Moist Rum Cake Recipe

If you’re on the hunt for a show-stopping, melt-in-your-mouth dessert, look no further than this Moist Rum Cake Recipe. I absolutely love this recipe because it delivers a tender crumb soaked in rich, boozy rum flavor, striking the perfect balance between sweetness and warmth. Whether you’re making it for a holiday celebration or just because, this rum cake will quickly become a family favorite you reach for again and again. Trust me, once you try this, you’ll get why I’m so obsessed!

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Ingredients You’ll Need

I’ve chosen ingredients that work together to create that classic, tender crumb and the luscious rum syrup that seeps into every slice. When shopping, look for good-quality dark rum and fresh eggs to ensure your cake is as flavorful and moist as possible.

• Cake Flour: Gives a softer texture than all-purpose flour, which means a lighter cake crumb.
• Baking Powder: Your leavening agent — fresh is key for proper rise.
• Salt: Enhances sweetness and balances flavor.
• Granulated Sugar: For sweetness and moisture retention.
• Unsalted Butter: Softened to cream easily, adds richness.
• Vegetable Oil: Keeps the cake extra moist and tender.
• Eggs and Egg Yolks: Room temperature eggs mix better and add structure plus richness.
• Vanilla Extract: Elevates all the flavors — don’t skip it.
• Dark Rum: This is the star — both in the batter and in the syrup for soaking.
• Whole Milk: Adds moisture and richness.
• Water: Used in the syrup, adds just enough liquid for perfect absorption.
• Pinch of Salt: Balances the sweetness in the syrup.

Variations

I love how versatile this Moist Rum Cake Recipe is; you can easily tailor it to your taste or dietary needs. Here are some fun twists and tweaks I’ve tried — but don’t be afraid to make it your own!

• Coconut Rum Cake: Swap part of the dark rum for coconut rum, and stir in some shredded coconut for a tropical vibe that my guests rave about.
• Gluten-Free: Use a gluten-free flour blend instead of cake flour; just be sure to test your leavening to keep it light and moist.
• Spiced Rum Cake: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, cozy twist perfect for fall or holiday seasons.
• Mini Bundt Cakes: Use a mini bundt pan for individual servings — great for parties and gifting!

How to Make Moist Rum Cake Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by whisking the cake flour, baking powder, and salt together in a large bowl. I always sift mine once or twice to avoid lumps and ensure everything is nicely aerated — it really helps your cake rise beautifully and have that light texture.

Step 2: Cream Butter, Oil, and Sugar

In a separate large bowl, beat the softened unsalted butter with the granulated sugar until it’s pale and fluffy — usually about 3-4 minutes with a hand mixer. Then add the vegetable oil and mix until fully combined. This combo of butter and oil is what gives the cake an incredible moistness that lasts.

Step 3: Add Eggs and Flavorings

Beat in the whole eggs and egg yolks one at a time, ensuring each one is fully mixed before adding the next. Then stir in the vanilla extract. Make sure your eggs are at room temperature — I learned that the hard way when my batter was lumpy and unevenly mixed.

Step 4: Combine Dry Ingredients and Milk

Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix on low speed just until combined — overmixing can make the cake tough. Fold in the dark rum gently to keep as much air in the batter as possible, which helps keep the crumb tender.

Step 5: Bake Until Golden and Set

Pour the batter into a well-greased bundt pan. Bake at 325°F (160°C) for about 60-65 minutes. I always test with a toothpick in the center — it should come out clean or with just a few moist crumbs. Avoid opening the oven door too often to prevent the cake from sinking.

Step 6: Make the Rum Syrup Soak

While the cake bakes, combine butter, sugar, water, and a pinch of salt in a saucepan over medium heat. Stir until the butter and sugar are melted and the mixture is syrupy, then remove from heat and stir in the remaining dark rum. This warm syrup will soak into the cake once it’s out of the oven.

Step 7: Pour Syrup Over Cake and Cool

As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork — this helps the syrup absorb perfectly. Slowly pour the rum syrup evenly over the warm cake. It might seem like a lot, but trust me, the cake drinks it up. Let it cool completely before unmolding your masterpiece.

How to Serve Moist Rum Cake Recipe

Garnishes

I love to dust this rum cake lightly with powdered sugar right before serving — it adds a pretty, festive touch without competing with the rum flavor. Fresh berries or a dollop of whipped cream also make fantastic garnishes that complement the cake’s richness.

Side Dishes

Pair this moist rum cake with a scoop of vanilla ice cream or a rich coffee for an indulgent experience. For holiday dinners, I like to serve it with a side of spiced caramelized bananas — it’s become a hit with friends and family!

Creative Ways to Present

For special occasions, I’ve poured a little extra warm rum syrup over individual slices just before serving and sprinkled on toasted nuts for crunch. Making mini bundt cakes is also a charming way to present this dessert at parties, plus it makes portion control easier (bonus!).

Make Ahead and Storage

Storing Leftovers

My family never has many leftovers, but when we do, I tightly wrap the rum cake in plastic wrap and store it at room temperature for up to 3 days. The cake stays wonderfully moist thanks to the rum syrup soak.

Freezing

I’ve frozen this cake a couple of times with great success. Just make sure to wrap it well in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge then bring to room temperature before serving.

Reheating

If you want to warm up leftover slices, I recommend a quick zap in the microwave for about 10-15 seconds — just enough to bring out the rum aroma without drying it out. Alternatively, a low temp oven (around 300°F) wrapped in foil works great for larger portions.

FAQs

Final Thoughts

This Moist Rum Cake Recipe is truly one of my all-time favorites — it’s that perfect treat you can make from scratch with simple ingredients that delivers incredible flavor every time. I remember the first time I shared it at a family party and how everyone kept going back for seconds (and thirds!). If you’re looking for a bake that’s as impressive as it is easy, give this recipe a go. I promise, you’ll love it just as much as I do.

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