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This boozy, buttery rum cake is guaranteed to be the life of the party.
My maternal grandmother loved to bake and was famous for her rum cake. The cake was the hit of every family gathering, and no one could pass through her kitchen without sneaking just one more slice. She always kept the recipe a closely guarded secret, but when I became interested in cooking, she told me it was a Duncan Hines cake mix doctored up with instant vanilla pudding, butter, and lots of rum. Who knew?! (It’d be hard to keep the recipe a secret anymore. It’s all over the internet; just google “Bacardi rum cake.”) I’ve always wanted to recreate the cake from scratch, so I came up with this recipe, which is hardly any more work than the semi-homemade version. My grandmother would probably say it’s not as good as hers, but I think it comes pretty close!
Rum cake is a traditional Caribbean dessert that dates back to the days of sugar plantations, as rum is a liquor made from sugarcane. The most well-known version of Caribbean rum cake, known as black cake because of its intensely dark color, is a fruitcake made from a variety of dried fruits soaked in rum for several weeks or even months before being baked. This lighter version is made by soaking a moist butter cake in a syrup of butter, sugar, and dark rum, giving it a rich, boozy flavor. There’s almost a cup of rum in the cake, so it’s definitely not for young kids or anyone avoiding alcohol. For a similar cake that’s booze-free, try my Kentucky butter cake.
What you’ll need To Make Rum Cake
Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract.
Whisk and set aside.
Combine the flour, sugars, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment.
Beat on low speed to combine.
Add the butter.
Beat for a few minutes until combined.
Add one-third of the liquid ingredients and mix on low to combine.
Increase the speed to medium and beat for two minutes more.
Add another third of the liquid.
Mix on low speed until just combined. Increase the speed to medium and beat for two minutes.
Add the remaining liquid.
Beat and scrape as before.
Transfer the batter to the prepared Bundt pan.
Bake the cake for 65 to 75 minutes, or until a tester comes out clean. Let cool on a rack for 10 minutes.
While the cake bakes, make the glaze. In a small saucepan, melt the butter.
Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.
Remove from the heat and stir in the rum.
It will thicken as it sits.
Using a toothpick or skewer, poke holes all over the bottom of the cake.
Brush or spoon half of the glaze over the cake and let it soak in.
Invert the cake onto a platter. Brush or spoon the remaining glaze over the top and sides of the cake.
Let the cake cool completely before serving.
The cake portion of this recipe is based on a recipe from Perfect Cakes by Nick Malgieri. I changed the process, replaced the all-purpose flour with cake flour, swapped the white rum for dark rum and omitted the almonds. The glaze recipe is from my grandmother.
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This boozy, buttery rum cake is guaranteed to be the life of the party.
For the Cake
- 4 large eggs
- 3 large egg yolks
- ½ cup dark rum
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2½ cups cake flour, spooned into measuring cup and leveled-off (see note)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
For the Glaze
- 1 stick (½ cup) unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ¼ cup plus 2 tablespoons dark rum
- Generous pinch of salt
For the Cake
- Position an oven rack in the center of the oven and preheat to 325°F. Spray a 12-cup Bundt pan with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. (Alternatively, grease the pan with butter and then dust with flour.)
- In a medium bowl, whisk together the eggs, egg yolks, rum, vanilla extract and almond extract. Set aside.
- Place the cake flour, brown sugar, granulated sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined. (The mixture will look a bit like cookie dough.)
- Add a third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
- Transfer the batter to the prepared pan and smooth the top. Bake for 65 to 75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
- Cool the cake on a rack for ten minutes.
- While the cake bakes, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until the mixture is slightly thickened. Remove from the heat and stir in the rum and salt.
- Using a toothpick or thin skewer, poke holes all over the bottom of the cake about ½-inch apart, going about ¾ of the way down (you will feel like you are butchering the cake; don't worry, it will be fine). Brush half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto a cake platter. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed, rather than drips off the sides.) Let cool completely before serving.
- Make-Ahead/Freezer-Friendly Instructions: The cake can be made up to 1 day ahead of time and stored in a cake dome or covered container at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
- Note: It's important to use cake flour in this recipe. All-purpose flour will make the cake dry and dense.
- Per serving (16 servings)
- Calories: 438
- Fat: 19 g
- Saturated fat: 12 g
- Carbohydrates: 56 g
- Sugar: 39 g
- Protein: 4 g
- Sodium: 145 mg
- Cholesterol: 127 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
I’m always confident in trying a new recipe by Jenn. I was a bit uneasy in adding the amount called for in this recipe for the glaze but as always, I made sure I followed the recipe exactly as written before tweaking to my taste. No adjustments necessary in the future. Although I thought this would be strong in rum flavor, it was just perfect, I especially enjoyed the crust that developed from the glaze. Jenn’s recipes never disappoint!
Going to bake this recipe in 6 mini Bundt pans so I imagine cooking time will be shorter. Ant guess as to how long?
Hi Candace, I wish I could help but I don’t really know how long they’ll take — I would just keep a close eye on them. Please LMK how they turn out!
I’m making this tonight, and when I mixed the eggs and rum, the eggs seemed to curdle, for the lack of a better work? Think it will be ok? Our only dark rum was 151 proof, and I’m worried it somehow “cooked” the eggs a bit.
It should still be fine, Alysonne. How did it turn out?
Long story short, it was delicious, but still constitutes a bit of a baking fail on my part. I’ve identified a few other deviations from your recipe that may be why: (1) I used dark brown sugar instead of light; I also used “Golden” sugar instead of regular white because my grocery was out of regular; (3) I didn’t give each turn in the mixer a full two minutes as you directed. The texture was just a little off, more crumbly than cakey? My husband called it a Crumble. 😂 Anyway, even with my flubs, it was so scrumptious and I’m inspired to try again until I get it right!
Glad it still came out okay, flubs and all! 🙂
Could I use frangelico instead of rum?
It will have a different flavor, but sure, Frangelico should work. Please LMK how it turns out with the Frangelico!
Any suggestions for baking this at 7500’?
Hi Lia, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cake!
I’m making this cake as a birthday surprise for a family member who loves rum cake, but I was wondering how you would alter the ratios of the glaze so that way the cake does turn out flavored super strong with rum? I’ve made your tres leches cake with dulce de leche glaze and we all loved it! But we did feel that the cake tasted a lot like rum. Thank you for your amazing recipes and I would appreciate your feedback on how to make the glaze not too overpowered by rum!
Hi Ashley, Sure, you can make some adjustments there; maybe use just 1/4 cup of rum and 1/4 cup + 2 tablespoons of water. If you want even less rum, I wouldn’t water it down more; you can just cut back on the rum and get a bit of a thicker glaze. Hope that helps and that your recipient enjoys!
I’m going to make this tomorrow. I trust it will be great. Just wondering why the cake flour instead of standard flour ?
Hi Candy, the cake flour gives the cake a lighter, more tender texture. Hope that clarifies and that you enjoy!
Hi Jenn i make this every year for my sons birthday and he loves it, so does my husband since he grew up on his mimis rum cake which was also made with Duncan so we were so thrilled when we found this recipe! It’s actually the first recipe that introduced me to your site and cookbook! It’s my sons birthday tomorrow and I couldn’t get cake flour only bread flour, will it work? Thanks so much
So glad you like this (and thanks for your support with the cookbook)! Unfortunately, bread flour won’t work here — sorry!
This cake was wonderful! I added 1/2 a cup of pineapple juice to the egg mixture and a packet of vanilla pudding mix to the dry mixture. I added pineapple juice to the glaze as well and used Haitian rum throughout the recipe. I will definitely try this one again. Thank you!
You didn’t make this cake with all your changes
Hello. What would you suggest for an icing for this cake? Would I still glaze it if I chose to ice it? (Just wanting to have it appear more festive for a birthday cake).
A simple frosting (like the one for this lemon pound cake but use milk in place of the lemon juice) would work well. (And, yes, I’d still use the rum glaze.) Hope you enjoy!
Thank you, this is a wonderful recipe. I made it for Thanksgiving and for Christmas. When I followed the exact amount for the glaze and baked the cake for 70 minutes, the cake came out a little dry. For the second time, I baked it for 65 minutes (minimum that is instructed) and increased the amount of graze with 1.5 times amount of butter and rum, while cutting the total amount of sugar for the cake to 2/3 of the written amount. It was also critical to spread butter on the mold instead of using the cooking oil spray. (had a hard time separating the cake from the mold.) I have a question – wouldn’t it be better to bake at higher temperature, let’s say, 350 degrees, for shorter time to make inside of the cake moist? Cake lasted longer (for 7 days or so) before it got dry when I increased the glaze amount. This cake is delicious especially with whipping cream and berries on top.
Hi Hal, I don’t think that increasing the oven temp and baking for a shorter period of time would really make a difference. If you found that you got a more moist result when you increased the glaze, I’d encourage you to prepare it that way next time you make it. (And you reduced the sugar in the cake by 2/3 cup — just keep in mind that sugar helps add moisture to cakes, so you don’t want to reduce it too much.)
Out of this world. Followed the recipe to the T; took it out of the oven at 65 minutes; served it about 5 hours later and everyone flipped over it. Thanks for another successful recipe.
Just made this for Thanksgiving 2019. It’s an excellent recipe and the result is a delectable, moist cake. Thank you and Happy Thanksgiving!
Can this cake be made ahead of time?
Hi Laura, I think you could make it one day ahead. Hope that helps!
Thank you for sharing your wonderful recipes. I’ve tried several from the website and your cookbook. All have been wonderful! I would like to make your rum cake recipe using a 6 cup bundt pan. Would it work if I half the amount of each ingredient? What about the eggs? Also, would you recommend how long to bake the cake?
Glad you like the recipes! Yes, a 6-cup bundt pan would work here if you halve the recipe. It will take less time to bake, but I’m not certain how long. I’d start checking at about 40 – 45 minutes. Hope that helps!
Awesome recipe! Thanks!
My cake was dry and crumbled, and it didn’t rise to the top pan. I followed the recipe exactly. The Flavor was very good. I guess I would give it a 3 star. Hope you can give me advice on what I did wrong.
Thank You, Sylvia
Hi Sylvia, Sorry to hear you had a problem with this! Did you make any adjustments to the recipe? Is there any chance you may have made a measuring error?
What can I use for the glaze instead of rum? I am making this cake for a school function, and not sure the rum will be appropriate? LOL
Hi Sarah, I’d make my Kentucky Butter Cake instead – it’s easier, there’s no alcohol, and it’s just as good. 😊
I didn’t have a big mixer with a paddle attachment, just a hand-held mixer, so I adapted the recipe as follows: I creamed the butter and sugar then beat in all the liquid. I then sifted in all the flour at once and beat well until smooth and creamy. It came out perfectly. Great recipe, thank you!
Followed this recipe to the letter with one exception. I replaced the rum with Evangeline’s Praline Pecan Liqueur. This turned out far better than I could have hoped for! Perhaps I’ll substitute the almond extract with pecan extract to double down on the pecan flavor.
Hi Jenn! I was wondering whether I could add raisins (plumped with hot water) to this cake because of the common rum raisin combination. Would they suit it or not?
Sure, Gabi – I think that would work well. Please let me know how it turns out!
OMG! I made this cake and I feel like I can start a cake business. I used my kitchen aid mixer for the first time ever after 51/2 years (it was a wedding gift). Thank you so much for this recipe. Thank you. It makes me so happy eating it.
Thank you for developing this recipe! I’ve never had rum cake before but this cake is extraordinary!
Hi Jenn! Would this come out okay in a loaf pan OR a square baking dish? I know it wouldn’t look as pretty as a Bundt but I gave away my Bundt pan in a moment of foolishness and now want to make this cake!! Help!
Sure, Prena – just make sure the pans are large enough and nonstick. Enjoy!
Instead of dark rum, try using spiced rum…you will love it!
Could this be made into cupcakes?
Hi Leah, I’ve never made this into cupcakes, but I think it should work. Please let me know how they turn out if you try it!
Hi! I am thinking of making this cake for my Mom’s and my birthday (Yes, amazingly enough we share the same birthday!) I have a few questions. Could this be made as a 2-layer cake instead of a bundt? If so, what would be the modifications if any? Is there a frosting that would be appropriate for this cake so it can be decorated as a birthday cake? We are not big fans on extremely sweet… just looking for something delicious. Thank you for your recipe and your help. I can’t wait to try it.
Hi Bella, I think it would work to divide the batter in half and use two 8 – 9 inch round pans. They will take less time in the oven — I would start checking at 40 – 45 minutes. In terms of frosting, you could do a cream cheese version like this one. Please let me know how it turns out (and happy birthday to you and your mom)!
I’m considering adding crushed pineapple to this cake. I’d squeeze as much juice out as possible so as not to add extra liquid. What do you think?
Hi Heather, It may work (and sounds delicious) but cakes can be so finicky and I worry it will alter the the chemistry for the cake. Sorry!
I’m making this for my wife’s birthday, but I’ve never “prepared a bundt pan” before. Any tips? Is that flour in the picture? I want it to come out pretty but I’m afraid it might stick if I don’t do it right. Thanks! Looking forward to trying this!
Hi, the key to treating a Bundt pan is to be very thorough when coating it with butter and flour. So make sure to cover the surface area of the pan with the butter and then a coating of flour. You may also find these tips helpful. Hope that helps and that your wife enjoys!
This cake is delicious, gorgeous, and perfect for the holidays (great to give as gifts). It is highly requested in my family, everyone raves about it.
I made it and followed exactly but had to add cornstarch to make cake flour. Although I greased and floured pan it did stick a bit but as I put glaze on it became a bit moist and started to pill a bit. What did I do wrong ????
Hi Lee Ann, Sorry to hear you had a problem with this! You mentioned that the cake started to pill a bit once you added the glaze – what do you mean by pill? Thanks for clarifying!
It looked like the inside of yours
Hmmm, that’s very strange – did it stick to the pan?
I’m a “cook and bake from scratch” fanatic and I made this for Thanksgiving 2018. Loved it! Loved the semi dense and moist yet soft texture. The rum syrup created a nice crunch on the crust. My guests were very impressed. I offered if anybody wanted to bring any desserts home since we also had pumpkin and apple pies beside the cake (they’re homemade from scratch too and they’re excellent). Darn it! Six people, all wanted the rum cake. I gave each one three thin slices and we were left with only a quarter of the cake. Even worse, our fifteen year old son liked it too! My husband demands that I make it again for Christmas, no guest this time. This time, I’d like to add a chocolate marble variation. Would you suggest using natural or Dutch cocoa powder or baking chocolate? How much should I use for how much white batter? Thank you for the wonderful and reliable recipe.
So glad you enjoyed this cake, Krisantia! I’ve never made this as a marble cake, so it’s hard for me to say what ratios would work. (I’m a really neurotic recipe tester, so I’d have to toy around with it before having a sense.) The one thing I do feel confident suggesting is using regular cocoa powder. Please let me know if you end up trying it!
Your recipes are the best and I’ve turned all my friends onto “Once Upon A Chef”. If a recipe is good everyone always says, “Must be Once Upon A Chef!” Question: How would you make this into a coconut-rum cake?
Thanks Laurie – so glad you like the recipes! 🙂
I think you could add coconut to this- maybe up to 1 cup in the batter. You could also top it with some toasted coconut. I’d love to hear how it turns out!
Per your suggestion I ADDED 1 cup coconut and took the initiative to SUBSTITUTE the Myer’s Original Dark Rum with Malibu Caribbean Rum with Coconut Liqueur and ADDED 1 tsp coconut extract. Coconut paradise for the tastebuds! Thank you! (BTW your cookbook rocks).😁
I am looking to make this recipe for Christmas, but I wanted to give it a nice lemony taste, so I thought adding a bit of lemon juice and lemon zest to the glaze would be perfect. But wondering how much I should add. Any suggestions?
Hi Jennifer, You could add a teaspoon of zest and a tablespoon of juice to the glaze but I might recommend my buttermilk lemon pound cake instead – it’s wonderful and very lemony.
Okay I made this cake today, 3 of them in fact! It is delicious! I was worried it would be too much rum for my taste, nope! Its perfect!
About three years ago, I asked if your rum cake could be baked in two 7-inch angel cake pans. Well I tried it and baked it for 40 minutes as you suggested. It came out perfect, very fine and buttery tasting. I certainly will make it again, but will put it in a Bundt pan like the one you made. I think it’s prettier in a Bundt pan.
Thanks so much for the recipe, it’s a keeper. Carolyn
This cake was lovely and feather light and scented with rum—but it just wasn’t as satisfying as the one out of the box, for me!! I’m embarrassed to admit it, but there we are 🙂 Perhaps it’s simply nostalgia.
😂I get it.
I googled rum cake recipes (from scratch) and was expecting to find a lot. Most of the recipes are from cake mix and vanilla pudding mix. I was so happy to find this recipe with great reviews. I decided to make a trial run for our family of 4. I only made half the batch in a 9×5 loaf pan, used Bacardi Gold Rum (that’s all I have), and I baked for 50 min. Every step of the way turned out exactly as it should be. I used silicone basting brush to glaze the cake 6-7 times and still have a bit of glaze leftover. I told the family that it might be better the next day to let the glaze soak in but they couldn’t wait. We did wait about 1.5 hrs. The first slice which was the edge from loaf pan has a very faint rum taste. I thought I didn’t apply enough glaze but after the first slice, the rum flavor was definitely better and stronger. The cake was perfect (not dry and dense). It came out easily from the pan. Overall, this is a strong rum cake and we love it. If you don’t want it that strong, just do less glazing. Now I’m ready to make more as gifts or for big gathering. Thank you so much for a truly awesome rum cake recipe. I’ll check out your other recipes as well.
Hi Jenn! Thinking of adding some mini chocolate chips, chopped dried cherries and shredded coconut to this recipe. What do you think????
Sure, Marie, I think that would work – I would suggest sticking to small portions – maybe 1/4 cup of each. I’d love to hear how it turns out!
Delicious!!! I added a quarter cup of each: mini chocolate chips, chopped dried cherries, crushed pineapple (drained) and
Shredded coconut. Next time I would add regular chocolate chips since the minis got lost 🙂 I also made a coconut version adding 1 c shredded coconut and coconut pudding mix. Topped this cake with toasted shredded coconut. Thx again for always providing us with great recipes!!!!
I made the cake previously and it was a great hit. I want to make an amaretto cake this time but found other recipes use only 2 tablespoons of liqueur as opposed to 1/2 cup in your recipe. Do you think I can substitute rum with amaretto using your recipe? Would it be too overpowering? Thanks for your advice.
I think it’d work, Katherine. Please lmk how it turns out!
Silly question – do you ever trim off the bottom of a bundt cake to make the cake even? Thanks!
HI Emma, I’ve never bothered with that, but I guess others have because I found this video on how to do it. (I’m sure you could use a regular knife as opposed to an electric one if you prefer.) Hope that helps!
This rum cake is a must try. It is really good, i make this when i am invited somewhere. All i can say i am so happy i found once upon a chef years ago. i make so many recipes of hers. thank you. i can’t wait for my book.
Hi, thank you for your very detailed recipes. They certainly help the inexperienced baker in me! So if I am to make the rum cake dense like a pound cake, would simply changing the cake flour to all purpose flour do the trick?
Hi Ann, glad you like the recipes! You could use all-purpose flour here, but I wouldn’t really recommend it. It is likely to make the cake dry. For best results, I’d stick with the cake flour.
I wanted a ‘from scratch’ recipe as the ones from the mixes seem denser and I had a ‘secret recipe’ one from a friend that was light and airy and delicious. I found yours. I followed the directions exactly. It turned out beautifully. I could tell after doing all the series of beating that it was going to be light cake as it looked beautiful in the mixing bowl – really puffed up and a nice batter! It is a Christmas gift so I could only taste a small slice off the bottom but it is wonderful and just what I wanted.
Hello Jennifer, I don’t have experience baking with alcohol so this might be a silly question: is this ok served to children? I know the alcohol in the cake cooks out, but what about the rum in the glaze? Thank you!
Hi Deniza, not a silly question! The alcohol will cook out of the glaze as well, so this is perfectly fine to serve to kids. Hope you enjoy!
so looking forward to making it this weekend. I’ve been on the hunt for a completely “from scratch” version and yours looks great. Question….many of the semi-homemade versions have the nutty mixture on the bottom, which seems pretty awesome. Have you tried something like that? do you think it would work?
Hi Glen, I’ve never tried it, but I think you could definitely do it. (My grandmother used to put nuts in the bottom of the bundt pan before pouring the batter in and that worked nicely too.)
Do you think this recipe will work with gluten free flour. I have tried your boyfriend bait and cranberry bread with gluten free flour with amazing results.
Thanks for the wonderful recipes.
Hi Debby, I haven’t tried this with gluten-free flour but I suspect it should work. Please LMK know how it turns out if you make it!
Jen, I’m going to make this cake tomorrow and freeze it for Xmas. Should I wait until the cake is defrosted before poking the holes and putting in the rum? I will glaze it the day I’m going to serve. Just wasn’t sure if I should poke the holes and put in the rum when it comes out of the oven and then freeze or wait until the day I’m serving it.
Hi Donna, I think you could go either way but I’d probably hold off until after the cake is defrosted. I think it will look better that way.
This cake is a favorite of mine and will be making it again this weekend. Have only made with regular rum (Bacardi) so don’t know how different the taste would be with the darker rum. Guess I should try it soon.
Would it be okay to use other types of rum like light rum or gold rum?
Sure, Shannon, the taste may be just a bit different or more subtle, but it should work. Hope you enjoy!
I have made this cake many times and it always turns out wonderful. It’s the best recipe for this cake that I have found.
Made this yesterday as written, except I did not mix for the entire 6 minute total. Generally a baker has to be careful not to over-mix, which can make for a denser, tougher crumb. Is there a reason for so much mixing? I understand the sugar has to be properly dissolved but couldn’t that be taken care of by mixing the butter and sugar first? Anyway, the cake was delicious with a perfect tender, moist texture and come-hither flavor. Definitely a performance worth repeating.
Hi Tundra, This cake is a “high ratio” cake — meaning the weight of the sugar is equal to or greater than the weight of the flour — so it uses a different method for making the batter. When using the high ratio method, you blend all the dry ingredients first (including the sugar), then beat in softened butter followed by eggs and liquid ingredients. Mixing this way guarantees a smooth batter and delicate baked cake.
Interesting! Everyone who tasted this cake agreed it was fabulous.
This was a great cake – i added half a cup of sour cream for 1 less egg yolk and as I am in the UK used 2 cups of SR flour and a half cup of corn flour.