Bizcocho de Ron Puertorriqueño (Puerto Rican Rum Cake)
A homemade vanilla butter cake flavored with Puerto Rican rum and brushed with buttery rum syrup. Baked in a Bundt pan, it has a golden crust and a moist, tender crumb that needs no frosting.
Equipment
- 12-cup Bundt pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale, recommended
- Rubber spatula
- Small saucepan
- Wire cooling rack
- Wooden skewer
- Pastry brush
- Rimmed serving platter
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter 227 g, softened
- 1 1/2 cups granulated sugar 300 g
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk 120 ml, at room temperature
- 1/2 cup Puerto Rican gold rum 120 ml, approximately 40% ABV
For the rum syrup:
- 1/4 cup unsalted butter 57 g
- 1/2 cup granulated sugar 100 g
- 1/4 cup water 60 ml
- 1/4 cup Puerto Rican gold rum 60 ml
- 1 pinch fine salt
For the pan:
- Baking spray containing flour or softened butter and flour
Instructions
- Preheat the oven to 350°F (175°C), with a rack in the middle. Thoroughly coat a 12-cup Bundt pan with baking spray containing flour, including the center tube and all grooves. Alternatively, grease with butter, dust with flour, and tap out the excess.
- Whisk the flour, baking powder, and salt together in a bowl. In a separate measuring jug, combine the milk and the 1/2 cup of rum reserved for the cake.
- Beat the softened butter and sugar on medium speed for 3–5 minutes, until noticeably lighter and fluffy. Scrape down the sides and bottom of the bowl.
- Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Mix in the vanilla.
- On low speed, add the flour mixture in three portions, alternating with the milk-rum mixture in two portions. Begin and end with the flour. Mix only until incorporated, then fold briefly with a spatula to check for unmixed flour at the bottom.
- Spoon the batter into the prepared pan and smooth the surface. Bake for 50–60 minutes, checking at 45 minutes. The cake is ready when a skewer inserted halfway between the center tube and outer edge comes out clean or with a few moist crumbs, but no wet batter.
- During the final 10 minutes of baking, prepare the syrup. Combine the butter, sugar, and water in a small saucepan. Bring to a gentle boil, stirring to dissolve the sugar, then simmer gently for 2–3 minutes.
- Remove the saucepan from the heat and move it away from any flame. Let the bubbling settle, then slowly stir in the remaining 1/4 cup rum and the pinch of salt. Do not ignite the syrup.
- Place the baked cake, still in its pan, on a wire rack for 10 minutes. Gently loosen any accessible cake edges if needed, then invert onto a rimmed serving platter and lift away the pan.
- While the cake is warm, make small holes over the top with a thin skewer, reaching into the crumb without piercing completely through the cake.
- Slowly brush or spoon the warm syrup over the top and sides in several passes, allowing each application to absorb before adding more. If syrup collects on the platter, spoon it back over the cake gradually. Pause if the surface becomes saturated.
- Let the cake finish cooling and absorbing the syrup before slicing, allowing about 2 hours total from the time it leaves the oven. Serve in modest slices.
Notes
Rum choice: Use a standard-strength Puerto Rican gold rum around 40% ABV. White rum can substitute for a lighter flavor. Avoid overproof rum.
Alcohol: This cake contains alcohol, including rum added to the syrup after cooking. Baking does not make it alcohol-free. Choose a separate alcohol-free cake recipe when serving people who avoid alcohol.
Pan size: Use a 12-cup Bundt pan. Do not fill any cake pan more than about two-thirds full; bake excess batter separately if necessary.
Butter temperature: The butter should be soft enough to indent with a finger but should not be melted or oily.
Measuring flour: Weigh the flour when possible. Scooping directly with a measuring cup can pack in too much and produce a dry cake.
Syrup application: Apply the syrup gradually to the warm cake. Pouring it all onto one area can leave the outside soggy while the center remains unevenly moistened.
Timing: The listed cook time assumes a 55-minute bake, with the syrup prepared during baking. Actual baking time varies by pan and oven.
Make ahead: Once completely cool, cover the cake and let it rest overnight before serving if desired.
Storage: Keep tightly covered at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices toward room temperature before serving for a softer texture.
Freezing: Wrap individual cooled slices tightly and freeze for up to 2 months. Thaw wrapped in the refrigerator.
Allergens: Contains wheat, eggs, and milk.