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A slice of rum cake on a white plate, showing a moist, golden crumb with a browned exterior.
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Rum Cake

This homemade Rum Cake is buttery, tender, and soaked in a warm rum-butter syrup that keeps every bite irresistibly moist. The cake has a soft, velvety crumb and a bold rum aroma, with hints of vanilla and citrus that make it perfect for holidays and special occasions. It slices beautifully, stays fresh for days, and tastes even better the next morning as the flavors deepen.
Course Dessert
Cuisine American
Keyword bundt, cake, rum cake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Soaking Time 2 hours
Total Time 3 hours 25 minutes
Servings 14 slices
Calories 460kcal
Author Camila Hurst

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.

Notes

Convection Oven: If your oven is convection, reduce the temperature to 300F instead of 325, and start checking at 45 minutes.
Storage: Store the cake at room temperature for up to 1 day. Place it in the fridge, and store for up to 4 days. Allow the cake to come back to room temperature before serving.

Nutrition

Serving: 1slice | Calories: 460kcal