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Rum raisin apple butter cake with vanilla buttercream, and a gingerbread house in the background.

Rum Raisin Apple Butter Cake

A moist and tender apple butter cake, made with brown sugar, spiced rum and raisins, frosted with spiced vanilla buttercream.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16


  • Stand Mixer



  • 3 ¼ cups all-purpose flour
  • 1 ½ cups dark brown sugar, lightly packed
  • 1 ½ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ cups apple butter
  • ½ cup vegetable oil
  • cup whole milk
  • ¼ cup dark spiced rum
  • 3 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • ½ cup raisins


  • 1 ½ cups powdered sugar
  • 1 tbsp meringue powder, optional
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • tsp cloves
  • 1 ½ tsp vanilla extract
  • 2-4 tbsp milk or cream, if needed



  • Preheat the oven to 350, and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • In a large bowl, whisk together the flour, brown sugar, baking soda and salt.
  • Add the apple butter, oil, milk, rum, eggs and vanilla, and whisk until combined. Fold in the raisins.
  • Divide the batter between the pans. Bake on the center oven rack for about 20-22 minutes, until a cake tester or toothpick comes out clean.
  • Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely.


  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute. With the mixer on low, add the powdered sugar and meringue powder and mix to combine.
  • Add the remaining ingredients and whip for 4-5 minutes on medium high speed until very light and fluffy. Only add the milk if needed for desired consistency.
  • Fill, stack and frost the cooled cakes with the buttercream.


Leftover cake should be stored in an airtight container or cake carrier at room temperature for up to 3 days.
Keyword Apple Butter, Cake, High Altitude, Rum Raisin