Rum Cake Recipe l Kitchen Fun With My 3 Sons

This Rum Cake recipe is made with spiced rum in the batter and a dark rum butter sauce drizzled on top. It’s rich, moist, and indulgent while still being easy to make.

Rum cake is one of those classic recipes that has definitely stood the test of time. And once you have a bite, it’s easy to see why. The butter rum sauce makes a simple bundt cake feel rich, indulgent, and simply irresistible. For an extra special dessert, top a slice of warm rum cake with a scoop of vanilla ice cream.

Why You’ll Love This Rum Cake Recipe

Here are a few reasons why I love this bundt cake recipe.

• Rich rum flavor. There are two types of rum in this recipe – spiced rum in the cake batter and dark rum in the sauce. The end result is a rich rum flavor throughout the cake, with a hint of spiced rum.
• Easy. Like most bundt cake recipes, this rum cake is super easy to make. All you need is a bowl and a mixer!
• Butter rum sauce. The butter rum sauce is possibly my favorite part of this recipe. The rum glaze is poured into holes in the cake, keeping the cake extra moist and infusing more rum flavor inside, and then drizzled on top as a glaze.

What You’ll Need

Here’s a run-down of what you’ll need for this rum cake with butter rum sauce. Scroll down to the recipe card below for the exact measurements.

For the Cake:

• All-purpose flour
• Granulated sugar
• Baking powder – Baking powder helps the cake rise and creates the tender texture.
• Salt
• Unsalted butter – Softened but not melted.
• Vegetable oil – Helps keep the rum cake extra moist.
• Buttermilk – If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
• Eggs
• Spiced rum – I like to use spiced rum in the actual cake because it adds more of a warm flavor, thanks to the cinnamon. You can use Captain Morgan or any spiced rum you prefer.
• Vanilla extract

For the Rum Sauce:

• Unsalted butter
• Sugar – The base of the caramelized glaze.
• Water
• Dark rum – I like to use dark rum here for a richer flavor.

Can I Make This Without Alcohol?

Yes, for a non-alcoholic “rum cake”, substitute the rum in the cake and sauce with an equal amount of apple juice for a non-alcoholic version. The taste will differ slightly but still be delicious.

How To Make Rum Cake

This glazed rum cake is simple and straightforward to prepare, just remember that the cake needs to cool before adding the glaze.

For the Cake:

• Prep. Preheat the oven to 325F then grease and flour the bundt pan.
• Make the batter. Combine the dry ingredients. Add the butter, oil, and buttermilk. Mix on medium for 2 minutes then add the eggs one at a time, mixing after each addition. Stir in the rum and vanilla until the batter is well combined.
• Bake. Pour the batter evenly into the bundt pan. Bake for 50-60 minutes, until a toothpick in the center comes out clean.
• Cool. Allow the cake to cool in the pan for 10 minutes then invert on a wire rack to cool completely.

For the Rum Sauce:

• Make the sauce. Melt the butter over medium heat then stir in the sugar and water. Bring to a gentle boil, stirring occasionally, until it reaches a thick syrup-like consistency. Stir in the rum and continue to simmer for 2-3 minutes, until it thickens to a caramel-like texture.
• Pour over the cake. Poke holes in the still warm cake with a skewer. Pour half of the butter rum sauce over the cake.
• Add the remaining sauce. Once the cake is fully cooled, drizzle the remaining sauce over the top. Let set for a few minutes then serve and enjoy.

Proper Storage

• Room temperature. Store the cake in an airtight container at room temperature for up to 3 days.
• Freezer. For longer storage, wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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