Description
A tender two-layer buttermilk cake soaked with spiced rum, frosted with rum buttermilk buttercream and topped with crushed Butterfingers. A grown-up home for Halloween candy.
Ingredients
Scale
For the cake:
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- 2 1/2 cups King Arthur unbleached all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/3 cup spiced rum, for soaking after baking
- 6 mini Butterfinger bars, crushed, for garnish
For the frosting:
- 2 cups (4 sticks) unsalted butter, at room temperature
- 8 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 cup spiced rum
- Up to 4 tbsp buttermilk, at room temperature
Instructions
For the cake:
- Bring to room temperature. Let the butter, eggs and buttermilk come to room temperature, about 1 hour.
- Prep the pans. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and, if you like, line the bottoms with parchment paper.
- Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and lofty, 3 to 4 minutes.
- Add the eggs. With the mixer running, add the eggs one at a time, beating well after each.
- Add the wet ingredients. Add the almond extract, vanilla extract and buttermilk and beat until smooth.
- Add the dry ingredients. Add the flour, baking powder, salt and nutmeg and mix until just smooth, scraping down the sides of the bowl so everything is combined.
- Bake. Divide the batter evenly between the pans. Bake for about 30 minutes, until a wooden skewer inserted in the center comes out clean.
- Cool. Let the layers cool completely before removing them from the pans.
- Soak with rum. Pour the 1/3 cup rum evenly over the tops of the two layers.
For the frosting:
- Whip the butter and sugar. Using the whisk attachment, whip the butter and powdered sugar until completely combined.
- Add the rum and vanilla. Add the rum and vanilla extract and mix well.
- Adjust with buttermilk. Add the buttermilk gradually, just until the frosting is smooth and spreadable. You may not need all 4 tablespoons.
- Make ahead if you like. The frosting can be refrigerated for up to 3 days. Allow an hour or two for it to return to room temperature before using.
To assemble:
- Anchor the first layer. Place a small dab of frosting on a cake plate and set the first layer on top.
- Fill. Spread a layer of frosting over the top, then set the second layer on top.
- Crumb coat. Frost the entire cake with a thin layer of frosting and refrigerate, uncovered, for 15 minutes.
- Finish. Spread on the remaining frosting and sprinkle the crushed Butterfingers over the top.
- Serve. If the cake has been refrigerated, let it come close to room temperature before serving.
- Prep Time: 45 min
- Additional Time: 2 hr 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: About 720