Anne Of Cleves Cake Recipe: Spiced Rum-Infused Layers With Caramelized Topping

This Anne of Cleves cake brings Tudor-era sophistication to your kitchen with its spiced rum-infused layers and rich caramelized topping. 🌟 Inspired by the real Anne's legendary beauty and the warmth of her legacy, this cake marries history with modern technique—moist, spiced layers that dissolve on the tongue, crowned with a velvety caramel glaze that cracks beautifully when sliced.

My grandmother's recipe journal hinted at this very cake, though her notes were cryptic about the rum infusion ("just enough to make it sing").

The secret lies in the layers: tender cake infused with warm spices and a touch of spiced rum that deepens with time, balanced by a caramel topping that's both elegant and approachable.

Unlike traditional fruitcakes, this version bakes up with a golden, crackly crust that hides a moist interior—perfect for slicing without crumbs. The rum isn't overpowering; it simply enhances the cinnamon and nutmeg, creating a flavor profile that feels both regal and comforting.

This is the kind of cake that tastes like history came to life.

What makes this recipe special is its foolproof technique—no fancy equipment needed, just precise measurements and patience. The cake layers are baked just until set, then stacked with a spiced rum buttercream that ties everything together.

The caramel topping requires only a few minutes of attention but transforms the cake from good to extraordinary. It's the kind of dessert that feels like a celebration, whether you're serving it at a Tudor-themed dinner or simply treating yourself to a slice of history.

Leftovers keep beautifully in an airtight container for up to five days, though I can't promise they'll last that long. The flavors only deepen with time, making this cake even more irresistible.

Pair it with a cup of chai tea for the full experience, or serve it plain to let the layers shine. Here's how to bring this piece of history to your kitchen.

Ingredients for anne of cleves cake

These 19 ingredients bring Tudor-era elegance to your kitchen with spiced rum and caramel magic.

The spiced rum is the soul of this cake—Kirk & MacGregor or Bacardi Dark are my go-tos, but any dark rum works. If you're avoiding alcohol, swap for extra vanilla extract (double the amount) and a splash of orange juice. The vanilla extract? Nielsen-Massey or McCormick are reliable, but honestly, whatever's open in your cabinet does the trick. For the spices, Penzeys has the best whole spices if you want to grind them fresh—nutmeg and cloves especially sing when freshly ground. The butter? Plugrá or Land O'Lakes are solid choices, but don't stress—just make sure it's full-fat and room temperature. Pre-sifted flour saves time, but if you're doing it yourself, sift with the baking powder for even distribution.

No spiced rum? Apple cider or orange juice adds a similar depth—just boost the vanilla to 1 tbsp. Running low on vanilla extract? Vanilla bean paste works 1:1, or scrape seeds from a vanilla bean (if you've got one). The caramel topping can be made ahead—store it in a jar in the fridge for up to 2 weeks. For the buttercream, if you're watching calories, light butter and powdered sugar keeps it lighter without sacrificing flavor. The cake layers themselves? They're forgiving—bake until just set (a toothpick with moist crumbs is perfect), then let them cool completely before adding the buttercream. Trust me, the wait is worth it for that clean slice.

This cake keeps beautifully—5 days in an airtight container at room temperature, or 1 week in the fridge. The caramel topping hardens when chilled, so bring it to room temperature before serving for that velvety texture. Freeze the fully assembled cake (wrapped tightly) for up to 3 months—thaw overnight in the fridge. Pro tip: Brush the cake layers with a little extra rum before adding the buttercream for maximum flavor infusion. And if anyone asks, yes, this tastes even better the next day—like history's secret recipe came to life in your kitchen.

Step-by-step instructions for spiced rum-infused cake layers

Here's how to bake rich, rum-soaked layers with a caramelized crown—no shortcuts, just pure indulgence.

In a large mixing bowl, combine the 3 cups all-purpose flour, 2 cups granulated sugar, 1 cup light brown sugar, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 0.5 tsp ground cloves, 2 tsp baking powder, and 0.5 tsp salt. Whisk until evenly distributed—no lumps, just smooth dry ingredients.

In a separate bowl, beat the 1.5 cups unsalted butter until creamy, then add the 4 whole large eggs one at a time, mixing well after each. Gradually add the dry ingredients while mixing on low speed until just combined. Pour in the 0.5 cup spiced rum and 2 tsp vanilla extract, mixing until fully incorporated. The batter should be thick but pourable—if it looks too stiff, add 1 tablespoon heavy whipping cream to loosen it.

Preheat your oven to 350°F and grease three 8-inch round cake pans with butter or line them with parchment circles. Divide the batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The edges should be golden brown, and the tops should spring back when gently pressed.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once fully cooled, level the tops if needed with a serrated knife for even layers. Here's the thing—cooling completely prevents soggy layers when you assemble.

In a stand mixer fitted with the whisk attachment, beat the 1 cup heavy whipping cream until soft peaks form. Gradually add the 1 cup granulated sugar and 0.5 cup unsalted butter, mixing on medium speed until smooth and fluffy. Add the 2 tsp vanilla extract and mix until fully incorporated. This buttercream should be thick enough to hold its shape but still pipeable—if it's too stiff, add 1 tablespoon heavy cream to loosen.

For extra depth, fold in 1 tablespoon of the reserved spiced rum from the cake batter. This ties the flavors together perfectly and keeps every bite infused with that warm rum aroma.

Place the first cake layer on a cake stand or plate. Spread a generous layer of the buttercream over the top, then repeat with the remaining two layers. For the final touch, make the caramel topping by combining 1.5 cups granulated sugar, 0.5 cup heavy whipping cream, and 1 tsp vanilla bean paste in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a deep amber color—about 8-10 minutes. Remove from heat and stir in the 1 tsp flaky sea salt. Let it cool slightly, then drizzle generously over the assembled cake.

Chill the cake in the refrigerator for at least 2 hours before serving. This lets the flavors meld and the caramel set properly. When you're ready, slice into thick wedges and watch as the caramel drips down—pure decadence in every bite.

Make-ahead tips for anne of cleves cake

Prep Ahead Like a Pro

This cake is a make-ahead dream—start with the caramel topping up to 2 weeks in advance. Store it in a sealed jar in the fridge, then reheat gently in a saucepan with 1 tablespoon cream before drizzling.

The rum-soaked layers? Bake them 2 days ahead and wrap tightly in plastic wrap. They’ll keep at room temperature, and the flavors deepen like fine wine. 💫

Buttercream Prep

Make the rum-infused buttercream the night before and store it in the fridge. When ready to assemble, whisk it for 2-3 minutes until fluffy again—no lumps, just silky smooth.

Pro tip: Brush the cooled cake layers with 1 tablespoon spiced rum before adding buttercream for extra moisture and flavor. Trust me, it’s worth the extra step.

Full Assembly Timeline

Assemble the cake 1 day ahead and refrigerate uncovered. This lets the caramel set with a beautiful crackly crust. For serving, bring it to room temperature for 1-2 hours before slicing—this prevents a soggy bottom.

I’ve found that letting it sit at room temp also makes the caramel drizzle more dramatically when cut. 🍴

Freezer-Friendly Layers

Freeze the baked cake layers individually for up to 3 months. Thaw overnight in the fridge, then proceed with assembly. The buttercream and caramel topping can be made fresh or thawed—just give them 10 minutes at room temp before using.

This is my go-to method when I know I’ll have company but don’t want to spend the day baking.

Caramel Shortcut

Short on time? Use store-bought caramel sauce (like Smucker’s or Trader Joe’s) and boost it with 1 tsp vanilla bean paste and ½ tsp flaky salt. Warm it gently in a saucepan for 2 minutes to thicken, then drizzle.

It won’t be homemade, but it’ll still taste like a royal feast. Honestly, sometimes shortcuts are the best way to keep traditions alive.

Garnish Like a Tudor Baker

Before serving, sprinkle the caramel with toasted pecans or crushed gingersnaps for texture. I like to toast ½ cup pecans in a dry pan for 3-4 minutes until fragrant, then sprinkle over the chilled cake.

The contrast of crunchy, spiced nuts against the soft cake is pure magic. Save this step for 30 minutes before serving—it’s the final touch that makes it feel special. ✨

Frequently asked questions