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Rum Cake

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Rum Cake

Rum cake is a delightful dessert that brings a taste of the Caribbean right to your table. Made with a moist and buttery texture, this cake is soaked in rich rum syrup, giving it a bold flavor that rum lovers adore.

You will find there are many ways to craft this delicious treat, from using yellow cake mix and dark rum to incorporating pudding mix and almond flour. The key to a perfect rum cake lies in achieving the right balance between the dense cake and the rum syrup. This ensures every bite is full of flavor without overwhelming your taste buds.

Whether you are preparing it for a holiday gathering or just treating yourself, rum cake is sure to impress. Dive into these easy-to-follow recipes and discover the secrets behind creating this indulgent dessert.

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need for a traditional rum cake:

  • Flour: 2 cups
  • Sugar: 1 cup
  • Baking Powder: 2 teaspoons
  • Salt: ½ teaspoon
  • Butter: 1 cup (melted)
  • Eggs: 4 large
  • Milk: 1 cup
  • Vanilla Extract: 1 tablespoon
  • Rum: ½ cup (for the batter)

Want to skip the rum? Try these substitutes:

  • Vanilla Extract: Replace rum with an equal amount of vanilla extract for similar flavor.
  • Apple Cider or Apple Juice: Use the same amount as rum for a fruity taste.
  • Almond Extract: Substitute equal parts for a nutty flavor.
  • Bourbon: If you prefer alcohol, bourbon works well as it has a similar taste to rum.

For the glaze, you’ll need:

  • Butter: ½ cup
  • Sugar: 1 cup
  • Water: ¼ cup
  • Rum: ¼ cup

Possible substitutes for the glaze:

  • Apple Cider Vinegar Mix: Blend 2 tablespoons of apple cider vinegar with ½ cup of water.
  • Prune Juice: Use an equal amount for a rich flavor.
  • Ginger Ale: Provides a spicy-sweet kick, but use only if the recipe can handle a hint of ginger.

These substitutions keep your cake flavorful and delicious, even without using rum.


  1. Preheat Your Oven and Prepare the Pan
    Preheat your oven to 325°F (165°C). Grease a 12-cup bundt pan well.

  2. Mix the Dry Ingredients
    In a medium bowl, whisk together 2 cups of flour, 1 cup of cornstarch, 2 teaspoons of baking powder, and 1 teaspoon of salt. Set aside.

  3. Cream the Butter and Sugar
    In a large mixing bowl, beat 1 cup of softened butter and 1 ¾ cups of sugar for about 5 minutes until it becomes light and fluffy.

  4. Add the Wet Ingredients
    Beat in ½ cup of vegetable oil. Add 4 large eggs and 2 egg yolks one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract and ½ cup of rum.

  5. Combine Ingredients
    Add the dry ingredients to the wet mixture in three parts, alternating with ½ cup of milk. Start and end with the dry ingredients. Mix until just combined.

  6. Pour and Bake
    Pour the batter into the prepared bundt pan. Bake for 70 to 80 minutes or until a skewer inserted into the center of the cake comes out clean.

  7. Cool and Serve
    Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Enjoy your delicious rum cake!

Tips, Tricks & Storing

Storing Your Rum Cake

  • At Room Temperature: Store the rum cake in an airtight container at room temperature for up to 1 week.
  • In the Fridge: For longer storage, place the cake in an airtight container and refrigerate for up to 2 weeks.
  • In the Freezer: Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.

Storage Methods

  1. Airtight Containers: Prevents the cake from drying out.
  2. Cling Wrap: Helps keep moisture in.
  3. Freezer Bags: Use these if you’re freezing the cake. Squeeze out as much air as possible to avoid freezer burn.

Extra Tips

  • Serve at Room Temperature: Rum cake tastes best when it’s not too cold. Let it come to room temperature before serving.
  • Keep It Moist: If your cake seems dry, you can brush it with a bit more rum or a sugar syrup.

Avoiding Common Problems

  • Preventing Sogginess: Don’t over-soak the cake with rum.
  • Maintaining Texture: Use a serrated knife to cut the cake to avoid crumbling.

Final Touch

  • Serving Suggestions: Top with whipped cream or a drizzle of caramel sauce for added flavor.

Use these tips and tricks to enjoy your rum cake for longer and keep it tasting fresh.

Recipe Variations & Serving Suggestions

Classic Rum Cake
Use a basic recipe with yellow cake mix, pudding mix, rum, water, vegetable oil, and eggs. Add chopped nuts at the bottom of the Bundt pan for extra crunch.

Chocolate Rum Cake
Substitute chocolate cake mix and chocolate pudding mix. This version pairs well with dark rum for a rich, deep flavor.

Coconut Rum Cake
Add shredded coconut to the batter and use coconut rum. Top the cake with a simple glaze made from powdered sugar and coconut milk.

Fruit-Infused Rum Cake
Mix dried fruits like raisins, cranberries, or apricots into the batter. Soak the fruits in rum overnight for an extra burst of flavor.

Gluten-Free Rum Cake
Use a gluten-free cake mix and pudding mix. Ensure all other ingredients are certified gluten-free. The texture will still be moist and delicious.

Vegan Rum Cake
Replace eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Use vegan butter and a dairy-free pudding mix. This will create a cake that everyone can enjoy.

Serving Suggestions

  • Pair with a scoop of vanilla ice cream.
  • Serve with a dollop of whipped cream.
  • Drizzle with caramel or chocolate sauce for added sweetness.
  • Enjoy with a cup of coffee or tea.

Storage Tips
Keep the cake in an airtight container at room temperature for up to five days. If you want it to last longer, store it in the fridge. You can also freeze it for up to three months.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.