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Classic Rum Cake Recipe

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The Rum Cake Recipe has its roots in the Caribbean, where rum-soaked desserts have been a beloved tradition for centuries. Inspired by European fruitcakes, Caribbean bakers added their own twist by incorporating locally produced rum, resulting in a moist, flavorful cake with a signature boozy kick. Over time, this indulgent treat has gained popularity worldwide, becoming a favorite at gatherings and special occasions.

Rum Cake

Rum Cake Recipe

Ingredients for Rum Cake

For the Cake:

  • 2 cups all-purpose flour (if not using cake mix) – Provides the structure for the cake. You can also use a yellow cake mix for convenience.
  • 1 cup granulated sugar – Adds sweetness and enhances the cake’s texture.
  • 1 box (3.4 oz) instant vanilla pudding mix – Helps create a soft, moist texture while adding flavor.
  • 4 large eggs – Bind the ingredients together and give the cake a rich, fluffy consistency.
  • ½ cup unsalted butter (melted) or ½ cup vegetable oil – Keeps the cake moist and tender. Butter adds a richer flavor, while oil makes it extra soft.
  • ½ cup whole milk or water – Adds moisture to the batter and ensures a smooth consistency.
  • ½ cup dark or light rum – The star ingredient! Dark rum adds a deep, caramel-like flavor, while light rum gives a milder taste.
  • 1 teaspoon vanilla extract – Enhances the overall sweetness and warmth of the cake.
  • ½ teaspoon salt – Balances the flavors and enhances the sweetness.
  • 1 teaspoon baking powder (if not using cake mix) – Helps the cake rise and become fluffy.
  • ½ cup chopped pecans or walnuts (optional) – Adds crunch and enhances the flavor. Traditionally, nuts are sprinkled at the bottom of the bundt pan before pouring in the batter.

For the Rum Syrup:

  • ½ cup unsalted butter – Creates a rich and buttery glaze that soaks into the cake.
  • 1 cup granulated sugar – Sweetens the syrup and creates a slightly caramelized texture.
  • ¼ cup water – Helps dissolve the sugar and blend the flavors.
  • ½ cup dark or light rum – Infuses the cake with a bold, boozy kick while keeping it incredibly moist.

These ingredients work together to create a perfectly moist, flavorful, and boozy rum cake that’s irresistible for any occasion!

Rum Cake Recipe

Instructions for Making Rum Cake

Step 1: Preheat & Prepare the Pan

  1. Preheat your oven to 325°F (165°C). This temperature ensures even baking and prevents the cake from drying out.
  2. Grease a 10-inch Bundt pan generously with butter or non-stick spray. Make sure to coat all the grooves of the pan to prevent sticking.
  3. If using chopped nuts, sprinkle them evenly at the bottom of the pan. This adds a crunchy texture and makes a beautiful topping when the cake is flipped out.

Step 2: Mix the Batter

  1. In a large mixing bowl, combine the flour, sugar, pudding mix, salt, and baking powder (if using from scratch). If using a yellow cake mix, simply add the pudding mix and salt.
  2. Add in the eggs, melted butter (or oil), milk, rum, and vanilla extract.
  3. Using an electric mixer or whisk, beat the mixture on medium speed for about 2 minutes, or until the batter is smooth and well combined. The pudding mix will help create a thick, velvety texture.
  4. Carefully pour the batter into the prepared Bundt pan over the nuts (if using). Smooth out the top to ensure even baking.

Step 3: Bake the Cake

  1. Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  2. Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before flipping it onto a wire rack or serving plate.

Step 4: Make the Rum Syrup

  1. While the cake is cooling, prepare the rum syrup. In a small saucepan over medium heat, melt the butter.
  2. Stir in the sugar and water, bringing the mixture to a gentle boil. Stir continuously until the sugar dissolves completely.
  3. Remove the saucepan from the heat and carefully stir in the rum. Be cautious, as the rum may cause slight bubbling.

Step 5: Soak the Cake with Rum Syrup

  1. Using a skewer or toothpick, poke small holes all over the warm cake. This allows the syrup to soak in evenly.
  2. Slowly pour the warm rum syrup over the cake, letting it absorb gradually. You may need to do this in batches, allowing the syrup to seep in before adding more.
  3. Let the cake sit for at least 30 minutes to an hour, or preferably overnight, to allow the flavors to deepen.

Step 6: Serve & Enjoy

  1. Once the cake has absorbed the syrup, slice and serve! It pairs wonderfully with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
  2. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavors continue to develop over time, making the cake even tastier the next day!

Enjoy this delicious moist, flavorful, boozy Rum Cake at your next celebration!

Rum Cake

Rum Cake Recipe

This Rum Cake Recipe is a rich, moist, and flavorful dessert infused with buttery vanilla and a delicious rum glaze. Made with simple ingredients like flour, sugar, pudding mix, eggs, butter, and dark or light rum, this cake bakes to perfection in a bundt pan. A warm rum syrup is then poured over the cake, enhancing its boozy kick and melt-in-your-mouth texture. Perfect for holidays, birthdays, or special gatherings, this easy-to-make cake tastes even better the next day as the flavors deepen. Serve with whipped cream or coffee for a truly indulgent treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, European
Servings 10 People
Calories 500 kcal

Equipment

  • 10-inch Bundt Pan – For the classic rum cake shape and even baking.
  • Mixing Bowls – One large bowl for the batter and a smaller one for dry ingredients.
  • Electric Mixer or Whisk – To mix the batter smoothly and evenly.
  • Saucepan – For preparing the rum syrup.
  • Measuring Cups & Spoons – For accurate ingredient measurements.
  • Toothpick or Skewer – To check doneness and create holes for the syrup to soak in.
  • Wire Rack – For cooling the cake evenly.
  • Pastry Brush (Optional) – To brush the rum syrup over the cake for better absorption.
  • Cake Plate or Serving Platter – For displaying and serving your rum cake.

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour (or 1 box yellow cake mix)
  • 1 cup granulated sugar
  • 1 package instant vanilla pudding mix
  • 2 teaspoons baking powder (omit if using cake mix)
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup unsalted butter, melted (or ½ cup vegetable oil)
  • ½ cup whole milk
  • ½ cup dark or light rum (such as Bacardi or Myers’s)
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts (optional, for topping)

For the Rum Syrup:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup dark or light rum

Instructions
 

  • Prepare the Bundt Pan & Preheat the Oven
    Preheat your oven to 325°F (163°C).
    Grease a 10-inch bundt pan with butter or non-stick spray. If using nuts, sprinkle chopped pecans or walnuts evenly in the bottom of the pan.
  • Make the Cake Batter
    In a large mixing bowl, whisk together flour, sugar, pudding mix, baking powder, and salt (skip baking powder if using cake mix).
    Add eggs, melted butter, milk, rum, and vanilla extract.
    Beat with an electric mixer on medium speed for 2 minutes or whisk until smooth.
  • Bake the Cake
    Pour the batter into the prepared bundt pan, spreading it evenly.
    Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack or serving plate.
  • Make the Rum Syrup
    In a small saucepan, melt butter over medium heat.
    Stir in sugar and water, then bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
    Remove from heat and stir in rum.
  • Soak the Cake & Serve
    Using a skewer, poke small holes all over the cake.
    Slowly pour or brush the warm rum syrup over the cake, allowing it to soak in.
    Let the cake rest for at least 1 hour (or overnight for deeper flavor).Slice and serve with whipped cream, ice cream, or coffee. Enjoy!

Notes

  1. Cake Mix Alternative – If using a yellow cake mix, omit the flour, baking powder, and sugar, and follow the package instructions while incorporating the pudding mix, rum, and other wet ingredients.
  2. Rum Selection – Dark rum gives a deeper, caramelized flavor, while light rum creates a milder taste. Spiced rum adds warm notes of cinnamon and vanilla.
  3. Absorption Time – For the best results, let the cake sit overnight after soaking in the rum syrup. This enhances the flavor and moisture.
  4. Poking Holes for Syrup – Use a skewer or toothpick to create small holes throughout the cake. This helps the syrup soak in evenly without making the cake soggy in one spot.
  5. Reducing Alcohol Content – If you prefer a milder rum flavor, reduce the rum in the syrup to ¼ cup and replace the remaining ¼ cup with orange juice or water.
  6. Nut-Free Option – Simply omit the pecans or walnuts if you prefer a nut-free cake.
  7. Storage & Make-Ahead –
    • Store at room temperature in an airtight container for up to 3 days.
    • Refrigerate for up to 1 week.
    • Freeze for up to 3 months, tightly wrapped in plastic wrap and foil.
  8. Serving Suggestions – Pair your rum cake with whipped cream, ice cream, caramel sauce, or coffee for an indulgent treat.
Follow these tips for a moist, flavorful, and delicious rum cake every time!
Keyword Rum Cake Recipe

Tips for the Best Rum Cake

1. Choosing the Right Rum

  • Dark rum gives a deeper, more complex caramelized flavor. Brands like Myers’s or Bacardi Black work well.
  • Light rum results in a milder taste, letting the vanilla and butter flavors shine through.
  • Spiced rum (like Captain Morgan) adds warm, cinnamon-like undertones for extra flavor.

2. Enhancing the Flavor

  • Let the cake sit overnight after soaking in the rum syrup—this allows the flavors to fully develop.
  • For a more intense rum taste, add an extra tablespoon of rum to the syrup.
  • If you prefer a less boozy cake, reduce the rum in the syrup by half and replace it with orange juice or water.

3. Ensuring Moisture & Texture

  • Don’t overmix the batter—this can make the cake dense. Mix until just combined.
  • Use instant pudding mix to enhance moisture and create a velvety texture.
  • Brush the syrup in layers rather than pouring all at once, allowing the cake to absorb it evenly.

4. Preventing the Cake from Sticking

  • Grease the bundt pan thoroughly with butter or non-stick spray. You can also dust it lightly with flour.
  • Allow the cake to cool for 10-15 minutes before inverting it onto a plate. Cooling too long in the pan can cause sticking.

5. Serving Suggestions

  • Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
  • Pair with coffee, tea, or even a small glass of rum for a delicious treat.
  • Dust with powdered sugar or toasted coconut for a beautiful finishing touch.

6. Storage & Make-Ahead Tips

  • Rum cake tastes even better after 24 hours, making it a perfect make-ahead dessert.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To freeze, wrap the cake in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.

Follow these tips for a perfectly moist, rich, and flavorful rum cake every time!

Conclusion

This Rum Cake Recipe is the perfect blend of moist texture, rich buttery flavor, and a delightful boozy kick, making it a standout dessert for any occasion. Whether you’re baking it for the holidays, a birthday, or just to treat yourself, this cake never fails to impress. The combination of warm vanilla, caramelized rum, and a buttery glaze creates an indulgent experience that only gets better as the flavors deepen over time. Plus, the simple preparation and make-ahead convenience make it an effortless yet show-stopping dessert.

With its irresistible taste and melt-in-your-mouth texture, rum cake is a true classic that brings warmth and joy to every gathering. Serve it with whipped cream, coffee, or even a small glass of rum for the ultimate treat. Whether you’re a seasoned baker or making it for the first time, this recipe is sure to become a favorite in your kitchen. So, go ahead—bake, drizzle, and enjoy every bite of this decadent, flavor-packed rum cake!

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