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The Best Moist Rum Cake From Scratch with Decadent Rum Syrup Glaze

A moist, golden brown rum cake recipe baked in a bundt pan, heavily drizzled with a thick caramel glaze.
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You will make this rich, buttery rum cake from scratch. It stays incredibly moist and is finished with a sweet, boozy rum syrup glaze, making it a perfect holiday dessert or special occasion treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup dark rum (like Bacardi)
  • 1 teaspoon vanilla extract
  • For the Rum Syrup Glaze:
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan thoroughly.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. This step builds texture.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, mix the milk, 1 cup of dark rum, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and rum mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 60 to 70 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. While the cake bakes, prepare the rum syrup glaze. In a small saucepan, combine 1/2 cup butter, 1 cup sugar, and water. Bring this mixture to a boil over medium heat, stirring constantly. Boil for exactly one minute, then remove from heat. Stir in the remaining 1/2 cup of dark rum. Set aside.
  10. When the cake comes out of the oven, let it cool in the pan for 15 minutes.
  11. Place a cooling rack over a baking sheet to catch drips. Invert the cake onto the rack.
  12. While the cake is still warm, slowly and evenly spoon the rum syrup glaze over the entire cake. Allow the cake to cool completely as the syrup soaks in.
  13. Serve slices plain or with whipped cream for an indulgent dessert.

Notes

  • For a quicker version, you can substitute one box of yellow cake mix for the flour, baking powder, salt, and the first 2 cups of sugar, following the package directions for liquid amounts, then add the rum.
  • Use a good quality dark rum; the flavor concentrates during baking and soaking.
  • You can make this cake ahead of time; it keeps well wrapped tightly at room temperature for several days.

Nutrition

Find it online: https://gourmetgaze.com/rum-cake-recipe-moist-buttery-indulgence/