This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

Want to try more cake recipes? Try this Blueberry Coffee Cake, Tres Leches Cake, or Banana Cake with Cream Cheese Frosting.

Baked homemade rum cake with glaze, and a piece sliced, ready to serve.

Why I love this cake:

  • Unique – This delicious cake is a little unique and everyone always loves it! It’s basically a homemade yellow cake with a hint of rum flavor, and amazing glaze on top.
  • Rum Cake Glaze – We pour a delicious rum glaze over the top of the cake when it’s hot from the oven, which makes it extra moist and yummy inside and adds a delicious glaze layer to the outside.
  • Homemade – Made From Scratch and tastes so much better than anything you can buy!

How to Make Rum Cake:

Mix Wet Ingredients: Whisk milk, sour cream, and rum together in a liquid measuring cup and let come to room temperature.

Cream butter and sugar: Whip butter then add granulated sugar. Mix in vanilla then add eggs and egg yolks, one at a time, mixing just until combined.

Combine Dry Ingredients: Stir cake flour, baking powder, baking soda and salt.

Alternate adding milk and flour mixtures to batter. Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Repeat until dry ingredients and milk/sour cream mixture are incorporated.

Two process photos of rum cake batter being mixed in a bowl.

Bake: Grease and flour Bundt pan. I use shortening, and make sure every crevice of the pan is coated! 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.

A bundt pan with rum cake batter in it, next to a photo of the baked cake with holes being poked in it.

Make Glaze: While cake is baking, make the glaze sauce. Add sauce 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.

Rum cake glaze ingredients added to a saucepan.

Add Glaze: Cool cake in pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure it comes 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.

Warm butter rum glaze being poured over baked rum cake in a bundt pan.

Serve: Allow cake to soak up glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

Homemade rum cake served on a board, with rum glaze on top.

Frequently Asked Questions:

  • Does Rum Cake Contain Alcohol?
    • Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process.  That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true.  However, the longer something is cooked and the hotter the temperature, the greater percentage of alcohol that will evaporate.
    • To be sure that the greatest percent of alcohol cooks off when making the rum cake sauce, use a pan with a large surface area.  The larger the surface area under heat, the greater percentage of alcohol that will cook off.  A sauce that is simmering or boiling at about 172 degrees F for 20-30 seconds should evaporate the alcohol.
  • Can I make Rum Cake Alcohol Free?
    • Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.
  • What kind of rum should I use?
    • This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for.  I prefer to use Bicardi Gold or dark Myer’s rum

Make Ahead and Freezing Instructions:

To Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds, or enjoy cold.

To Freeze: Bake the cake but do not make the glaze sauce.  Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

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Recipe

Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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Equipment

Ingredients
 
 

  • 1/4 cup milk , room temperature
  • 1/3 cup sour cream , room temperature (light or regular)
  • 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
  • 1 cup butter , room temperature
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs , room temperature
  • 2 large egg yolks , room temperature
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the Glaze:

Instructions
 

  • Preheat the oven to 350 degrees F with oven rack in the center of oven.
  • Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
  • In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
  • Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
  • Combine the cake flour, baking powder, baking soda and salt.
  • 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.
  • Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! 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.
  • Make the glaze: Add sauce 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.
  • Allow the cake to cool for in the pan for at least 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 sauce over the cake, reserving just a little.
  • Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
  • Store rum cake well-covered in the refrigerator.

Notes

Make Ahead Instructions: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy cold.
Freezing Instructions: Bake the cake but do not make the glaze sauce.  Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

Nutrition

Calories: 439kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 281mgPotassium: 107mgFiber: 1gSugar: 38gVitamin A: 717IUVitamin C: 1mgCalcium: 53mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this recipe August 2019. Updated April 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Just made this cake and my husband and I loved it! We’ve been wanting rum cake ever since having it in Nassau.
    I was wondering if you had any recommendations for adding additional flavors to this? Ie; banana rum cake or cinnamon rum cake. I’m still an amateur baker so modifying recipes is not something I’m great at just yet! Thank you in advance!

  2. I’ve been asked to make this for a friend’s wedding in 2″ square cupcake paper liners. How would you adapt this recipe to do so? I did a trial run and they said there wasn’t enough glaze, but I thought it’d make the liners all soggy.

  3. Hi Lauren,
    Great to see ur recipes, i have tried the Ginger Bread cookies since past couple of yrs and it was a success, thank u so much.

    W r.t Rum cake, can I make without eggs? So I need to increase the amt of baking powder/soda? Please advise.

  4. 5 stars
    I made this cake recipe and brought it to work. Everyone loved it and wants me to make another. I told them I will make another one for Christmas.

  5. 5 stars
    I made this cake for a bake sale. It was my first time making a rum cake, and it turned out beautifully. I love how tender and even the texture was, and the mild rum flavor was perfect. Thank you for a great recipe. It was my first rum cake, but it won’t be my last.

  6. 5 stars
    This turned out amazing! I’m always a little apprehensive making an American recipe living in the UK. Some ingredients are different and measures/temperatures but the built in conversion worked a treat! I used Barcardi Gold Caribbean Rum and Polish cake flour from Tesco. This cake was light & fluffy with the flavour of rum coming through nicely. The glaze was DELICIOUS! Buttery smooth and so yummy. I made this for a work gathering and everyone loved it! Many compliments given. We used the left over cream from the glaze to add to it when serving. DELICIOUS! Can’t wait to make again!! Thank you so much for the recipe 😊

  7. I added a cup of rum, and a hellish amount of butter. As for the glaze, I used a cup of butter,  a cup of sugar and at least a cup more of rum and soaked it until it wouldn’t accept anymore … then added MORE!

  8. Followed this recipe to the T. It was moist and the taste of rum wasnt overpowering. Our new favorite cake and definitely a keeper.

  9. 5 stars
    The very best rum cake recipe I have ever made.
    The cake was perfect!! Everyone agreed that this is a keeper. Thanks for the great recipe!!

  10. I usually don’t comment but I must say… that Rum Cake recipe is the best ever. I did it exactly as your directions and when I tell you I was so pleased. I love it!!! It’s my new holiday dessert. Thank you.

  11. 5 stars
    Hi, thanks for sharing this delicious recipe. I have baked this cake several times and it is raved about each and every time. It’s simple to do and it tastes great.

  12. Has anyone tried adding vanilla pudding to the mix? I plan to make this gluten free and I usually use a box mix with pudding. thanks

  13. 5 stars
    Lauren your recipe is great. I have 3 modifications for this awesome RUM cake w/alcohol in it.

    1) Chop 1 cup NUTS @ 1st LAYER in bundt pan before cake mixture. For example Almonds. Pecans. Walnuts.

    2) Let cake sit 24-48 hours in PAN w/RUM sauce @ room temperature. Invert when ready on serving plate. Then store in Tupperware to destination. Travels well. Always eaten until the last crumb. Never froze cake @ suggested because it’s a failsafe hit to eat as soon as possible.

    3) When used for POTLUCK l always write on floral tag “If you are a friend of BILL W. BEWARE” (for those on AA Program since I do NOT cook the rum out of the sauce.)

    Bon appetite JoAnn

    1. 1/2 cup butter
      1/4 cup water
      1 cup white sugar
      1/2 cup rum

      Melt butter in saucepan.
      Stir in water and sugar.
      Boil 5 minutes, stirring constantly.
      Remove from heat. Stir in rum

      I’m about to make this cake and am going to use the above glaze. It is from the Bacardi rum cake recipe that I have always used and is delicious but I want to try making one from scratch.

  14. 5 stars
    We had homemade 3 year aged Madagascar vanilla bean sugar on hand to use instead of vanilla extract and sugar, so I might be a bit partial, but this recipe was fantastic. No cake flour, but I substituted 2 cups of all purpose four and 1/4 cup of cornstarch for equal results. Our 14-year-old son dealt a surprise Cutthroat Kitchen challenge by drinking all of the milk beforehand, but it was easily overcome by substituting unsweetened almond milk. Captain Morgan’s was the rum of choice for the extra spice this cake deserves. So much flavor. Nice job.

  15. 5 stars
    This is the real deal ! I made the cake just as the recipe states and it turned out great! Everyone loves it. It will definitely be a “keeper”.
    Lauren: I love your recipes. Would you consider listing your ingredients in grams? I like to weigh my flour, etc.

  16. I made your Rum Cake last night & before I could put on glaze it was half gone. Thank-you for all the recipes.

  17. With the boxed cake manufacturer changing the weight of the cake mixes, I was search for a recipe to make this from scratch. Thanks and quick side note: if you want a different flavor, try using Fireball instead of the rum. Same amounts, yummy cinnamon taste.

  18. Hi, I made this cake and it was amazing. But I would like the rum to be a little stronger. Do you think if i added more run to the cake mixture it will be too soggy when it come out?

  19. 5 stars
    Made the cake for Fathers Day nd it was a BIG HIT. Delish. My go to scratch rum cake from here on out. Thanks!!!!

  20. What would the temp and cook time be for individual cakes? I have someone that wants me to make some and have never made it before. So help would be appreciated. Have a great day. Thank you

  21. Hi Lauren,

    Is it ok to use all purpose flour instead of cake flour? Also, if the cake gets stuck in the bundt pan, how do you recommend getting it out without having the cake fall apart? Thanks so much!

    1. When cakes are done, they will pull away from the sides of the pan—look for that.

      But when cakes stick, it usually means we’ve waited too long before trying to remove them from the pan; or we didn’t make sure to separate any cake that had baked onto the top of the pan.

      The first correction would include putting the cake back into hot oven for about 5-10 minutes so it can be released from the pan.

      The second fix would be to clean up the edges where the cake and pan meet BEFORE attempting to remove cake from pan.

      One way to test a cake’s readiness to leave the pan is to tilt them side to side, front to back; also, you can see whether or not it moves if you lightly shake the pan back and forth. If they slowly slide in the pan, or move, they, more than likely, ready to come out of the pan.

  22. 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…🤦🏻‍♀️

  23. 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

  24. 5 stars
    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.

  25. 5 stars
    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!

  26. 5 stars
    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!

  27. 5 stars
    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!

  28. 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!

  29. 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!

    1. No, there is a type of flour called “cake flour” that you should be able to find near the flour at the grocery store.

  30. 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.

  31. 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!

  32. 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.