Rum Raisin Apple Butter Cake

"A spiced apple butter cake full of plump raisins and spiked with spiced rum, frosted semi-naked with vanilla buttercream to show off the pretty cake inside. This cake is perfect for the holidays."
-- @curlygirlkitchen
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 22mins
Serves or Makes: 10-15

Recipe Card

For the Cake


  • 3 1/4 cups cake flour, or all-purpose flour
  • 1 1/2 cups lightly packed dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup raisins
  • 1/2 cup vegetable oil
  • 1 1/2 cups apple butter
  • 3 large eggs
  • 2/3 cup whole milk
  • 1/4 cup dark spiced rum

To Make the Cake


  • Step 1

    Preheat the oven to 350ºF and grease three 8-inch cake pans with non-stick spray.

  • Step 2

    In the bowl of your stand mixer fitted with the paddle attachment, combine the dry ingredients. Add the wet ingredients and mix on medium speed for two minutes. Divide the batter between the pans.

  • Step 3

    Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the pans, set on wire racks, covered loosely with a clean kitchen towel.

For the Buttercream


  • 1 1/2 cups unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder, optional
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 2 tablespoons milk, or cream
  • 1 teaspoon vanilla extract

To Make the Buttercream

  • Step 1

    In the bowl of your stand mixer fitted with the whisk attachment, mix the butter and powdered sugar and meringue powder to combine. Add the remaining ingredients and whip for 4-5 minutes on medium high speed until very light and fluffy.

  • Step 2

    Fill and frost the cooled cake.

More from @curlygirlkitchen