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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!
I’m getting ready to try this for family Christmas. I thought I had a bundt pan but discovered I don’t! What can I use instead and should I adjust temperature and/or baking times? I have glass 9×13, regular 9″ round cake pans and muffin pans…🤦🏻♀️
Awesome recipe! I made extra sauce, more sauce tastes better!
Happy THANKSGIVING! Thank you so much for this recipe. Took me a little time as I am not a baker, but worth the effort. Awesome cake
I’ve made this cake twice but substituted the rum with another beverage and my family and friends love it. Plan to make it again and again for special occasions.
Great recipe, and the cake was delicious!
Can I steam the rum and raisin cake as I don’t have an oven
This is a boss recipe!
Made it for the first time a couple of days ago and my sister has already requested it for every birthday, anniversary, Mother’s Day or any other random day that she feels like having it!
Thanks again!
I tried this recipe and it was delicious. It was big hit. So good.
Hi! I baked this cake today, was so happy! I substituted the rum with cognac and for the glaze, I used 1 cup of brown sugar instead of half white half brown sugar. It turned out so dark and so goooood!
Hi, Lauren:
I made your recipe for two small bundt cakes instead of a large one. (I only own a 6 cup Bundt pan but I am seriously considering buying a larger pan).
My husband and my daughter finished the first one in less than a day. The second one, only lasted an extra day and I got to taste it, and enjoy it, for Mother’s Day,
Considering how fast your cake left our kitchen, I am encouraged to baking another one soon.
As for you, please, continue doing what you are doing. This bundt cake was moist, delicious, beautiful to look at
and , overall, a huge success!
Thank you!
Tried it, loved it. Perfect!!
From an old other recipe I had, I added chopped pecans at the bottom of the pan before putting in the batter. And for pouring in the glaze, I actually used a syringe to fill in the holes 😉 Then poured the rest on top, once right side up.
Very good, I’ll NEVER buy yellow cake mix again. Thank you!