Description
This classic rum cake recipe delivers a moist, flavorful dessert with a rich rum-infused glaze. Perfect for special occasions or anytime you want a deliciously boozy sweet treat, the cake is soft, tender, and soaked with a buttery rum glaze that enhances every bite.
Ingredients
Scale
Wet Ingredients
- 1/4 cup milk (62g), room temperature
- 1/3 cup sour cream (76g), room temperature (light or regular)
- 1/3 cup rum (79g), Bacardi Gold or Dark Myer’s rum, or your favorite kind
Cake Batter
- 1 cup butter (227g), room temperature
- 1 3/4 cups granulated sugar (350g)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour (270g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze
- 1/2 cup butter (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (110g)
- 1/4 cup rum (59g)
- 1/4 cup heavy cream (57g)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and position the oven rack in the center to ensure even baking.
- Combine Wet Ingredients: Whisk together the milk, sour cream, and rum in a liquid measuring cup and allow the mixture to come to room temperature for consistency in batter.
- Cream Butter and Sugar: Using a stand mixer or large bowl and mixer, whip the butter on medium speed for 1 minute. Gradually add granulated sugar and beat for 3-4 minutes until the mixture is light, fluffy, and pale. Add vanilla extract. Incorporate eggs and egg yolks one at a time, mixing briefly after each addition. Scrape down the bowl sides to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Alternate Adding Ingredients: Add one-third of the dry ingredients to the creamed mixture and mix just until combined. Follow with half of the milk, sour cream, and rum mixture and mix lightly. Add the next third of dry ingredients, then the remaining milk mixture, beating until just combined. Finish by adding the last third of dry ingredients, mixing gently and scraping the bowl to combine without overmixing.
- Prepare Pan and Bake: Thoroughly grease and flour a bundt pan, preferably using shortening to coat all crevices followed by a light dusting of flour to prevent sticking. Pour the batter evenly into the pan and bake at 350°F for approximately 50 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Make the Glaze: In a saucepan over medium heat, combine butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract. Stir constantly until the butter melts and the mixture is smooth. Bring to a boil and let it boil for 2 minutes while stirring to develop the glaze’s rich flavor and slightly thicken the syrup.
- Glaze the Cake: After baking, allow the cake to cool in the pan for 15 minutes. Gently invert the cake onto a plate, then clean the pan. Return the cake to the pan, poke holes all over it with a skewer or fork, and slowly pour most of the warm glaze over the cake to seep into these holes, leaving some glaze reserved for topping.
- Serve: Let the cake absorb the glaze for a short period. Invert the cake onto a serving plate and spoon the remaining glaze evenly over the top for an extra luscious finish.
- Store: Cover any leftover rum cake and refrigerate. The cake remains moist and flavorful for up to 5 days.
Notes
- Make Ahead: This rum cake can be stored in the refrigerator for up to 5 days. Serve warm by reheating slices in the microwave or enjoy cold.
- Freezing: For best results, freeze the baked rum cake without the glaze. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to serve, thaw completely, prepare and apply the glaze, poke holes for better absorption, and let it rest for at least 30 minutes before serving.
Keywords: rum cake, rum glazed cake, moist cake, dessert, bundt cake, boozy dessert, homemade cake