Mardi Gras Butter-Rum Jubilee Cake
Indulge in the decadence of the Mardi Gras Butter-Rum Jubilee Cake, the ultimate dessert to celebrate your festivities! This divine cake, made from scratch, layers rich buttery flavors with a hint of dark rum, enveloped in luscious whipped cream. Every slice bursts with the warmth of cinnamon and the sweetness of light brown sugar, embodying the spirit of Mardi Gras and the joy of Easter. Topped with vibrant colored crystal sugar representing the vibrant festivities, this cake doesn't just taste heavenly; it brings a touch of celebration to any gathering. Share it with friends and family for a truly memorable occasion!
N/A
Servings
245
Calories
13
Ingredients
Ingredients
flour
2 1/4 cups (sifted)
baking powder
2 teaspoons
cinnamon
1 teaspoon
salt
1/2 teaspoon
allspice
1/4 teaspoon
butter
12 tablespoons, divided (softened)
granulated sugar
1 cup, divided
light brown sugar
3/4 cup + 2 tablespoons, divided (packed)
eggs
4 (large, room temperature)
heavy cream
3 cups, divided
dark rum
5 tablespoons, divided
vanilla extract
2 teaspoons, divided
colored crystal sugar
as needed ((purple, green, and gold))
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease two 8-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper for easy release.
3
In a large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and allspice until well combined; set aside.
4
In a separate large bowl, using an electric mixer on medium-high speed, cream together 10 tablespoons of softened butter, 3/4 cup granulated sugar, and 3/4 cup light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
5
Add the eggs one at a time, mixing well after each addition, then blend in 1 cup of heavy cream, 1/4 cup of dark rum, and 1 teaspoon of vanilla extract until smooth.
6
Gradually beat in the dry flour mixture on low speed, mixing until just combined.
7
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
8
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
9
While the cakes bake, prepare the rum syrup by melting the remaining 2 tablespoons of butter with the additional 2 tablespoons of brown sugar and 1/4 cup of dark rum in a saucepan over low heat, stirring until combined.
10
Once the cakes are done, remove them from the oven and let them cool for 5 minutes before poking holes in the tops with a skewer. Brush the tops generously with half of the rum mixture.
11
Cool the cakes for another 5 minutes, then invert them onto wire racks, bottom sides up, and poke holes in the bottoms. Brush with the remaining rum syrup and let cool completely.
12
For the whipped cream frosting, in a large bowl, beat 2 cups of heavy cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract on high speed until soft peaks form.
13
On a serving platter, place one layer of cake and spread it with 1 cup of the whipped cream. Top with the second layer of cake.
14
Fit a pastry bag with a decorative star or rose tip, and transfer 1 cup of whipped cream into the bag. Use the remaining whipped cream to cover the top and sides of the cake evenly.
15
Pipe decorative rosettes on top of the cake and sprinkle generously with colored crystal sugar (purple, green, and gold) to complete this festive masterpiece.
Nutrition Information
15g
Fat
28g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Mardi Gras Butter-Rum Jubilee Cake?
The Mardi Gras Butter-Rum Jubilee Cake is a decadent, from-scratch dessert featuring rich buttery flavors, dark rum, and a luscious whipped cream frosting.
What are the primary flavors in this cake?
The cake features a blend of butter, dark rum, cinnamon, allspice, and light brown sugar.
What size cake pans should I use?
You should use two 8-inch round cake pans for this recipe.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C).
How do I ensure the cakes release easily from the pans?
Grease the pans with butter or cooking spray and line the bottoms with parchment paper.
What dry ingredients are required?
The dry ingredients include flour, baking powder, cinnamon, salt, and allspice.
How long should I cream the butter and sugars?
Cream 10 tablespoons of butter with granulated and light brown sugar for about 3-4 minutes until light and fluffy.
How many eggs are needed?
The recipe calls for 4 large, room temperature eggs.
What liquid ingredients go into the cake batter?
The batter includes heavy cream, dark rum, and vanilla extract.
How long does the cake take to bake?
The cake typically bakes for about 30 minutes.
How do I know when the cake is finished baking?
A toothpick inserted into the center of the cake should come out clean.
What ingredients are in the rum syrup?
The rum syrup consists of butter, brown sugar, and dark rum.
How is the rum syrup applied to the cake?
Poke holes in the cake with a skewer and brush the syrup generously over both the tops and bottoms of the layers.
How many cups of heavy cream are needed in total?
The recipe uses 3 cups of heavy cream in total, divided between the batter and the frosting.
How do I make the whipped cream frosting?
Beat 2 cups of heavy cream with 1/4 cup granulated sugar and 1 teaspoon of vanilla extract on high speed until soft peaks form.
What are the traditional Mardi Gras colors used for decoration?
The traditional colors used are purple, green, and gold colored crystal sugar.
How is the cake assembled?
Place one layer on a platter, spread with 1 cup of whipped cream, top with the second layer, and then cover the entire cake with the remaining whipped cream.
How can I decorate the top of the cake professionally?
Use a pastry bag with a decorative star or rose tip to pipe whipped cream rosettes on top.
Is this cake suitable for other holidays?
Yes, it is also recommended as a joyful dessert for Easter celebrations.
What is the calorie count per serving?
Each serving contains approximately 245 calories.
What is the fat content per serving?
There are 15 grams of fat per serving.
How many carbohydrates are in a slice?
There are 28 grams of carbohydrates per serving.
What is the protein content of the cake?
The cake provides 2 grams of protein per serving.
What kind of rum should I use?
Dark rum is specified for its deep, warm flavor profile.
Do I need to sift the flour?
Yes, the ingredients list specifies 2 1/4 cups of sifted flour.
Should the eggs be at a specific temperature?
Yes, the eggs should be at room temperature for better emulsion in the batter.
How long should the cake cool before adding the syrup?
Let the cakes cool for 5 minutes before poking holes and brushing with the rum syrup.
How much vanilla extract is used in the frosting?
One teaspoon of vanilla extract is used for the whipped cream frosting.
Can I make this cake without an electric mixer?
While an electric mixer is recommended for creaming butter and whipping cream, it can be done by hand with significant effort.
How many ingredients are in this recipe?
There are 13 total ingredients in this recipe.