Bacardi Rum Cake Recipe

If you’ve ever dreamed of a dessert that perfectly balances moist, buttery cake with just the right kick of spirit, this Bacardi Rum Cake Recipe is going to be your new go-to. I absolutely love how this cake turns out tender and rich, with rum woven into every bite—from the batter to that glorious buttery glaze. When I first tried making rum cake from scratch, I was amazed at how the pecans and coconut add a delightful crunch and depth, making it impossible to resist a second slice. Stick around, because I’m sharing exactly how to make this fan-freaking-tastic cake in your own kitchen!

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Ingredients You’ll Need

The combination of classic baking staples with Bacardi rum and pecans really makes this cake sing. I’ve found that using good quality cake flour and real dark rum makes a noticeable difference, so I always stock up on those.

• Cake flour: Gives the cake a tender crumb that’s soft but sturdy.
• Cornstarch: Helps lighten the cake’s texture for extra fluffiness.
• Baking powder: Your rising agent, essential for that perfect lift.
• Kosher salt: Balances sweetness and elevates all flavors.
• Unsalted butter: Makes the cake rich and buttery; controlling salt is key.
• Granulated sugar: Sweetens and caramelizes beautifully during baking.
• Whole eggs & egg yolks: Provide structure and richness.
• Sour cream: Keeps the cake moist with just a slight tang.
• Dark rum: Bacardi rum is the star—adds deep, complex flavor both in the cake and glaze.
• Pecans (chopped): For that satisfying crunch and nutty depth.
• Shredded sweetened coconut: Adds delightful chewy bites throughout.
• Melted unsalted butter, water, sugar, and rum (for glaze): This creates the intoxicating syrup that soaks into the cake at the end.

Variations

I love playing around with this Bacardi Rum Cake Recipe depending on the season or my mood—don’t be shy to put your own twist on it! It’s so forgiving and classic that small tweaks can really personalize it and make it yours.

• Swap Nuts: I sometimes substitute pecans with toasted walnuts or almonds for different nutty notes—both work beautifully.
• Coconut-Free Version: If you’re not a coconut fan, just leave it out and add a teaspoon of vanilla extract to bump up flavor.
• Rum Variations: While Bacardi’s dark rum is my favorite, spiced rum adds a warm, cozy touch perfect for fall baking.
• Gluten-Free: I’ve had good results swapping cake flour with a quality gluten-free baking mix—just watch the texture closely.

How to Make Bacardi Rum Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F if you’re using a convection oven—this helps the cake bake evenly without drying out. I always grease my bundt pan well and dust with a little flour; it’s a small step that saves you from heartbreaking sticking later on.

Step 2: Mix Dry Ingredients

In a bowl, whisk together cake flour, cornstarch, baking powder, and kosher salt. This ensures your leavening is evenly distributed and you avoid any clumps that could mess with the cake texture.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the unsalted butter with granulated sugar until sheer, light, and fluffy—this usually takes about 4-5 minutes. I found this step crucial for a soft crumb because it traps air that helps the cake rise beautifully.

Step 4: Add Eggs and Rum

Beat in the whole eggs, then the egg yolks one at a time. Next, add the dark rum—all at room temperature, if you can—to keep the batter smooth. Rum adds that signature slightly boozy, caramel-like depth that makes this cake so special.

Step 5: Incorporate Sour Cream and Dry Ingredients

Mix in sour cream, then alternate adding your dry ingredients in three parts, starting and ending with them. Don’t overmix here—stop once everything is just combined for a tender crumb.

Step 6: Fold in Shredded Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans. This is my favorite part, and I always toast the nuts a little beforehand to bring out their nutty flavor even more.

Step 7: Bake Until Golden

Pour the batter into your prepared pan and smooth the top. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. I use the toothpick test religiously because ovens vary, and overbaking makes the cake dry.

Step 8: Prepare and Pour the Rum Glaze

While the cake bakes, melt butter and mix it with water, sugar, and rum on the stove until the sugar dissolves completely. When the cake is still warm, poke holes all over with a skewer and slowly drizzle the glaze, letting the cake soak it in. This step is what turns the cake from lovely to utterly addictive.

How to Serve Bacardi Rum Cake Recipe

Garnishes

I usually keep garnishes simple—just a light dusting of powdered sugar if it’s for everyday dessert. For celebrations, I like to add a few toasted pecans on top and a sprinkle of extra shredded coconut. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream really rounds out the indulgence.

Side Dishes

This rum cake pairs beautifully with fresh berries or fruit compote on the side—something bright to complement that buttery richness. For brunch, try it alongside a cup of strong coffee or a lightly spiced chai tea.

Creative Ways to Present

For a party, I’ve served the Bacardi Rum Cake Recipe on a wooden board with edible flowers and fresh mint sprigs. You could even drizzle some extra rum glaze on the serving plate for dramatic flair. Layering slices with whipped cream and fresh pineapple chunks makes a tropical-inspired trifle that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap and keep it at room temperature for up to 3 days. The glaze keeps it moist enough that it doesn’t dry out quickly. If your kitchen is warm, refrigerate it but bring it back to room temp before serving for the best texture.

Freezing

I have frozen slices individually wrapped in plastic and then foil—works like a charm. When you’re ready to eat, thaw overnight in the fridge and warm gently in the microwave for 20-30 seconds for that fresh-baked feel.

Reheating

Reheating this cake is simple: just pop a slice in the microwave for a few seconds or warm it in a low oven (275°F) wrapped in foil for 10-15 minutes. I love that the glaze stays luscious even after reheating.

FAQs

Final Thoughts

This Bacardi Rum Cake Recipe has become a favorite in my kitchen and among my family and friends. It’s the kind of dessert that sparks happy memories, whether it’s holiday gatherings or casual weekend treats. The balance of rich, buttery cake with that warm rum flavor is simply irresistible. I hope you try it soon—you’ll be amazed at how easily you can create a showstopping cake from scratch that tastes like it came straight from a bakery. Trust me, once you make this, you’ll want to keep it in your baking rotation forever!

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