RumChata Bundt Cake

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!

Course Dessert

Cuisine American

Keyword RumChata Bundt Cake

Prep Time 20

Cook Time 40

Cooling Time 2

Total Time 3

Servings slices

Calories 272kcal

Equipment

Stand Mixer or hand mixer. To easily mix the batter, especially when incorporating wet and dry ingredients.
12-cup Bundt pan The perfect size for this cake.
measuring cups and spoons For accurate measurements.
cooling rack For cooling the cake.
Sieve For dusting the final cake with confectioners' sugar.

Instructions

Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan with cooking spray.
cooking spray
In the bowl of your stand mixer or a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2-1/4 cups all-purpose flour, 1-1/2 cups granulated sugar, 3-1/2 tsps. baking powder, 1 tsp table salt
Measure 1-1/4 cups of RumChata in a clear, 2-cup capacity measuring cup, then add enough vegetable oil to bring the total liquid to 1-1/3 cups. Make sure the measurement is accurate, as the amounts are very close to each other.
1-1/4 cups RumChata liqueur , vegetable oil
Add the RumChata mixture, butter, and vanilla to the flour mixture and beat on medium-high for two minutes. Add the eggs and beat for another two minutes. Be careful not to overmix, or the cake will turn out tough. Pour the batter into the prepared Bundt pan. Bake for 40 minutes, or until a toothpick comes out clean.
8 tbsps. butter, 1 tbsp. vanilla extract, 3 large eggs, room temperature
Cool in the pan on wire racks for 2 hours. Remove from the pan and let cool completely.
Dust with confectioners' sugar once completely cool.
confectioners' sugar

Notes

Flavor: While RumChata has a significant rum flavor, this cake once baked tastes like a snickerdoodle cookie. If you would prefer a rum flavor, you could easily make a RumChata glaze by mixing together RumChata and confectioners' sugar and drizzling over the top of the baked cake.

For optimal outcomes when preparing this RumChata Bundt cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition