Orange Rum Cake with Meringue Buttercream

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This easy orange rum cake is as beautiful as it is delicious! Soaked in rum, with a buttery taste and that meringue buttercream frosting! This frosting a family favorite and works perfectly on this moist tasty cake.

top down shot of orange rum cake

We don’t always need a reason to enjoy a beautifully decorated, homemade cake, right?! This orange rum cake recipe is simple to make and pairs perfectly with our meringue buttercream frosting, which is my favorite frosting EVER! We made it for our dragonfruit cupcakes here.

The orange rum cake has a sponge cake texture with a buttery taste and it’s soaked in dark rum. This is a great “make it anytime” kind of cake recipe.

side shot of orange rum cake

I don’t know about you, but if I find myself super busy with work or want to take my mind off of a million things, I’ll bake! It truly helps! And I enjoy that I can focus solely on making a recipe and baking something sweet.

Sometimes I’ll only have a bite when it’s finished and then serve the rest to my family. I guess it’s a good thing I’ll be surrounded by 3 boys who can eat all the treats before I do, ha! Enjoy!

How To Make Orange Rum Cake – Step By Step

Orange Rum Cake Recipe

  • Prepare two 8 inch round cake pans with parchment paper and butter.
  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, beat the room temperature butter until pale yellow and thick.
  • Add in the sugar and eggs and beat again until fully incorporated.
  • Add in the orange zest and salt and beat, scraping down the sides of the bowl.
  • Sift flour and baking powder in a bowl and set aside.
  • Add orange juice to the heavy cream and set that aside.
  • With the mixer on medium speed, add the flour mixture and heavy cream into the batter, alternating between the two.
  • Divide batter between the prepared baking pans.
  • Bake for 25 to 30 minutes, do not overcook.
  • When you remove, puncture holes all over the top of the cakes and spoon 1/2 cup of rum over each of them. Let them cool before removing.

Meringue Buttercream Frosting

  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. Do this for about 4 minutes. It should look like shiny marshmallow cream.
  • With the whisk attachment, beat eggs on medium speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and one at a time, add in one stick of room temperature butter beating until smooth. Enjoy the deliciousness!
close up overhead shot of oranges on a cake

An Easy Rum Cake

This orange rum cake is one of my ‘go to’ cake recipes. It’s an easy cake recipe that delivers great results. Not only is the cake base easy make but the meringue buttercream frosting is super simple to whip up! With 30 mins cook time, this is a quick cake recipe too!

Meringue Frosting

Easily our favorite frosting! This tastes delicious, is easy to work with, doesn’t crust, and isn’t too sweet or greasy. The frosting is rich, smooth and ultra-creamy, complementing the moist, buttery cake perfectly!

Best Rum For Rum Cake

Bacardi Oakheart is a good rum for making rum cake as it contains a lot of compatible flavors like vanilla, cinnamon, butterscotch, caramel, and baking spices.

It’s best to taste a few good rums and decide what you like. Sometimes a very rich rum brings more flavor while a light rum is more subtle.

top down shot of orange rum cake with oranges on top

Top Tips For Rum Cake

  • Make sure to use parchment paper in your cake pans.
  • Have your butter at room temperature before mixing.
  • When mixing for the buttercream frosting, add one stick of butter at a time.
  • Use a preheated oven.

Check Out These Other Delicious Cake Recipes

Brown Sugar Cake With Creme Fraiche

Blood Orange Cheesecake Recipe

A Delicious Spring Coffee Cake Recipe

Classic Banana Cake Recipe

Magic Cake by Jo Cooks

Fresh Strawberry Cake by Once Upon A Chef

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Orange Rum Cake with Meringue Buttercream

This orange rum cake recipe is simple to make and pairs perfectly with our meringue buttercream frosting, which is my favorite frosting EVER! 
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 692kcal
Author: Eden

Ingredients

Orange Rum Cake Recipe (Makes two 8 inch round cakes)

  • 8 tablespoons butter
  • 2 cups sugar
  • 6 large eggs
  • zest of two large oranges
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 3 teaspoons baking powder
  • 2/3 cup heavy cream
  • 2 tablespoons orange juice
  • 1 cup dark rum

Meringue Buttercream Frosting

  • 1 cup sugar
  • 4 large egg whites
  • 3 sticks butter, room temp
  • 1 tablespoon dark rum

Instructions

Orange Rum Cake Recipe

  • Prepare two 8 inch round cake pans with parchment paper and butter.
  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, beat the room temperature butter until pale yellow and thick.
  • Add in the sugar and eggs and beat again until fully incorperated.
  • Add in the orange zest and salt and beat, scraping down the sides of the bowl.
  • Sift flour and baking powder in a bowl and set aside.
  • Add orange juice to the heavy cream and set that aside.
  • With the mixer on medium speed, add the flour mixture and heavy cream into the batter, alternating between the two.
  • Divide batter between the prepared baking pans.
  • Bake for 25 to 30 minutes, do not overcook.
  • When you remove, puncture holes all over the top of the cakes and spoon 1/2 cup of rum over each of them. Let them cool before removing.

Meringue Buttercream Frosting

  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. Do this for about 4 minutes. It should look like a shiny marshmallow cream.
  • With the whisk attachment, beat eggs on medium speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and one at a time, add in one stick of room temperature butter beating until smooth. Enjoy the deliciousness!

Notes

Adapted from Joy of Cooking

Nutrition

Calories: 692kcal | Carbohydrates: 71g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 180mg | Sodium: 420mg | Potassium: 197mg | Fiber: 0g | Sugar: 50g | Vitamin A: 1260IU | Vitamin C: 2.9mg | Calcium: 79mg | Iron: 1.7mg
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5 thoughts on “Orange Rum Cake with Meringue Buttercream”

  1. 5 stars
    Oh my, sending this recipe to my cake making friend! Thanks for metric measures option. Can’t wait to try this cake with coffee. Something tells me it’s going to be amazing! Thanks for the recipe. Vik.

    Reply

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