Best Rum Cake Recipe
This golden, buttery rum cake is infused with dark rum and topped with a luscious glaze that seeps into every bite. Moist, aromatic, and timeless — it’s a dessert that turns simple moments into celebrations.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk or Electric Mixer
- Saucepan
- Cooling Rack
- Oven
Ingredients
Cake Batter
- 2 cups all-purpose flour base for a tender crumb
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1/2 cup dark rum adds warmth and depth
- 1/2 cup whole milk for a soft texture
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans optional, for crunch and aroma
Rum Glaze
- 1/2 cup butter for a rich, glossy glaze
- 1/4 cup water
- 1 cup sugar to melt into syrup
- 1/4 cup dark rum added after simmering for flavor and aroma
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan for easy release and golden crust.
- Cream together butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, milk, and rum until smooth and aromatic.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
- Pour the batter into the prepared Bundt pan and sprinkle chopped pecans on top, if using. Smooth the surface.
- Bake for 55–65 minutes, or until golden and a toothpick inserted into the center comes out clean.
- While baking, make the rum glaze: Melt butter in a small saucepan, add water and sugar, and simmer for 5 minutes. Remove from heat and stir in rum carefully.
- When cake is done, poke small holes all over while warm and slowly pour glaze over the top to soak in.
- Let cool completely before slicing and serving. Each bite will be buttery, moist, and infused with sweet rum flavor.
Notes
For best flavor, bake a day in advance and let the cake rest overnight — the rum glaze deepens the taste beautifully. Serve with vanilla ice cream, whipped cream, or coffee. Keeps well for several days at room temperature or refrigerated.