Butter Rum Sheet Cake

4.80 from 5 votes

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 Time10

Cook Time28

Course: Dessert

Cuisine: American

Servings:

Author: Serene

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

Preheat oven to 350°F. Spray an 8x8 baking pan with non stick baking spray. Set aside.
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.
In another medium size mixing bowl combine the melted butter, buttermilk, rum, oil, vanilla extract and egg yolks. Stir to combine.
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.
Add the wet ingredients to the dry, stir until combined. Then fold in the egg whites gently.
Pour the batter into the prepared cake pan.
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

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.
Allow to cool slightly.
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.
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.

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