Rum Cake
Try our easy rum cake recipe for a moist, flavorful dessert that’s perfect for holidays and special occasions.
Easy Rum Bundt Cake Recipe
Our moist rum cake recipe is the perfect choice for holidays, birthdays, or any special gathering. I love how the tender texture and rich, buttery flavor come together to create a cake that feels elegant but is so easy to make.
It’s the kind of dessert that makes people ask for seconds—and maybe even the recipe! Plus, you’ll be amazed at how simple it is to prepare, even if baking isn’t your strong suit.
Looking for other cake recipes? Try our bee sting cake, gingerbread bundt cake, and apple cider donut cake.
Tips for Making the Best Rum Cake
- Use a Good Quality Rum: Dark or spiced rum works best. Use the best rum you can afford for the best flavor.
- Don’t Overmix: Overmixing can result in a dense cake. Mix just until combined.
- Let the Syrup Soak In: Take your time adding the rum syrup. It needs time to soak into the cake, so don’t rush this part.
- Avoid Overbaking: Be sure not to overbake the cake; otherwise, it may become dry despite the syrup.
Recipe Variations
- Christmas Rum Cake: Add cinnamon, nutmeg, cloves, and orange zest to the batter for a warm, seasonal flavor.
- Coconut Rum Cake: Swap the dark rum for coconut rum, stir sweetened coconut into the batter, and top with extra shredded coconut.
- Skip the Butter Rum Syrup: Instead of adding the rum syrup, dust the cake with powdered sugar.
Can I use a different type of rum?
Yes, you can substitute dark or spiced rum with light rum or flavored rum, but the flavor profile will vary slightly. Dark and spiced rums provide a richer taste.
How do I prevent the cake from sticking to the bundt pan?
Make sure to grease and flour the bundt pan thoroughly, paying close attention to all the crevices. If you prefer using baking spray with flour, apply a generous coating, then use a paper towel to evenly spread it around the pan. Avoid wiping it off completely—just ensure the surface is uniformly covered.
Once baked, let the cake cool in the pan for 5-10 minutes before inverting it onto a wire rack. Don’t let it sit too long in the pan; the sugars in the cake may start to adhere, making it difficult to release.
Why is my cake dry?
Overbaking is the most common culprit. Be sure to check for doneness using a toothpick and remove the cake from the oven as soon as it’s done.
Can I make the cake ahead of time?
Yes! This cake tastes even better the next day as the flavors have more time to meld. Store it covered in the refrigerator. It begins to dry out in the cool refrigerator air after 3-4 days.
Storing and Reheating Suggestions
Refrigerator: Wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container before refrigerating. The cake will stay fresh for up to 5 days when stored properly.
Freezing: This cake stores beautifully in the freezer even with the rum syrup. It’s easiest to freeze in individual slices. Place them onto a baking sheet lined with parchment paper and freeze for an hour.
Then wrap each slice in plastic wrap followed by aluminum foil or freezer paper. Drop the wrapped slices into a freezer-safe container or freezer bag. The cake will stay fresh for about 2 months.
Reheating: You have a couple of options here. Assuming the cake is frozen, let it thaw in the fridge overnight, or heat it for 15-20 seconds in the microwave until warmed through.
Ingredients
For the Cake:
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup dark rum, or spiced rum
For the Butter Rum Syrup:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ½ cup dark rum, or spiced rum
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 12-cup bundt pan thoroughly.
Make the Cake:
- Cream the Butter: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.1 cup unsalted butter1 ½ cups granulated sugar
- Add Eggs/Vanilla: Add the eggs, one at a time, mixing well after each addition then add the vanilla.4 large eggs1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.2 ½ cups all-purpose flour2 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
- Combine Wet/Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and rum. Begin and end with the dry ingredients. Mix just until combined; do not overmix.1 cup buttermilk½ cup dark rum
- Transfer to Pan: Pour the batter into the prepared bundt pan and smooth the top.
- Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Make the Rum Syrup:
- While the cake is baking, melt the butter in a saucepan over medium heat.½ cup unsalted butter
- Add the sugar and water, stirring until the sugar is fully dissolved. Heat at a rapid simmer for 5 minutes, stirring constantly, then remove from heat.1 cup granulated sugar¼ cup water
- Carefully stir in the rum and vanilla extract (it may bubble up, so stir slowly). Return the pan to the heat for another 1-2 minutes, and continue to stir. Remore from heat and set aside.½ cup dark rum1 teaspoon vanilla extract
Soak the Cake:
- Once the cake is out of the oven, let it cool for about 10 minutes in the pan. Then, gently invert it onto a wire rack.
- While the cake is still warm, slowly brush or drizzle the rum syrup over the entire surface, allowing it to soak in. Continue until all the syrup is used.
- Allow the cake to cool completely before serving.
Notes
- This recipe makes 16 servings, assuming the bundt cake is cut into 16 equal slices.
- Please note, there is no substitution for buttermilk. We developed this recipe using buttermilk to ensure the cake has plenty of moisture.
- Every oven heats a little differently, so adjust the cook time by a few minutes if needed.
This cake is extremely moist and gets better as it ages. I used spiced rum, and I can’t wait to add spices to make the Thanksgiving/Christmas version. The use of the Bundt pan makes it so easy. Use a baking nonstick spray or grease and flour as advised.
Thank you Brenda! We appreciate your comments and rating the recipe. Some warm winter spices will definitely add a ton of flavor. Have a lovely day 🙂