Moist Rum Cake

Have you ever bitten into a cake so moist and flavorful that you immediately asked for the recipe? That’s exactly what happened when I brought this moist rum cake to our last family get-together. Everyone thought it came from a fancy bakery, but it was just me in my kitchen with the FULL RECIPE. I’ve made it countless times now, and it always turns out perfectly. The deep rum flavor balanced by a tender crumb is irresistible. Baking this cake truly feels like a joyful celebration. It’s become a holiday tradition that I look forward to all year long.

What I love most is how simple it is to make from scratch, no boxed mix involved. You don’t need to be a professional baker to get bakery-style results. The syrup soaks in beautifully, keeping each slice moist for days. I now keep dark rum stocked in my pantry just for this recipe. If you’re looking for something new to wow your guests, this FULL RECIPE is a must-try. It’s rich without being heavy and sweet but not cloying. Let me walk you through how to make this incredible dessert.

Why You’ll Love This Recipe

• Easy prep : No complicated techniques—just simple mixing and baking
• Super moist texture : Syrup-soaked cake stays soft and tender for days
• Perfect for holidays : A crowd-pleasing favorite for festive gatherings
• Customizable flavor : Works with different types of rum or even non-alcoholic replacements
• Moist Rum Cake masterpiece : The perfect recipe to impress with minimal effort

Ingredients You’ll Need

This recipe uses pantry staples and a few fresh ingredients to create incredible flavor.

• Cake flour : Creates a soft, delicate crumb
• Baking powder : Helps the cake rise lightly and evenly
• Salt : Enhances all the other flavors
• Granulated sugar : Sweetens the cake and balances the rum
• Unsalted butter : Adds richness and helps with a tender texture
• Vegetable oil : Gives added moisture without heaviness
• Eggs : Provide structure and richness
• Vanilla extract : Rounds out the flavor beautifully
• Dark rum : Deep, warm flavor that defines this cake
• Whole milk : Adds moisture and lightens the batter
• Water : Helps thin the syrup for easy soaking

Variations

This moist rum cake can be adjusted to suit your preferences or dietary needs.

• Use spiced rum for a warmer, cinnamon-clove flavor profile
• Swap in almond extract for a nutty twist
• Replace the rum with rum extract and extra milk for an alcohol-free version
• Make it gluten-free with a 1:1 gluten-free baking flour blend
• Add chopped pecans or walnuts for some crunch

How to Make Moist Rum Cake Recipe

Step 1

Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly to prevent the cake from sticking.

Step 2

In a medium bowl, sift together the cake flour, baking powder, and salt. This ensures even distribution and helps avoid lumps in your batter.

Step 3

In a large mixing bowl, cream the softened butter and sugar together for 3–5 minutes until light and fluffy. This step is essential for incorporating air.

Step 4

Add in the oil, eggs, and egg yolks one at a time, mixing after each addition. Then stir in the vanilla and dark rum until smooth and fully combined.

Step 5

Gradually mix in the flour mixture and milk, beginning and ending with the dry ingredients. Don’t overmix—just stir until no flour streaks remain.

Step 6

Pour the batter evenly into the prepared pan and smooth the surface. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

While the cake bakes, make the syrup: melt butter with sugar, water, and a pinch of salt over medium heat. Simmer for 3–4 minutes, then stir in the extra rum.

Step 8

Once the cake is done, let it cool in the pan for 15 minutes. Poke holes all over the cake and slowly pour over the warm syrup, letting it soak in.

Step 9

Let the cake cool completely in the pan. Then invert onto a serving plate. Slice and serve for a sweet, moist finish to any meal.

Pro Tips for Making Moist Rum Cake Recipe

• Soften your butter fully before creaming to avoid lumpy batter
• Don’t overbeat once flour is added to preserve tenderness
• Use room temperature eggs for better emulsion and smoother texture
• Grease and flour every crevice of your Bundt pan to prevent sticking
• Pour the syrup slowly to help it absorb instead of pooling at the bottom
• Cool fully before inverting to avoid breakage
• Wrap leftovers tightly to keep them moist for days

Storing Leftovers

Store leftover cake tightly wrapped at room temperature for up to 4 days—it will stay moist and delicious thanks to the syrup soak.

Freezing

Freeze slices wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving.

Reheating

To reheat, warm a slice in the microwave for 10–15 seconds to restore its soft texture and enhance its flavor.

FAQs

Can I make this cake without alcohol?

Yes! Substitute the dark rum with rum extract and a little extra milk to keep it rich and flavorful without alcohol.

What kind of rum works best?

Dark rum or spiced rum give the richest flavor, but you can experiment with different types like Jamaican rum or even [Overproof rum](https://en.wikipedia.org/wiki/Overproof_rum) for a punchier depth.

Can I use a regular cake pan instead of a Bundt?

You can use two 9-inch round pans or a 9×13-inch baking dish, though the look will differ and baking times might vary slightly.

Why poke holes in the cake before pouring syrup?

The holes allow the syrup to seep deep into the cake, keeping it moist and flavorful all the way through.

Is this an authentic Caribbean rum cake?

This version is a homemade American twist inspired by [Caribbean rum cakes](https://en.wikipedia.org/wiki/Rum_cake), with rich flavors and syrup soaking but without commercial mixes.

Final Thoughts

If you’re craving something rich, festive, and full of flavor, this Moist Rum Cake is the way to go. From easy prep to irresistible results, it’s a recipe you’ll turn to again and again. Whether you’re diving into more holiday treats like [this orange olive oil cake](/orange-olive-oil-cake) or something spicy like [these ginger snap cookies](/chewy-ginger-snap-cookies), or browsing through more [bundt cake recipes](/category/bundt-cakes/), this show-stopper is one you’ll be proud to serve. Don’t forget to check out our [egg substitute guide for baking](/egg-substitute-chart-in-baking) if you need allergy-friendly options. Happy baking!

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