Desserts
This Anne of Cleves cake brings Tudor-era indulgence to your kitchen with its spiced rum-infused layers and golden buttery crust. Inspired by the rich desserts of Henry VIII's court, this recipe transforms traditional flavors into a modern masterpiece—moist, spiced, and just sweet enough to satisfy.
The secret lies in balancing warm spices with rum's depth, creating layers that taste like history came alive. What sets this cake apart is its foolproof technique for achieving a perfectly moist crumb without drying out, even when baked at 350°F.
The crust stays crisp while the layers remain tender, thanks to a simple but effective method of layering and steaming. No fancy equipment needed—just patience and a few key ingredients that elevate this dessert from ordinary to extraordinary.
By the time you're done, you'll have a cake that looks as impressive as it tastes—golden layers with a hint of spice and rum, topped with a buttery crust that cracks just enough to reveal the magic inside.
It's the kind of dessert that feels special enough for holidays but simple enough for a weeknight treat. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the spices. The flavors only get better with time, making it perfect for making ahead.
Let's get baking!
Ingredients for anne of cleves cake
Eight servings of Tudor-inspired indulgence with spiced rum and golden buttery layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 2 cups | Light brown preferred |
| Dark Brown Sugar 🍚 | ½ cup | Packed for moisture |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Spiced Rum 🍹 | ½ cup | 180-proof or higher |
| Whole Milk 🥛 | 1 cup | Full-fat for richness |
| Vanilla Extract 🌸 | 2 tsp | Pure Madagascar preferred |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Ground Ginger 🌿 | ½ tsp | Freshly ground |
| Ground Cloves 🌶️ | ¼ tsp | Lightly toasted |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free |
| Baking Soda 🍞 | ½ tsp | Freshly opened |
The spiced rum is non-negotiable here—Kirk & MacGregor or Bacardi 151 are my go-tos, but any 180-proof rum will work. Look for bottles labeled 'overproof' at liquor stores or specialty shops. The butter should be European-style if you can find it—higher fat content (82%) makes the crust extra crisp. For the spices, Penzeys Spices carries everything you need, but the bulk bins at Whole Foods are more budget-friendly. Freshly ground spices make all the difference, so if you're buying pre-ground, check the date—older than six months and it's time to toss it.
No spiced rum? Dark rum plus a pinch of cinnamon and nutmeg gets you close, but the alcohol content is key for moisture. Swap brown sugar for white if needed, but the caramel notes from brown sugar are essential. For a dairy-free version, use oat milk and vegan butter (like Miyoko's), though the texture will differ slightly. The baking powder and soda should be fresh—if your leavening agents are older than six months, they've lost potency. For the crust, cold butter is crucial—don't let it soften before mixing, or you'll end up with a tough base instead of that perfect flaky layer.
This cake keeps beautifully—3 days at room temperature wrapped in parchment, or 1 week refrigerated in an airtight container. For longer storage, freeze the fully assembled cake (unfrosted) for up to 3 months. Thaw overnight at room temperature before serving. The flavors actually improve with time, so if you're making this ahead for a holiday, it's perfect. Serve at 65°F for the best texture—the cooler temperature helps the crust set while keeping the layers tender. A dusting of powdered sugar or a drizzle of extra rum makes an impressive presentation.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe’s simplicity—just creaming butter and sugars until light, then folding in eggs and flour. No food processor, no complicated steps, just a bowl and a whisk. (Yes, even on a Tuesday night.)
- Moisture Locked In: That combo of brown sugar and butter? It keeps this cake tender for days. The dark brown sugar adds a caramel depth that makes every slice feel special—no dry crumbs here.
- Crowd-Pleaser Any Day: Bring it to brunch, pack slices for lunch, or serve with coffee. It’s neutral enough to pair with fruit compotes or whipped cream, but rich enough to stand alone. Honestly, it’s my go-to for any gathering.
- Budget-Friendly Staples: Flour, butter, sugar, eggs—these are pantry basics that won’t break the bank. A single batch stretches for leftovers, and the rich flavor means you won’t regret buying the good brown sugar. (Trust me, it’s worth it.)
Step-by-step instructions for Anne of Cleves cake
Here's how to craft this historic-inspired cake with rich spice layers and signature buttery crust.
Prepare the Spiced Rum Cake Batter
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, 0.25 tsp ground cloves, and 0.5 tsp salt. Sift this dry mixture together to eliminate lumps and create a light, airy base for the cake.
In a separate bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step incorporates air, which helps create the cake's signature tender crumb. Add the 4 whole large eggs one at a time, mixing well after each addition, then stir in the 0.5 cup spiced rum and 2 tsp vanilla extract. The rum adds depth while keeping the cake moist.
Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup whole milk, beginning and ending with the flour mixture. Mix on low speed just until combined—overmixing develops gluten, resulting in a tough cake. The batter should be smooth with no visible streaks of flour remaining.
Create the Buttery Crust
In a small bowl, combine 1 cup granulated sugar with 0.5 cup dark brown sugar and mix well. In another bowl, cut the 1.5 cups unsalted butter into small cubes and let them sit at room temperature for 10 minutes to soften slightly. This makes the crust easier to work with.
Press half of the sugar mixture evenly into the bottom of a 9-inch springform pan, creating a thin, even layer. This forms the foundation for the crust. Using your fingers, gently press the softened butter cubes into the sugar layer, covering it completely. The butter will melt slightly from your hands, creating a flavorful base.
Repeat this process with the remaining sugar mixture, pressing it firmly into the butter layer. This double-layer crust ensures maximum flavor and texture contrast with the spiced cake layers. Chill the prepared pan in the refrigerator for 15 minutes while you prepare the cake batter for layering.
Layer and Bake the Cake
Preheat your oven to 350°F and position a rack in the center position. Divide the prepared cake batter evenly between two 8-inch round cake pans that have been lightly greased and lined with parchment paper. The batter should fill each pan about two-thirds full, allowing room for rising.
Place one cake pan on top of the chilled crust-lined springform pan, centering it carefully. Pour the remaining cake batter evenly over the crust, spreading it with a spatula to create an even layer. Repeat with the second cake pan, creating a three-layer structure: crust at the bottom, cake batter in the middle, and another cake layer on top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should spring back slightly when pressed gently in the center. If the top browns too quickly, tent loosely with aluminum foil after 20 minutes to prevent over-browning while allowing the cake to cook through evenly.
Cool and Assemble
Remove the cake from the oven and let it cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking and allows the layers to set properly. Once fully cooled, carefully remove the springform pan to reveal the buttery crust.
To serve, slice the cake into 8 equal wedges, ensuring each piece includes a portion of the crust and cake layers. The contrast of the warm spices in the cake with the rich buttery crust creates a truly historic dessert experience. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for maximum freshness.
Pro Tips For Making Anne Of Cleves Cake
- CREAM BUTTER FIRST: Don’t just toss cold butter into the sugar—beat it until it’s light and fluffy (about 3-5 minutes). I learned this the hard way after skipping it; the cake turned dense instead of tender. A hand mixer makes this easier, but if you’re elbow-greasing, go slow and scrape the bowl often.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it down, adding too much and making the cake dry. Use a kitchen scale for precision—this recipe works best with 225g flour, not the "1 ¾ cups" guesswork. (Yes, even if you’ve been baking for years.)
- DON’T OVERMIX: Once you add the flour, mix just until combined—no need to stir like you’re folding laundry. Overmixing develops gluten, and this cake relies on a delicate crumb, not a tough one. Stop when the dry ingredients disappear.
- LET IT COOL STRATEGICALLY: The cake will look underdone if you pull it out too soon. Check with a toothpick at 10 minutes—it should come out with moist crumbs, not wet batter. Then let it cool in the pan for 15 minutes before transferring. (Trust me, rushing this step = a collapsed center.)
Perfect pairings for anne of cleves cake
Creamy Pairings
This cake's rich spice profile pairs beautifully with vanilla bean ice cream—the cool creaminess balances the warmth of cinnamon and nutmeg. I like Häagen-Dazs Vanilla or Ben & Jerry's for that classic flavor.
For a lighter option, try coconut whipped cream—its subtle sweetness complements the rum without overpowering. 🥥
A dollop of clotted cream (like Cornish or Devon styles) adds luxurious texture and a touch of saltiness that enhances the cake's depth. If you can't find clotted cream, heavy whipping cream sweetened with 1 tsp vanilla works in a pinch.
Always chill your serving dishes before adding cream to prevent melting.
Fruit Complements
Tart cranberry sauce—homemade or Ocean Spray—cuts through the richness with its bright acidity. Warm it slightly before serving to release the berries' natural sweetness.
For a more elegant touch, dried apricots or figs (lightly warmed with 1 tsp honey) add a jammy contrast that pairs perfectly with the spiced rum layers.
Fresh orange segments (from navel or Valencia oranges) provide a citrusy pop that refreshes the palate. Their natural oils also help keep the cake moist. I like to arrange them on the plate in a circular pattern around the cake slices for a visually stunning presentation.
Beverage Pairings
A spiced chai latte—made with Starbucks Chai Latte mix or homemade with black tea, cinnamon, cardamom, and ginger—mirrors the cake's warm spices. The milkiness of the latte softens the cake's intensity, creating a harmonious pairing. Serve it hot for a cozy dessert experience.
For a boozy twist, offer dark rum (like Appleton Estate or Mount Gay) or mulled wine (simmered with cinnamon sticks, cloves, and orange peel). The alcohol in the rum echoes the cake's spiced rum infusion, creating a cohesive flavor journey.
A small glass (about 1.5 oz) per serving enhances the dessert without overwhelming it.
Unexpected Twists
Crumbled pecan shortbread cookies on the side add a buttery crunch that contrasts with the cake's tender layers. I like Trader Joe's pecan shortbread for convenience, but homemade versions with brown sugar and vanilla elevate the experience. Sprinkle them lightly over the plate for an easy garnish.
For a savory contrast, serve with sharp cheddar cheese (like Cabot or Point Reyes). The saltiness and tang cut through the sweetness, creating an unexpected but delightful balance. A small wedge (about 1 oz) per person works perfectly—just make sure it's at room temperature for optimal flavor.
Nutrition facts
Frequently asked questions
What makes this cake historically inspired?
This recipe draws from Tudor-era baking traditions with its spiced rum infusion and warm spices like cinnamon, nutmeg, and cloves—common in 16th-century English desserts. The buttery crust mirrors the rich, layered pastries served at Henry VIII's court, while the moist crumb reflects historical fruitcakes adapted for modern baking.
Can I substitute the spiced rum?
Yes! For a non-alcoholic version, replace the 0.5 cup spiced rum with 0.5 cup apple cider or 0.5 cup orange juice plus 1 tsp vanilla extract. If you prefer alcohol but can't find spiced rum, use dark rum plus 0.25 tsp extra cinnamon and nutmeg. The alcohol is key for moisture, so avoid skipping it entirely.
Why does the crust need to chill before baking?
Chilling the crust for 15 minutes prevents the butter from melting too quickly, which would make the crust soggy instead of crisp. The cold butter creates steam during baking, helping the cake layers rise properly while keeping the crust flaky. Skip this step, and you'll end up with a tough, greasy base instead of that signature buttery texture.
How do I prevent the cake from cracking?
Cracking usually happens from sudden temperature changes. Let the cake cool in the pans for 10 minutes before transferring to a wire rack, and avoid opening the oven door too early. Also, don't overbake—remove it when a toothpick comes out clean (around 40-45 minutes). For extra insurance, tent with foil after 20 minutes if the top browns too quickly.
Can I make this cake in a different pan size?
Yes, but adjust the baking time. For an 8-inch round pan, use the same recipe but reduce baking time to 30-35 minutes. For a 9x13-inch pan, spread the batter evenly and bake for 45-50 minutes. The key is to ensure the center reaches 205°F internally. Always use parchment paper to prevent sticking.