Moist, spongy, smooth, and buttery, this easy rum cake recipe is a festive dessert you’ll want to bust out for every special occasion. It has just the right amount of spiced rum flavor to make everyone at the table want a second slice!
If you love this traditional and boozy homemade rum cake, try my rich and fudgy chocolate rum cake, next.
Moist and Tender Rum Cake
I always credit this rum cake for winning over my husband’s grandparents. It’s a rich and tender pound cake soaked with simple syrup and spiked with my favorite spiced rum. The flavors have me dreaming of the holidays!
I originally got this recipe from my friend Rachel many years ago, but since then I’ve made some changes to it. It’s now a completely from scratch cake, while it used to call for a box mix and instant vanilla pudding. I still have a link to the original recipe if you’d like to check it out, but my updates have only made it more delicious!
Why I Love This Recipe
- Subtle rum flavor. Unlike other rum cakes I’ve tried, the alcohol flavor in this cake isn’t so strong that it’s overwhelming. I use just enough to add a cozy, warming hint of spice behind the softness of the vanilla. It’s the best!
- Delicious texture. I adapted this recipe from my fail-proof fluffy yellow cake. This new and improved rum cake uses a combination of oil and butter, which makes for the ultimate taste and texture. When I first re-vamped it, I couldn’t believe that it was even more amazing than before! Once you take a bite, you’ll immediately understand why it’s so well-loved by everyone I make it for.
- Easy to make. This isn’t a complicated recipe. It’s the easiest cake to make for the holidays, whether it’s Thanksgiving or Christmas. This rum cake always turns out super festive in a bundt pan!
What You’ll Need
Besides the rum, you don’t need anything out of the ordinary to make this cake. The only ingredient that may or may not surprise you is sour cream, which I use in many of my cakes to keep them extra moist. Here are some notes on the important ingredients, and you’ll find the full list with amounts in the printable recipe card after the post.
- Oil – Like sour cream, oil is another key ingredient that I use for ultra-moist, tender cakes. You can use any mild vegetable oil, like canola oil or similar.
- Butter – I recommend unsalted butter.
- Eggs – Two whole eggs, plus two additional egg yolks.
- Sour Cream – You can also substitute sour cream with plain or Greek yogurt if needed.
- All-Purpose Flour – Make sure to measure the flour correctly with a food scale or using the spoon-and-level method for accuracy.
- Milk – I prefer using whole milk in my cakes, but any dairy or non-dairy milk will work in this recipe.
- Rum – You can’t make a rum cake without it! You’ll want to use dark, spiced rum for the best possible flavor. See below.
- Glaze – The glaze for this rum cake is a combination of butter and simple syrup spiked with rum. You can use the same spiced rum that you use in the cake.
What Kind of Rum Should I Use?
A general rule of thumb for baking with alcohol is to use something that you wouldn’t mind drinking. It doesn’t have to be expensive, but you’ll definitely want to go with a dark rum rather than a light one. A good-quality rum like Bacardi Spiced is a great choice, especially for the glaze where the flavor will be more pronounced.
How to Make a Rum Cake
This recipe remains pretty much as simple as it was when it used a boxed cake mix. Let’s get started! Follow the steps here, and scroll down to the recipe card for the printable instructions.
First, Bake the Cake
- Make the cake batter. Start by creaming the sugar with vegetable oil, butter, eggs, egg yolks, and vanilla. Next, beat in the sour cream. Mix the dry ingredients separately before slowly adding them to the batter, alternating with the milk and rum until combined.
- Bake. Transfer the cake batter to a greased and floured 10-cup bundt pan. Bake the cake at 350ºF for 35-40 minutes, or until a toothpick comes out clean. Afterward, let the pan cool in the pan for 30 minutes before you add the glaze.
Soak the Cake
- Prepare a simple rum glaze. Melt butter in a saucepan over medium heat, and stir in water and sugar. Let that come to a boil for 5 minutes, whisking frequently, until the glaze thickens. After, take the pan off the heat and stir in the rum.
- Loosen the cake from the pan. Now, invert your rum cake to release it from the bundt pan. This step ensures that it won’t stick once you add the glaze. Then, return the cake to the pan and use a fork or toothpick to poke holes all over the cake.
- Add the glaze. Pour the prepared rum glaze over the cake. Leave the cake to sit and soak in the pan for about 30 minutes.
- Invert the cake. Finally, invert the cake again, this time onto a plate. If needed, use a knife to gently loosen the cake from the edges of the pan. Allow the rum cake to cool completely before slicing and serving. I like to add a light dusting of powdered sugar on top for a pretty, snowy finish. See below for more topping and serving ideas.
Julianne’s Recipe Tips
- Grease and flour the pan. I like to both grease and flour my pan before I pour in the cake batter. This helps keep the finished cake from sticking.
- Stir the simple syrup often. It’s important to stir the simple syrup constantly to prevent it from burning. If it does burn, you’ll have to start from scratch.
- Remove the cake from the pan. If you don’t take your cake out of the pan before you soak it in the glaze, it’s more likely to get stuck. Make sure you don’t skip this step.
- Don’t let the cake soak in the rum too long. Soak the cake for no more or less than 30 minutes. This is the amount of time that will give you the best flavor without causing the cake to stick to the pan.
Serving Suggestions
I like to dust my rum cake with powdered sugar and decorate the center with a heaping pile of fresh strawberries, but you can add any toppings of your choice. Serve slices topped with a dollop of homemade whipped cream, drizzled with salted caramel sauce or homemade chocolate ganache, or sprinkled with chocolate shavings. I also love this cake topped with a scoop of vanilla ice cream or something seasonal, like this homemade apple ice cream or peach maple walnut ice cream.
Does Rum Cake Make You Drunk?
The short answer is, no, you’d have to eat quite a few slices of rum cake to start feeling a buzz! In total, this cake uses one cup of spiced rum. Half of that loses its alcohol content during the baking process. The other half cup is stirred into a homemade simple syrup that’s used to soak the cake, infusing the crumb with its signature flavor. Technically, such a small amount is even safe for children, but it’s up to your discretion.
Storage Instructions
- To store. This cake should be kept in an airtight container, either in the fridge or at room temperature. It’ll last for up to 5 days at room temperature and up to a week in the fridge. I personally love to eat it cold, as it enhances the flavors while maintaining the moisture. So yummy!
- Freeze. Before freezing, cut the cake in half or into individual slices and wrap each portion in plastic wrap. Freeze the cake in an airtight container. The frozen cake will last for up to 2 months. Unwrap it and thaw it out in the fridge or on the counter before enjoying it.
More Holiday Desserts
Print
Rum Cake
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Moist, spongy, smooth, and buttery, this easy rum cake recipe is a festive dessert you’ll want to bust out for every special occasion. It has just the right amount of spiced rum flavor to make everyone at the table want a second slice!
Ingredients
For the Cake
- 1 1/2 cups (285g) granulated sugar
- 1/2 cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs
- 2 egg yolks
- 1 tablespoon (15ml) vanilla extract
- 1/2 cup (118ml) sour cream
- 2 1/2 cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4g) baking soda
- 1 teaspoon (5g) salt
- 3/4 cup milk
- 1/2 cup (118ml) spiced rum, such as Bacardi
For the Glaze
- 1/2 cup (113g) unsalted butter
- 1/4 cup (59ml) water
- 1 cup (190g) granulated sugar
- 1/2 cup (118ml) spiced rum
Instructions
Make the Cake
- Preheat the oven to 350°F. Generously grease and flour a 10-cup size bundt pan.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients (milk and rum) at a time and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter in prepared pan and bake at 350°F for 35-40 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool for about 30 minutes.
Make the Glaze
- In a medium saucepan, melt the butter over medium heat. Then stir in the water and sugar. Bring to a boil and boil for 5 minutes on medium while stirring frequently to prevent burning. Mixture will become thick and bubbly as the water evaporates.
- Remove the saucepan from the heat and stir in the rum until combined.
- Remove the cake from the pan, ensuring it won’t stick. Then place it back in the pan and poke holes with a fork or toothpick all over the bottom of the cake. Pour the glaze over the cake. Allow the cake to sit in the pan for 30 minutes and then remove. You may have to use a knife or long toothpick to help loosen the cake from the middle and edges. Then allow the cake to cool completely.
Notes
- To Store: Keep cake in an airtight container for up to 5 days at room temperature or 1 week in the fridge. Cold cake makes for enhanced flavor with maintained moistness.
- To Freeze: Cut cake in half or individual slices, wrap each portion in plastic wrap and freeze in an airtight container. Frozen cake will last for up to 2 months. Unwrap and thaw in the fridge or on the counter before enjoying.
- View the original rum cake recipe here.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42.6 g
- Sodium: 329.2 mg
- Fat: 21.8 g
- Carbohydrates: 64 g
- Fiber: 0.7 g
- Protein: 5.5 g
- Cholesterol: 90.8 mg
Omg Jules – I was literally just googling my own recipe because I haven’t made it in so long and have to deliver for Turkey Day tomorrow. This is what comes up and you even provided my original Word doc lol. PS Your from scratch version sounds delicious and 10x better will have to try it next time I have the extra times and kitchen space –
Also just tried making mini versions in the air fryer with my neices – 10 mins bake time each in mini pans and great for smaller batches or extra batter in a pinch
This is THE BEST!! What a throwback Rachel, thank you for sharing your recipe with me all those years ago! Love the tip with the air fryer using the original cake mix recipe!
I made this last night, forgot to add the 2 Tablespoons of butter. Still turned out great.
That’s wonderful Joel!! Thank you so much!
I always put chopped pecans in the bottom of the pan before adding the cake mix. The recipe I have used for years calls for Meyer’s dark rum rather than spiced rum, and it is super delicious! I always add a little extra room to both the cake mix and the glaze. I make this cake every Christmas and everyone loves it. Moist and yummy. I don’t see any point in putting powdered sugar on top since the cake is so moist, powdered sugar just melts into it.
I make the same cake every year at Christmas. However, instead of the spiced rum, I use Myers dark rum and that makes it extra delicious. I always add a little extra rum for both the cake and the glaze. There’s really no use in putting powdered sugar on top because of the moistness of the glaze and topping, it just melts into the cake.
Hi!! I was wondering if you tried this recipe in cupcake form yet? I don’t have a bundt cake pan. I would like to use this recipe but in cupcake form. If you have tried this recipe in cupcake form, how did it turn out? My niece recently turned 21 years old and would like to make this for her in cupcake form. I was thinking of sprinkling either chopped walnuts or chopped pecans on top of the cupcakes before I put them in the oven. Do you think this would be okay? Or should I sprinkle the pecans/walnuts after when it’s done baking and then add the glaze? I’ve never baked with nuts before. Any advice would be appreciated. =)
Hi Jen, I have not tried this particular recipe in cupcake form. Since the cake is “soaked” in the rum glaze, I would be concerned the liners would get too wet. What you can do instead, is just dip the top of the cupcakes in the glaze, and usually you can dip 2 or 3 times. I would half the recipe for the glaze if you are interested in trying this out.
I like to put crushed pecans in the bottom of the pan before putting the batter in.
That sounds like a great idea!
your friend rachel sounds a lot like my friend Kristen – especially the love of shark week. 🙂 Thank you for sharing this rum cake recipe – I love rum cake! And i love the super mini rum cake you make for yourself – amazing idea. 🙂
Hi Sally, thank you so much for stopping by! I really admire your blog!!!
Love that you do a mini for yourself! I started using the 6 cake mini pan w/ the regular pan recipe as a standard as it increases the glaze/cake ratio by about 25% and they are easier to individually wrap 🙂
Totally!! I love it!
Looks delicious…and my favorite part….it seems simple enough to make.
Thank you! It is very easy to make!
What a lovely little rum cake. I adore easy recipes and this looks like a winner.
Thank you! It is a crowd pleaser!