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Vanilla Rum-Condensed Milk Cake
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Description
Dense and buttery cake with vanilla-rum frosting.
Ingredients
- FOR THE CAKE:
- 2 sticks Butter, Room Temperature
- ½ cups Sugar
- 1-⅓ cup Condensed Milk
- 2 cups Flour
- 1-½ teaspoon Baking Soda
- ½ teaspoons Salt
- 4 whole Eggs, Room Temperature
- 2 teaspoons Vanilla Extract
- _____
- VANILLA RUM SYRUP
- 2 cups Water
- 1 cup White Rum (I Used Bacardi)
- 1 cup Sugar
- 3 teaspoons Vanilla Extract
- _____
- VANILLA RUM FROSTING
- 2 sticks Butter
- ½ cups Non-hydrogenated Shortening
- 6 cups Confectioners Sugar
- 3 teaspoons Vanilla Flavored Rum
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
Preparation
For the CAKE:
Preheat your oven to 350 degrees.
Cream the butter and sugar until the mixture with a mixer until it turns a light shade of yellow. Next add the condensed milk and beat well.
Add the flour, baking soda, and salt in 5 parts and blend well. Add the eggs one at a time and blend. Add vanilla and blend.
Grease and flour two 8″ round pans and pour the batter evenly amongst the two. The batter should be kind of thick, so you might have to use a spatula to smooth it out and make it even.
Put it in the oven and bake for 45-55 minutes. Poke the center of the cake with a toothpick, and if it comes out clean, then it’s done. Transfer the cake to a cooling rack and allow to sit until cool.
While the cake is baking, make your simple RUM SYRUP:
In a sauce pan, bring the water and rum to a boil. Add the sugar and vanilla and allow it to reduce until it resembles the consistency of corn syrup – just not quite as thick. Allow it to cool.
Once the cake is done, cut each layer in half so you’ll have a 4-layer cake. If you have a cake leveler this would be a good time to whip it out.
Slice the cake loaves in half horizontally. Once you have the four pieces, take a pastry brush (I use silicone so the bristles won’t stick to the cake, but any will work) and begin brushing the simple syrup over the layers. Allow it to soak through and repeat until the cake looks moist. Set aside.
Now for the FROSTING:
Beat the butter and shortening until smooth. Next begin to add the sugar one cup at a time. Beat well. Add the vanilla rum, vanilla extract and salt and continue to beat until smooth. Voila, your frosting is done.
Place the bottom layer on your cake plate and spread frosting evenly on the top of the layer. Add a layer of cake, then frosting until you get to the top of the cake. Pile a generous amount on the top and begin to smooth over the edges and sides.
Do a crumb coating and place in the fridge for about 15 minutes to allow it to set. Do the final coat and decorate as you wish. I am really an amateur, but you can smooth the sides with your cake spatula and add some kind of decorative border if you like.
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17 Comments
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spartic99 on 6.9.2010
I made this cake last night and it seems to have turned out perfectly.
The only thing I will say is that I made the frosting to the exact specifications of the recipe and it was so thick and pasty it was almost like fondant. I ended up thinking it out with soy milk and beating the heck out of it in the mixer and it turned smooth and fluffy.
This is an involved recipe, not one to start at 8 at night, as I found out the hard way.
jayde on 8.28.2009
I made this cake today and it did not turn out well at all. I’m not sure what I did wrong. I followed all the instructions and had all of the ingredients. The is very HARD and I didn’t even cook it the length of time idicated (about 35 minutes) and it is REALLY sweet. I am a little sad that I wasted a whole package of butter too. I think it is too hard to eat. I was really look forward to it too since my husband loves rum. :0(
Rox on 8.24.2009
Hey cottagegirl- I am beyond thrilled that you liked the cake! Coconut rum is delish! I will have to try that variation. Glad DH like it to…. mine ate a big o’l piece with a nice tall glass of milk.
CottageGirl on 8.23.2009
Loved it, Rox!
So did my DH.
He was in the mood for coconut, so I did add a bit of coconut extract in the syrup and the icing and then added flaked coconut on top!
Great!
I left a question on your blog about the longevity of the icing, but now that I’ve seen the finished cake, the icing is lovely and thick and will hold up nicely for my brother’s birthday tomorrow!
Thanks!
Rox on 8.21.2009
kmills8825- I am so happy you liked the cake. Regular rum works really well too. I’ve made it before that way just using the bacardi light rum and pouring a tsp. of vanilla extract. Vanilla rum is just rum that has been infused with a vanilla flavoring which you can do just as you mentioned. Thanks for trying my recipe!