Spray the Bundt pan with cooking spray, making sure to get all the nooks and crannies of the pan.
- Make sure cold ingredients have a chance to come to room temperature before mixing them together.
- Measure the 1-1/4 cups of RumChata in a clear, glass, 2-cup capacity measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)
- Do not overmix the batter.
- Let the cake cool for two hours before flipping it out of the pan.
- Let cake cool completely before dusting with confectioners’ sugar.
How Do I Store RumChata Bundt Cake?
Once the cake has cooled completely this RumChata cake can easily be stored on the counter in a sealed container or can be placed in the refrigerator for an even longer shelf like. This cake also freezes well.
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This is my favorite Bundt cake pan if you happen to need one.
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RumChata Bundt Cake
Ingredients
- cooking spray
- 2-1/4 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 3-1/2 tsps baking powder
- 1 tsps salt
- 1-1/4 cups RumChata liqueur
- vegetable oil
- 8 tbsps butter, softened
- 1 tbsp pure vanilla extract
- 3 large eggs, room temperature
- confectioners' sugar
Instructions
- Preheat oven to 350 degrees F. Prepare a 12-cup Bundt cake pan by spraying with cooking spray.
- In the bowl of your stand mixer or other large mixing bowl, whisk flour, sugar, baking powder and salt.
- Measure the 1-1/4 cups of RumChata in a clear, glass, 2-cup capacity measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)
- Add the RumChata mixture, butter and vanilla to the flour mixture and beat on medium-high for two minutes. Add the eggs and beat another two minutes. (It is imperative not to overmix, otherwise your cake will be tough.) Pour batter into prepared Bundt pan. Bake cake for 40 minutes or until a toothpick comes out clean.
- Cool on wire racks for 2 hours. Remove from pan and cool completely.
- Dust with confectioners' sugar when completely cool.
Notes
Nutrition
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