Rum Swizzle Cake
Makes 1 (8-inch) cake
  • 1 cup (227 grams) unsalted butter*, softened
  • 1½ cups (300 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 tablespoon (15 grams) gold rum*
  • 1 tablespoon (15 grams) dark rum*
  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk
  • ½ cup (100 grams) finely diced fresh pineapple
  • Rum Swizzle (recipe follows)
  • Orange Buttercream (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round tall-sided cake pans. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rums.
  3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir together buttermilk and pineapple. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place one cake layer on a serving platter. Brush with half of Rum Swizzle. Top with half of Orange Buttercream. Top with remaining cake layer. Brush with remaining Rum Swizzle, and top with remaining Orange Buttercream. Using a bench scraper, smooth buttercream, leaving sides of cake exposed. Cover and refrigerate for up to 3 days.
*We used Président Butter, Mount Gay Eclipse Gold Rum, and Gosling’s Black Seal Rum.
Recipe by Bake from Scratch at