Rum Layer Cake with Cream Cheese Frosting

This is is an adapted version of the Kentucky Bourbon cake that I’ve posted before. At Christmas dinner I asked family members which layer they preferred and it was a toss up between the vanilla chai and the plain buttermilk layer. The vanilla chai is my favourite, but they’re all really good. If you make it sometime, please let me know which one you prefer.

The top layer is chocolate. The middle layer is plain buttermilk. The bottom layer is the vanilla chai. To make the chocolate layer, add 1/4 cup sifted cocoa powder to one third of the batter. To make the vanilla chai layer, steep two chai tea bags in 1/3 cup hot water for a minute. When the tea cools, add the tea to one third of the batter. Add the seeds from one vanilla bean and one tablespoon of sifted cocoa powder as well. The last layer is the basic recipe.


The proportions are different from the original post because the cake is larger. I used nine inch round cake pans for each layer. Here’s the recipe.


1 1/2 cups butter

2 1/2 cups sugar

6 eggs

3 tsp vanilla

1 1/2 cups buttermilk

4 1/2 cups flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp salt

Rum Cream Cheese Frosting

2 light cream cheese packages (8 oz. each)

2 cups sifted icing sugar

2 tbsp vanilla

4 tbsp dark rum

Preheat oven to 325 degrees. Cook the cakes for 40 – 45 minutes. Cool the cakes before icing.

Happy holidays!


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