Homemade Rum Cake
Rum Cake Recipe
Description
This classic rum cake is buttery, soft, and infused with the rich warmth of dark rum. Topped with a luscious rum glaze that soaks into every bite, it’s perfect for holiday gatherings, celebrations, or any time you want a decadent dessert.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 ½ cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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½ cup whole milk
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½ cup dark rum (plus more for brushing, if desired)
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1 tsp pure vanilla extract
For the Rum Glaze:
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½ cup (1 stick) unsalted butter
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1 cup granulated sugar
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¼ cup water
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½ cup dark rum
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½ tsp vanilla extract
Instructions
1. Prepare the Cake
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Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup bundt pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
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Beat in eggs one at a time, mixing well after each addition.
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Mix in vanilla extract.
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Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients.
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Stir in the rum until fully combined.
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Pour the batter into the prepared bundt pan and smooth the top.
2. Bake
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from oven and let cool in the pan for 10 minutes, then invert onto a wire rack.
3. Make the Rum Glaze
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In a small saucepan, melt butter over medium heat.
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Stir in sugar and water, bring to a boil, and boil for 5 minutes, stirring constantly.
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Remove from heat and stir in rum and vanilla.
4. Glaze the Cake
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While the cake is still warm, poke small holes all over with a skewer or toothpick.
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Slowly pour the glaze over the cake, allowing it to soak in. You may need to do this in layers.
Equipment
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Bundt pan (10–12 cup)
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Electric mixer (stand or hand)
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Mixing bowls
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Whisk
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Saucepan
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Cooling rack
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Measuring cups & spoons
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Spatula
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serving Size: 12–16 slices
Rum Cake Recipe
Equipment
- Bundt pan (10–12 cup)
- Electric mixer (stand or hand)
- Mixing bowls
- Whisk
- Saucepan
- Cooling rack
- Measuring cups & spoons
- Spatula
Ingredients
- For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup whole milk
- ½ cup dark rum plus more for brushing, if desired
- 1 tsp pure vanilla extract
- For the Rum Glaze:
- ½ cup 1 stick unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ½ cup dark rum
- ½ tsp vanilla extract
Instructions
- Prepare the Cake
- Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients.
- Stir in the rum until fully combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then invert onto a wire rack.
- Make the Rum Glaze
- In a small saucepan, melt butter over medium heat.
- Stir in sugar and water, bring to a boil, and boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum and vanilla.
- Glaze the Cake
- While the cake is still warm, poke small holes all over with a skewer or toothpick.
- Slowly pour the glaze over the cake, allowing it to soak in. You may need to do this in layers.
10 FAQs About Rum Cake
1. Can I use light rum instead of dark rum?
Yes, but dark rum has a richer, deeper flavor that enhances the cake’s taste. Light rum will give a milder flavor.
2. Can I make this without alcohol?
Yes. Replace the rum in the batter with milk and the rum in the glaze with rum extract (about 1–2 teaspoons) plus water.
3. Can I use boxed cake mix for this recipe?
You can adapt it by adding rum to the mix, but this homemade version will have a richer, more buttery texture.
4. Can I add nuts to the batter?
Yes, chopped pecans or walnuts are a classic addition. Sprinkle them in the bottom of the bundt pan before adding batter for a nutty crust.
5. My cake stuck to the pan what went wrong?
Make sure to grease and flour your bundt pan thoroughly or use a baking spray with flour.
6. How can I make the cake extra moist?
Brush extra rum glaze over the cake after it cools, or wrap it tightly and let it rest for a day before serving.
7. Can I make this ahead of time?
Yes, rum cake actually tastes better the next day as the flavors develop.
8. Can I freeze rum cake?
Yes. Wrap it in plastic wrap, then foil, and freeze for up to 3 months.
9. Does the alcohol cook out of the cake?
Most of it bakes off in the oven, but the glaze added after baking will retain some alcohol content.
10. Can I make mini rum cakes?
Yes, use mini bundt pans and reduce baking time to about 20–25 minutes.
How To Store Rum Cake
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At Room Temperature: Wrap tightly in plastic wrap or store in an airtight container. It will stay moist for up to 5 days.
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In the Refrigerator: Store wrapped or in an airtight container for up to 10 days. Let it come to room temperature before serving.
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In the Freezer: Wrap in plastic wrap, then foil, and store for up to 3 months. Thaw overnight in the refrigerator before serving.
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Tip for Maximum Moisture: Brush extra rum glaze on the cake before storing to keep it soft and flavorful.
