Homemade Rum Cake
Rich and tender rum cake soaked in a rum glaze makes this decadent cake recipe the perfect addition to your next extra-special dinner or holiday gathering. Drenched in flavor without being overpowering, this moist rum cake recipe pairs perfectly with a warm cup of coffee and a dollop of fresh whipped cream.
Rum cake was one of a small rotation of desserts that showed up at my grandma’s house on Sunday afternoons. You could usually count on one of the following: rum cake, icebox cake, angel food cake with strawberries and whipped cream, or poor man’s cookies.
My great-aunt made an amazing rum cake that was thick and moist, and of course, packed with rum. When I asked my aunt for the recipe years later, I found that she always used a doctored-up box of yellow cake mix (apparently everyone knew this recipe, and it’s now famously known as “Bacardi rum cake”).
I was determined to create the absolute best rum cake that wasn’t based on a box mix; years ago I finally found a recipe that I tweaked to rum-soaked perfection.
Quick History
Typically served during the holidays, rum cake originated in the Caribbean as a dessert similar to fruit cake or steamed puddings. Dried fruit soaked for months in rum before being added to a cake batter and baked into this holiday dessert.
Ingredients Notes
This decadent cake can is comprised of two main parts, the bundt cake and the rum sauce that soaks and glazes the cake. Most of the ingredients are pantry staples, but below are a few quick notes, recommendations, and substitution options:
- Walnuts: Optional, but highly encouraged, they are used as a topping for the rum cake. You can also substitute other chopped nuts; pecans would be delicious!
- Oil: You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.
- Vanilla Pudding Mix: You can use your own DIY vanilla pudding mix or a 3.4-ounce package of instant pudding mix.
- Milk: Whole milk is preferred, but 2% will work, too.
- Rum: You can use whatever rum you like for this cake (light or dark); I typically use Myers dark rum.
If you want to make this cake alcohol-free but still have the flavor of rum, make these substitutions:
- For the Cake: Substitute the rum in the cake batter with an equal amount of milk, then add 2 tablespoons of rum extract along with the vanilla extract.
- For the Rum Syrup: Substitute any of the following for the rum: apple juice, orange juice, white grape juice, or apple cider. Then add 2 teaspoons of rum extract, as well.
How to Make the Cake
- Grease and flour a standard 10 to 12-cup Bundt pan (the pan shown in the photos is a Nordic Ware Heritage Bundt Pan; another pan I love and recommend is the classic original Bundt pan). Sprinkle the chopped walnuts around the bottom and set aside.
- Whisk your dry ingredients (flour, cornstarch, baking powder, and salt) together in one bowl. Then in another medium bowl, whisk together your wet ingredients (eggs, milk, rum, ½ cup of the oil, and vanilla extract).
- Cream together butter and sugar, then add the flour mixture and the remaining 3 tablespoons of the canola oil and mix. Then, add the pudding mix and combine.
- Add the wet ingredients and mix until thoroughly combined (the batter will be thin!).
- Pour the batter into the pan and bake!
How to Make the Rum Syrup
When the cake has about 10 minutes left to bake, start making the rum syrup.
- Melt the butter in a saucepan, then add the sugar and water. Once melted, boil for 5 minutes, stirring constantly.
- Remove from the heat and stir in the rum. Pour it in slowly, as it will cause the butter and sugar mixture to bubble up.
- Return the stove and cook over medium heat for 30 seconds.
Soak the Cake with the Rum Glaze
This is where the magic happens!
- When the cake comes out of the oven, immediately pour about one-third of the rum syrup (about ⅔ cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake and let it sit for about 5 minutes.
- Invert the cake onto a serving platter, then using a fork or skewer, poke holes all over the cake.
- Sloooooooowly spoon the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step slowly (it took me almost 15 minutes) so that the syrup can seep into the cake and doesn’t just pool at the bottom of the serving dish. You can also use a pastry brush to brush on the rum syrup.
Allow the cake to cool completely before serving.
Serving Suggestions
My favorite way to enjoy a slice of this rum bundt cake is warm and with a cup of coffee. Some other ways to enjoy this cake include:
- Dolloped with whipped cream
- Served with fresh fruit such as strawberry, pineapple, or cherries
- Topped with salted caramel sauce
- Alongside a scoop of vanilla ice cream
- Sprinkled with additional nuts or shredded coconut
Make-Ahead, Storing, and Freezing Instructions
- Make-Ahead: As you’d imagine, this gets better the longer you let it sit and soak, so you can absolutely make this cake a day ahead of time.
- Storing: Best kept at room temperature, you will want to wrap this cake tightly in plastic wrap to maintain the moisture. It keeps for up to 5 days at room temperature.
- Freezing: You can freeze rum cake! Wrap it twice in plastic wrap then aluminum foil, and place in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.
More Decadent Cake Recipes:
- Kentucky Butter Cake
- Tiramisu
- German Chocolate Cake
- Eggnog Bundt Cake with Rum Icing
- Russian Pound Cake
Watch the Recipe Video:
If you make this rum cake and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Homemade Rum Cake
Ingredients
For the Cake:
- 1 cup (113 g) chopped walnuts (optional)
- 1¾ cups (228 g) all-purpose flour
- ¼ cup (28 g) cornstarch
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup (113 g) unsalted butter, at room temperature
- 1½ cups (297 g) granulated sugar
- 3 tablespoons canola oil
- ½ cup (99 g) canola oil
- 3.4 ounce instant vanilla pudding package, or ⅔ cup homemade pudding mix
- 4 eggs
- ¾ cup (180 ml) whole milk
- ¾ cup (180 ml) dark rum
- 1 tablespoon vanilla extract
For the Rum Syrup:
- ¾ cup (170 g) unsalted butter
- 1½ cups (297 g) granulated sugar
- ¼ cup (60 ml) water
- Pinch of salt
- ½ cup (120 ml) dark rum
Instructions
- Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
- Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
- In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin – this is good! It will be nice and moist!)
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
- When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
- Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don't be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly spoon or brush the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
- Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
Notes
- Equipment: Standard 12-cup Bundt pan (you may substitute a 9-inch tube pan). The pan shown in the photos is the Nordic Ware Heritage Bundt Pan.
- Rum: Use your favorite! I typically use Myers dark rum.
- Alcohol-Free Option: To make this cake alcohol-free, substitute milk and rum extract in the cake and try apple juice, orange juice, white grape juice, or apple cider, along with rum extract, in the syrup. (See post above for measurements.)
- Walnuts: You can substitute something else (pecans would be great!) or omit them entirely.
- Vanilla Pudding Mix: This cake utilizes pudding mix to make it ultra-moist; use store-bought or make your own!
- Serving: Serve with fresh fruit, homemade whipped cream, vanilla ice cream, or salted caramel sauce.
- Storage: The rum cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days.
- Freezing: Rum cake can be frozen, wrapped twice in plastic wrap then aluminum foil and placed in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
I do like my rum cakes to be more dense than crumbly. Would it be okay to just leave out the cornstarch to get that effect, or would it mess up the other calculations of ingredients?
Hi Paula, I would keep the cornstarch.
Just made this recipe on Monday, it turned out perfect. I went fast on the syrup, but spooned it out and got most if to soak in. Next time I will take my time with it. Absolutely no problems making it, made it with Pussers Rum, wholly cow is it ever potent. Great though!!!
This is fantastic! My husband told me he had a desire for some rum cake, and I went online searching for a recipe. I don’t buy cake mixes (unless Wms. Sonoma is having a really great sale, ha!). I came across this one. Absolute heaven, mmmm! Mom’s coming to visit in a couple of weeks, and I can’t wait to make it for her!
Hi! I am currently on a boat in the middle of the Bahamas and we love Rum Cake! However we only have normal iodized salt and sea salt, no kosher salt. Will this make a big difference?
Hi Pippa, You can use regular iodized salt, just reduce the amount by half. Enjoy!
This looks delicious! I’ve been making rum cake for years with a box mix, but since I would rather bake from scratch I am happy to see this recipe. My husband and sons love rum cake so look forward to making this version for them. Thanks!
Hi, Michelle! I made this cake a couple of days ago, and it turned out kind of creamy (my friend even commented that the texture was similar to a cheesecake). I followed your recipe except I used iodised salt instead of kosher, and used Jell-O instant vanilla pudding because both kosher and the ingredients for your homemade pudding are either hard to find in my country, or can only be bought it large quantities. Is there any chance that you can help me figure out what I did wrong? Was I really supposed to use kosher salt, or maybe use a different type of instant vanilla pudding? I’m making this as a gift for a friend, and I’d really like to know what I did wrong so that I can fix it.
I really hope you can reply to my comment. Thank you!
Hi Martha, The difference in ingredients may have been the culprit. I’m not sure how you could fix it if you didn’t make any other substitutions and followed the recipe exactly.
This is a great recipe! Loved it!!! Sorry Sue, you’re wrong on this one. I even used my silicone bundt pan & it browned perfectly. I loved the way the batter glistened when it was ready to pour. I will definitely make this again.
I bake a lot, and it seemed odd to me to put 1/4 C cornstarch in a cake so I didn’t. I also made it more low-cal by using plain yogurt instead of all the oil. I used 2 teaspoons baking powder, not 4. Went a bit lighter on the rum (only 1/2 C). Added some fresh chopped peach on top of the nuts in the bundt pan. Baked for 60 minutes.
It came out fantastic.
It didn’t need the syrup topping. I served it with ice cream.
By cutting the cornstarch and canola oil you remove two genetically modified ingredients.
I have been enlisted to make cupcakes for my dad’s birthday party for about 50 people. I’m making two cupcake recipes and one of them is a rum cupcake (the birthday is pirate themed). The problem I am running into is I can’t find a rum cupcake recipe…everything is made with box mix! Do you think it would be possible to make this recipe into a cupcake and have it still hold up? Thank you very much for your input, I wasn’t sure where else I could look!
Hi Courtney, I haven’t tried this in cupcake form so unfortunately I can’t say for sure how they’ll turn out. If you make them, stop back and share your feedback!
Well I did it! 100 mini rum cupcakes using your recipe. They turned out FANTASTIC! I followed the instructions to a T when making the batter. I used the same oven temp and baked each batch for around 10-12 minutes each. When they were pulled out of the oven I used the same glazing technique and it worked perfectly. The cupcakes were like tiny, moist bites out of a rum cake (exactly what I wanted). I topped them off with coconut flavored buttercream (with a pinch more salt than normal) and a sprinkle of walnuts. Needless to say, these were a HIT. Thanks so much for posting this recipe, it is absolutely perfect!
My son just graduated from high school and requested rum cake for his graduation party. I had never heard of, nor had I made rum cake! When questioned as to where he had rum cake, he said he had it at one of his favorite restaurants in Lake Geneva (WI).
So, I did a search and saw this recipe. What caught my eye was that “homemade” was in the recipe title. I never use box mixes either. I read the recipe, I had all the ingredients on hand, so I gave it a whirl. I had just a smidge of dark rum left when I measured for the glaze, so I threw that in which increased the rum in the glaze 1/4 Cup to 3/4 Cup dark rum. WOW! It was potent. And yes, I too spent at least 15 minutes brushing the glaze on the cake and sopping up the run-off from the cake plate until all the glaze was absorbed throughout the cake. The cake is dense and very moist; not to be confused with soggy. A gorgeous cake!
This is an AWESOME cake! It baked perfectly in my stoneware Bundt pan and I swear I was getting drunk from the aroma! It is perfection…I mean, what could be better?…cake and alcohol in one bite! As for my son’s impression??? He said it was BETTER than the restaurant version. (I really love my son : ) ) All my guests commented on how moist and flavorful it was. The act of pushing your fork through the cake produced a lovely puddle of rummy glaze! This will become a regular in my cake repertoire!
Thank you Michelle. This was my first visit to your sight and I’ll be back often.
Hi Chrissy, Welcome to the site! I’m so happy to hear that everyone enjoyed the cake! Happy graduation to your son!
I just made this for a dinner party yesterday. So easy and delicious!! Thank you so much for yet another amazing recipe.
And yes I also took help from the adapted site – http://www.alwaysorderdessert.com/
thanks for mentioning that too !!!
was my first time for any cake – was not able to get Rum so tried with Rum Imitation – and this came out so so yummy ….tip at step 8 really did wonder and the cake came out to be perfect moist (though I did not used the whole syrup)
It was an instant hit at my hubby’s office – Thanks a ton !!!
The first thing you need to know is that while I love to bake, I have always been intimidated by attempting to make a cake from scratch. Past tries resulted in dense, bland cakes that didn’t seem worth the effort when a boxed cake mix could be bought for a few dollars.
I was sitting in my hairdresser (and longtime friend’s) chair one Saturday when she mentioned that she was throwing a birthday party for another friend and she had requested a rum cake. With my iPad in hand, I started the search. I found your site, and being a ‘brown eyed girl’ myself, I was intrigued.
I found the rum cake recipe and read it off to my friend. She said she would try it. The recipe seemed so easy, and contained ingredients that I already had on hand, so I also decided to give it my best shot. The instructions were clear, easy to follow and I loved the idea of knowing that I was baking with natural ingredients, rather than a box of Betty Crocker’s mix, undoubtedly loaded with sugar and preservatives. And so, I got to baking.
The result was the most moist, flavorful cake I have ever made! GONE were my fears of baking a cake from scratch, and since trying this recipe, I have renewed my love of baking and have been trying all sorts of fun new recipes.
And as for my friend, she tried the recipe too, and served this rum cake as the birthday cake for her friend. It was a smashing success!
Kudos to the Brown Eyed Baker! Please keep your delicious, simple and wonderful recipes coming!
Sincerely,
Jamie (the brown eyed baker in training)
Hi…I am going to try making this cake tomorrow, but was wondering if I could use 2 9inch cake pans instead of a bundt pan? A friend wants a very simple round rum cake for her wedding and we are going to do a “practice cake” this weekend. Just wondering if anyone has tried using a different pan? Thanks!
Yes, you could definitely do two 9″ cake rounds in place of the Bundt, you’ll just need to reduce the baking time.
Thank you!!
The “practice cake” was amazing (so I am told, I don’t like rum cake lol) The Bride loved it, the remainder was brought to my mom’s work & they coudnt say enough about it! Thank you for this Blog site! The “real” wedding cake is in the oven now. I will also be using a white vanilla “ganache” in between the layers…YUMMY!
I made this cake for the first time as a treat for my husband (a true rum lover). It was easy to make and absolutely delicious. We ate it fresh and was a little too strong but today – mellowed out and is fabulous. Would recommend for a summer party or for anyone who is a rum lover. Was wondering if anyone tried “spiced” rum in place of dark rum?
If I would use bananas and banana rum how should I adjust the recipe by adding the bananas?
Hi Judy, Using smashed bananas would significantly alter the moistness of the cake. I would probably look for a banana Bundt cake recipe and see what the ratios are in terms of wet to dry ingredients and adapt this recipe accordingly.
Hi! I was wondering if you make the vanilla pudding before putting it in the mixture for the rum cake, or if you just use the mix itself. Thanks! I can’t wait to try this recipe!!
Hi, a standard Bundt pan (12-cup capacity) is equivalent to 10″ round pan is it?
Hi Chithra, I have cake pan conversions on this page: https://www.browneyedbaker.com/conversions/
I made this cake tonight. I have to say it was pretty simple and easy. The next time I think I will do less sugar in the glaze. It was very moist and you could really taste the rum. I will definitely make it again. Thanks for the made from scratch recipe.
Hi,
Can i use vanilla soaked wine instead of rum for this cake?? Please reply
Sure!
I have made this receipe several times and it’s FABULOUS! But, I would like to make non-alcoholic version. Could I subsitute milk or evaporated milk for the rum in the cake?
You could substitute milk for the same amount. If you’d like the same flavor, you could try adding in some rum extract if you go that route.
I have never made a rum cake, but had a request from a friend for his birthday. I like making as much from scratch as possible. This was the first recipe i cam across and i don’t think i have to look any further. I will let you know how it turns out. I expect it will be all the rave at the party.
I am not a baker. My kids want a chocolate rum cake with dried strawberries, that are rehydrated with rum, in the cake. Any suggestions on how to make the changes to this recipe to get what my kids want? I know how to rehydrate the berries. Just not sure about adding chocolate and if the moisture in the berries will affect the cake. Thanks
Hi Anthony, You probably want to start out with a chocolate Bundt cake; maybe try the root beer bundt cake as a starting point: https://www.browneyedbaker.com/2011/05/26/root-beer-float-cake/. You could replace the root beer with rum and add the rehydrated strawberries.
What a thrill! I can’t decide what’s better: eating your “from scratch” rum cake last night, or discovering your blog. It was my search for a real rum cake recipe not from a box that led me to you, and I’m so glad it did! The cake came perfectly out of the pan, impressed the hosts last night at our New Year’s Eve party and tasted like heaven. Beware all boxed yellow cake mixes- you are dead to me! This is more work for sure, but it was worth it. I’m excited to be your 100th post on this, the first day of 2013. Cheers! (Plus, you’ve inspired me to start blogging about my business, wine.)
OMG – I’ve never made a rum cake before but this was CRAZY good. I’m not quite sure it turned out exactly as it should have been who cares – it is DELICIOUS …
Thanks for this. I would definitely do it again.
This cake was so so so good! I love rum cake and was very happy to find one that didn’t call for a box of cake mix. I made two, one using egg nog and vanilla pudding and the other using chocolate milk and chocolate pudding, both were delicious. This recipe is a must try!!
I made this for Christmas, and was absolutely fantastic. I used less instant vanilla pudding (I only had a small 1.5 oz package) and more nuts, only because I had a little more left in the bag. What a treat, thanks for the recipe!
I made this cake for our family Christmas this year. It was PERFECT, extremely moist !! Thanks for this wonderful recipe, I also made a variation of the cake using bananas and with out the rum syrup . This turned out to be the best banana bread that I have ever had or made bar none !! Im really looking forward to trying different variations of this recipe. Im also going to give the rum cake as gifts too, because it is that good !!!
The directions call for 3.4 ounce package pudding. I couldn’t find anything close to that size. How many servings should the pudding mix make? That would be a better guide.
That size is pretty standard in most grocery stores (I’m not sure if you’re located in the U.S. or not). On the 3.4-ounce box it states that it makes four (1/2 cup) servings.
Thank you! And, yes, I’m in the states. The directions state one 3.4 ounces. It should say one, 1.34 ounce package (.37 grams). That’s the weight of the 4 serving package.
Hi Gail, Actually the direction for one 3.4-ounce package is correct. I have a box right in front of me. It’s not 0.34 ounces; it is 3.4 ounces.