Description
This homemade rum cake is a tender, moist dessert bursting with perfectly balanced rum flavor in every bite. Made from scratch with classic ingredients like cake flour, butter, and dark rum, it’s a crowd-pleasing treat ideal for holiday gatherings or special occasions.
Ingredients
Scale
Dry Ingredients
- 3⅔ cups cake flour (440g)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
Wet Ingredients
- 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 Syrup
- 6 tablespoons unsalted butter (85g)
- ½ cup granulated sugar (100g)
- 2 tablespoons water
- Pinch of salt
- ¼ cup dark rum (60ml)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and remove lumps.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter with 2 cups granulated sugar and vegetable oil until the mixture is light and fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium speed.
- Add Eggs and Flavorings: Beat in the eggs and egg yolks one at a time, ensuring each is incorporated fully. Then mix in the vanilla extract and dark rum.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to combine until just smooth; avoid overmixing to keep the cake tender.
- Prepare the Pan and Bake: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking. Pour the batter evenly into the prepared pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Rum Syrup: While the cake is baking, prepare the rum syrup by melting 6 tablespoons unsalted butter in a saucepan over medium heat. Stir in ½ cup granulated sugar, 2 tablespoons water, and a pinch of salt. Bring the mixture to a gentle boil and cook, stirring, until the sugar dissolves and the syrup thickens slightly. Remove from heat and stir in ¼ cup dark rum.
- Cool and Glaze the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then invert the cake onto a serving plate. While the cake is still warm, poke holes all over the cake using a skewer or fork and slowly pour the rum syrup over it, allowing the cake to absorb the flavors.
- Rest and Serve: Let the cake rest for at least 1 hour to fully soak in the syrup. Serve at room temperature, optionally garnished with whipped cream or fresh fruit.
Notes
- This rum cake is best enjoyed after resting for at least an hour so the syrup fully saturates the cake.
- Use good quality dark rum for the richest flavor.
- Ensure eggs are at room temperature for optimal batter texture.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well—wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
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
