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.
Made cupcakes. They are delectable!!!! Texture of cake is fluffy, gorgeous, moist. Perfect. Thank you!!! I think I will use the basic cake recipe every time. Maybe w/ butterscotch schnapps next time!! :)
I’ve only had rum cake once when I was about 15 when friends brought us home a Tortuga rum cake from vacation. I LOVED it and have pretty much craved it ever since haha. I finally made this cake last night and it is FABULOUS! So excited that I made it!
Thanks for the great recipe. Can you use the DIY yellow cake mix for this cake, and if so, how much?
I have not tried it, so I can’t guarantee how it would work. I would recommend using this recipe, however, as it’s really moist.
Also, has anyone tried a non alcoholic version of this?
Made it thrice and every time it was loved by everyone- rich, moist, soft and heady! Thanks for the lovely recipe. Want to make a chocolate version of it with Kahlua syrup. Any suggestions?
Hi Tanu, I haven’t tried chocolate, but you could start with this chocolate Bundt cake: https://www.browneyedbaker.com/2013/06/20/chocolate-bundt-cake-with-chocolate-fudge-icing/
tried it! I just replaced 1/4th cup flour with cocoa+1/4tsp baking soda and replaced the rum with kahlua, reduced the sugar a bit since kahlua too has some amount of sugar. Also, I added cocoa to warm milk rather than sifting it with the flour to bring out its flavour.
In the syrup, i dissolved 2 tsp of instant coffee in hot water and also added a heaped teaspoon of cocoa. Instead of 1/4th cup I used a little more than that and, again, replaced the rum with kahlua.
came out as moist as the rum cake and the flavours of coffee and chocolate are heavenly!
Once again – absolutely amazing recipe!
Followed directions as stated. Cake tasted great but so moist it fell apart. Will maybe try again but use less syrup next time. I bake a lot and have to wonder what went wrong. Sometimes it is not the appearance but the taste that counts.
This is the first time I have ever commented on a recipe. Wooooooowza! I had to on this one. I was in charge of “Adult Dessert”. This was the best cake I have ever had and or made. People were stuffed and still took 2 pieces. I did not use all the glaze, it seemed like a lot…again, this was first time making or eating rum cake. I will use most of it next time. This will be on the table for Christmas again for years to come. Everyone loved it. I will make this many more times to come!!
Made this for Christmas, came out perfect the first try just be sure to follow the directions to the T. Best rum cake recipe online, I am not a fan of boxed cakes. This cake was so easy to make. Cake itself is golden on the outside n yellow on the inside. Very light and fluffy and absorbs the rum mixture nicely. Look forward to making this again next year it’s definitely not for anyone that’s watching their weight or to eat on a regular basis lol
Hi Sam, I’m so happy to hear this was a huge Christmas hit! While I haven’t tried it so I can’t give you a guarantee, I do think that the whole milk substitution would work in place of the rum. Let me know how it goes!
I pulled this recipe from your website last year but didn’t use it until this year and OMG, let me tell you I WILL NEVER USE A BOX AGAIN!!!! This was THE recipe this year at Christmas dinner! Thank you!
One question, could I skip the rum and make this a yellow cake with 1.5 C of whole milk and expect the same moistness?
This recipe is horrible. It baked up fine. The sauce is fine. But way too much baking powder. This is all you taste. Disgusting!
I have to disagree. Maybe something went wrong but this was the best cake I’ve ever eaten…and coming from a southern family where everything is homemade…I know food! Please try again!
Hi! I am baking my first from-scratch cake, and I REALLY want to make run cake, but I figured it would be better to play around with yellow cake first – if I mess it up I won’t be upset for wasting pricey rum :-) I want to use your recipe, but didn’t realize until now that you are mixing rum into the actual batter. Should I add an extra 3/4 cup of milk to replace the liquid from the rum in the batter?????
Hi Toyia, Yes, I would substitute something like 2% milk in its place so you don’t lose the liquid.
Hi Michelle, I will be baking this cake tomorrow, Christmas Eve, for my family. I have Captain Morgan’s Spiced Rum on hand, will that be OK instead of dark rum? Will the measurement be the same? Thanks for your reply.
Debbie
Hi Debbie, The spiced rum will work just fine. Enjoy, and Merry Christmas!
I second Bart’s recommendation on using a brush, but I used a silicone basting brush. I started by trying to pour but found the syrup did not have time to get into those numerous holes and would tend to travel to the depressions from the bundt mold. Once I started brushing, it took beautifully – 20 minutes later – done :) I will follow up with the reviews once we eat this baby tomorrow for our first early Christmas family dinner.
The review is in – wow, great cake! To be noted – most people indicated a feeling of mild intoxication, myself included. I don’t know the chemistry behind the cooking of the alcohol and its residual presence, but I suspect some of the good stuff is left behind – likely in the syrup I so lovingly basted the cake in. I recommend this recipe.
Thank you so much for this recipe. I’m about to make it for the 3rd time. I use a mini bundt pan to make lovely little Christmas rum cakes for gifts. They also look beautiful on a dessert table and I always get raves from everyone who tries them. I live in Europe and can’t normally find cake mixes or instant pudding, so I’ve looked all over for a recipe like this. Great job.
I would love to see a YouTube of you glazing the cake. That seems to be the most challenging part for me. It takes forever and I usually end up using a basting brush. I really want it to look as beautiful as it tastes and not get glaze everywhere. I love the recipe and always get rave reviews!
I make a poppy seed rum cake that is delicious. I don’t put walnuts in it though, so I might have to try this one.
Hi,
Can I use light rum instead of dark rum? Would that change the flavor you think?
Hi Tiffani, You can make that substitution. It will taste a little different, since light rum and dark rum do differ in flavor, but if that’s what you prefer, I say go with it.
I made this for Thanksgiving and it was delicious!
Unfortunately, I had a moment of derp and didn’t grease my pan properly, so it stuck. I rescued it by tearing the whole ruined cake into chunks and layering it with vanilla pudding and fresh whipped cream in a trifle bowl. Making another one today as a welcome gift for a new neighbor.
Thanks, Michelle, for another winner!
This cake was awesome!!!
I don’t even need to bake this cake. I know EXACTLY what it’s like since I too grew up eating my Grandma Stella’s rum cake. It was by far my favorite of all her baked goods. I even more enjoyed reading your blog on this recipe. It warms my heart and surprises me that my exact childhood memories of visiting my grandmother and my great aunts in PA and enjoying these exact cakes and treats (right down to the Klondike bars!).
Rum cake produces fond memories for me. Mom and dad would make dozens of them for gifts at Christmas and all made from scratch; 40 years later I can still smell and taste them in my memory. Rather than drizzle the rum glaze mom used a paint brush and brushed the glaze repeatedly for hours over all of them. The brush makes the application controlled and even. I will be trying this version out this year and will have a new paint brush at the ready. Thanks for the effort you put into this. Cheers!
I LOVE your website. Could I substitute cream sherry for rum?
I really hope you have a minute to respond to my question. It means a lot to a friend of mine who just lost his wife of 63 years. She used to make a sherry wine cake from scratch and this would make him SO happy.
Thank you
Darlene
Hi Darlene, You could certainly make that substitution. I’m so sorry for your friend’s loss; what a wonderful thing to do for him. All the best.
Just made this cake for one of our Thanksgiving desserts. The family LOVED IT!!! It was moist and delicious. The operative word is “was”. Thank you for taking us old school. This recipe is now a part of our family! Keep the recipes coming.
I have made this cake and it is delicious, but at times, I have trouble with the nuts and part of the top of the cake not releasing and sticking to the pan. I have to kind of place them back on top like a puzzle. Any suggestions?
Hi Debbie, I’m not sure I understand what the issue is with the nuts? As for the cake not releasing from the pan, I always use a combination of vegetable shortening and flour for greasing/flouring my pan, and never have any issues.
I used this recipe to make minibundt cakes. The cakes turned out perfect, I used the pudding recipe on your site and Bacardi 151 (my mom does it this way and it sure packs a punch). I’m not sure what happened to my syrup, but I think I needed more than 1/4 C. of water. When I iced the first batch of cakes the icing was grainy and I cooked as directed. For the next batch I added some water and reheated the syrup. It seemed to be a lot better. Any tips on how to assure that I don’t make this mistake again? This was a trial run on Christmas gifts. Thanks!!! Loving your website!
Hello Michelle,
I never received a response for my question.
Please let me know if you have any suggestions.
Thanks,
Stefanie
Hi Stefanie, My apologies for this falling through the cracks. If you heat the the water and sugar together, the sugar should dissolve. I would try giving it a bit more time next time and letting it dissolve, stirring while it cooks.
This cake is wonderful and I have made it twice now! However, I’m having the same issue with the sauce – after boiling it for 5 minutes, it is thick and sugary and just sits on top of the cake when I pour it on. It is supposed to boil just enough to dissolve the sugar? Wondering if 5 minutes of boiling is too much on my gas range… I really want to get this right! (But it’s really good even in spite of my sugary glaze!)
Hello, I would love to make these into a cupcake. Can you tell me how long i should bake that for? And should i spray the liners first? Thank you!
Hi Jessica, Yes, I would spray your liners. As for time, I’ve never converted this recipe to cupcakes, so I can’t say for sure, but I would start checking on them around the 18-20 minute mark.
Made this cake over the weekend for a work function today and it was AMAZING – I followed the recipe exactly as written and it couldn’t have turned out better. I’m not a baker by any means, and took a chance to not use the boxed cake version – really glad I did, this will be my new Christmas cake give away this year – thanks for sharing :-)
Made this cake two days ago and have gotten rave reviews. I love it myself.
For my first attempt I followed the recipe to the letter but the cake tasted nothing like rum and the syrup was more like a butter sauce. The second time I tried to make this I doubled the rum in both the cake and the syrup and halved the butter in the syrup. The syrup was almost perfectly between a syrup and a glaze but none of it tasted like rum.
My third attempt, I made for a 6 person serving but added one whole pint of rum. It tasted how rum cake should, nice and rich.
The recipe author should REALLY consider using approximate weights and volumes instead of “cups”. Really frustrating having to work out the proportions of “a cup of butter”. And some advice to the chef; lay off the butter and concentrate on the flavour.
I’m not sure I agree with your review of the author’s recipe, Simon. I’ve made this cake twice, and each time I’ve received rave reviews from Jamaicans and Bahamians. If anyone should know about good rum cake, it would be these folks.
Also, as to the rum flavoring, it’s my sense that the author purposely created a recipe for a yellow cake with subtle rum flavoring. What makes the rum-cake rum-licious is the rum glaze, which retains a strong rum flavor. Let’s not forget that this is a cake for dessert lovers, not alcoholics.
I want to use rum extract instead of the actual rum. Could you please tell me what the substitutions for the rum extract would be for 3/4 dark rum in the cake and the 1/2 cup rum in the glaze? I used to have a wonderful “from scratch” rum cake recipe but it was lost during my military travels. Your recipe is the closest one to and I can’t wait to make it. Rum cake is great anytime of the year.
Hi Donna, You can’t substitute such a large amount of liquid with extract, unfortunately. You can use the extract to mimic the flavor if you prefer (I’m not sure of the substitution, although it might be on the bottle of the extract), but you’ll need to replace the liquid you are omitting in the actual rum.