Rum Cake Recipe
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.
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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.
Servings: 16 slices