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The best rum cake recipe with rich rum glaze

The Best Rum Cake Recipe

The best rum cake recipe combines rich flavors with a moist, tender crumb that keeps you coming back for more. This classic dessert is famous for its subtle sweetness balanced by the warmth of rum. Whether you’re baking for a holiday, special occasion, or just craving something delicious, this recipe delivers a perfect, moist rum cake every time.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1/4 cup milk (62g), room temperature
  • 1/3 cup sour cream (76g), room temperature (light or regular)
  • 1/3 cup rum (79g), Bacardi Gold or Dark Myers rum recommended
  • 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 ingredients:
  • 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

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
  2. Cream butter and granulated sugar until light and fluffy (4-5 minutes).
  3. Beat in eggs and egg yolks one at a time, fully incorporating each before adding the next.
  4. Stir in vanilla extract and rum.
  5. Sift together cake flour, baking powder, baking soda, and salt in a separate bowl.
  6. Alternate adding dry ingredients and milk mixed with sour cream into the wet mixture, starting and ending with dry ingredients. Mix gently after each addition.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in pan for 15 minutes.
  10. Prepare glaze by melting butter in a saucepan over medium heat; add granulated sugar, brown sugar, rum, heavy cream, and vanilla. Stir until sugars dissolve and glaze thickens slightly.
  11. Invert warm cake onto a serving plate.
  12. Slowly pour glaze over the cake, allowing it to soak in. Repeat glazing for extra moisture.
  13. Let cake cool completely before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cake tender. Apply glaze while cake is warm to lock in moisture. Store cake wrapped tightly to maintain freshness.

  • Author: Jake
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 25g
  • Sodium: 110mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: rum cake, moist cake, holiday dessert, Bacardi, Myers rum