Decadent Homemade Rum Cake Recipe

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing! This cake is best made in a bundt pan because it allows so much more surface area for the sauce. Bundt cakes are fun, easy to decorate, and delicious, try these luscious tried and true bundt cakes: Kentucky Butter, Sour Cream, and Chocolate Whoopie Pie.

Rum Cake Recipe

Rum cake is traditionally served at Christmas time, but this is just too good of a cake to have once a year. This is a rich moist cake full of a sweet buttery rum flavor that is so amazing. If the cake itself wasn’t enough we top the cake with a creamy buttery sauce filled with more rum flavor. The cake structure is perfect enough to hold the sauce without losing it’s texture. Most rum cakes are made with boxed cake mixes and some instant pudding to create the cake, but this is made from a homemade cake which makes it taste so much better. It will be worth the effort. Setting this showstopper on the table will come with lots of oohs and ahhs! This is a cake that is sure to impress. Your whole family is going to love it!

What You Need to Make Homemade Rum Cake

Sweet and light, this cake is dream come true! Rum cake is one of my favorite quick cakes to make! For the full recipe scroll to the recipe card below.

Cake flour: See below for substitutions if you do not have cake flour. Baking Powder: Leavening agent to give it rise. Salt: Adds balance to the cake.Baking Soda: Another rising agent to make the cake light and fluffy. Sugar: White granulated sugar.Butter: Be sure to use unsalted and this will also be melted.Vegetable oil: Adds moisture and richness. Buttermilk: This is the link to make your own if you do not have any on hand. Rum: Most often dark rum is used for its intense flavor. Vanilla: Combines with the rum flavor perfectly. Eggs: You will beat the whites separately.

Butter-Rum Sauce

This rum sauce is what makes it moist and decadent! You will love drizzling this overtop of the rum cake.

Unsalted Butter: Softened at room temperature. Heavy Cream: Creates a creamy decadent sauce. Sugar: White sugar melts and creates the best flavor. Brown Sugar: Caramelizes for color and flavor. Rum: Use the same rum as you did in the cake. Salt: To balance the sweet.

How to Make the Ultimate Rum Cake

A few steps to make this rum cake but it’s worth the little bit of extra time.

Mixing Up The Cake

Making the Rum Sauce

This rum sauce is a simple boiling process. In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

Room Temperature: To make sure your egg whites beat in with no streaks. Butter, buttermilk, and eggs should all be at room temperature.Cake Flour: If you do not have cake flour, you can make it. Add two tablespoons of cornstarch to the bottom of the measuring cup, before adding the flour to make your cups. Mix and Combine: As soon as the egg whites are mixed in stop. You do not want to beat out the air it’s what makes the cake light and able to hold the rum sauce without going soggy. Poke: Do not be stingy with the holes. Make sure the holes go all the way to the bottom and are evenly spaced and cover the whole cake. Be Patient: Do not get too excited to turn the cake out before allowing the rum sauce to seep deep into the cake. Nuts: Many rum cakes add chopped nuts to the bottom of the bundt pan before adding the batter to give taste and texture. Both chopped pecans or walnuts would be awesome if you want.

What is Rum? Rum is alcohol distilled from sugar. It can either be made from syrup, pure cane sugar, or molasses. The result is a strong toasted sugar flavor that is sweet. Perfect for baking and perfect for this cake. Rum Substitute: If you don’t have rum you can substitute it with rum extract. According to experts, this is the conversion chart.

½ teaspoon Rum Flavor = 1 tablespoon light rum 1 ½ teaspoons Rum Flavor = 1 tablespoon dark rum This means for ¼ cup of dark rum you would need 6 teaspoons of rum extract, for ½ cup you would need 12 teaspoons of extract. You will also need to add water to equal the amount of rum liquid so that the cake is not dried out. As I have not made the cake using this method I do not how it will turn out. If you try it let me know.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.