Rum Cake

5 from 1 vote

This Rum Cake is one word.. BOMB! With a moist, soft crumb and a drizzle of Rum Buter syrup (waay better than glaze) you'll have a hard time sharing it!

Prep Time10

Cook Time50

Cooling Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 531kcal

Author: Jocelyn Delk Adams

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

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.
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!
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.
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!

Nutrition