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Barbancourt Caramel Rum Vanilla Cake

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Gato Vanye Avek Rom Babankou 

This is my take on a traditional sweet (pineapple cake) with a hint of Barbancourt rum. I tweaked a few ingredients to be able to make this  without the pineapples and it is just what you need! Sweet, soft and perfect as a dessert.

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Materials needed

small saucepan

9 inch cake pan

electric mixer


Preparation of rum:

½ cup butter 

2/3 cups brown sugar

½ tbsp  Barbancourt rum


Cake mix:

1 1/2 cup flour

2 tsp baking powder

1 tsp cinnamon

½ tsp salt

½ cup of butter

1 cup of brown sugar

2 eggs, beaten

1 tsp vanilla extract

1 cup of milk


Start by thinking how you are going to enjoy this your rum vanilla cake!

  Rum mixture

  1. On low heat, melt butter and add brown sugar
  2. Stir slowly with a whisk until sugar completely dissolves
  3. Add rum, continue with whisk to mix everything together
  4. Pour mixture into cake pan, set aside

Preparation for cake mix:

  1. Preheat stove to 350
  2. In a separate bowl, add flour, baking powder, cinnamon, salt and set aside
  3. Mix the sugar and butter with an electric mixer until smooth. Add the eggs  until creamy, add vanilla extract
  4. Add the flour mixture alternately with the milk. Beat until smooth
  5. Transfer batter on top of the rum mixture.
  6. Bake for 40 mins, or until toothpick comes out clean 
  7. Allow to cool (5 minutes), before flipping onto a flat plate

Ready to serve !

Serving suggestion: with some vanilla ice cream

Cook with products from our Makèt