Rum Cake
I make this rum cake when I want something rich and tender that’s clearly meant for adults. The cake gets soaked in a warm rum-butter syrup, which keeps it moist for days and gives it that familiar, comforting flavor without feeling heavy. I use a combination of butter, oil, sour cream, and dark rum in the batter because it creates a velvety crumb that absorbs the syrup evenly and holds up beautifully.
Why you’ll love this Rum Cake
- I pour the warm rum-butter syrup over the cake while it’s still hot so it soaks in fully instead of pooling on the surface.
- Using vanilla extract, almond extract, and citrus helps lift the richness and keeps the sweetness from feeling heavy.
- Creaming the butter and sugar well at the start gives the cake a soft, tender crumb that stays moist for days.
- I’ve found this cake improves as it rests — the flavors deepen overnight, and each slice tastes even better the next day.
Cake Batter
First, I always prepare my baking pan, and in this case we’re using a bundt pan. I make sure to coat EVERY groove in the bundt pan with butter and dusting it with flour so the cake releases easily. Paying extra time here gives you the best shot for having the cake come out perfect.
I start by whisking the flour, baking powder, baking soda, and salt together in a large bowl so everything is evenly distributed before it ever hits the batter. In a separate bowl — or the bowl of a stand mixer — I cream the softened butter on medium speed until smooth, then add the sugar and continue beating until the mixture looks pale and fluffy. Once that base is set, I mix in the oil, which I’ve found helps create a silkier cake batter and keeps the finished cake tender for longer.
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I beat in the eggs one at a time, giving each one a moment to fully incorporate so the batter emulsifies. Once the eggs are in, I mix in the vanilla and almond extract. Then add the sour cream and scrape down the sides of the bowl to make sure everything is evenly combined.
Now I alternate the dry ingredients with the milk and rum—adding the dry mixture in three additions, mixing just until incorporated. Fold in the orange zest if you’re using it, but I highly recommend it. Your finished cake batter should be thick, smooth, and glossy.
Now I pour the batter into the prepared bundt pan, smoothing evenly across the bottom so it bakes uniformly.
I always nake until a toothpick inserted into the center comes out clean. Bundt cakes often take close to an hour, so be patient. Let the cake cool for about 10–15 minutes before adding the syrup.
Rum-Butter Syrup
While the cake cools, I make the syrup. In a saucepan, melt the butter with the sugars and water over medium heat. Bring the mixture to a gentle boil and let it bubble for several minutes until the sugars dissolve and it looks glossy. Remove from the heat and stir in the rum, vanilla, and a pinch of salt. The aroma alone will tell you this is going to be good.
Soak
While the cake is still warm in the pan, I use a skewer to poke holes all over the surface. This gives the syrup somewhere to go so it soaks in evenly instead of pooling on top. I pour the hot rum-butter syrup over the cake slowly, taking my time and letting it absorb before adding more. This is what gives the cake its signature moist texture.
I let the cake rest for at least an hour, though I prefer two hours or even overnight when I can, since the flavor deepens as it sits. Once the cake is fully soaked, I invert it onto a serving plate. If I’m storing it overnight, I wait until it’s completely cool, then wrap it tightly in plastic wrap to keep it from drying out.
Storage
Keep the cake at room temperature for one day, then put it in the refrigerator for up to four days. Bring slices to room temperature before serving for the softest, most tender texture. Wrap leftovers tightly in plastic wrap or aluminum foil to keep them from drying out. The cake also freezes beautifully when wrapped well.
FAQ
Why is my cake sticking to the pan?
Bundt pans need thorough greasing—especially along the bottom of the pan and into every ridge.
Do I have to use dark rum?
Dark rum gives the deepest flavor, but spiced or gold rum also work.
Why do I need to poke holes in the cake?
The holes allow the hot syrup to soak into the crumb instead of pooling on top.
Can rum cake be made ahead?
Absolutely—it’s often better the next day as the syrup soaks in and the flavor deepens.
How do I know when the cake is done?
A toothpick should come out clean, and the cake will pull slightly from the sides of the pan.
Similar Recipes
If you loved this cake, you’ll definitely want to try a few more of my cozy, warmly flavored cakes. My Chai Cake has the same comforting spice profile with soft layers infused with tea and warming spices. For something rich, my Chocolate Bundt Cake is moist with a deep flavor that pairs well with a simple glaze. If you enjoy spice-forward bakes, my Spice Cake delivers warm cinnamon, nutmeg, and cloves in every bite. And for a classic, indulgent dessert, my German Chocolate Cake is layered with coconut-pecan filling and silky chocolate. Each one brings its own delicious twist and makes a beautiful addition to any dessert table.
If you bake this cake, be sure to tag me on Instagram—I love seeing your gorgeous slices and how you make this recipe your own!
Rum Cake
Ingredients
Rum Cake
- 2½ cups all-purpose flour 300g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- ¾ cup unsalted butter softened, 170g
- 1½ cups granulated sugar 300g
- ¼ cup neutral oil 60ml
- 4 large eggs room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract optional
- ¼ cup whole milk 60ml
- ½ cup sour cream 120g
- ½ cup dark rum 120ml
- zest of 1 orange optional
Rum-Butter Syrup
- ½ cup unsalted butter 113g
- ¾ cup granulated sugar 150g
- ¼ cup brown sugar 50g
- ¼ cup water 60ml
- ½ cup dark rum 120ml
- pinch of salt
- 1 tsp vanilla extract
Instructions
Rum Cake
- Preheat the oven to 325°F (163°C). Grease a 10–12 cup bundt pan with butter, and sprinkle flour all over.
- In a bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt together. Set it aside.
- In a large mixing bowl, or the bowl of a stand-mixer, beat the butter for 1 minute. Add the sugar and beat for another 3 minutes until pale and fluffy.
- Add the oil and beat 1 more minute.
- Add the eggs one at a time, mixing well after each for emulsification.
- Stir in vanilla (and almond extract if using).
- Add the sour cream and mix to combine. Scrape the sides of the bowl.
- Add one third of the dry ingredients to the bowl and mix until incorporated.
- Add the milk and mix on low.
- Follow with another third of the flour mixture. Mix to combine.
- Add the rum, the orange zest (if using) and mix until incorporated.
- Finish with the final third of the dry ingredient mixture, mixing until the batter is smooth and thick.
- Pour the batter into the prepared bundt pan.
- Bake for 55–60 minutes or until a skewer comes out clean. Depending on your oven, it can take longer.
- Cool the cake for 10–15 minutes..
Rum-Butter Syrup
- While the cake is cooling, make the Rum-Butter Syrup.
- In a saucepan, melt the butter, the sugar, water.
- Bring to a boil and cook for 3–4 minutes.
- Remove from the heat and stir in rum, vanilla, salt.
Soak
- Use a fork to prick holes on the cake.
- Slowly pour the syrup over the warm cake.
- Let it soak for at least an hour, preferably over 2 hours.
- Flip the cake onto a cake plate.
- The cake will have a very strong rum flavor if you serve it on the same day. Allowing the cake to sit for a few hours, or overnight, with develop the flavors and texture better.
