This rum cake is out of this world, y’all! I wanted something simpler than a classic Caribbean rum cake, which is dense and made with rum-soaked fruit that takes days to prep. This version of rum cake is quicker and easier to make, but just as tasty! Not like you’re downing a shot of rum or anything, but yeah… It’s boozy, boos.
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How to make Rum Cake
Mix the Cake Batter
Step 1: Add butter, oil, pudding mix, sugars, baking powder, and salt to a stand mixer and beat until well combined. Lower the speed, add the flour in two parts, and mix until thick and smooth.
Step 2: Add the eggs one at a time, scraping the bowl between each. Mix in the vanilla, milk, and rum until the batter is smooth and slightly thin.
Step 3: Pour batter into the prepared pan.
Step 4: Bake until golden brown and the cake starts pulling away from the edge of the pan. Remove from oven and let cool in pan.
PRO TIP: If you’re making this easy rum cake for a special occasion with kids around, skip the booze and use a non-alcoholic rum or rum flavoring (like Happy Home’s imitation rum flavoring), or a splash of apple juice.
Make the Rum Butter Syrup
Step 5: Combine all the syrup ingredients in a small saucepan.
Step 6: Heat over medium heat and cook until the mixture thickens and reduces.
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Pour the Syrup Over the Bottom of the Cake and Let It Sit
Step 7: Poke holes all over the cake with a skewer. Pour the syrup over the bottom and let it soak in. Cover and let it sit for a few hours to absorb fully.
Step 8: Turn out the cake onto a platter and serve!
Rum Cake Recipe
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Equipment
Ingredients
For the Cake:
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 3.4 ounce vanilla instant pudding 1 small box
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 ¼ cups cake flour
- 4 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup milk room temperature
- ½ cup dark rum
For the Rum Butter Syrup:
- ¼ cup unsalted butter
- ¼ cup water
- 1 cup sugar
- 1/3 cup rum
- Pinch fine sea salt
Instructions
- Preheat oven to 325F. Prepare a 12-inch Bundt pan by spraying liberally with nonstick baking spray.
- In a stand mixer fitted with paddle attachment, combine butter, oil, pudding mix, sugars, baking powder, and salt and beat on high for 3 minutes, until evenly mixed and fully hydrated.
- Reduce speed and add flour in 2 additions and beat until thick and smooth.
- Add eggs one at a time, scraping down the bowl between each egg.
- Add vanilla, milk, and rum, and mix until smooth. Batter will be thinnish.
- Pour batter into prepared pan. Bake until golden brown and cake starts pulling away from the edge of the pan, about 50-55 minutes.
- Remove from oven and let cool in pan for 15 minutes.
- Meanwhile, combine all the syrup ingredients in a small saucepan. Heat over medium heat and cook until the mixture thickens and reduces, about 6-7 minutes.
- Using a skewer, poke holes all around cake. Slowly pour the syrup all over the bottom of the cake, allowing it to soak up. Cover and let sit for at least 2 hours to fully soak.
- Turn out cake onto platter and serve.
Notes
- Spoon, don’t scoop. Scooping flour packs it down and makes your cake dense. Spoon it into the cup and level it off.
- Tap out them bubbles. Once your batter is in the Bundt pan, tap it on the counter a few times. It knocks out any air pockets so your cake bakes up smooth.
- Warm cake loves warm syrup! Pour that buttery rum syrup while the cake’s still warm so it soaks into every crumb.
- Walk away after you pour on the syrup. Give it time to soak in. The longer it sits, the better it gets.
- Fridge: Wrap it in plastic wrap or foil, or pop it in an airtight container. It’ll stay fresh for up to a week. You can also store any leftover rum syrup in a sealed jar in the fridge. It’s great drizzled over ice cream or more cake later!
- Freezer: Wrap it tight in plastic wrap, then foil, or use a freezer-safe container. It’ll keep for up to 3 months. Let it thaw at room temp when you’re ready to dig back in.
Nutrition
Recipe Help
Yep, it works fine.
Not at all, boo. Most of the alcohol cooks off in the oven, and the syrup soaks in just enough for flavor. You’d need a whole cake to yourself to even think about it!
When it’s slightly thick and coats the back of a spoon but still pours easy.
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Can you double this recipe?
You sure can!
Can I use Wray and nephew instead of dark rum ?
I’ve never tried this cake with clear rum, but you can test it out. Let me know how it goes!
I made this for a friends birthday and everyone loved it!
Fantastic!
Can I use buttermilk instead of milk?
You can!
Can you use All Purpose flour?
You can, but it won’t have the same texture. It’s actually super easy to make cake flour (it’s just AP flour and a bit of cornstarch) I’ve got step by step instructions you can follow here: https://grandbaby-cakes.com/how-to-make-cake-flour/
Can you add nuts to the pan when baking this cake
Disregard, I re-read the notes
Can i freeze rhis cake? The rum one?
I don’t’ see why not!