basic rum cake recipe

Written ByJenny Smyth Posted on
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The Best basic rum cake recipe

I’ve been making this basic rum cake recipe for years, and it’s always a hit with my family and friends. The first time I made it, I was hooked – the combination of moist, fluffy cake and the sweetness of the rum was irresistible.

Since then, I’ve experimented with different variations, but the classic recipe remains a favorite. There’s something special about the way the rum flavor infuses into the cake, making each bite a delight.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of that rum-infused goodness! As for me, I love how versatile this recipe is – it’s perfect for everyday eating or special occasions like holidays or birthdays.

Plus, it’s surprisingly easy to make, even for a beginner like me. One of the things I appreciate most about this recipe is how well it stores – it keeps beautifully in an airtight container on the counter for days.

This makes it perfect for meal prep or as a gift for friends and family. And let’s not forget about the health benefits – while this cake may be rich and decadent, it’s actually relatively healthy compared to other desserts out there.

Classic Rum Cake

Classic Rum Cake

4.9 from 563 votes

A moist and tender butter cake infused with dark rum and finished with a buttery rum glaze. This classic dessert is perfect for holidays or any special occasion.

Prep Time20 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk, at room temperature
1/2 cup dark rum
2 teaspoons vanilla extract

For the Rum Glaze

1/2 cup (1 stick) unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the eggs one at a time, beating well after each addition until the mixture is smooth and pale.
5In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6In a small bowl or measuring cup, combine the milk, dark rum, and vanilla extract.
7Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients.
8Mix on low speed just until combined after each addition, being careful not to overmix.
9Pour the batter into the prepared bundt pan and spread it evenly.
10Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
11While the cake bakes, prepare the rum glaze.
12In a medium saucepan over medium heat, combine the butter, water, and granulated sugar.
13Stir constantly until the butter melts and the sugar dissolves, then bring the mixture to a gentle boil.
14Remove from heat and stir in the dark rum.
15When the cake is done, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes.
16Then invert the cake onto the rack and, while it is still warm, poke holes all over the top with a toothpick or skewer.
17Slowly pour the warm rum glaze over the cake, allowing it to soak in.
18Let the cake cool completely before serving.

🔧Equipment

10-inch bundt pan
Large mixing bowl
Electric mixer
Medium saucepan
Wire rack
Toothpick or cake tester

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 210mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For best results, use a good quality dark rum such as Myers’s or Bacardi. The cake can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap.

Watch Video Of How Classic Rum Cake Works

This basic rum cake recipe is always a good idea for any occasion – whether you’re looking for a special treat or just need something comforting on a Tuesday afternoon.

It’s perfect for family gatherings because everyone loves getting their hands on a slice (or two!)

And don’t worry if you’re worried about storage space – this cake freezes beautifully so you can enjoy it whenever you want.

❓ Frequently Asked Questions About Rum Cake

Q: What type of rum is best for this recipe?

A: For this basic rum cake recipe, you can use any type of dark or gold rum you prefer. Some people swear by Bacardi, while others prefer Myers' or Brugal.

Q: Can I use fresh or frozen fruit in place of the dried fruit?

A: Yes, you can definitely use fresh or frozen fruit in place of the dried fruit. Just be sure to adjust the liquid content accordingly – if using fresh fruit, reduce the amount of liquid in the recipe by about 1/4 cup.

Q: How long does this cake keep?

A: This cake will keep beautifully in an airtight container on the counter for up to 5 days. You can also store it in an airtight container in the fridge for up to 2 weeks or freeze it for up to 3 months.

Q: Can I make this cake without rum?

A: While you can omit the rum from this recipe altogether, keep in mind that it will affect the flavor profile quite significantly. If you still want to use some form of liquid in your cake, consider substituting with another type of liquor like Grand Marnier or Cointreau.

Q: What is the best way to reheat leftover cake?

A: To reheat leftover cake, wrap it tightly in plastic wrap or aluminum foil and bake at 350°F (180°C) for about 10-15 minutes per side until warm and fragrant.

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