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Rum Cake Recipe

Rum Cake Recipe

Master this homemade rum cake recipe with its irresistibly moist texture and rich buttery flavor. This easy baking recipe features the best rum-soaked glaze that infuses every bite with warmth and sweetness. Perfect for celebrations or whenever you crave a boozy, decadent treat that's sure to impress!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot captures a golden bundt rum cake on a vintage cake stand, its glossy rum glaze cascading down the intricate ridges and pooling around the base. Natural window light highlights the cake's moist, tender crumb visible from a slice that's been removed, revealing the cake's rich amber interior. Small sprigs of mint and scattered toasted pecans accent the presentation, while a crystal glass of dark rum sits nearby, reinforcing the cake's signature flavor. The warm tones of the caramelized exterior contrast beautifully with the cream-colored ceramic plate beneath, with fine beads of glaze glistening under the soft lighting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml dark rum (plus extra for sprinkling)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">3.5g baking powder</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">1 box (100g) instant vanilla pudding mix</li><li class="ingredients-single-item">For the Rum Glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">120ml dark rum</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (325°F). Thoroughly grease and flour a 25cm bundt pan, taking care to reach all the crevices—this is crucial for a clean release later. If using nuts, sprinkle them evenly across the bottom of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, and instant pudding mix. The pudding mix is your secret weapon here—it contains modified starch that helps retain moisture and creates that signature melt-in-your-mouth texture rum cakes are known for.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5-6 minutes until very light and fluffy. This extended creaming process creates tiny air pockets that give your cake structure and lift, so don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture might look slightly curdled—this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the vanilla extract with the rum and milk in a measuring cup. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the rum-milk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition—overmixing develops gluten and can lead to a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, sugar, water, and salt. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and carefully stir in the rum (it will bubble vigorously, so be cautious). The alcohol won't completely cook off, leaving that wonderful rum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cake is done, remove from the oven and place on a cooling rack. While still hot, use a long skewer to poke holes all over the cake, going almost to the bottom. Slowly brush or spoon about one-third of the warm glaze over the cake, allowing it to soak in. This first application helps the cake absorb the glaze more effectively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a serving plate. Brush another third of the glaze all over the cake, making sure to cover the sides. Allow the cake to cool completely, about 1-2 hours, as the glaze continues to soak in and work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, warm the remaining glaze slightly if it has solidified and brush it over the cake for a beautiful sheen and an extra punch of rum flavor. For an even more intense rum flavor, sprinkle an additional tablespoon of rum over the completely cooled cake. Your rum cake will stay deliciously moist for up to 5 days stored in an airtight container at room temperature.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rum Cake Recipe?

The key ingredients include butter, sugar, eggs, dark rum, flour, baking powder, instant vanilla pudding mix, and optional chopped nuts. The signature rum glaze requires butter, sugar, water, salt, and more dark rum for that authentic boozy flavour.

How to cook Rum Cake Recipe at home?

Learn how to cook Rum Cake Recipe by preheating your oven to 165°C, preparing a bundt pan, mixing dry and wet ingredients separately, then combining them alternately. Bake for about 55 minutes, then soak the hot cake with rum glaze. The secret lies in the three-stage glazing process for maximum flavour absorption.

Can I make this cake without alcohol for a family-friendly version?

Absolutely! Replace the rum with apple juice, pineapple juice, or rum extract mixed with water. For the glaze, use the same juice alternatives with a teaspoon of vanilla or rum extract for flavour. The cake will still maintain its moisture and delicious taste.

What type of rum works best in a traditional bundt cake?

Dark rum is preferred for its rich, caramelised flavour that beautifully complements the buttery cake. Brands like Meyer's, Gosling's Black Seal, or Captain Morgan provide the best depth. Spiced rum adds interesting notes, while white rum results in a lighter flavour profile.

How do I prevent my bundt cake from sticking to the pan?

Thoroughly grease every crevice of your bundt pan with softened butter (not melted), then dust with flour, tapping out excess. For extra insurance, use a baking spray containing flour. Always allow the cake to cool 15-20 minutes before attempting to remove it.

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Thoroughly grease and flour a 25cm bundt pan, taking care to reach all the crevices—this is crucial for a clean release later. If using nuts, sprinkle them evenly across the bottom of the pan." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a large bowl, whisk together the flour, baking powder, salt, and instant pudding mix. The pudding mix is your secret weapon here—it contains modified starch that helps retain moisture and creates that signature melt-in-your-mouth texture rum cakes are known for." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5-6 minutes until very light and fluffy. This extended creaming process creates tiny air pockets that give your cake structure and lift, so don't rush this step!" }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture might look slightly curdled—this is perfectly normal." }, { "@type": "HowToStep", "name": "Alternate wet and dry ingredients", "text": "Mix the vanilla extract with the rum and milk in a measuring cup. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the rum-milk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition—overmixing develops gluten and can lead to a tough cake." }, { "@type": "HowToStep", "name": "Bake the cake", "text": "Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should spring back when lightly pressed." }, { "@type": "HowToStep", "name": "Prepare rum glaze", "text": "While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, sugar, water, and salt. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and carefully stir in the rum (it will bubble vigorously, so be cautious). The alcohol won't completely cook off, leaving that wonderful rum flavor." }, { "@type": "HowToStep", "name": "Initial glaze application", "text": "When the cake is done, remove from the oven and place on a cooling rack. While still hot, use a long skewer to poke holes all over the cake, going almost to the bottom. Slowly brush or spoon about one-third of the warm glaze over the cake, allowing it to soak in. This first application helps the cake absorb the glaze more effectively." }, { "@type": "HowToStep", "name": "Invert and glaze again", "text": "Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a serving plate. Brush another third of the glaze all over the cake, making sure to cover the sides. Allow the cake to cool completely, about 1-2 hours, as the glaze continues to soak in and work its magic." }, { "@type": "HowToStep", "name": "Final glazing and serving", "text": "Just before serving, warm the remaining glaze slightly if it has solidified and brush it over the cake for a beautiful sheen and an extra punch of rum flavor. For an even more intense rum flavor, sprinkle an additional tablespoon of rum over the completely cooled cake. Your rum cake will stay deliciously moist for up to 5 days stored in an airtight container at room temperature." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2023-10-25", "reviewBody": "Perfectly moist with amazing rum flavor! I've tried many rum cake recipes but this one is exceptional. The glaze really seeps into the cake making every bite absolutely divine. My Italian family couldn't get enough!", "name": "Exceptional Rum Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Pierre Dubois", "datePublished": "2023-12-28", "reviewBody": "Made this for Christmas, huge hit! Everyone was asking for the recipe. The texture is perfect and the rum flavor is pronounced without being overwhelming. Will definitely be making this again for New Year's Eve!", "name": "Holiday Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sasha Petrov", "datePublished": "2024-01-15", "reviewBody": "Grandmother requested recipe after tasting! She's been baking for 60 years and said this was the best rum cake she's ever had. The pudding mix is truly the secret weapon that makes this cake so incredibly moist.", "name": "Grandma Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Wong", "datePublished": "2024-02-20", "reviewBody": "Better than bakery version! I was intimidated by the recipe at first but the detailed instructions made it easy to follow. The rum glaze is absolutely divine and really sets this cake apart from others I've tried.", "name": "Professional Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Singh", "datePublished": "2024-03-05", "reviewBody": "Worth every minute of preparation! The cake stays moist for days and the flavor actually improves over time. I added toasted pecans to the bottom which gave a wonderful textural contrast to the soft, buttery cake.", "name": "Amazing Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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