Mouth Watering Homemade Rum Cake Recipe

This Homemade Rum Cake is made from scratch and is very buttery, soft, light, and full of rum flavor. A simple rum glaze on top of this cake keeps it moist for days!

INGREDIENTS 

TO MAKE THE RUM CAKE: – 1 cup (230 grams) unsalted butter softened to room temperature – 2 cups (400 grams) granulated sugar – 4 large eggs room temperature – 1 large egg yolk room temperature – 2 teaspoons pure vanilla extract – 2 and ¾ cups (305 grams) cake flour spooned & leveled – 2 and ½ teaspoons baking powder – ½ teaspoon salt – ¾ cup (180 ml) buttermilk – ⅓ cup (80 ml) dark rum – 1 cup (120 grams) chopped walnuts or pecans optional TO MAKE THE RUM SYRUP: – ½ cup (115 grams) unsalted butter – 1 cup (200 grams) granulated sugar – ½ cup (120 ml) dark rum – ¼ cup (60 ml) water – 1 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat oven to 350°F (177°C). Cream butter and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 4-5 minutes until light and fluffy. 

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Scrape bowl sides as you beat eggs, egg yolk, and pure vanilla extract. Mix cake flour, baking powder, and salt in a separate bowl. Set aside. In a large measuring cup, mix buttermilk and rum. Set aside.

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Start and end with the dry ingredients and alternate adding the buttermilk rum mixture to the wet ingredients three times.

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Fully coat a 10-inch (12-cup) bundt pan with nonstick cooking spray. Evenly distribute chopped nuts in the pan. Spread the batter evenly over the chopped nuts in the bundt pan.

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Bake the cake until a toothpick comes out clean, 40–55 minutes at 350°F (177°C). Cover loosely with foil for the last 5-10 minutes of baking to avoid browning. After baking, cool the cake on a wire rack in the pan before glazing.

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Slice butter and heat in large saucepan on medium. Stir sugar, rum, and water into the saucepan after butter melts. Stir occasionally as it boils fast over medium heat. 

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After the mixture boils quickly, reduce heat to medium-low and simmer for 6-8 minutes, stirring occasionally. Mix in vanilla after cooling.

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Poke holes in the cake with a skewer and pour 1/3 of the glaze over it. Let it sit 10 minutes. Place foil or parchment paper under the wire rack and carefully invert the cake to remove it from the pan. 

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Use a skewer to poke holes in the cake, then carefully spoon the remaining glaze on top and around. Allow the cake to cool completely before serving and enjoying!

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also see

also see

Lemon Poppy Seed Muffins Recipe