Rum Cake Recipe From Scratch
This homemade Rum Cake is rich, buttery, and infused with warm Caribbean flavor — perfect for holidays, celebrations, or whenever you crave an indulgent, nostalgic treat.
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.
Notes
Use a high-quality dark or spiced rum for the richest flavor. For a deeper glaze flavor, simmer for a few minutes longer. Let cake rest overnight for best results.