King's Crown Butter-Rum Cake (from scratch)

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“Perfect for Mardi Gras! It's definately sinful and really good! It's a new Easter tradition for me--mais oui:)”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Grease 2 8" round cake pans.
  3. Combine the first 5 ingredients; set aside.
  4. Using an electric mixer on medium-high speed, cream 10 Tbsp.
  5. butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
  6. Blend in the eggs one at a time.
  7. Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
  8. vanilla; blend well.
  9. Reduce mixer speed to medium; gradually beat in the flour mixture.
  10. Spread batter evenly in the prepared pans.
  11. Bake for 30 minutes, or until a toothpick comes out clean.
  12. Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
  13. With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
  14. Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
  15. Poke holes in bottoms of cakes; brush with remaining rum syrup.
  16. Cool completely.
  17. With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
  18. Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
  19. Top with the other cake layer.
  20. Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
  21. Spread top and sides of cake with remaining whipped cream.
  22. Pipe rosettes on top of the cake; sprinkle each with colored sugar.

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