Description
This classic homemade rum cake is rich, moist, and bursting with deep rum flavor. Made from scratch with cake flour, butter, eggs, and dark rum, this tender cake is perfectly balanced and ideal for festive occasions or holiday gatherings. The cake is topped with a buttery rum glaze that soaks into every bite, creating a crowd-pleasing dessert everyone will love.
Ingredients
Scale
Cake
- 3⅔ cups cake flour (440g)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
- ¾ cup unsalted butter, softened (170g)
- ¼ cup vegetable oil (60ml)
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- ¾ cup dark rum (180ml)
- ½ cup whole milk (120ml)
Rum Glaze
- 6 tablespoons unsalted butter (85g)
- ½ cup granulated sugar (100g)
- 2 tablespoons water
- Pinch of salt
- ¼ cup dark rum (60ml)
Instructions
- Prepare the Cake Batter: In a bowl, sift together the cake flour, baking powder, and salt. In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Gradually beat in the vegetable oil, eggs, egg yolks, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the creamed butter mixture, starting and ending with the flour. Mix just until smooth. Gently fold in the ¾ cup dark rum to infuse the batter with rich flavor.
- Bake the Cake: Preheat your oven to 325°F (163°C). Pour the batter into a greased bundt or tube pan. Bake for about 60-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- Make the Rum Glaze: In a saucepan over medium heat, combine the 6 tablespoons unsalted butter, ½ cup granulated sugar, 2 tablespoons water, and a pinch of salt. Stir continuously until the sugar is dissolved and the mixture is bubbling gently. Remove from heat and stir in the ¼ cup dark rum.
- Apply the Glaze: While the cake is still warm, poke holes all over the surface using a skewer or fork. Slowly spoon or brush the warm rum glaze over the cake, allowing it to soak in evenly. Repeat until all glaze is used.
- Serve: Let the cake cool completely so the glaze sets. Slice and serve this moist, flavorful rum cake as a delightful dessert for any occasion.
Notes
- This homemade rum cake is easy to make from scratch with simple ingredients.
- The cake is tender, moist, and has a perfectly balanced rum flavor.
- Use room temperature eggs to ensure a smooth batter.
- The glaze adds buttery richness and extra rum flavor.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 572 kcal
- Sugar: 42 g
- Sodium: 225 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 126 mg
