Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

This cake is best made in a bundt pan because it allows so much more surface area for the sauce. Bundt cakes are fun, easy to decorate, and delicious, try these luscious tried and true bundt cakes: Kentucky Butter, Sour Cream, and Chocolate Whoopie Pie.

Rum Cake Recipe

Rum cake is traditionally served at Christmas time, but this is just too good of a cake to have once a year. This is a rich moist cake full of a sweet buttery rum flavor that is so amazing. If the cake itself wasn’t enough we top the cake with a creamy buttery sauce filled with more rum flavor. The cake structure is perfect enough to hold the sauce without losing it’s texture.

Most rum cakes are made with boxed cake mixes and some instant pudding to create the cake, but this is made from a homemade cake which makes it taste so much better. It will be worth the effort. Setting this showstopper on the table will come with lots of oohs and ahhs! This is a cake that is sure to impress. Your whole family is going to love it!

What You Need to Make Homemade Rum Cake

Sweet and light, this cake is dream come true! Rum cake is one of my favorite quick cakes to make! For the full recipe scroll to the recipe card below.

• Cake flour: See below for substitutions if you do not have cake flour.
• Baking Powder: Leavening agent to give it rise.
• Salt: Adds balance to the cake.
• Baking Soda: Another rising agent to make the cake light and fluffy.
• Sugar: White granulated sugar.
• Butter: Be sure to use unsalted and this will also be melted.
• Vegetable oil: Adds moisture and richness.
• Buttermilk: This is the link to make your own if you do not have any on hand.
• Rum: Most often dark rum is used for its intense flavor.
• Vanilla: Combines with the rum flavor perfectly.
• Eggs: You will beat the whites separately.

Butter-Rum Sauce

This rum sauce is what makes it moist and decadent! You will love drizzling this overtop of the rum cake.

• Unsalted Butter: Softened at room temperature.
• Heavy Cream: Creates a creamy decadent sauce.
• Sugar: White sugar melts and creates the best flavor.
• Brown Sugar: Caramelizes for color and flavor.
• Rum: Use the same rum as you did in the cake.
• Salt: To balance the sweet.

How to Make the Ultimate Rum Cake

A few steps to make this rum cake but it’s worth the little bit of extra time.

1. Prep: Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
2. Dry Ingredients: In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
3. Liquid Ingredients: In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk, and egg yolks until combined.
4. Egg Whites: In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.

Mixing Up The Cake

1. Combine: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing for about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
2. Bake: Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
3. Cool and Sauce: Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Making the Rum Sauce

This rum sauce is a simple boiling process. In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

More Cakes To Love

Let them eat cake! Even though this quote is probably not accurate, I love the saying anyway. Cake is a decadent dessert that is light and airy or rich and velvety. Full of flavors and textures cake works for everything from weddings, to birthday parties to midnight sugar cravings.  They can be simple or complicated but any way you slice it cake is always a good choice.

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Rum Cake

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

Course Cake, Dessert

Cuisine American

Keyword rum cake, rum cake recipe

Prep Time 35 minutes

Cook Time 50 minutes

Total Time 1 hour 25 minutes

Servings 12 slices

Calories 446kcal

Author Alyssa Rivers

Ingredients

Cake

• 2 Cups Cake flour
• 1 teaspoon Baking Powder
• ¾ teaspoon Salt
• 1/2 teaspoon baking soda
• 1 ½ cups sugar divided
• 1/2 cup unsalted butter melted
• 1/4 cup veggie oil
• ½ cup buttermilk
• ½ cup rum
• 1 Tablespoon vanilla
• 4 large eggs separated

Butter-Rum sauce

• ½ cup unsalted butter
• ¼ cup heavy cream
• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup rum
• Dash salt

Instructions

• Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
• In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
• In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk and egg yolks until combined.
• In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
• With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
• Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
• Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Butter Rum Sauce

• In a medium sauce pan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

Nutrition

Calories: 446kcal | Carbohydrates: 58g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 241mg | Potassium: 164mg | Fiber: 1g | Sugar: 43g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg