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–+ servings
Panamanian Sopa Borracha

Panamanian Rum Cake

The Panamanian Rum Cake is a delicious dessert. Its moist and spongy texture and hints of rum and vanilla, this cake is a treat.
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5 from 1 vote
Prep Time: 15 minutes
35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Panamanian
Keyword: Panamanian Recipe, Panamanian Rum Cake, Rum Cake
Servings: 8 people
Calories: 409 kcal
Panamanian Sopa Borracha

Equipment

  • 1 medium bowl
  • 1 large bowl
  • Electric Mixer
  • 1 8-inch cake pan
  • Toothpicks
  • Medium saucepan

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ¼ cup dark rum

For the Caramel Sauce:

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • ¼ cup dark rum

Instructions

  • Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and dust it with flour. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  • Stir in the rum.
  • Pour the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the caramel sauce.
  • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
  • Stir in the heavy cream and vanilla extract, and cook for 1-2 minutes, or until the sauce thickens slightly.
  • Remove from heat and stir in the rum.
  • When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
  • Using a toothpick, poke several holes in the cake, and pour the warm caramel sauce over the cake.
  • Let the cake cool completely in the pan before slicing and serving.

Notes

Tips and Tricks

▣ Make sure all of the ingredients are at room temperature before beginning the recipe.
▣ Do not overmix the batter or the cake will become tough.
▣ When making the caramel sauce, stir it constantly to prevent it from burning.

Nutrition

Serving: 1slice | Calories: 409kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 201mg | Potassium: 101mg | Fiber: 0g | Sugar: 36g
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