Rum Cake Recipe: Moist, Rich, and Irresistible
A buttery, golden rum cake can brighten any celebration. It's also perfect for satisfying your sweet tooth with something truly decadent. This recipe offers a full-size classic rum bundt cake or cute mini rum cakes. Both options are packed with rich flavor, a soft crumb, and a delicious rum-soaked finish.
Equipment
Ingredients
Full-Size Classic Rum Bundt Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (2 sticks), softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup dark or gold rum
- ¾ cup heavy cream (or milk/buttermilk)
Rum Butter Glaze:
- ½ cup butter
- ½ cup water
- 1 cup sugar
- ½ cup rum
Mini Rum Bundt Cakes (4-Inch Pans)
- For the cake:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ tsp vanilla extract
- ½ tsp almond extract (optional)
- ¼ cup dark or gold rum
- ½ cup heavy cream (or milk/buttermilk)
Full Size Measurements
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (2 sticks), softened
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup dark or gold rum
- ¾ cup heavy cream (or milk/buttermilk)
Rum Butter Glaze:
- ½ cup butter
- ½ cup water
- 1 cup sugar
- ½ cup rum
Rum Butter Glaze:
- ¼ cup unsalted butter
- ¼ cup water
- ½ cup granulated sugar
- ¼-½ cup rum add amout desired
Instructions
Full-Size Rum Bundt Cake
- Preheat oven to 325°F. Grease and flour a 10- or 12-cup bundt pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well.
- Stir in extracts, then alternate flour mixture and cream + rum.
- Pour batter into pan and bake 50–60 minutes.
- Cool 10 minutes before inverting.
- For the glaze:
- Melt butter, add water and sugar. Bring to a simmer until sugar is dissolved. Remove from heat and stir in rum.
- Poke holes in each mini cake and spoon glaze evenly over warm cakes.
Mini Rum Bundt Cakes (4-Inch Pans)
- Preheat oven to 325°F (163°C). Grease and flour your 4-inch bundt pans.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extract.
- In a separate bowl, mix flour, baking powder, and salt.
- Alternate adding dry ingredients and heavy cream mixed with rum into the batter, starting and ending with dry ingredients. Don’t overmix.
- Divide batter among prepared mini bundt pans, filling ⅔ full. Bake for 25–30 minutes until golden and toothpick comes out clean.
- Cool 10 minutes, then invert onto a wire rack.
- For the glaze:
- Glaze as above—poke holes and pour warm glaze over the cake. Let it sit and soak up rum flavor for at least 30 minutes. Next day tastes even better
Video
Notes
📌 Final Thoughts
No matter if you pick the full-size or mini rum bundt cakes, this recipe always brings buttery, boozy perfection. If you’ve never made rum cake from scratch, this is your sign. Get ready for compliments, cravings, and possibly hoarding a few mini cakes for yourself!
✨ Have you tried this recipe?
Tag us @JerkTavern on Instagram or Pinterest and show us your rum cakes! Use the hashtag #JerkTavernRumCake for a chance to be featured.
Nutrition
Serving: 12gCalories: 6663kcalCarbohydrates: 746gProtein: 64gFat: 362gSaturated Fat: 222gPolyunsaturated Fat: 18gMonounsaturated Fat: 95gTrans Fat: 11gCholesterol: 1592mgSodium: 2093mgPotassium: 884mgFiber: 8gSugar: 506gVitamin A: 12087IUVitamin C: 1mgCalcium: 828mgIron: 19mg
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