Rum-Infused Gooey Butter Cake
Introduction
Gooey Butter Cake is a beloved classic dessert that originated in St. Louis, known for its rich, custard-like center and buttery crust. This version elevates the traditional treat with the warm, deep flavor of rum, giving it a luxurious twist perfect for adults and special occasions. Whether you’re a fan of classic gooey butter cake or looking to impress guests with a boozy dessert, this Rum-Infused Gooey Butter Cake is sure to satisfy.
The History
Gooey Butter Cake has humble beginnings, supposedly created by accident when a baker tried to make a regular cake but used too much butter, causing the center to remain soft and gooey. This “mistake” became a hit and eventually evolved into a regional favorite. Over time, bakers across the Midwest began experimenting with flavors, and today, you can find countless variations, including this indulgent version with rum, which adds a sophisticated and tropical flair.
Ingredients Breakdown
This cake is made with two distinct layers: a dense, buttery crust and a creamy, custard-like topping. The addition of rum enhances the flavor profile, giving the cake a rich depth and a slightly intoxicating aroma. Each ingredient plays a specific role in creating the signature texture and taste that makes this dessert unforgettable.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper or non-stick spray.
- In a mixing bowl, combine 1 cup flour, 1/2 cup softened butter, and 1/4 cup sugar to make the crust.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until lightly golden.
- While the crust bakes, prepare the gooey topping: beat 8 ounces of cream cheese until smooth.
- Add 1/2 cup softened butter and 2 cups sugar, mixing until creamy and well combined.
- Beat in 2 large eggs one at a time, then mix in 1 teaspoon of vanilla extract and 2 tablespoons of dark rum.
- Add 1 cup of flour and 1/4 teaspoon of salt, mixing until smooth.
- Pour the topping over the baked crust and spread evenly.
- Return the pan to the oven and bake for 25–30 minutes or until the top is golden and slightly firm to the touch.
- Cool completely before slicing and serving.
Tips
- Use room-temperature ingredients for a smoother batter and better texture.
- Don’t overbake the topping—it should remain slightly jiggly in the center when done.
- For a non-alcoholic version, substitute the rum with an equal amount of milk or rum extract.
- Chill the cake in the refrigerator for an hour before slicing for cleaner cuts.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Variations and Customizations
- Rum Raisin: Soak raisins in rum overnight and fold them into the topping before baking.
- Coconut Rum: Replace dark rum with coconut rum and sprinkle shredded coconut on top before baking.
- Chocolate Twist: Add 1/4 cup of cocoa powder to the topping for a rum-infused chocolate gooey butter cake.
- Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the cooled cake for added sweetness.
- Spiced Rum: Use spiced rum for a warm, autumnal flavor profile with hints of cinnamon and nutmeg.
Health Considerations and Nutritional Value
While this Rum-Infused Gooey Butter Cake is a decadent treat, it’s important to enjoy it in moderation. Each serving is high in calories, sugar, and saturated fat due to the butter, cream cheese, and sugar content. However, it does provide small amounts of calcium and protein from the dairy ingredients. For a lighter version, consider substituting some ingredients like using reduced-fat cream cheese, coconut oil instead of butter, or a sugar substitute.
Ingredients
- 1 cup all-purpose flour (for crust)
- 1/2 cup unsalted butter, softened (for crust)
- 1/4 cup granulated sugar (for crust)
- 8 ounces cream cheese, softened (for topping)
- 1/2 cup unsalted butter, softened (for topping)
- 2 cups granulated sugar (for topping)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum
- 1 cup all-purpose flour (for topping)
- 1/4 teaspoon salt (for topping)
Directions
- Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking pan with parchment paper or non-stick spray.
- In a bowl, mix 1 cup flour, 1/2 cup softened butter, and 1/4 cup sugar for the crust. Press into the pan and bake for 15 minutes until lightly golden.
- Meanwhile, beat 8 oz cream cheese until smooth. Add 1/2 cup butter and 2 cups sugar; mix until creamy.
- Add 2 eggs, one at a time, followed by 1 tsp vanilla and 2 tbsp rum.
- Stir in 1 cup flour and 1/4 tsp salt until smooth.
- Pour the topping over the baked crust.
- Bake for 25–30 minutes until golden and slightly firm on top.
- Cool completely before slicing and serving.
FAQ
Can I use light rum instead of dark rum?
Yes, you can use light rum, but dark rum provides a deeper, more caramel-like flavor that complements the richness of the cake better.
Can I freeze Rum-Infused Gooey Butter Cake?
Yes, you can freeze slices of the cake for up to 2 months. Wrap them tightly in plastic wrap and foil, and thaw at room temperature before serving.
How long does the cake last?
Stored in an airtight container in the refrigerator, the cake lasts up to 5 days. It may become more gooey over time as the layers settle.
Can I make this cake ahead of time?
Absolutely! In fact, chilling the cake for a few hours or overnight can enhance the flavors and improve the texture.
Can I make this cake vegan?
Yes, substitute the butter with vegan margarine, use vegan cream cheese, and replace the eggs with flax eggs or another egg replacer. Use a vegan-friendly rum.
Summary
Rum-Infused Gooey Butter Cake combines the rich, custardy texture of a classic gooey butter cake with the deep, warming flavor of rum. It’s a decadent dessert that’s perfect for special occasions or when you want to indulge in something uniquely delicious.
