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Ultimate Moist Rum Cake From Scratch

A slice cut from a bundt-style rum cake recipe, generously covered in a thick, glossy caramel glaze.
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This recipe yields a very moist, buttery rum cake made entirely from scratch, finished with a rich, boozy butter-rum glaze. It is perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup dark rum
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan well.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir in the vanilla extract and 1 cup of dark rum. If using, fold in the chopped nuts.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted near the center comes out clean.
  9. While the cake bakes, prepare the glaze: In a small saucepan, melt the 1/2 cup butter with 1 cup sugar and 1/4 cup water over medium heat. Bring to a boil and cook for exactly 3 minutes, stirring constantly. Remove from heat and stir in the 1/2 cup rum.
  10. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or thin wooden dowel.
  11. Slowly pour half of the warm rum glaze evenly over the hot cake while it is still in the pan. Let the cake absorb the glaze for 15 minutes.
  12. Invert the cake onto a serving plate. Pour the remaining glaze over the top of the cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For a stronger rum flavor, use aged dark rum in both the batter and the glaze.
  • You can make this cake up to two days ahead; store it tightly covered at room temperature.
  • If you prefer a lighter cake color, substitute light rum for dark rum, but the flavor will be less intense.

Nutrition

Find it online: https://savoryskies.com/rum-cake-recipe-moist-buttery-from-scratch/