Alcohol · Boozybakes · Cakes · Kezzy Bakes

Banana Butterscotch and Rum Cake

This fluffy banana cake with butterscotch sauce and rum buttercream is a guaranteed pick-me up!

(This makes a two-layered 6″ cake)


For the cake

Original recipe from Wen’s Delight


Group A

  • 4 egg yolks
  • 1/4 tsp salt
  • 40ml corn oil
  • 2 medium bananas – mashed
  • 30g caster sugar
  • 70g cake flour
  • 1/4 tsp bicarbonate of soda
  • 1/8 tsp baking powder
  • 1/2 tsp vanilla extract


Group B

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 60g caster sugar



  1. Preheat oven to 180C/ Gas mark 4
  2. Whisk the egg yolks, 30g sugar and vanilla extract until pale yellow
  3. Whisk in the oil, milk and mashed banana
  4. Gently, whisk in the dry ingredients
  5. In a clean bowl, whisk the egg whites until foamy. Add in the cream of tartar and whisk briefly
  6. Gradually, add in the 60g sugar tablespoon by tablespoon until the meringue forms stiff peaks
  7. Fold in the meringue mixture into the egg yolk mixture in three batches.
  8. Divide the cake batter into the 2 6″ cake pans. There should be about 300g of batter in each.
  9. Bake for 20-30 minutes, or until skewer comes out clean
  10. Once baked, let the cakes cool. It is normal for the cakes to sink, so don’t worry! Once cool, place in fridge to firm up slightly and you can move on to the next part.


For the butterscotch

Recipe from Brown Eyed Baker


  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract



  1. In a pan, melt the butter and then add in the sugar until dissolved
  2. Add in the vanilla extract and the heavy cream
  3. Heat until reaches a boil and the sauce thickens
  4. Remove from heat and cool completely.


For the buttercream


  • 3 egg whites (medium eggs)
  • 50g caster sugar
  • 120g unsalted butter, room temperature and cubed
  • 2 tbsp rum
  • 1 tsp vanilla extract



  • Over a double boil, whisk the egg whites and caster sugar together until the mixture reaches about 35C/ all the sugar has dissolved. Make sure to whisk constantly to prevent the egg white from cooking!
  • Remove from heat and whisk until the mixture forms a glossy meringue and the bowl has reached room temperature
  • Whisk in the butter cubes (one cube at a time) until the mixture curdles and comes back together again as silky and smooth buttercream
  • Whisk in the vanilla extract and rum. Be careful not to add too much rum as the buttercream may break apart if there is too much liquid in it


Happy baking!



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