Rum Cake

I love rum cake more than I care to admit, and I’ll bet you clicked on this because you feel the same way. Maybe you want a rum cake that tastes rich, warm, and slightly naughty. Maybe you want to impress someone, or maybe you just want an excuse to let your kitchen smell like a tropical bakery. Ever wondered why this cake instantly makes every gathering feel fancy without any actual effort? Same here.

I grew up thinking rum cake was some magical grown up dessert that only professional bakers could pull off. Spoiler alert: it’s incredibly easy, and once you make it once, you’ll probably bake it every holiday season. And possibly in March. Or on a Wednesday. I won’t judge 🙂

So grab your whisk, grab your rum, and let’s talk about one of the most irresistible cakes ever created.

What Makes Rum Cake So Amazing

Rum cake always delivers this perfect mix of warmth, richness, and an aroma that makes everyone ask, “What smells so good?” I love how the buttery crumb melts in your mouth while the rum glaze adds that sweet, glossy finish. FYI, the glaze is the secret hero.

The Flavor Experience

Rum cake hits you with layers of flavor.
Ever wondered why it tastes so cozy and luxurious at the same time?

Because you get all this at once:

• Buttery moisture that keeps every bite soft.
• Warm spices that take the flavor deeper.
• A rum soaked glaze that sinks into the cake and creates its signature texture.
• A glossy finish that makes it look bakery worthy without effort.

IMO, the magic sits in how the glaze seeps into every inch of the cake. You basically let gravity and sugar do the work for you.

The History Behind Rum Cake

I love chatting about food history, especially when it involves rum. Rum cake traces back to the Caribbean, where people incorporated rum soaked fruits into festive cakes. Over time, rum cake traveled, evolved, and became the boozy beloved dessert we enjoy today.

People still argue about which island makes the best version. Honestly, every version tastes amazing, so I happily avoid picking sides.

Prep Time, Servings, and Nutrition Info

• Prep time: 20 minutes
• Cook time: 50 to 55 minutes
• Total time: About 1 hour and 20 minutes
• Servings: 10 to 12 slices

Nutrition Estimate per Serving

• Calories: 430
• Fat: 20 grams
• Carbs: 55 grams
• Protein: 4 grams
• Sugar: 38 grams

The nutrition numbers might scare you a little, but this is rum cake, not celery.

Ingredients You Need for a Perfect Rum Cake

Ever wondered why some rum cakes taste dry while others taste heavenly? The answer sits in the ingredient choices. Keep these quantities exact for the best texture and flavor.

Cake Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon dark rum (the flavor carries better)

Rum Glaze Ingredients

• 1 cup granulated sugar
• 1 half cup unsalted butter
• 1 quarter cup water
• 1 half cup dark rum

Kitchen Tools You Need

You only need a few tools for this recipe. Nothing fancy.

• Bundt pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Saucepan
• Cooling rack
• Measuring cups and spoons

If you already own a Bundt pan, you’re halfway to looking like a baking legend.

How to Make Rum Cake

Let’s keep this simple. I follow this exact process every single time and never regret it.

Step by Step Instructions

1. Prepare the Bundt Pan

Grease the heck out of your Bundt pan. Ever tried to pry a stuck cake out of a decorative mold? Trust me, it’s tragic. Coat every corner and groove.

2. Mix the Batter

Cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Mix in the milk, rum, and vanilla.
In another bowl, whisk together the flour, salt, baking powder, nutmeg, and cinnamon.
Combine the dry and wet mixtures until smooth.

3. Bake It

Pour the batter into your prepared pan.
Bake at 350 F (175 C) for 50 to 55 minutes, or until a toothpick comes out clean.

4. Make the Rum Glaze

Melt the butter, sugar, and water in a saucepan.
Boil for about three minutes.
Remove from heat and stir in the rum.
The smell alone will make you happy.

5. Pour the Glaze

Once the cake cools slightly, poke small holes all over it.
Slowly drizzle the glaze over the cake so it sinks in.
Let it sit and absorb until it looks glossy and irresistible.

Ever wondered why this step matters so much? It transforms a good cake into a legendary one.

Tips for a Better Rum Cake

I love experimenting, and after many questionable variations, these are the tips I trust.

• Use dark rum for a deeper flavor.
• Avoid overmixing because it toughens the crumb.
• Use real butter because nothing else gives the same richness.
• Let the glaze absorb fully for maximum moisture.
• Store the cake overnight for even better texture.

If you want to turn this into a show stopping dessert, top it with whipped cream and toasted nuts.

Variations You Might Love

Because why stop at one type of rum cake?

Coconut Rum Cake

Replace part of the milk with coconut milk and use coconut rum. Add shredded coconut for extra texture.

Chocolate Rum Cake

Add half a cup of cocoa powder to the dry ingredients.
Use a splash of spiced rum in the glaze.
People will beg you for the recipe.

Pecan Rum Cake

Fold in chopped toasted pecans. They add a buttery crunch that pairs beautifully with the glaze.

How to Serve Rum Cake

You can serve rum cake warm or chilled. I personally like it slightly warm because the aroma hits harder. Ever had that moment when the first bite tastes so good you get quiet because you’re processing joy? That’s rum cake.

Serving Suggestions

• With whipped cream
• With a scoop of vanilla ice cream
• With caramel drizzle
• With a cup of strong coffee

You can’t mess this up.

Why Rum Cake Never Goes Out of Style

Rum cake stays popular because it tastes indulgent without requiring much skill or time. People love a dessert that looks impressive with minimal effort. And let’s be honest, desserts with a little alcohol always win extra points.

Rum cake works for holidays, birthdays, backyard gatherings, or random evenings when you want something sweet that hits with personality. Ever noticed how people’s eyes light up when you say you brought rum cake? It makes you the instant favorite guest.

Conclusion

Rum cake checks every box. It tastes rich and moist, it smells amazing, it is incredibly easy to make, and it makes you look like a baking superstar with almost no effort. You get warm spices, a buttery crumb, and that glossy rum glaze that turns a simple cake into something everyone remembers.

So now that you know exactly how to make it, why not give it a try? I love hearing how other home bakers tweak their versions, so leave your thoughts or your best twists in the comment section. Your feedback always keeps this space fun and helpful for everyone who loves dessert as much as we do!

Continue to Content

Rum Cake

Prep Time: 20 minutes

Cook Time: 53 minutes

Total Time: 1 hour 13 minutes

This rum cake comes out incredibly soft and buttery, with a tender crumb that melts the moment it hits your tongue. The warm spices wrap around every bite while the rich rum glaze seeps deep into the cake and leaves it glossy, moist, and dangerously irresistible. One slice turns into two before you even realize it because the texture feels so velvety and tempting you can’t stop going back for more.

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Ingredients

Cake Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon dark rum (the flavor carries better)

Rum Glaze Ingredients

• 1 cup granulated sugar
• 1 half cup unsalted butter
• 1 quarter cup water
• 1 half cup dark rum

Instructions

1. Prep Pan: Grease a Bundt pan thoroughly.
2. Make Batter: Cream butter and sugar, add eggs one at a time. Mix in milk, rum, and vanilla. Stir in dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) until smooth.
3. Bake: Pour batter into pan. Bake at 350 °F (175 °C) for 50–55 minutes. Check with a toothpick.
4. Make Glaze: Melt butter, sugar, and water in a saucepan. Boil 3 minutes, then stir in rum.
5. Glaze Cake: Poke holes in the slightly cooled cake. Pour glaze slowly to soak in.
6. Serve: Let absorb, slice, and enjoy!

Notes

• Use dark rum for deeper flavor.
• Don’t overmix the batter to keep it soft.
• Real butter gives the best richness.
• Let the glaze soak in fully for maximum moisture.
• Store overnight for an even better texture.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving:Calories: 430Total Fat: 20gCarbohydrates: 55gSugar: 38gProtein: 4g