Rum Cake: Your New Favorite Holiday Indulgence!

Oh, friends, gather ’round! There are some recipes that just *feel* like a warm hug, a celebratory cheer, or a cozy evening by the fire. And this Rum Cake? It’s all of that and more! Imagine a moist, tender crumb infused with the rich, warming notes of rum, all bathed in a decadent, buttery glaze. It’s the kind of dessert that makes an entrance, sparks conversation, and leaves everyone asking for the recipe. Perfect for holidays, special occasions, or simply when you need a little taste of the extraordinary, this Caribbean Spiced Cake is an absolute dream.

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📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Fall in Love with This Rum Cake Recipe

A Taste of the Tropics, Any Time of Year!

This isn’t just any cake; it’s an experience. The magic truly happens as the warm, buttery rum glaze soaks into every crevice, transforming a simple bundt cake into something utterly sublime. It’s incredibly moist, boasts a sophisticated flavor profile, and yet, it’s surprisingly straightforward to make. Whether you’re a seasoned baker or just dipping your toes into the world of boozy desserts, this recipe promises success and smiles. Get ready to elevate your dessert game and charm your guests with this unforgettable treat!

What You’ll Need for Your Irresistible Rum Cake

Equipment:

• 10-12 cup Bundt pan
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Small saucepan
• Whisk
• Pastry brush or spoon

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole milk recommended)
• 1/2 cup dark rum (such as Meyer’s, Kraken, or Bacardi Gold)

For the Rum Glaze:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum
• 1/2 teaspoon vanilla extract

How to Make Rum Cake (Step-by-Step Guide)

 

For the Cake:

1. Preheat & Prepare: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring every nook and cranny is covered. This is crucial for easy release!
2. Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and rum, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix!
6. Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Partially: Remove the cake from the oven and let it cool in the pan for 10 minutes. This is where the magic for our Rum Cake truly begins!

For the Rum Glaze:

1. Melt Ingredients: While the cake is cooling, prepare the glaze. In a small saucepan, combine the butter, water, and granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Simmer & Remove: Reduce the heat and simmer for 5 minutes without stirring. Remove from heat and stir in the dark rum and vanilla extract.

Assembling & Soaking:

1. Invert Cake: Carefully invert the partially cooled cake onto a serving plate or a wire rack placed over a baking sheet (to catch any excess glaze).
2. Poke Holes: Using a wooden skewer or fork, generously poke holes all over the top and sides of the warm cake.
3. Pour Glaze: Slowly and evenly pour the warm rum glaze over the entire cake, allowing it to soak in. Take your time with this step, ensuring the glaze penetrates deeply. You might need to spoon glaze from the bottom of the plate back over the cake multiple times. The goal is to get that incredible flavor infused throughout this Caribbean Spiced Cake.
4. Cool Completely: Let the cake cool completely before slicing and serving. This allows the glaze to fully absorb and the flavors to meld beautifully.

Fun Twists & Serving Ideas

Make It Your Own!

• Nutty Affair: Add 1 cup of chopped pecans or walnuts to the cake batter for a delightful crunch.
• Spiced Delight: A pinch of nutmeg or cinnamon in the cake batter can add another layer of warmth.
• Citrus Zest: Grate in the zest of one orange or lemon into the cake batter for a brighter flavor.
• Coconut Kiss: Toast some shredded coconut and sprinkle it over the top of the glazed cake for a tropical touch.
• Boozy Variations: Experiment with different types of rum! A spiced rum would add even more depth, or a lighter rum for a milder taste. You could also try a rum extract for a non-alcoholic version.

Perfect Pairings

Serve this luscious Rum Cake simply on its own, or elevate it with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a dusting of powdered sugar. A warm cup of coffee or a festive holiday cocktail makes for the perfect accompaniment.

Reader Reviews

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Maria S. – “This Rum Cake is a holiday staple in my house now! So incredibly moist and the glaze is to die for. I made it for Thanksgiving, and it disappeared in minutes. Five stars aren’t enough!”

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David L. – “I’ve tried many rum cake recipes, but this one takes the crown. The balance of rum flavor is perfect, not too overpowering, and the texture is heavenly. My family requests it every year now!”

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Jessica P. – “Absolutely loved this recipe! It was surprisingly easy to follow, and the results were spectacular. I added a bit of orange zest, and it was divine. Will definitely be making this again soon.”

Frequently Asked Questions (FAQs)

Q: Can I make this Rum Cake ahead of time?
A: Yes! Rum cake actually tastes even better the next day as the flavors continue to meld. Store it covered at room temperature for up to 3-4 days, or in the refrigerator for up to a week.

Q: What kind of rum should I use?
A: Dark rum (like Meyer’s, Bacardi Gold, or Kraken) is traditionally used for its rich flavor, but you can experiment with spiced rum for an extra kick, or even a lighter rum for a more subtle taste.

Q: Can I freeze Rum Cake?
A: Yes, you can! Wrap the cooled, glazed cake tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature before serving.

Q: My cake stuck to the Bundt pan! What went wrong?
A: Bundt pans can be tricky! Ensure you grease and flour your pan *very* thoroughly, getting into all crevices. You can also try a baking spray specifically designed for baking, which contains flour.

Conclusion: Your Rum Cake Journey Begins!

There you have it – a recipe for a truly unforgettable Rum Cake that will undoubtedly become a cherished favorite. The joy of baking something so utterly delicious, so moist, and so infused with vibrant flavor is simply unmatched. It’s more than just a dessert; it’s a celebration in every bite. So go ahead, dust off that Bundt pan, pour yourself a little extra rum for good measure (for the cake, of course!), and get ready to create a masterpiece. This Caribbean Spiced Cake is waiting to bring warmth and delight to your table. Happy baking, my friends!

Recipe Note: Please bake responsibly! While the rum is cooked, a small amount may remain. This recipe is intended for adults.