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Moist Rum Cake Recipe

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This homemade rum cake is ultra-moist, rich, and infused with bold rum flavor for a decadent dessert. A perfect treat for special occasions or holiday celebrations.

Ingredients

Scale

Dry Ingredients

  • 3⅔ cups cake flour (440g)
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt

Wet Ingredients

  • 2 cups granulated sugar (400g)
  • 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 Glaze

  • 6 tablespoons unsalted butter (85g)
  • ½ cup granulated sugar (100g)
  • 2 tablespoons water
  • Pinch of salt
  • ¼ cup dark rum (60ml)

Instructions

  • Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan to prevent sticking.
  • In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3–5 minutes using an electric mixer.
  • Beat in the vegetable oil, eggs, and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum until combined.
  • Alternately add the flour mixture and whole milk to the batter, beginning and ending with the flour mixture. Mix just until combined; avoid over-mixing to keep the cake tender.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 60–65 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake bakes, combine the unsalted butter, sugar, water, and salt in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture simmers gently for 3–4 minutes, forming a glossy syrup. Remove from heat and stir in the remaining ¼ cup dark rum.
  • Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. While still warm, poke small holes all over the cake using a skewer or fork. Slowly pour the warm rum syrup evenly over the cake, allowing it to soak in.
  • Let the cake cool completely in the pan on a wire rack. Once fully cooled, carefully invert the cake onto a serving plate. Slice and serve.

Notes

  • This homemade rum cake is incredibly easy to make from scratch, combining simple ingredients to deliver impressive flavor.
  • The cake is tender and moist with a well-balanced rum flavor, perfect for holiday parties or special occasions.
  • Use dark rum for a richer, deeper flavor; however, spiced rum can be substituted for a different twist.
  • Ensure eggs and other refrigerated ingredients are at room temperature for best mixing and texture.
  • Allow the syrup to soak in fully for maximum moisture and flavor.

Nutrition

Keywords: rum cake, moist dessert, holiday cake, bundt cake, scratch baking, rich cake, boozy dessert, dark rum

Find it online: https://recipes.homeslara.com/moist-rum-cake-recipe/