Bundt Cakes/ Cakes/ Classic Desserts/ Dessert

Rum Cake

September 8, 2019

This Caribbean-inspired rum cake is a moist and buttery cake with a bold rum flavor that balances the sweetness of the cake. Traditionally a Caribbean holiday season dessert, this rum soaked cake is the perfect entertaining cake for anytime of the year!

Soaked Rum Cake

About Caribbean rum cake

If you’ve ever traveled to the Caribbean, you’ve probably come across a slice of rum cake during your trip. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel.

The cake has evolved over time, becoming more of a sponge cake soaked in rum than a rum-soaked fruitcake (you can still find this variety). The light cake gets soaked in a rum-butter syrup, becoming an incredibly moist and sweet cake. Loaded with rum flavor, it’s truly for those who love the sweet and bold notes of rum.

Glazed Rum Cake

Notes about rum

With rum being a key ingredient in this rum soaked cake recipe, it’s important to use a rum with amazing flavor. My favorite rum to bake with is Myers’s dark rum (not a sponsored post, just a huge fan) as it has a bold flavor that makes this cake taste like a sweet rum cocktail. Dark rum is my preferred choice – I also use it in my Rum Soaked Banana Brownies – but feel free to use whatever rum you like the taste of.

Rum Cake

How to make rum cake

The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your liquids. The use of butter, oil and heavy cream means the cake is light and fluffy with a tender moist crumb from the added oil.

You bake the batter in a Bundt pan for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cake as it bakes, since the top may begin browning too fast. If that happens, simply cover the top of the pan loosely with aluminum foil to prevent over-browning.

Rum Cake

Butter rum glaze

While your cake is baking, you can get to work on the delicious glaze that really elevates this rum cake to be one of the best. While not a necessary component, this glaze adds a lot of extra moisture and flavor to the rum soaked cake and is a step I highly recommend for this Caribbean classic treat.

The simple glaze is made by heating up butter, water and sugar until a syrup forms. At this point you will add some rum, setting aside to cool slightly until your cake finishes baking. Once you take your cake out of the oven, gently pour half of your rum cake glaze over it and allow it to cool for 10-15 minutes.

Rum Cake Slice

Once slightly cooled, run a knife gently around the edges of the pan and carefully invert the rum soaked cake onto a plate. Brush the remaining glaze along the top and sides of the cake and let it cool to room temperature.

This Caribbean rum cake is the perfect way to bring the tropics to your kitchen! Full of rum and sugar, it’s the baked version of a sweet rum cocktail. The rum soaked cake is best served at room temperature and can be stored for up to 5 days in the fridge. Whip up a Pina Colada and enjoy a slice of this incredibly moist rum cake!

Rum Bundt Cake

More Bundt Cake Recipes:

4.86 from 7 votes
Rum Bundt Cake
Rum Cake
YIELD: 1 bundt cake

  • 1 3/4 cups (245g) all-purpose flour
  • 1/4 cup (35g) cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/3 cups (260g) granulated sugar (or 1/3 cup brown sugar plus 1 cup granulated sugar)
  • 1/4 cup (60 ml) canola or vegetable oil
  • 3 large eggs
  • 1/2 cup (120 ml) heavy cream (or milk)
  • 1/2 cup (120 ml) dark rum
  • 2 teaspoon vanilla extract
  • 1 stick (115g) unsalted butter
  • 1/4 cup (60 ml) water
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60 ml) dark rum
  1. Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.

  2. To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.

  3. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.

  4. Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
  5. While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.

  6. When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
  7. The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

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  • Reply
    October 21, 2019 at 4:21 pm

    Any other replacement to rum please??

    • Reply
      Ashley D Pinder
      November 20, 2019 at 7:36 am

      Coffee? They also sell rum flavored drops if you want the taste. Or cook off the alcohol.

  • Reply
    Raven Kirkland
    December 8, 2019 at 10:04 am

    Can you please share with us what bundt pan you used? Thank you!

  • Reply
    January 28, 2020 at 6:43 am

    Very nice cake. Very strong rum flavour so my 5 year old didn’t like it! The cake has enough rum flavour without the syrup. The syrup was far too strong with the uncooked rum so I cooked the rum out by simmering on the stove for at least 10 minutes. It was still too strong.

  • Reply
    Virginia Valente
    March 16, 2020 at 7:14 pm

    This recipe is great! The only change I made was to separate the egg whites and yolks and beat the whites until stiff and then folded them into the batter.
    The cake was light and flavorful! We loved it!

  • Reply
    May 9, 2020 at 2:58 pm

    I love this recipe! Was looking for a rum cake recipe without pudding mix and this was perfect. My family ate half the cake within an hour 🙂 Thank you! Xx

  • Reply
    July 12, 2020 at 5:22 am

    this is the best ever rum cake recipe. thank you.

  • Reply
    July 27, 2020 at 3:01 pm

    Can you make this cake without the corn starch?

    • Reply
      August 20, 2020 at 5:50 am

      You can replace it with flour, but the cake would be less tender.

  • Reply
    October 28, 2020 at 5:31 pm

    I love this recipe! So simple, so moist! And I love how boozy it is. So so yummy!

  • Reply
    December 26, 2020 at 12:35 pm

    Best Christmas dessert EVER! I just made this for Christmas and it is amazing! Thank you for your recipe that isn’t from a mix and artificial ingredients. The syrup just perfect!

  • Reply
    Rachana Patel
    January 2, 2021 at 11:08 am

    What can I put if I want to replace eggs

  • Reply
    January 3, 2021 at 10:28 am

    This cake was delicious! Light and full of flavor. Any tips for not sticking to the Bundt pan? I sprayed it well I thought with canola oil but it came out in pieces.

    • Reply
      January 5, 2021 at 3:35 am

      Hi Amber 🙂 Google ‘how to butter and flour cake pans’. This can help!

    • Reply
      Lois Harrison
      February 13, 2021 at 1:39 pm

      I used what is called “pan coat”. It is three ingredients, one part each: flour, shortening, vegetable oil. Mix this until very smooth and use a pastry brush to put it on the pan, get into all of the little crevices. Keep the remainder in the fridge. You will never use a spray can again!

  • Reply
    January 12, 2021 at 1:16 pm

    Does it have to be a dark rum?

  • Reply
    Saskea O
    February 25, 2021 at 7:22 pm

    This looks and sounds delicious. Can I use cake flour as a substitute and eliminate the corn starch?

    • Reply
      February 28, 2021 at 5:47 am

      Yes, you can use 280g cake flour instead of the flour and the cornstarch.

  • Reply
    September 10, 2021 at 6:38 pm

    Can this be made ahead and frozen?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      September 12, 2021 at 5:51 am

      Hi Bre, absolutely. This cake freezes very well, just be sure to double wrap it to prevent freezer burn 🙂

  • Reply
    November 21, 2021 at 9:28 am

    Can I use brandy instead of rum.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 22, 2021 at 1:20 pm

      Hi Ivonne, you are welcome to try using brandy instead of rum, but it will give a slightly different flavor to the cake.

  • Reply
    August 27, 2022 at 6:41 am

    Honestly this cake is a showstopper. Made it twice for a big group of friends who were all shocked at how good it was, asking for the recipe etc. Making it now for a BBQ. Shiran, my family/friends love all your recipes, have made sooo many of your cakes by now. Keep up the good work!

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