RumChata Pound Cake. A classic, buttery pound cake is already incredible tasting, but this one is extra special with a bump of flavor from RumChata liquor. Rumchata adds vanilla and cinnamon notes to the cake as well as the glaze. Superior flavor. Excellent texture.

Holy cow, y’all!!

Just

H-O-L-Y

C-O-W!!!

I have no words adequate to describe just how amazing this pound cake is!! The flavor and texture are on point!

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RUMCHATA POUND CAKE

This RumChata Cake has such an exquisite flavor. As well, it has that crusty top that everyone loves!! It’s super buttery, smooth, and has a tender crumb that you will flip for!! Seriously, this may be my mostest very favorite pound cake to date!! 🥰

WHAT IS RUMCHATA?

RumChata is a Caribbean rum-based cream liqueur flavored with cinnamon and vanilla. It contains rum that has been distilled five times and fresh real dairy cream. It also has a touch of natural cinnamon, vanilla, sugar, and other ‘secret flavors’.

Inspired by the Spanish and Latin American drink, horchata, which is a traditional rice-based drink, RumChata was released in 2009. Its popularity has grown rapidly.

Trust me, you want to try it!

IS RUMCHATA THE SAME AS BAILEYS?

No, it is not. Other than both being cream-based liquors, RumChata and Bailey’s Irish cream are not alike. RumChata uses rum whereas Bailey’s contains whiskey. RumChata has a cinnamon-vanilla flavor. Baileys Original has chocolate and vanilla notes. Both are great drinks just different. They both taste great as a shot, over ice, in coffee and milkshakes, or in cocktails. Actually, they both taste amazing alone, but they do taste different.

INGREDIENTS AND SUBSTITUTIONS

Butter. Use real butter, not margarine. You can use salted or unsalted. As well, it needs to be at room temperature. You can substitute all or part with solid vegetable shortening. However, the change will slightly affect the flavor.
Granulated sugar.
Eggs. Use large eggs or equivalent at room temperature.
All-purpose flour. Always sift then measure your flour. You can use *cake flour (see below). Do not use self-rising flour.
Salt.
Pure vanilla extract. I don’t recommend imitation vanilla.
Rumchata liquor. I used this brand. At room temperature.
*There is no baking powder or baking soda in this recipe. The eggs will make it rise.

How to Make Cake Flour Out of All Purpose Flour

For every cup of cake flour called for in a recipe, measure out 1 level cup of all-purpose flour.
Remove 2 tablespoons of flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
Whisk to combine.
Sift flour and cornstarch mixture. (source)

WHICH IS THE BEST POUND CAKE?

If you have followed me for a while, you know that I have a pound cake review series. I have a lot of pound cakes on it now from basic to extravagant cakes with add-ins. You’re bound to find a new favorite.

Of all the pound cakes I’ve tested and reviewed, these are readers’ top picks. (Click the title for the recipe.)

HERE ARE SOME MORE OF MY POUND CAKE RECIPES.

You can get them ALL my pound cake recipes here!

7 flavor pound cake — 7 Flavor Pound Cake with Macadamia Nut Liqueur

Limoncello Pound Cake — 7 Flavor Pound Cake with Macadamia Nut Liqueur

You’ll love this Rumchata pound cake recipe, but to give you some other options, try some of reader favorite pound cakes recipes below too!

RUMCHATA POUND CAKE

A wonderfully buttery, vanilla, and cinnamon-flavored cake filled with boozy rumchata liquor.

Author: Paula

5 from 12 votes

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Prep Time: 20

Cook Time: 1 20

Servings: 18 servings

Items in blue & underlined below can be clicked for more detail or to purchase.

Equipment

Ingredients

POUND CAKE

2 cups butter salted or unsalted (either), at room temp
3 cups granulated sugar
1 tablespoon pure vanilla extract
⅓ cup rumchata liquor like this
4 cups all-purpose flour sifted then measured
¼ teaspoon salt
8 large eggs at room temperature
Ingredient list is correct there is no baking powder/soda

GLAZE

3 tablespoons butter melted
3 tablespoons rumchata
2 cups powdered sugar (aka confectioners)

Instructions

See post for substitutions.
Preheat the oven to 325°F. Grease a (10-inch, 12 cups) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release. Position the oven rack in the center of the oven.
Sift then measure all-purpose flour into a bowl.
In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 3 minutes, until very creamy. Stop the mixer and scrape the sides and bottom.
Add the sugar and beat for about 2 more minutes. Stop the mixer and scrape the sides and bottom, beat another 1 minute.
Beat in the eggs one at a time, beating for 20 to 30 seconds after each addition. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
Add the vanilla to the rumchata.
At low speed, beat in the flour mixture in 3 additions, alternating it with the rumchata and vanilla. Begin and end with the flour mixture.
Scrape down the sides of the bowl thoroughly after each addition.
Stop the mixer and scrape the batter. Mix again then evenly spoon the batter into the prepared pan. Bake for 75 to 85 minutes, or until a pick comes out clean or with dry crumbs. (You know your oven, bake accordingly, 80 minutes worked for me. As well dark vs light pans will cook differently.)
Cool the cake in the pan on a rack for 30 minutes. Carefully, loosen from the pan and invert on a cake pan.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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