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We're so in love with this easy Rum Cake recipe that's super soft, moist, and infused with the most delicious glaze. It's simple enough for beginners but impressive enough for guests.
Rum Cake hits the sweet spot.
Rum Cake hits the sweet spot.I love how a homemade rum cake feels a little more unique and special while still being incredibly easy. My version is basically a moist homemade yellow cake with a hint of rum flavor and a warm rum glaze poured on top of the hot cake so it soaks in and makes the rum cake extra moist and flavorful.
As far as the alcohol in rum cake I use Bicardi Gold or dark Myer's rum, but use any kind you like (the alcohol mostly evaporates during the baking/cooking process). If you want to make rum cake without alcohol, use one teaspoon of rum extract in place of the rum.
Don't miss my other unique cake recipes like Coconut Cake, Meringue Roulade, Biscoff Cake, Cookie Cake, or Cinnamon Roll Cake!
How to make Rum Cake:
Make Cake Batter: Whisk milk, sour cream, and rum and allow to come to room temperature. In a separate bowl whip butter then add sugar. Mix in vanilla then add eggs and egg yolks, one at a time. In a separate bowl combine cake flour, baking powder, baking soda, and salt. Add ⅓ of the dry ingredients to batter, mixing until combined. Add ½ of the milk mixture. Repeat with the dry ingredients and milk/sour cream mixture until incorporated.
Bake: Pour batter into a well greased 12 cup bundt pan and bake at 350°F (180°C) for about 50 minutes, or until a toothpick inserted comes out clean or with few moist crumbs.
Make Glaze while cake is baking. Allow cake to cool in pan for 15 minutes, then invert onto a cool rack, wipe pan clean, and place cake back in pan. Poke holes all over the cake then gently pour most of the glaze over the cake, reserving a little for topping later. Allow homemade rum cake to soak up glaze, then invert onto a plate or serving platter. Spoon remaining glaze on top before serving.
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Recipe
Rum Cake
Equipment
Ingredients
- 1/4 cup milk (62g), room temperature
- 1/3 cup sour cream (76g), room temperature (light or regular)
- 1/3 cup rum (79g), Bicardi Gold or Dark Myer's rum, or your favorite kind
- 1 cup butter (227g), room temperature
- 1 3/4 cups granulated sugar (350g)
- 2 teaspoons vanilla extract
- 3 large eggs , room temperature
- 2 large egg yolks , room temperature
- 2 1/4 cups cake flour (270g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- ½ cup butter (113g)
- 1/2 cup granulated sugar (100g)
- ½ cup brown sugar (110g)
- ¼ cup rum (59g)
- ¼ cup heavy cream (57g)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180°C) with oven rack in the center of oven.
- Combine Wet Ingredients: Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.¼ cup milk, ⅓ cup sour cream, ⅓ cup rum
- Cream butter and sugar: In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 3-4 minutes until light and fluffy. Add vanilla. Add eggs and egg yolks, one at a time, mixing just between additions. Scrape down the sides of the bowl.1 cup butter, 1 ¾ cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs, 2 large egg yolks
- Mix Dry Ingredients: Combine the cake flour, baking powder, baking soda and salt.2 ¼ cups cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Alternate Ingredients: Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined. Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- Bake: Grease and flour bundt pan. (I use shortening, and make sure every crevice of the pan is coated. The lightly dust with flour). Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- Glaze: Add glaze ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, ¼ cup rum, ¼ cup heavy cream, 1 teaspoon vanilla extract
- Finish Cake: Allow the cake to cool in the pan for 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving just a little.
- Serve: Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top before serving.
- Store leftover rum cake covered in the refrigerator.
Notes
Nutrition
I originally shared this recipe August 2019. Updated April 2022 and May 2025.
Best Rum cake recipe I’ve ever made!! Thank you for sharing!
My go to rum cake recipe! I add cinnamon for a little warmth and it goes great with the rum flavor. Thank you!
Recently, I have had a craving for rum cake…just out of the blue! My great Grandmother used to bake rum cakes. Thank you for your homemade scratched rum cake. I didn’t want to use a box cake and vanilla pudding in the recipe. I have a question: is there a substitute for the sour cream? And, what do you think about adding a little of shredded coconut on top of the cake (after the glaze is added)?
Thank you!
The sour cream really helps with the moisture in the cake. Plain greek yogurt would be the best substitute.
Can I substitute All Purpose flour for cake flour
Cake Flour? Is it cake mix from a box?
No, there is a type of flour called “cake flour” that you should be able to find near the flour at the grocery store.
I just made this! The recipe works! It’s excellent the cake is fine grain, very soft and spongy with a nice buttery hint. The only thing I did different is that I whipped the egg whites to soft peaks and added them separately at the end to the batter and used fine brown sugar (powdered coarse brown in my smoothie blender!). For the glaze I added less butter and less sugar but it still functions as a very light and effective glaze.
What did adding the whipped egg do?
Can you give a recipe for Creme Brulee? I hope I spelled that right.
I don’t have one up yet, but I hope to soon!
Great recipe!
Wish to make this with added coconut. Have you tried that?
I haven’t, but sounds delicious!
Thank you for this! I’ve made rum cakes for years, using a yellow cake mix, and I’m really excited to try doing it all from scratch! Your cake recipe looks amazing!
Thanks Karla! I’d love to hear what you think!
What size Bundt pan do you recommend for this cake recipe?
A 12 cup bundt pan. Enjoy!
If I were to make this recipe in loaves, what size and how many pans would you suggest?
I have loved rum cakes since childhood. We had no money but mom would save and once a month we bought a small one to share.
Thank you for your blog. I have followed you for a long time and feel like I can always count on your recipes and not waste my ingredients.
I wish you continued blessings.
The batter should make about 2 standard size loafs. I’d love to hear if you try it! Thanks Lynda.