The Best Homemade Rum Cake Recipe

I’ve spent years perfecting my rum cake recipe, and I’m convinced this one strikes the perfect balance between rich, moist crumb and bold rum flavor. The secret lies in the glaze, which soaks into the warm cake for an irresistible depth. If you’re looking for a dessert that’s both comforting and sophisticated, this might just become your go-to. But there’s a trick to getting the texture just right.

Recipe

You’re about to discover the rum cake recipe that will forever change your dessert game—it’s *that* good.

Imagine this: a moist, buttery cake infused with rich rum, topped with a glossy glaze that soaks into every crumb, creating a flavor explosion with every bite.

This isn’t just any cake; it’s a celebration of bold, indulgent flavors that dessert dreams are made of. The secret? A splash of dark rum and a touch of vanilla extract that elevate this classic treat to something extraordinary.

Whether you’re serving it at a holiday gathering or just treating yourself, this rum cake is guaranteed to impress. Trust me, once you try it, you’ll wonder how you ever lived without it.

Let’s bake something unforgettable!

Ingredients

Creating the perfect rum cake starts with gathering the right ingredients—each one plays a vital role in achieving that rich, moist, and boozy dessert we all love. While some items are non-negotiable for that classic flavor, there’s room for flexibility with a few smart substitutions. Let’s break it down:

For the Cake:

• Unsalted Butter (1 cup, softened): Provides richness and moisture. Salted butter can work, but adjust added salt accordingly.
• Granulated Sugar (1 ½ cups): Sweetens the cake and creates a tender crumb.
• Eggs (4 large): Adds structure and richness. Room temperature eggs blend better.
• All-Purpose Flour (2 ½ cups): The base of the cake. For a lighter texture, sift it first.
• Baking Powder (1 ½ tsp) & Baking Soda (½ tsp): Essential for the perfect rise.
• Salt (½ tsp): Balances the sweetness.
• Whole Milk (1 cup): Adds moisture. For a richer flavor, use buttermilk or half-and-half.
• Dark Rum (½ cup): The star of the show! Don’t skimp here—opt for a good-quality rum for depth of flavor.

For the Rum Syrup:

• Unsalted Butter (½ cup): Adds richness to the syrup.
• Granulated Sugar (1 cup): Creates a sweet, sticky glaze.
• Water (¼ cup): Helps dissolve the sugar for a smooth syrup.
• Dark Rum (½ cup): Doubles down on the rum flavor for a boozy finish.

Pro Tips:

• Use room temperature ingredients for even mixing and better texture.
• If you’re out of dark rum, spiced rum or even a bourbon can work in a pinch.
• For an extra flavor boost, add 1 tsp of vanilla extract or a pinch of nutmeg to the batter.

Little Wins:

• Garnish with a dusting of powdered sugar or toasted nuts for an elegant touch.
• Serve with whipped cream or vanilla ice cream to balance the richness.

With these ingredients and tips, you’re well on your way to a rum cake that’s as impressive as it’s delicious.

How to Make the Best Classic Caribbean Rum Cake

– Preheat your oven to 325°F (165°C) and generously grease a Bundt pan with butter or non-stick spray. Dust it lightly with flour to guarantee the cake releases easily.

Pro Tip: Use a pastry brush to evenly coat every crevice of the pan.

– In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, giving the cake a tender crumb.

Watch Out: Avoid using cold butter—it won’t cream properly.

– Add eggs one at a time, mixing well after each addition. This secures the eggs are fully incorporated and the batter remains smooth.

Why It Matters: Adding eggs all at once can cause curdling and uneven texture.

– In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk (or a homemade substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar).

Mix just until combined—overmixing can lead to a dense cake.

Visual Cue: Stop when no streaks of flour remain.

– Stir in vanilla extract and rum, mixing gently to incorporate. The rum adds depth of flavor, but don’t worry—most of the alcohol bakes off.

Pro Tip: Use dark rum for a richer taste or spiced rum for a festive twist.

– Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Flexibility: If using a different pan size, adjust the baking time accordingly—shorter for smaller pans, longer for larger ones.

– While the cake bakes, prepare the rum glaze by combining butter, sugar, water, and rum in a saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let it cool slightly.

Why It Works: Glazing the cake while it’s still warm allows it to soak up the flavorful syrup.

– Once the cake is done, let it cool in the pan for 10 minutes, then invert it onto a wire rack. Poke small holes all over the surface with a skewer and slowly pour the glaze over the cake.

Pro Tip: Place a baking sheet or parchment paper underneath to catch any drips.

– Allow the cake to cool completely before slicing. The glaze will seep into the cake, creating a moist and flavorful bite.

Flexibility: For a stronger rum taste, drizzle additional glaze over individual slices when serving.

Nutrition

A homemade rum cake is a delightful treat, but it’s important to be mindful of its nutritional content. Below is a breakdown of the approximate nutritional values per serving (based on a standard recipe).

Chef Tips

While I’ve made rum cake countless times, I’ve found that precision in measurements and patience during baking can make all the difference. Always sift dry ingredients to avoid lumps, and don’t overmix the batter to keep it tender.

Use room-temperature eggs and butter for even mixing. Generously grease the pan to prevent sticking.

Finally, let the cake soak in rum syrup while it’s still warm for maximum flavor absorption.