Rum Cake

This Rum Cake is out of this world, y’all! It’s rich, tender, buttery, and full of rum flavor. It’s not like you’re downing a shot of rum or anything, but it’s definitely boozy! Great for the holidays, special occasions, or any time you feel like you deserve a grown-up treat. I’ve shared a recipe before for a delicious pineapple rum cake, but consider this the OG. Doesn’t have pineapple or cherries, but you can add totally add them if you want to!

This post may contain affiliate links. Read our disclosure policy.

If you go talk with someone from the Caribbean and bring up the topic of rum cake, I bet my bottom dollar they’ll tell you it’s a family tradition. It’s like asking if the sky is blue – of course, they have a rum cake recipe! It’s such a cornerstone of their culture. And let me tell ya, down here in the South, we’ve got a real sweet spot for it too. I can hardly pass up the chance to try anyone’s rum cake!

This version is a lighter take on the traditional Caribbean rum cake tho, a.k.a black cake. That’s a dense, moist cake loaded with dried fruits that have been soaking in rum or wine for days on end, sometimes even weeks. This one is made by simply poking holes in a vanilla bundt cake and drenching it with a rum butter syrup. It’s quicker and easier to make, but just as tasty!

The Heart & Soul Of Rum Cake

Cuisine Inspiration: Caribbean
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Rich, buttery rum with a hint of vanilla
Skill Level: Beginner

Sweet Spots

• Boozy Balance: This cake has that perfect boozy kick, but it ain’t gonna knock you off your feet. Just a heads up – it’s definitely not one for the kiddos or for those skipping alcohol.
• Ease of Baking: Don’t let the fancy name fool ya, boo – this cake is as easy as ABC to whip up. Even if you’re not a pro in the kitchen, the steps are super easy and forgiving.
• Unbeatable Taste: Forget about store-bought rum cakes that taste like they’ve been sitting on a shelf for who knows how long. This homemade version is miles ahead in flavor, with a freshness and richness you just can’t buy.
• Moist & Dense: Ever had a cake so dry it needed a gallon of milk just to get it down? Well, this ain’t it! Thanks to that rum butter sauce, every bite of this cake is moist and dense, just as a proper Caribbean rum cake should be.

Ingredients to make Rum Cake

for the cake

• Unsalted Butter: Make sure it’s room temperature, y’all. It creams better that way.
• Vegetable Oil: Helps keep our cake super moist.
• Vanilla Instant Pudding Mix: Be sure it’s the instant kind, not the cook-and-serve. This is my secret weapon for added moisture and flavor.
• Granulated & Light Brown Sugar: Brings the perfect balance of sweetness and a hint of molasses flavor from the brown sugar.
• Baking Powder & Fine Sea Salt: For lift and flavor balancing. Can’t have one without the other.
• Cake Flour: It’s all about that tender crumb! All-purpose flour can work, but cake flour’s the MVP for a reason.
• Large Eggs: Essential for structure and richness.
• Vanilla Extract: Adds that classic, sweet flavor. Don’t skimp on the good stuff!
• Milk: Room temp, please. Helps everything mix smoothly.
• Dark Rum: It ain’t a rum cake without it! Here’s where your favorite rum gets to shine.

for the rum butter syrup

• Unsalted Butter: Because butter makes everything better.
• Water & Sugar: To create that syrupy goodness.
• Rum (Again): Some folks swear by Bacardi, but any white rum you’ve got will do just fine.
• A Pinch of Fine Sea Salt: Just to balance out the sweetness.

How to make Rum Cake

step 1: mix the cake batter

1. Add butter, oil, pudding mix, sugars, baking powder, and salt to a stand mixer fitted with a paddle attachment. Beat on high until evenly mixed and fully hydrated.
2. Reduce speed and add flour in 2 additions. Beat until thick and smooth. 
3. Add eggs one at a time, scraping down the bowl between each egg. 
4. Add vanilla, milk, and rum, and mix until smooth. The batter will be thinnish.  
5. Pour batter into the prepared pan.
6. Bake until golden brown and the cake starts pulling away from the edge of the pan. Remove from oven and let cool in pan.

step 2: make the rum butter syrup

1. Combine all the syrup ingredients in a small saucepan.
2. Heat over medium heat and cook until the mixture thickens and reduces.

step 3: pour the syrup over the bottom of the cake and let it sit

1. Poke holes all around the cake using a skewer.
2. Slowly pour the syrup all over the bottom of the cake, allowing it to soak up.
3. Cover it and let it sit for a couple hours to fully soak.
4. Turn out the cake onto a platter and serve!

Tips for making the best rum soaked cake

1. Tap Away the Air Bubbles: After pouring your batter into the Bundt pan, give it a firm yet gentle tap on the counter. This little jiggle helps release any trapped air bubbles, ensuring your cake comes out super smooth.
2. Be Patient: Once that syrup hits the cake, it’s tempting to cut a slice right away. But trust me boo, the longer you let it sit, the more incredible it tastes!
3. Measure Your Flour Well: Nobody wants a rum cake that could double as a doorstop. To keep things light and airy, measure your flour by spooning it into the measuring cup and leveling it off with a knife.
4. Warm Cake, Warm Syrup: For that syrup to really seep into every nook and cranny, pour it over the cake while it’s still warm. That’s how the cake soaks up all that boozy, buttery goodness!

Popular substitutions & additions

• Go Alcohol-Free: If you wanna keep things non-boozy, you can swap out the rum for a non-alcoholic rum alternative. These days, there are some pretty decent options out there that can give you the rum flavor without the alcohol content!
• Add Some Crunch: Throw some chopped nuts like pecans or almonds into the pan before you add the batter. They’ll bake into a crunchy, tasty layer.
• Leave the Pudding Mix Out: You can totally make the cake without it. Just know it might come out a bit drier and not as sweet. It’s still going to be tasty tho!
• Coffee Kick: For a richer, deeper flavor, try replacing some of the milk with strong brewed coffee or espresso. It’ll give this rum cake recipe an extra layer of complexity.

What to serve with this easy rum cake

• A slice of rich rum cake crowned with a fluffy cloud of whipped cream… Pure bliss, if you ask me!
• Ain’t nothing like a bit of fresh fruit or a dab of strawberry sauce to cut through the cake’s richness.
• Why not pair it with vanilla ice cream, cookie butter ice cream, or coffee ice cream? Or something like a lemonade sorbet? Almost any cool treat works with this cake, y’all!
• And for those moments when you’re just sitting back, relaxing, a slice of this rum cake alongside a hot cup of coffee or tea is just about perfect.

How to store Rum Cake

After the cake has fully soaked in all that rummy goodness and you’ve had your first (or second!) slice, you’ll want to keep it fresh. Wrap it up tight in plastic wrap or aluminum foil, or you can store it in an airtight container. This keeps the air out and the moisture in.

How long will Rum Cake last?

On the counter, your cake will stay delicious for about 5 days. If you’ve got leftovers after that, pop it into the fridge. In there, it’ll keep well for up to a week.

Can I freeze Caribbean rum cake?

This easy rum cake freezes like a charm! Wrap it well in plastic wrap, then again in foil, or place it in a freezer-safe bag or container. It can hang out in the freezer for up to 3 months and still come out tasting great.

Frequently asked questions

I love me some Rum Cake! It’s got it all – moistness, a gentle boozy note, and that buttery goodness that’ll have you coming back for seconds. It’s perfect for any get-together or just a treat for yourself. So, give it a whirl, and enjoy the smiles it brings. Happy baking, boos!

More Boozy Cake recipes

• Pineapple Rum Cake Recipe
• Fruit Cake
• Red Velvet Lava Cake
• Eggnog Cake
• Black Forest Cake

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!