Best Rum Cake Recipe – Moist Caribbean-Style Cake with Rum

Rum Cake Recipe – Rum cake is one of the most iconic dessert traditions from the Caribbean and Southern kitchens. Moist, buttery, aromatic, and soaked in a velvety rum glaze, this cake is truly unforgettable. Every bite delivers a warm, boozy richness balanced by sweetness, vanilla, and buttery notes.

Whether served during holidays, family celebrations, or festive gatherings, rum cake always feels luxurious and comforting.

Recipe Overview

Cuisine: Caribbean / American
Course: Dessert
Servings: 12–14
Calories: Approx. 420 kcal per serving
Prep Time: 20 minutes
Active Time: 40 minutes
Resting Time: 2 hours
Total Time: 3 hours

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon vanilla extract
½ cup golden rum
Zest of 1 lemon (optional)

For the Rum Glaze

½ cup unsalted butter
1 cup granulated sugar
⅓ cup water
½ cup golden or dark rum
1 teaspoon vanilla extract

Equipment Needed

Bundt pan (10–12 cups)
Electric mixer or stand mixer
Mixing bowls
Whisk & spatula
Saucepan (for glaze)
Cooling rack
Measuring cups & spoons
Pastry brush (for soaking glaze)

Instructions

Step 1: Prepare the Bundt Pan

Preheat the oven to 350°F (175°C).
Grease your Bundt pan generously with butter or nonstick spray.
Dust lightly with flour to prevent sticking.
(Optional) Sprinkle chopped pecans at the bottom for added crunch.

Step 2: Mix the Cake Batter

In a bowl, sift:
- Flour
- Baking powder
- Baking soda
- Salt
In another large bowl, cream butter and both sugars until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and lemon zest.
Add dry ingredients alternately with milk, mixing gently.
Pour in the rum and mix until just combined.
The batter should be thick and smooth.

Step 3: Bake the Cake

Pour batter evenly into the prepared Bundt pan.
Tap the pan gently to release air bubbles.
Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before flipping it onto a plate.

Step 4: Prepare the Rum Glaze

In a saucepan, melt butter over medium heat.
Add sugar and water; stir until sugar dissolves completely.
Let it simmer for about 4–5 minutes without stirring.
Remove from heat and slowly add rum.
Stir in vanilla extract.
The glaze will be glossy and fragrant.

Step 5: Soak the Cake

Place the cake on a cooling rack set over a tray.
Using a skewer, poke small holes all over the surface.
Slowly pour the warm rum glaze over the cake, allowing it to soak deeply.
Use a pastry brush to coat the sides.
Let the cake rest at least 2 hours, preferably overnight, for the best flavour.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~420 kcal
Carbohydrates	52 g
Protein	5 g
Fat	19 g
Saturated Fat	11 g
Sugar	40 g
Fiber	1 g
Sodium	220 mg
Cholesterol	90 mg

Tips for the Perfect Rum Cake

✔ Use high-quality rum

Golden or dark rum gives the deepest flavor.

✔ Don’t skip poking holes

The glaze must soak into the cake fully.

✔ Let it rest

Resting overnight enhances flavor significantly.

✔ Use a Bundt pan for best results

Its shape helps distribute glaze evenly.

✔ Cream butter and sugar properly

This helps the cake rise and stay fluffy.

Serving Suggestions

Serve with vanilla ice cream
Top with whipped cream
Drizzle extra glaze before serving
Add fresh berries for contrast
Pair with coffee, espresso, or a small glass of rum

Conclusion

Rum cake is much more than a dessert—it’s a celebration of culture, warmth, and indulgence. With its buttery crumb, luxurious rum glaze, and unforgettable aroma, this cake delivers a gourmet experience right from your kitchen. Whether you’re making it for the holidays, celebrations, or simply because you love rich desserts, this recipe guarantees moistness, depth, and maximum flavour every time.

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