Rum cake

I remember the first time I tried making this rum cake I was nervous because I had never baked anything so rich and sticky before but I was determined and grabbed my ingredients and started mixing the butter and sugar together and honestly it felt messy at first but soon the smell of vanilla filled the kitchen and I knew I was onto something special.

The recipe for rum cake isn’t just a dessert it’s a little adventure every time because you never really know how the glaze will soak in perfectly and sometimes it drips over the sides which makes a tiny mess but also makes the cake look extra homemade and authentic and I secretly love that imperfection.

One Sunday I decided to bake this rum cake for a small family gathering and I accidentally added a bit more rum than the recipe suggested and everyone tasted it and laughed because it was extra boozy but also delicious and soft and warm and moist and that made me feel proud that I could take a risk and still have a cake everyone loved.

Sometimes I make the rum cake when I feel a bit tired because the act of mixing eggs and flour and butter and watching it rise in the oven is oddly comforting and even when I spill a bit of sugar on the counter or forget a tiny step the cake still turns out sweet and rich and forgiving and that’s what makes baking it feel like a little therapy session for me.

The rum cake recipe has been part of our little traditions because I often bake it for birthdays for friends and family and even for quiet nights when I just want a slice with a cup of tea and I love sharing stories about how I accidentally overbaked one once but the cake was still moist inside and everyone still clapped for me and that makes all the small kitchen mistakes worth it.

If you’re wondering what to eat with this rum cake I’ve tried it with a scoop of vanilla ice cream a drizzle of chocolate sauce fresh strawberries or blueberries a little whipped cream a warm cup of coffee or tea a slice of Funfetti Sugar CooFunfetti Sugar Cookie Barskie Bars and even a small dollop of caramel sauce and everything tastes amazing together and it’s fun to mix and match flavors and textures to make each bite a little adventure for your taste buds.

I hope reading this makes you feel like baking the rum cake is not scary at all because even with little spills or tiny mistakes it always turns out delicious and it’s a recipe that feels like a hug from the inside and the smell alone can make your whole house feel cozy and warm and it’s honestly one of my favorite ways to make a regular day feel extra special.

ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup dark rum
• ½ cup brown sugar
• ¼ cup unsalted butter
• ¼ cup water

ingredients notes

• all-purpose flour used for the structure of the cake and helps it rise evenly
• baking powder makes the cake fluffy because it creates tiny bubbles when heated
• salt balances the sweetness and enhances the flavor of the cake
• unsalted butter gives the cake a creamy texture and rich flavor
• granulated sugar adds sweetness and helps the cake brown nicely
• large eggs help bind the ingredients together and add moisture
• vanilla extract gives a lovely sweet aroma and flavor
• whole milk makes the cake tender and soft and mixes everything together easily
• dark rum adds a rich flavor and gives the cake a warm, slightly boozy taste
• brown sugar used for the glaze adds a deeper, caramel-like sweetness
• water helps dissolve the sugar for the glaze
• unsalted butter for glaze makes the topping shiny and smooth

How to make rum cake ?

step 1: prepare the oven and pan

Preheat your oven to 325 degrees Fahrenheit and grease a 10-inch bundt pan then dust it lightly with flour so the cake will not stick.

step 2: mix dry ingredients

In a medium bowl combine the flour with baking powder and salt and stir them together until evenly mixed.

step 3: cream butter and sugar

In a large bowl beat the softened butter with granulated sugar until light and fluffy then add eggs one at a time beating well after each addition.

step 4: add flavor and liquids

Stir in vanilla extract and then alternate adding the flour mixture and milk starting and ending with flour mixture mixing gently after each addition.

step 5: pour batter into pan

Transfer the cake batter into the prepared bundt pan smoothing the top evenly and tapping the pan gently to remove air bubbles.

step 6: bake the cake

Place the pan in the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

step 7: prepare rum glaze

While the cake is baking combine the brown sugar with butter water and dark rum in a small saucepan over medium heat stirring until sugar dissolves completely then bring to a gentle boil and remove from heat.

step 8: glaze the cake

Remove the cake from the oven let it cool in the pan for 15 minutes then invert it onto a wire rack and pour the warm rum glaze over the cake letting it soak in evenly.

step 9: cool and serve

Allow the cake to cool completely so the glaze sets and then slice and serve to enjoy the sweet rich flavors.

kitchen equipment needed

• mixing bowls
• measuring cups and spoons
• electric mixer or whisk
• 10-inch bundt pan
• spatula
• medium saucepan
• wire rack
• toothpick

storage options

Rum cake can be stored at room temperature covered with plastic wrap for up to 3 days or kept in an airtight container in the refrigerator for up to a week and it can also be frozen wrapped tightly in foil and plastic wrap for up to 2 months then thawed before serving. Make sure the glaze is fully absorbed before storing.

variations for rum cake

• Substitute dark rum with spiced rum for a different flavor or use coconut rum for a tropical twist.
• Add chopped nuts like pecans or walnuts to the batter for a crunchy texture and extra flavor.
• Mix in some chocolate chips for a chocolatey surprise inside the cake.
• Replace the milk with coconut milk for a creamy and slightly exotic taste.
• Add dried fruits such as raisins or chopped dates soaked in rum for a richer dessert.

faqs

what is this recipe rum cake made of?

This rum cake is made of simple ingredients including flour, sugar, eggs, butter, milk, baking powder, salt, vanilla extract and dark rum for flavor along with a sweet glaze made from brown sugar, water, butter and extra rum.

what does rum cake taste like?

Rum cake tastes sweet rich and buttery with a soft moist texture and a warm hint of rum that makes it feel special and festive.

can i make rum cake without alcohol?

Yes you can replace rum with fruit juice or milk or a non-alcoholic rum flavoring to keep the taste sweet and moist.

how long does rum cake last?

Rum cake lasts up to 3 days at room temperature a week in the fridge and can be frozen for 2 months.

can i use a different pan for rum cake?

Yes you can use a loaf pan or round cake pan but adjust the baking time slightly because size affects cooking speed.

should i let rum cake cool before glazing?

Yes it is best to let the cake cool for about 15 minutes before adding glaze so it absorbs evenly without breaking apart.

can i double the recipe?

Yes you can double all the ingredients and bake in two bundt pans to make a larger cake for more servings.

can i make rum cake ahead of time?

Absolutely it actually tastes even better if made a day ahead because the rum flavor has time to soak in and deepen.

rum cake

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

450

kcal

Total time

1

hour 

30

minutes

A soft moist cake soaked in rum with a sweet buttery glaze perfect for celebrations and family treats

Ingredients

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• ½ cup dark rum

• ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup water

Directions

• Preheat your oven to 325 degrees Fahrenheit and grease a 10-inch bundt pan then dust it lightly with flour so the cake will not stick.
• In a medium bowl combine the flour with baking powder and salt and stir them together until evenly mixed.
• In a large bowl beat the softened butter with granulated sugar until light and fluffy then add eggs one at a time beating well after each addition.
• Stir in vanilla extract and then alternate adding the flour mixture and milk starting and ending with flour mixture mixing gently after each addition.
• Transfer the cake batter into the prepared bundt pan smoothing the top evenly and tapping the pan gently to remove air bubbles.
• Place the pan in the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
• While the cake is baking combine the brown sugar with butter water and dark rum in a small saucepan over medium heat stirring until sugar dissolves completely then bring to a gentle boil and remove from heat.
• Remove the cake from the oven let it cool in the pan for 15 minutes then invert it onto a wire rack and pour the warm rum glaze over the cake letting it soak in evenly.
• Allow the cake to cool completely so the glaze sets and then slice and serve to enjoy the sweet rich flavors.