If you’re dreaming of a dessert that’s rich, moist, and just a little boozy—you’re in for a treat! Rum cake is a deliciously soft, buttery cake soaked in a sweet rum glaze. It’s perfect for holidays, celebrations, or any time you want to impress your guests with a cake that tastes like it came from a high-end bakery. My first time baking this cake was for a Christmas dinner, and trust me—there wasn’t a crumb left on anyone’s plate!
Let’s dive into this simple yet crowd-pleasing recipe that’s sure to become a favorite at your table.
Quick Facts
A quick look at what you need to know before baking:
| Course | Dessert |
|---|---|
| Cuisine | Caribbean-American |
| Difficulty | Easy |
| Servings | 12 slices |
| Prep Time | 15 minutes |
| Cooking Time | 55 minutes |
| Calories | 450 per serving |
Equipment Needed
To make this rum cake smooth and hassle-free, having the right tools matters. Here’s what you’ll need:
- Bundt cake pan (10–12 cups): This is key for the classic rum cake shape.
- Mixing bowls: One large and one medium.
- Whisk or electric mixer: To mix batter evenly.
- Measuring cups and spoons: For precise ingredient measurements.
- Rubber spatula: Great for folding and scraping the batter.
- Saucepan: For preparing the rum glaze.
- Wire cooling rack: For proper cooling.
- Toothpick or skewer: To test cake doneness.
- Pastry brush (optional): Helpful for applying the glaze evenly.
Ingredients
Here’s everything you’ll need to make this rum cake from scratch:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- ½ cup dark or golden rum
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened)
For the Rum Glaze:
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark or golden rum
Instructions
Let’s bake this cake step by step. It’s easier than you think!
- Preheat oven to 325°F (163°C). Grease and flour your Bundt pan well.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and pudding mix.
- Add wet ingredients: Mix in eggs, milk, oil, rum, vanilla, and butter. Beat until smooth and lump-free.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted comes out clean.
- Make the glaze: While the cake bakes, melt butter in a saucepan. Stir in water and sugar. Boil for 4–5 minutes, then remove from heat and stir in rum.
- Cool cake: Let the cake cool in the pan for 10–15 minutes, then invert onto a rack.
- Glaze it: Poke holes in the cake with a toothpick and slowly pour the glaze over the warm cake. Let it soak in.
Essential Note:
Always use real rum—avoid flavoring or extract. The quality of the rum directly impacts the taste. For a milder flavor, go with golden rum. For a stronger punch, dark rum works beautifully. Also, don’t skip greasing the Bundt pan thoroughly. The pudding makes the cake super moist, and it can stick if not prepared properly.
