Easy Rum Cake Recipe

Name: Easy Rum Cake Recipe
Prep time: 10 min
Cook time: 60 min
Ingredients: 3 cups all purpose flour (spooned and leveled); 1 cup granulated sugar; 3/4 cup dark brown sugar (packed); 4 large eggs; 3/4 cup salted butter (melted but room temperature); 2/3 cup buttermilk; 1/3 cup spiced rum liquor; 2 tablespoons vegetable oil; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup salted butter; 2 tablespoons powdered sugar; 1/4 cup spiced rum

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A perfectly moist and tender rum cake is one of those classic desserts that never fails to impress, combining the warm, spiced notes of rum with a buttery, vanilla-flavored crumb. This Easy Rum Cake recipe produces a show-stopping bundt cake that’s drenched in a rich butter-rum glaze, making it perfect for special occasions or weekend baking projects!

Spatula holding up a piece of the glazed rum cake hovering over the rest of the cake.

You know what’s truly irresistible? The warm, inviting aroma of rum cake filling your home! But between busy work weeks, family commitments, and endless to-do lists, who has time for complicated desserts? That’s where this incredibly simple but absolutely divine rum cake recipe comes to the rescue, using basic pantry ingredients you probably already have on hand!

This isn’t your average rum cake though. By combining buttermilk for tenderness and a double dose of that heavenly butter-rum glaze, you’ll create a cake that’s perfectly moist and infused with just the right amount of warm, spiced rum flavor. It’s the kind of cake that’s perfect for any occasion, from casual weekend gatherings to holiday celebrations! And let me tell you, watching that glaze slowly drip down the sides of this beautiful bundt cake is enough to make anyone’s mouth water – it’s practically impossible to resist!

Nikki’s Recipe Rundown

Taste: This cake is rich and warmly spiced with a buttery vanilla base, complemented by the complex notes of spiced rum!
Texture: Rum cake is incredibly moist and tender with a slightly dense crumb, while the butter-rum glaze creates a delicately crisp exterior that melts in your mouth.
Ease: With simple mixing steps and no complicated techniques required, this recipe is perfect for bakers of all skill levels!
Pros: Uses common pantry ingredients, can be made ahead of time, and has a totally impressive presentation with minimal effort.
Considerations: The glaze requires careful attention to prevent crystallization, and you have to really prep your bundt pan to make sure the cake doesn’t get stuck!
Recipe Repeatability: Once you master this foolproof recipe, you’ll find yourself making it again and again for parties, holiday celebrations, or a mid-week sweet tooth!

Ingredients Needed For Rum Cake

Ingredients needed to make rum cake on a counter.

Flour: All-purpose flour works great here. When measuring your flour, spoon it into the measuring cup until it is heaping, and then level it with the edge of a butter knife!
Granulated Sugar & Brown Sugar: The combination of regular, granulated sugar and brown sugar will add the perfect amount of sweetness with a deep flavor from the brown sugar.
Eggs: Eggs add structure to the cake and help it rise a bit in the oven!
Butter: Use melted butter here, but let it cool to room temperature before adding it to the batter!
Buttermilk: Buttermilk adds moisture and a slightly tangy flavor.
Spiced Rum: Spiced rum adds a deep flavor to this cake!
Vegetable Oil: For added moisture and a soft, tender crumb.
Vanilla Extract: Vanilla adds an extra depth of flavor!
Baking Powder: To help the cake rise in the oven.
Salt: To balance out all the flavors!

For the Glaze

Granulated Sugar: To keep it sweet and not too thick.
Butter: Butter adds a rich flavor to the glaze!
Powdered Sugar: Powdered sugar will make it the perfect consistency with a white color.
Spiced Rum: Add some spiced rum for an extra layer of that quintessential rum flavor!

How To Make The Best Easy Rum Cake Recipe

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prep the Cake Batter

Preheat your oven to 350°F and liberally spray a 9-inch bundt pan with nonstick cooking spray.

In a large bowl, use a hand mixer on low speed to combine the flour, granulated sugar, dark brown sugar, eggs, butter, buttermilk, spiced rum, vegetable oil, vanilla extract, baking powder and salt until smooth (about 1 minute).

Side by side photos of making the rum cake batter in a glass mixing bowl.

Step 2 | Bake

Pour the mixture into the prepared pan and bake uncovered for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean (or with just a couple crumbs). While you wait for the cake to bake, make the glaze.

Side by side photos of the rum cake in the bundt pan before and after being baked.

Step 3 | Make the Glaze

In a small saucepan over low heat, combine the granulated sugar, butter, and powdered sugar and mix well. Turn the heat off completely before adding the spiced rum. Return the heat to low and cook for at least 3 minutes stirring continuously until all the sugar is dissolved and the mixture is smooth. (Make sure to keep the heat low. Don’t simmer or your mixture will harden into candy).

Side by side photos of making the glaze for the rum cake.

Step 4 | Infuse, Flip, and Glaze

While the cake is still hot, use a long skewer or toothpick to poke deep but thin holes about 1 inch apart throughout the cake. Pour half of the glaze over the holes and let it soak in for about 15 minutes.

Poking holes in the baked cake and pouring half of the glaze over the cake.

Place a plate or cake stand over your bundt pan and quickly flip the cake over. Gently release the cake from the pan lifting straight up and drizzle the remaining glaze over top. By this time your glaze will be slightly cooled. The cooler it gets the thicker and less transparent it will be. This is why it’s important to pour the glaze over the holes in your rum cake while the glaze and cake are still warm! Serve and enjoy!

Side by side photos of the cake before and after flipping it out of the pan.

Recipe Tips

Don’t skimp on greasing the bundt pan! Especially when making a bundt cake, it is important to use a liberal coating of nonstick spray to ensure easy release.
When making the glaze, keep the heat consistently low to get the perfect consistency. If you allow it to simmer, the sugar will turn into a harder consistency, like candy!
Pour the first half of the glaze while both cake and glaze are still warm for absorption! This step not only adds flavor but it also makes the cake extra moist.

Slice of rum cake on a white plate with extra glaze poured over the top.

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Variations and Substitutions

Alcohol-Free: Make it alcohol-free by substituting it with 1 teaspoon of rum extract instead.
Buttermilk: If you find yourself out of buttermilk, you can always make a DIY version. Replace the buttermilk with regular milk. For every 1 cup of milk, add one tablespoon of lemon juice (or plain distilled vinegar). Make sure to wait for at least 10 minutes before adding to your recipe.
Gluten-Free: While I haven’t tested the recipe with gluten-free flour, typically, you can use a gluten-free all-purpose flour that has a 1 to 1 cup ratio!
Nuts: Add 1 cup of toasted chopped pecans to the batter for extra texture!

Recipe FAQs

Should I eat rum cake warm or cold?

Either! This cake can be served warm or at room temperature, making it a great, no-fuss dessert for parties or special occasions. You can also serve rum cake cold and right out of the refrigerator, which is great for making a day ahead.

Does the rum cookout?

The alcohol cooks completely out of the cake; however, it does not cook completely out of the glaze. If you’re looking to serve this to kids or people who don’t consume alcohol, you can use 1 teaspoon of rum extract instead of rum in the glaze and the cake. This will give you the same flavor without any undesired alcohol.

What size pan should I use?

I used a 9-inch bundt pan. It’s worth mentioning that I used one without a high-pointed design so that the cake would bake evenly. On high-pointed bundt pans, the high points tend to bake much quicker, leaving you with burnt tips.

Can I make this in a cake pan instead of a bundt pan?

This cake is versatile enough that you can bake it in any pan you choose. Keep in mind that you’ll need to shorten the baking time accordingly, depending on the size of the cake pan you use. If you’re using loaf pans, this recipe fills 2 loaves perfectly. You can use parchment to line the pans, allowing the edges of the paper to hang over the edges slightly for easy removal.

Rum bundt cake on a serving plate with one slice turned to the side to show the crumb.

Storage

Storage: This cake can be stored in the refrigerator for up to 5 days before it starts to dry out. You can eat your cake cold straight from the refrigerator, or you can warm individual slices in the microwave or oven. See the instructions below.

Freeze: Bake your cake as instructed, but do not soak in the glaze. Instead, wrap your cake in plastic wrap tightly and then in aluminum foil. Store in the freezer for up to 3 months.

When you’re ready to serve your rum cake, thaw it on the counter (at least 30 minutes). While you’re waiting for the cake to thaw, make your glaze. Once thawed, poke holes in the bottom of the cake and allow it to soak for at least 15 minutes. It can be helpful to place it back into a bundt pan to hold it up while you wait. Flip onto a cake stand or serving plate, top with the remaining glaze, and serve.

What to Serve with Easy Rum Cake

During the holidays, I like to serve this Christmas rum cake with homemade eggnog or a gingerbread hot chocolate! All throughout the year, this rum cake recipe goes amazingly with a dollop of whipped cream or vanilla ice cream, some fresh berries, and a cup of coffee or espresso on the side!

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Easy Rum Cake Recipe

Nikki’s Recipe Rundown