Layer Cake With Coffee-Rum Syrup and Whipped Cream
The layers of this cake are brushed with a coffee-rum syrup and assembled with a whipped cream frosting. Make cake a day ahead and assemble the day of but several hours in advance to allow flavors to meld.Based on a recipe from Christiane Silla.
Servings: 12 servings
Ingredients
CAKE
- 3 large eggs
- 1/4 teaspoon salt
- 1 1/2 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3/4 cup milk
- 1 1/2 tablespoon butter
- 1 1/2 cup sifted all-purpose flour
- 1 1/2 teaspoon baking powder
COFFEE-RUM SYRUP
- 2/3 cup water
- 1 tablespoon instant coffee
- 1/4 cup granulated sugar
- 2 tablespoons rum
WHIPPED CREAM FROSTING
- 1 pint heavy cream
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
CAKE
- Preheat oven to 350°F. Grease and flour 3 9" round cake pans. Line bottoms with parchment paper.
- In bowl of stand mixer, beat eggs until light. Add salt, sugar, and vanilla. Heat the milk and butter to just boiling; beat into egg mixture. Sift together flour and baking powder; beat into egg mixture.
- Divide batter equally among prepared cake pans. Bake approximately 25 minutes, until tester inserted into center comes out clean. Remove to racks to cool.
COFFEE-RUM SYRUP
- In small bowl heat water to boiling in microwave. Add coffee and sugar; stir to dissolve. Stir in rum.
WHIPPED CREAM FROSTING
- To chilled clean bowl of mixer add cream. Beat until soft peaks form. Add confectioner's sugar and vanilla; continue beating just until cream holds its shape.
ASSEMBLE CAKE
- Place first cake layer on serving plate. Protect edges of plate with strips of wax paper tucked under edges of cake. Use a fork to prick some holes on the top. Brush on 1/3 syrup, spread on an even layer of whipped cream. Add second layer of cake and repeat. Add third layer, repeat process using remaining amount of syrup. Spread whipped cream on top and sides of cake. Remove wax paper strips. Chill in refrigerator for several hours to allow syrup to soak into cake.
