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Rum Cake
5 from 1,064 votes

Rum Cake

Rum Cake combines cake flour, eggs, butter, sugar, and a generous amount of rum to create a moist, flavorful cake with a tender crumb. This recipe includes a rich glaze made from butter, brown and granulated sugars, rum, heavy cream, and vanilla that adds moisture and depth. The batter is carefully mixed alternating dry ingredients and liquids to ensure even texture. Poking holes in the cooled cake before pouring the glaze allows the sauce to soak in, enhancing the moistness and rum flavor.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 15
Calories: 439 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup milk , room temperature
  • 1/3 cup sour cream , room temperature (light or regular)
  • 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
  • 1 cup butter , room temperature
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large egg room temperature
  • 2 large egg room temperature, yolk
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
For the Glaze:
  • ½ cup butter
  • 1/2 cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup rum
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F with oven rack in the center of oven.
  2. Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
  3. In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
  4. Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
  5. Combine the cake flour, baking powder, baking soda and salt.
  6. Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
  7. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
  8. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
  9. Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
  10. Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
  11. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
  12. Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
  13. Store rum cake well-covered in the refrigerator.

Notes

  • This rum cake can be made ahead and refrigerated for up to five days, reheating slices in the microwave for about 15 seconds before serving.
  • For freezing, bake the cake but do not apply the glaze; once cooled, wrap tightly in plastic wrap and foil, freezing for up to three months.
  • Thaw frozen cake overnight in the refrigerator, prepare the glaze fresh, puncture the cake with holes and pour the glaze over; let rest 30 minutes before serving for best flavor absorption.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 117mg (39%) Sodium 281mg (12%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 717IU (14%) Vitamin C 1mg (1%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 52g 17%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 281mg 12%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 717IU 14%
Vitamin C 1mg 1%
Calcium 53mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.