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Classic Moist Rum Cake from Scratch

A close-up of a moist slice of rum cake recipe, heavily drizzled with a rich, glossy caramel glaze.
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Make a rich, moist rum cake from scratch featuring a boozy butter rum glaze. This recipe yields a dense, flavorful cake perfect for holidays or special occasions.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup dark rum (for batter)
  • 1 cup granulated sugar (for syrup)
  • 1/2 cup unsalted butter (for syrup)
  • 1/4 cup water (for syrup)
  • 1/2 cup dark rum (for syrup)

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir in the vanilla extract and 1 cup of dark rum. Do not overmix.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 60 to 70 minutes, or until a wooden pick inserted near the center comes out clean.
  9. While the cake bakes, prepare the syrup: In a small saucepan, combine 1 cup sugar, 1/2 cup butter, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the 1/2 cup dark rum.
  10. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or wooden pick.
  11. Slowly pour half of the warm rum syrup evenly over the hot cake while it is still in the pan. Let the cake cool in the pan for 15 minutes.
  12. Invert the cake onto a serving plate. Poke holes in the bottom of the cake and pour the remaining syrup over the top. Allow the cake to cool completely before slicing.

Notes

  • For an easier version, you can substitute 1 box of yellow cake mix for the flour, baking powder, and 2 cups of sugar, following the package directions for liquid additions, but still use the eggs and butter specified here.
  • Use a good quality dark rum for the best flavor in both the cake and the glaze.
  • This cake tastes better the next day after the rum has fully soaked in.

Nutrition

Find it online: https://delishdreams.com/rum-cake-recipe-homemade-moist-buttery/