Rum Cake Recipe

Rum Cake Recipe

Rum Cake Recipe

This easy rum cake recipe delivers a decadently moist, buttery dessert soaked in a rich rum glaze. Perfect for holidays, parties, or cozy nights in, this Caribbean inspired treat balances sweetness with bold rum flavor. Includes tips for non alcoholic substitutions and storage.

Description

Rum cake recipe is a beloved dessert with roots in Caribbean cuisine, often served during celebrations. Its signature moist crumb and boozy glaze make it a crowd pleaser. This rum cake recipe simplifies the process without sacrificing flavor, using pantry staples and a luscious rum syrup poured over the warm cake for maximum absorption.

Why This Recipe Works:

• Moist Texture: A combination of butter, eggs, and rum ensures a tender crumb.
• Bold Rum Flavor: The glaze seeps into the cake, amplifying the richness.
• Versatile: Use dark, spiced, or coconut rum, or substitute with rum extract for a non alcoholic version.

A Brief History of Rum Cake
Rum cake traces its origins to the Caribbean, where sugarcane and rum production thrived. Traditionally called “Black Cake,” it’s a staple at weddings and holidays. This recipe modernizes the classic with accessible ingredients.

Key Ingredients & Tips

• Rum: Dark rum (like Captain Morgan) adds depth; spiced rum introduces warmth.
• Bundt Pan: Ensures even baking and a beautiful presentation.
• Room Temperature Ingredients: Critical for a smooth batter.

Step by Step Success
Avoid overmixing the batter to prevent a dense cake. Soak the glaze while the cake is warm for optimal absorption. For a non alcoholic version, replace rum with pineapple juice or apple cider.

Serving Suggestions
Pair with whipped cream, vanilla ice cream, or fresh berries. Store leftovers airtight for up to 5 days or freeze for 3 months.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) whole milk
• ½ cup (120ml) dark rum

For the Rum Glaze:

• ½ cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• ½ cup (120ml) dark rum

Optional: ½ cup chopped pecans or walnuts for topping

Instructions

1. Prep: Preheat oven to 325°F (165°C). Grease a 10-cup Bundt pan and dust with flour.
2. Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 mins). Add eggs one at a time, then vanilla.
4. Combine Wet & Dry: Alternate adding flour mixture and milk/rum to the batter. Mix until just combined.
5. Bake: Pour batter into the pan. Bake 50–60 mins until a toothpick comes out clean.
6. Make Glaze: Boil butter, sugar, and water for 5 mins. Remove from heat; stir in rum.
7. Soak Cake: Poke holes in the warm cake with a skewer. Slowly pour glaze over the top. Cool completely before removing from the pan.

Notes

• Non Alcoholic: Replace rum with 1 tbsp rum extract + ¼ cup pineapple juice.
• Storage: Keep airtight at room temperature for 3 days or refrigerate for 5.
• Nuts: Sprinkle pecans in the pan before adding batter for a crunchy crust.

Rum Cake Recipe

Chef Brian

This easy rum cake recipe delivers a decadently moist, buttery dessert soaked in a rich rum glaze. Perfect for holidays, parties, or cozy nights in, this Caribbean inspired treat balances sweetness with bold rum flavor. Includes tips for non alcoholic substitutions and storage.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

  

• For the Cake:
• 2 cups 250g all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup 225g unsalted butter, softened
• 1½ cups 300g granulated sugar
• 4 large eggs room temperature
• 1 tsp vanilla extract
• ½ cup 120ml whole milk
• ½ cup 120ml dark rum
• For the Rum Glaze:
• ½ cup 115g unsalted butter
• 1 cup 200g granulated sugar
• ¼ cup 60ml water
• ½ cup 120ml dark rum
• Optional: ½ cup chopped pecans or walnuts for topping

Instructions

 

• Prep: Preheat oven to 325°F (165°C). Grease a 10-cup Bundt pan and dust with flour.
• Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
• Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 mins). Add eggs one at a time, then vanilla.
• Combine Wet & Dry: Alternate adding flour mixture and milk/rum to the batter. Mix until just combined.
• Bake: Pour batter into the pan. Bake 50–60 mins until a toothpick comes out clean.
• Make Glaze: Boil butter, sugar, and water for 5 mins. Remove from heat; stir in rum.
• Soak Cake: Poke holes in the warm cake with a skewer. Slowly pour glaze over the top. Cool completely before removing from the pan.

Notes

• Non Alcoholic: Replace rum with 1 tbsp rum extract + ¼ cup pineapple juice.
• Storage: Keep airtight at room temperature for 3 days or refrigerate for 5.
• Nuts: Sprinkle pecans in the pan before adding batter for a crunchy crust.

Keyword Rum Cake, Rum Cake Recipe