Rum Cake Recipe

Introduction

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Indulge in the rich, moist, and aromatic delight of a Rum Cake Recipe that melts in your mouth with every bite. This classic dessert combines a tender, buttery cake infused with the bold flavor of rum and a luscious glaze that enhances its sweetness. Perfect for holidays, special occasions, or an elegant weekend treat, this cake delivers both nostalgia and sophistication. You’ll learn how to create a perfectly balanced rum cake from scratch, with tips to achieve that signature moist texture and unforgettable flavor.

Why You’ll Love This Recipe

This Rum Cake Recipe stands out for its decadent flavor and delightful texture contrast. The tender crumb absorbs the rich rum syrup, making each bite moist and flavorful. A slight caramelized edge adds a gentle crunch that balances the softness inside. Its aromatic rum essence evokes a warm, inviting feeling, perfect for celebrations or cozy nights at home. Unlike store-bought versions, this cake allows you to control sweetness and intensity, offering a gourmet touch with minimal effort. The combination of buttery richness, light sponginess, and sweet, sticky glaze creates a multi-layered sensory experience. Even novice bakers will find it approachable thanks to clear instructions and simple ingredients.

Ingredients

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 6 large eggs, at room temperature

• 1 tsp vanilla extract

• 1/2 tsp almond extract (optional)

• 2 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup whole milk

• 1/4 cup light rum, plus 1/4 cup for glaze

• 1 cup brown sugar (for glaze)

• 1/2 cup unsalted butter (for glaze)

• 1/4 cup water (for glaze)

These ingredients blend classic cake flavors with a bold rum essence, giving the dessert its signature richness and moistness.

Pro Tips

1. Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature. This allows the batter to emulsify properly, creating a light and airy cake.

2. Even Mixing: Avoid overmixing the flour to prevent a dense cake. Fold dry ingredients gently into the wet mixture for perfect texture.

3. Glaze Absorption: Pour the rum glaze over the cake while it’s still warm. This ensures the liquid soaks into every layer, giving the cake an irresistible moistness and enhancing the rum flavor.

Instructions

Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly with butter and lightly dust with flour, ensuring the cake releases cleanly.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup of butter with granulated sugar until light and fluffy, about 3-4 minutes. The texture should be airy and pale.

Step 3: Add Eggs and Extracts
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and optional almond extract for depth of flavor.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Incorporate Milk and Dry Ingredients
Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing to maintain cake fluffiness.

Step 6: Add Rum
Stir in 1/4 cup light rum, gently folding it into the batter. This infuses the cake with that signature aroma and depth.

Step 7: Bake the Cake
Pour the batter into the prepared bundt pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Check around 55 minutes to avoid over-baking.

Step 8: Prepare the Glaze
In a small saucepan, combine 1/2 cup butter, 1 cup brown sugar, 1/4 cup water, and 1/4 cup rum. Bring to a gentle boil and simmer for 5 minutes until slightly thickened.

Step 9: Glaze the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Invert onto a plate and slowly pour the warm glaze over the top, allowing it to soak in evenly.

Step 10: Serve and Enjoy
Let the cake cool completely before slicing. This ensures the glaze is absorbed fully, giving every bite its moist, rum-soaked perfection.

Variations

• Coconut Rum Cake: Add 1 cup shredded coconut to the batter and sprinkle some on top for tropical flavor.

• Chocolate Rum Cake: Replace 1/2 cup flour with cocoa powder and add chocolate chips for a rich, chocolate twist.

• Gluten-Free Rum Cake: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure proper binding with 1 tsp xanthan gum if needed.

Storage/Serving

Store your Rum Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Serve warm with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. Slice thinly for tea-time indulgence or serve thick wedges for celebrations. The glaze keeps the cake moist, making it perfect for make-ahead desserts.

FAQs

1. Can I use dark rum instead of light rum?
Yes, dark rum adds a deeper, more caramel-like flavor but may slightly darken the cake.

2. How do I prevent the cake from sticking to the pan?
Thoroughly butter and flour your pan, or use non-stick spray and dust with cocoa for chocolate versions.

3. Can I make this cake ahead of time?
Absolutely. Bake, glaze, and store in an airtight container for up to 3 days at room temperature.

4. Is there a non-alcoholic alternative?
Replace rum with apple juice or pineapple juice for a similar moistness without alcohol.

5. Can I use a different pan?
Yes, a 9×13 inch baking dish works, but adjust baking time to 45-55 minutes.

Conclusion

This Rum Cake Recipe is comfort food at its finest — rich, buttery, and infused with warm rum that makes every bite feel indulgent. It’s the kind of dessert that elevates holiday tables, family gatherings, or weekend treats into a memorable celebration of flavor and texture. With a tender crumb and sticky glaze, this cake delights both the eyes and taste buds, ensuring every slice is unforgettable.