Moist homemade rum cake made from scratch with rich buttery flavor, dark rum, and a sweet glaze. Perfect for holidays, parties, and special occasions.

Table of Contents

Ingredients

For the Cake:

¼ cup (62 g) milk, room temperature
⅓ cup (76 g) sour cream, room temperature (light or regular)
⅓ cup (79 g) rum (Bacardi Gold, Dark Myer’s, or your preferred rum)
1 cup (227 g) unsalted butter, room temperature
1 ¾ cups (350 g) granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 large egg yolks, room temperature
2 ¼ cups (270 g) cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

For the Glaze:

½ cup (113 g) unsalted butter
½ cup (100 g) granulated sugar
½ cup (110 g) brown sugar
¼ cup (59 g) rum
¼ cup (57 g) heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Set oven to 350°F (180°C) and position the rack in the center. Grease and flour a bundt pan thoroughly, making sure every crevice is coated.
Prepare Wet Mixture: In a small bowl, whisk together the milk, sour cream, and rum. Set aside to reach room temperature.
Cream Butter and Sugar: In a stand mixer, beat the butter on medium speed for 1 minute. Add granulated sugar and beat for 3–4 minutes until pale and fluffy. Mix in vanilla extract.
Add Eggs: Add the eggs and yolks one at a time, mixing gently after each addition. Scrape down the sides of the bowl as needed.
Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Combine Wet and Dry: Add one-third of the dry mixture to the butter mixture, mixing just until combined. Add half of the milk mixture, then another third of the dry ingredients, the remaining milk mixture, and finally the last third of dry ingredients. Mix lightly, just until incorporated.
Bake the Cake: Pour batter evenly into the prepared bundt pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare the Glaze: In a saucepan over medium heat, melt the butter with both sugars, rum, cream, and vanilla. Stir until smooth. Bring to a boil and cook for 2 minutes, stirring constantly.
Soak the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a plate. Clean the pan, return the cake to it, and poke holes all over with a skewer. Slowly pour most of the glaze over the cake, letting it soak in.
Serve: Invert the cake onto a serving platter and drizzle the remaining glaze on top.

Storage: Keep covered in the refrigerator.

Tips

Make sure all ingredients are at room temperature for the best texture.
To prevent sticking, grease the bundt pan with shortening rather than butter.
Don’t overmix once the flour is added; this keeps the cake tender.
Let the glaze soak in gradually for maximum flavor.

Variations and Substitutions

Alcohol-free version: Replace rum with apple juice, orange juice, or rum extract for a non-alcoholic cake.
Flavor twist: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm spice note.
Nutty finish: Sprinkle toasted pecans or walnuts into the bundt pan before adding the batter.
Flour swap: All-purpose flour can be used instead of cake flour; reduce each cup by 2 tablespoons for a lighter crumb.

FAQs

Can I make this cake ahead of time?
Yes, rum cake tastes even better the next day as the flavors develop. Store it covered in the fridge.

Can I freeze rum cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Do I have to use dark rum?
No. Both light and dark rums work well; dark rum adds deeper caramel notes.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with fresh fruit like berries or pineapple for a refreshing contrast.
Dust lightly with powdered sugar for a simple, elegant finish.
Serve alongside coffee, espresso, or even a small glass of rum for a themed dessert.

Why You’ll Love This Recipe

Moist, buttery texture with a rich rum flavor.
The caramel-rum glaze soaks into every bite.
Perfect for holidays, celebrations, or as a make-ahead dessert.
Easily adaptable for different flavors or non-alcoholic versions.