Rum Cake Recipe From Scratch — that’s where my love for baking truly shines. Hi, I’m Anna Isam, and food has always been my way of connecting with others. I grew up surrounded by home-cooked meals and the comforting scent of something sweet in the oven. This homemade rum cake captures that same warmth — buttery, moist, and infused with golden rum for a touch of celebration. It’s simple, heartfelt baking that reminds me why I fell in love with cooking in the first place: sharing something delicious and meaningful with the people who matter most.
Serving Versatility
This rum cake is delightfully versatile. Serve it warm with a dollop of whipped cream and a few toasted pecans for a comforting evening dessert, or chilled with a scoop of vanilla ice cream for an elegant twist. For brunch, it pairs beautifully with fresh fruit and strong coffee — a balance of sweetness and boldness.
You can also slice it into small squares for parties or wrap individual pieces as thoughtful homemade gifts. If you love creative variations, try turning it into mini Bundt cakes or cupcakes for portion-perfect servings that look as good as they taste.
Ingredients (Detailed & Humanized)
2 cups all-purpose flour – the sturdy foundation that gives the cake its tender crumb.
1 ½ tsp baking powder – for that gentle rise and lightness.
½ tsp baking soda – balances the acidity and perfects the texture.
½ tsp salt – enhances every sweet and buttery note.
1 cup unsalted butter, softened – gives rich flavor and golden softness.
1 ½ cups granulated sugar – sweetens and caramelizes beautifully as it bakes.
4 large eggs – add moisture and that melt-in-your-mouth structure.
½ cup buttermilk – brings tang and tenderness to balance the rum.
⅓ cup dark rum – the star flavor, warm and aromatic.
1 tbsp pure vanilla extract – deepens the sweetness with fragrant undertones.
½ cup chopped pecans (optional) – for a nutty, buttery crunch.
Rum Glaze:
½ cup unsalted butter – for a velvety base.
1 cup sugar – caramel-like sweetness that soaks into every crumb.
¼ cup water – helps blend the syrup.
¼ cup dark rum – for that irresistible boozy finish.
Directions (Step-by-Step Cooking Guide)
- Preheat & Prep. Start by preheating your oven to 325°F. Generously grease a Bundt pan with butter and dust with flour, tapping out the excess. That beautiful golden crust begins with good prep.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures an even texture and perfect rise.
- Cream the Butter and Sugar. In a large mixing bowl, beat the butter and sugar together until pale and fluffy — about 3–4 minutes. It should look light and airy, like whipped frosting.
- Add Eggs and Flavor. Beat in the eggs one at a time, then stir in vanilla and rum. The batter should smell heavenly at this stage — buttery and warm with that hint of rum magic.
- Combine Wet and Dry. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined; overmixing can make it dense.
- Bake to Golden Perfection. Pour the batter into the Bundt pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most inviting aroma.
- Prepare the Glaze. While the cake bakes, melt butter in a saucepan, then add sugar, water, and rum. Simmer for about 5 minutes until it slightly thickens — glossy and fragrant.
- Soak & Serve. Once the cake is baked, let it cool for 10 minutes before inverting onto a plate. While still warm, poke small holes over the top and slowly drizzle the glaze, letting it soak in. The more patient you are, the richer the flavor becomes.
Why You’ll Love This Recipe
✅ Quick to make: No fancy equipment or steps — just classic baking done right.
✅ Budget-friendly: Uses simple pantry ingredients with bakery-level results.
✅ Cozy, homemade flavor: Buttery, warm, and lightly boozy — a hug in cake form.
✅ Nutritious and balanced: Real ingredients without processed shortcuts.
✅ Great for meal prep: Stays moist and flavorful for several days.
✅ Family-approved: Adults love the rum aroma, and the tender crumb wins everyone over.
Cultural or Technique Note
Rum cake has deep roots in Caribbean and European baking traditions. Caribbean rum cakes, often made during the holidays, are famous for their boozy richness and festive spirit. This version bridges that tradition with a lighter, American-style butter cake — still indulgent but more versatile for everyday celebrations.
Serving Suggestions
Serve with fresh whipped cream for a classic dessert moment.
Pair with coffee or espresso for a grown-up breakfast treat.
Top with caramelized bananas for a tropical twist.
Serve alongside vanilla ice cream or custard for pure comfort.
Pro Tips for Success
• Use room-temperature butter and eggs for smooth blending.
• Don’t rush the creaming step — that’s where the fluffiness begins.
• Let the glaze soak slowly for deep, buttery flavor.
• Use good-quality dark rum — it makes all the difference.
• If baking ahead, wrap tightly to keep the cake moist for days.
• Toast your pecans lightly before adding — the aroma is irresistible.
Common Mistakes to Avoid
Overmixing the batter: Can lead to a dense cake — stop once everything is combined.
Not greasing the pan properly: Bundt cakes stick easily; butter generously and flour well.
Pouring glaze too quickly: Give the cake time to absorb for the best flavor and texture.
Using low-quality rum: Cheap rum can taste harsh; go for smooth, dark varieties.
Cutting the cake too soon: Let it rest so the glaze fully sets and flavor deepens.
Storage & Reheating
Store your rum cake in an airtight container at room temperature for up to 4 days — it actually tastes better the next day as the flavors meld. For longer storage, refrigerate for up to a week or freeze slices (well-wrapped) for up to 2 months.
To reheat, warm a slice gently in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes. The key is low and slow so it stays moist and buttery without drying out.
Frequently Asked Questions (FAQ)
Can I use a different type of rum?
Yes! Dark or spiced rum gives the best flavor, but light rum works for a subtler taste.
Can I make it alcohol-free?
Absolutely. Replace rum with rum extract and a bit of apple juice for sweetness.
What sides or toppings go best with it?
Whipped cream, vanilla ice cream, or caramelized fruit are all wonderful pairings.
Can I make this in a regular cake pan instead of a Bundt?
Yes, just adjust baking time slightly and line your pan with parchment for easy removal.
Can I double the recipe for a crowd?
Definitely — it scales perfectly. Just use a larger pan or two Bundt molds.
Closing Paragraph
There’s something timeless about a cake that’s both elegant and comforting. This Rum Cake Recipe From Scratch reminds us that homemade desserts don’t need shortcuts to feel special. Every bite tells a story of warmth, celebration, and a little indulgence. So pour that glaze slowly, savor the aroma, and share it with someone you love — that’s where the magic truly lies.
Final Thoughts
Whenever I make this cake, I’m reminded that simple recipes often hold the most joy. It’s about slowing down, whisking with intention, and letting butter, sugar, and rum create something beautiful together. I hope this recipe becomes one of those cherished go-tos in your kitchen — the kind that makes people smile before the first bite.
Rum Cake Recipe From Scratch
Equipment
- Bundt Pan
- Electric Mixer
- Saucepan
- Mixing Bowls
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup buttermilk
- 1/3 cup dark rum
- 1 tbsp vanilla extract pure
- 1/2 cup chopped pecans optional
Rum Glaze
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1/4 cup dark rum
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large mixing bowl until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating after each. Stir in vanilla and rum.
- Alternately add flour mixture and buttermilk, starting and ending with the dry mix. Mix until just combined.
- Fold in chopped pecans if using. Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a plate.
- While the cake bakes, make the glaze: melt butter in a saucepan, then stir in sugar, water, and rum. Simmer for 5 minutes until slightly thickened.
- After inverting the cake, poke small holes all over the top and slowly drizzle the warm glaze, letting it soak in.