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The Best Moist Rum Cake From Scratch with Butter Rum Glaze

A slice of moist rum cake recipe, drizzled heavily with a thick, glistening caramel sauce, served on a white plate.
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Make this rich, buttery rum cake from scratch. It stays incredibly moist and features a decadent butter rum glaze, making it a perfect holiday dessert or special occasion treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup dark rum (or spiced rum)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy. This is key for texture.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Stir in the vanilla extract and the 1 cup of dark rum. If using nuts, fold them in now.
  7. Pour the batter into the prepared Bundt pan. Bake for 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cake bakes, prepare the rum syrup glaze. In a small saucepan, combine the glaze butter, 1/2 cup sugar, and water. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in the 1/2 cup of rum.
  9. Once the cake is done, let it cool in the pan on a wire rack for exactly 15 minutes. This timing is important.
  10. Invert the cake onto the wire rack. While the cake is still warm, slowly and evenly pour the hot rum syrup glaze over the entire cake. Allow the cake to cool completely before slicing.

Notes

  • You can make this cake ahead of time; the rum flavor deepens overnight. Store covered at room temperature.
  • For an extra boozy cake, poke holes all over the top of the warm cake with a skewer before pouring on the glaze.
  • Serve slices warm or at room temperature with a dollop of fresh whipped cream or vanilla ice cream.
  • If you prefer a milder flavor, substitute half the dark rum in the glaze with pineapple juice.

Nutrition

Find it online: https://kitchenslang.com/best-moist-rum-cake-recipe-from-scratch/