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Classic, Moist, Made-From-Scratch Rum Cake with Buttered Rum Glaze

A moist rum cake recipe shown cut in half, generously covered in a thick, dripping rum glaze on a white plate.
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Create a rich, buttery, and incredibly moist rum cake from scratch. This classic recipe features a deep rum flavor and is finished with a decadent buttered rum sauce, making it perfect for holidays and special occasions.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup dark rum (like Bacardi)
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 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 thoroughly. This step is important for easy removal.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. This process incorporates air, which helps keep the cake moist.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, mix the milk, 1 cup of dark rum, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and rum mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cake bakes, prepare the buttered rum sauce. In a small saucepan, combine 1 cup of sugar, 1/2 cup of butter, and 1/4 cup of water. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves. Boil for exactly one minute without stirring. Remove from heat and stir in the 1/2 cup of dark rum. Set aside.
  10. Once the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  11. Place the wire rack over a baking sheet to catch drips. Invert the cake onto the rack.
  12. Slowly and evenly pour the warm buttered rum sauce over the entire cake while it is still warm. The cake will absorb the sauce, creating that signature moist texture.
  13. Allow the cake to cool completely before serving or storing. This allows the rum glaze to set.

Notes

  • For an even richer flavor, you can soak the cake with an extra half-batch of the glaze after the first layer has been absorbed.
  • If you prefer a milder alcohol flavor, substitute half of the dark rum in the batter with apple juice.
  • Make this cake ahead of time; it tastes even better the next day as the rum soaks in further.

Nutrition

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