rum cake from scratch

I watched the rum cake from scratch From Scratch on YouTube one cozy evening, convinced it looked simple enough. Halfway through, I poured the rum sauce too soon and laughed as it pooled on the counter instead of soaking in. Still, the sweet scent of butter and dark rum filled the kitchen, and the cake turned out deliciously moist. It reminded me that every baking misstep adds to the fun—each recipe teaches patience, laughter, and a little more love for the craft.

Why You’ll Love This Recipe

You’ll fall in love with this rum cake from scratch From Scratch because it combines comfort with elegance. It’s one of those forgiving recipes that feel impressive without being complicated. The texture is moist and fine-grained, the flavor deep and buttery, and the sauce—oh, that sauce—turns it into something truly special. It’s a recipe that brings people closer, perfect for sharing after dinner or gifting to a friend who loves classic desserts with soul.

Ingredients (Detailed & Humanized)

For the Cake:

• 2 cups all-purpose flour: The base for a tender, sturdy crumb.
• 1/3 cup cornstarch: Keeps the texture light and smooth.
• 1 1/2 cups sugar: Sweetness that caramelizes beautifully when baked.
• 4 teaspoons baking powder: Gives the cake its lovely rise.
• 1/2 teaspoon salt: Balances the sweetness and brightens the flavors.
• 5 eggs: Provide structure and richness to the batter.
• 1/2 cup vegetable oil: Keeps the cake moist without heaviness.
• 1/2 cup milk: Adds a gentle creaminess.
• 1 teaspoon lemon juice: A subtle tang that lifts the flavor.
• 1/2 cup dark rum: The star—brings warmth and depth to every bite.
• 2 teaspoons vanilla: Enhances the buttery aroma.
• 1/4 teaspoon rum flavoring: Boosts that signature rum essence.
• 1/4 cup dry bread crumbs (for dusting the pan): Ensures a clean release and a lovely golden crust.

For the Rum Butter Sauce:

• 1/2 cup unsalted butter: The heart of the sauce—rich and silky.
• 1/4 cup water: Helps the sugar dissolve evenly.
• 1/4–1/2 cup sugar: Adjust for your preferred sweetness.
• 1/4–1/2 cup dark rum: Adds bold flavor and aroma.
• 1/2 teaspoon vanilla: Finishes the sauce with a soft, creamy note.

Directions (Step-by-Step Cooking Guide)

Start by preparing your bundt pan. Using a pastry brush, coat it evenly with oil, then sprinkle with fine dry bread crumbs. Shake out any excess. This little trick keeps the cake from sticking and gives it a beautifully even crust.

In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. This step evenly distributes the leavening, so your cake rises perfectly.

In another bowl, beat the eggs with oil, milk, lemon juice, dark rum, vanilla, and rum flavoring. The scent at this stage is heavenly—sweet and slightly boozy.

Pour half of the wet mixture into the dry ingredients. Beat on medium speed for about two minutes until the batter is smooth and thick. Then add the remaining liquid and continue mixing for another minute. This two-stage method helps create a fine, tender crumb.

Pour the batter into your prepared pan, smoothing the top gently. Bake at 350°F (175°C) for 20 minutes. Then reduce the temperature to 300°F (150°C), rotate the cake, and bake for another 20 minutes or until a wooden skewer comes out clean.

While the cake bakes, make the rum butter sauce. In a small saucepan, melt the butter with water, sugar, rum, and vanilla. Stir until the sugar dissolves and the mixture smells rich and fragrant.

Once the cake is baked, let it rest in the pan for 5–10 minutes. Using a skewer, poke small holes all over the cake—at least 20—to help it soak up the sauce. Slowly pour half of the warm sauce over the cake, letting it seep into every crevice.

After about 10 minutes, carefully invert the cake onto a serving plate. Pour the remaining sauce over the top, letting it cascade down the sides. Allow the cake to rest and fully absorb the sauce before serving. The longer it soaks, the richer and moister it becomes.

Cultural or Technique Note

This rum rum cake from scratch From Scratch draws inspiration from classic American holiday baking, where butter, rum, and vanilla come together to create deep, nostalgic flavor. The method—mixing dry and wet ingredients in two stages—is a clever technique from professional bakeries that yields a silky, fine-grained crumb. It’s proof that sometimes, simplicity and precision can make magic happen in the kitchen.

Serving Suggestions

• With a dollop of whipped cream or vanilla ice cream
• Alongside a cup of strong coffee or espresso
• Served warm with extra sauce for brunch dessert
• Dusted with powdered sugar and a few toasted nuts for a festive touch

Pro Tips for Success

• Brush the bundt pan thoroughly with oil so every ridge is coated.
• Be patient when soaking the sauce—this step gives the cake its signature moist texture.
• Use dark rum for a richer, deeper flavor.
• Don’t skip the lemon juice—it subtly brightens the cake.
• Let the cake cool slightly before unmolding to prevent breaking.
• If possible, make the cake a day ahead—it tastes even better as it rests.

Common Mistakes to Avoid

Rushing the soaking: If you pour the sauce too fast, it won’t absorb evenly. Take your time. Under-greasing the pan: Bundt cakes love to stick—use oil and bread crumbs, not flour.
Overbaking: Check early; a dry cake won’t soak the sauce well.
Skipping cornstarch: It’s key to the soft, velvety texture.
Using cold ingredients: Room temperature eggs and milk blend more smoothly.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: Warm gently on low heat with a drizzle of rum butter sauce to refresh the flavor.

Frequently Asked Questions (FAQ)

Q1: How long can I keep this rum cake in the fridge?
Store it airtight for 3–4 days; it actually tastes even better after the first day as the flavors meld.
Q2: Can I make this without rum?
Absolutely. Use apple juice or rum extract mixed with water for a similar flavor without alcohol.
Q3: What size bundt pan should I use?
A 1-liter (4 1/4 cup) bundt pan is perfect, though larger pans work too.
Q4: Should I sieve the flour before mixing?
Yes! Sieving gives you that fine, bakery-style crumb.
Q5: How long should I let the cake cool before soaking with sauce?
About 5–10 minutes—warm enough to absorb, but not steaming hot.

Closing Paragraph

This rum cake from scratch From Scratch is the kind of dessert that instantly makes a table feel festive. Every slice gleams with buttery sauce and carries that comforting warmth of dark rum and vanilla. Whether you serve it after a family dinner or wrap it up as a thoughtful homemade gift, it’s a recipe that never fails to impress. Take your time letting the sauce soak in, savor that aroma as it fills your kitchen, and enjoy each rich, tender bite.

Final Thoughts

When I bake this rum cake, my whole kitchen feels like a cozy bakery filled with butter and warmth. I love how the simple process transforms into something so special—a cake that tastes like celebration itself. I hope you find the same joy in baking it from scratch, watching it glisten under its sweet rum glaze. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.