Amazing 12-serving moist rum cake recipe

There is just something undeniably special about a dessert that carries a little boozy warmth, isn’t there? For me, finding that perfect balance—rich, sweet, and spiked just right—is pure happiness. I know many of you come looking for that famously moist, buttery experience, and trust me, I’ve finally perfected it. I’m thrilled to share my Ultimate Moist Rum Cake Recipe From Scratch with Classic Butter Glaze right here on Pure Cooking Joy! Trading corporate stress for learning this classic flavor was my turning point. I’ve written a little more about that journey over on my About Page. This isn’t just any cake; this is my go-to rum cake recipe that guarantees an incredible result every single time you bake it.

Why This is the Best Rum Cake Recipe You Will Ever Make

I’ve certainly seen my fair share of quick dessert fixes, and while I love an Easy Rum Cake sometimes, nothing beats the depth you get baking from scratch. This is simply the Best Rum Cake Recipe because it focuses intensely on saturation and texture. You won’t get this deep, rich flavor from the shortcuts!

Here’s why you need to give this Buttery Rum Cake Recipe a try:

• Unbeatable Moist Rum Cake texture that stays fresh for days.
• Deeply infused flavor thanks to soaking the cake in warm syrup.
• Every bite feels rich, substantial, and truly decadent.

Achieving Peak Moisture and Rich Flavor

The secret handshake here is using real butter generously, which coats every flour particle for that beautiful crumb. Then, we drench it! The dark rum doesn’t just flavor the air; it soaks deep into the cake while it’s still warm. Compared to the dreaded Cake Mix Rum Cake Hack, which often results in a thinner glaze outcome, ours becomes part of the cake itself. It’s honestly the difference between a good dessert and a showstopper.

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Gathering Ingredients for Your Ultimate Rum Cake Recipe

Okay, listen up because the ingredients list for this Rum Cake From Scratch is straightforward, but quality really matters here. We want that Rich Flavor Cake and we’ll get it by making smart choices now. I’ve listed exactly what you need below for twelve solid servings. Make sure your butter is ready to go—room temperature is essential when we start creaming!

• 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
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Ingredient Notes and Rum Selection

When it comes to the rum, please, use something you’d actually sip! I insist on a good quality dark rum—that molasses richness makes a huge difference in the final flavor, far more than a light rum would. If you skip the nuts, no sweat, they are totally optional, but they add a lovely little crunch. If you’re making my favorite pecan bars, you know how important that fresh nut flavor is!

Step-by-Step Instructions for a Perfect Rum Cake From Scratch

Ready to turn these simple ingredients into a spectacular rum cake recipe? This is where the real magic happens! The key to making sure this turns out to be the Moist Rum Cake we promised is paying attention to just one or two critical mixing moments. Trust me, a little patience now means a spectacular, boozy payoff later. Once you get the hang of this, it will be one of your new go-to easy dessert recipes!

Mixing the Batter for the Moist Rum Cake

First things first: Preheat your oven to 325°F (160°C) and spend some good time greasing and flouring that 10-inch Bundt pan. Don’t skimp here! In a large bowl, cream that softened butter and sugar until it looks pale and airy—this builds the structure. Then, beat the eggs in one at a time. In separate bowls, whisk your dry stuff (flour, baking powder, salt) and your wet stuff (milk, dark rum, vanilla). You have to alternate! Add a bit of the dry mix, then a bit of the rum mix, starting and ending with the dry.

The most important thing I can tell you is: STOP mixing as soon as you see no more streaks of flour! Overmixing this batter is the enemy of moisture. Gently fold in those optional nuts if you were generous with them. Pour it all into your prepared pan cleanly.

Baking and Cooling the Bundt Rum Cake

Pop the cake into that 325°F oven for about 60 to 70 minutes. You want a wooden skewer inserted near the center to come out clean—no wet batter clinging to it at all! This is a big cake, so it needs that full time to bake through evenly.

Once it’s done, resist the urge to flip it out immediately. Let that beautiful Bundt Rum Cake cool right there in the pan, sitting on a wire rack, for exactly 15 minutes. That short rest allows it to firm up just enough so when you flip it later, the whole beautiful thing slides out perfectly intact.

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Crafting the Essential Rum Glaze Cake Syrup

Alright, if the cake is the body, the glaze is the soul of this dessert! This is what truly earns it the title of a Boozy Dessert Recipe. Remember how I told you to prepare this while the cake rested for those crucial 15 minutes? That timing is everything because the glaze needs to be warm when it hits the warm cake. This isn’t just a drizzle; it’s a soak!

For this classic Rum Glaze Cake syrup, you’re going to need:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup dark rum (yes, more rum!)
• 1/4 cup water

Place all of those ingredients into a small saucepan over medium heat. Whisk constantly until the butter melts and the sugar dissolves completely. Let that mixture come to a gentle boil, and then let it bubble away happily for about 1 to 2 minutes. Don’t let it get too dark, we want this golden, not burnt! As soon as it’s thickened just slightly, pull it off the heat. It’s ready for soaking!

This syrup is so rich; it makes the entire cake taste expensive and complex. If you loved the glaze on my lemon pound cake, you’ll appreciate the velvety mouthfeel here, but this one packs an alcoholic punch!

Tips for the Perfect Rum Cake Recipe Finish

We are in the home stretch! You’ve baked this incredible cake and created that rich, buttery syrup. Now we need to execute the finish perfectly. Trust me, even after all that effort, a sloppy glaze application can ruin the payoff. This is the step that officially makes this the Best Rum Cake Recipe in your collection, so pay attention to the details here. This is all about technique.

Glazing Technique for Maximum Absorption

Remember, we inverted the cake onto the wire rack set over that baking sheet? Good! Now, take your warm rum glaze—it should still be very pourable. Don’t just dump it all in the middle! That’s what causes rum pools in the center and dry edges. Instead, start pouring the warm glaze slowly, just a little at a time, starting at the outer edges of the Bundt Rum Cake.

Work your way around the cake in concentric circles, letting the syrup drizzle down the sides naturally. You want to give it a minute or two between ladles so the cake can absorb what you just poured on before adding more. Keep repeating until all that liquid gold has soaked in! As I explore more baking ideas, I always come back to this slow-pour method—it works wonders!

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Serving Suggestions for Your Holiday Rum Cake Recipe

Now that you have this masterpiece soaking up all that glorious rum goodness, it’s time to think about how you’re going to present it! This cake screams Holiday Rum Cake because it’s the perfect show-stopping dessert that doesn’t need a million fiddly layers. It’s sturdy, it’s rich, and it travels well, which is a lifesaver when you’re taking a dish to an office party or a family Christmas gathering.

Because this rum cake recipe is so deeply flavored and already moist, you really don’t need heavy sauces. Sweet, plain additions are best to let that rum and butter shine through. Think simple elegance!

• A dollop of unsweetened whipped cream: The lightness cuts beautifully through the richness of the cake and glaze. It’s truly my favorite way to balance this Adult Dessert Recipe.
• Vanilla Bean Ice Cream: Seriously, try serving a slice while it’s just slightly warm with a scoop of good quality vanilla ice cream. The contrast in temperature is heaven!
• Black Coffee or Espresso: For evenings when you want something a little less sweet, a strong, bitter coffee really complements the caramelized sugar notes in the glaze. If you’re looking for other warm, comforting drinks, check out my inspiration for boozy hot chocolate!

Honestly, if you’ve done the soaking step right, a nice dusting of powdered sugar is enough garnish. It keeps that classic look, which is totally what I aim for when I’m making this for a special celebration. It looks impressive but requires zero extra effort!

Storage and Make Ahead Holiday Dessert Planning

One of the absolute best things about this incredible rum cake recipe is that it’s designed for planning ahead! For me, anything that helps reduce stress when hosting guests is a winner, and this cake is the ultimate Make Ahead Holiday Dessert. The great news is that because the glaze is technically cooked syrup, it does a fantastic job of preserving the moisture.

I always bake mine a full day before I plan to serve it. Why? Because the rum syrup keeps soaking in overnight, making it even richer and absolutely heavenly the next day. It truly develops a stunning, deep flavor profile that you just don’t get if you eat it warm right after glazing.

When it comes to storing this dense, boozy treat, keep it simple:

• Room Temperature: You can safely keep this cake covered tightly (plastic wrap followed by foil works well, or in a sealed container) on your counter for up to three full days. Since it’s already saturated, it stays moist without refrigeration.
• Refrigeration: If you need to keep it longer, say up to a week, the fridge is best. Just remember to pull it out about an hour before serving so it comes back up to room temperature. This helps soften that beautiful buttery glaze so it melts in your mouth again.

If you’re preparing dishes that need oven space, this is the perfect cake to set and forget ahead of time. It’s truly one of my favorite Adult Dessert Recipes to prep early so I can focus on the main meal. Speaking of making things ahead, I have some great tips for make-ahead breakfast burritos if you need ideas for easy brunch the next morning!

Frequently Asked Questions About This Rum Cake Recipe

It’s totally normal to have questions when you’re diving into a rich, impressive bake like this! I’ve pulled together the most common things folks ask me about this particular rum cake recipe. I want to make sure every single one of you gets that perfect, stunning result we talked about.

Can I make this Easy Rum Cake using a boxed cake mix?

You absolutely can hustle it with a mix if you’re in a terrible pinch or just want to try out the basic concept first! That’s the famous Cake Mix Rum Cake Hack everyone talks about. But honestly? You won’t get that incredible structure or the deep, buttery flavor we’re achieving here when you bake this Rum Cake From Scratch. The scratch version just handles that heavy glaze absorption way better.

What type of rum works best for this Boozy Dessert Recipe?

For this Boozy Dessert Recipe, I am evangelical about using a dark or gold rum. Think of it like this: the rum isn’t just for flavor; it’s a liquid ingredient doing heavy lifting in the glaze. Dark rums carry much deeper molasses and caramelized sugar notes that complement the butter beautifully. Light rums are too mild and honestly just disappear into the syrup without adding that signature depth that makes this a true Classic Rum Cake.

Is this safe to serve at a family gathering with kids?

That’s a smart question, especially since this is such a popular Holiday Rum Cake item! You can easily make a non-alcoholic version. For the batter, just swap the 1 cup of rum out for 1 cup of whole milk. For the glaze, which is critical, you must use rum extract—a teaspoon or two—mixed into the sugar syrup base, or substitute the rum with strong brewed coffee or apple juice. It won’t have the same *kick*, but it will taste delicious and safe for everyone!

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Nutritional Estimate for This Classic Rum Cake

I always include the numbers here because I think transparency is important, although frankly, when a cake is this good, I try not to look too closely! This section details the general estimate for one slice of our Classic Rum Cake. Please remember these are just estimates, okay? They change based on the exact brand of butter you use or how much rum actually soaks in versus stays on the baking sheet (ha!).

If you want to follow along with my Kitchen Talk, I post sometimes over on my Facebook page!

Here’s the breakdown per serving slice:

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg

Take those numbers with a grain of salt—or maybe a splash of rum! The important thing is the joy you get eating this incredible, moist cake. That’s the metric I really care about when I’m baking for guests.

Ultimate Moist Rum Cake Recipe From Scratch with Classic Butter Glaze

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I am so glad you are here. This recipe creates an incredibly moist and buttery rum cake from scratch, perfect for holiday entertaining or any special occasion. The rich rum glaze soaks into every crumb, making this a boozy dessert everyone will love.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 70 min
• Total Time: 90 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

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Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan well.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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, dark rum, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk/rum mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Fold in the chopped nuts, if using.
8. Pour the batter into the prepared Bundt pan.
9. Bake for 60 to 70 minutes, or until a wooden skewer inserted near the center comes out clean.
10. While the cake bakes, prepare the glaze.
11. Once the cake is done, let it cool in the pan on a wire rack for 15 minutes.
12. Prepare the glaze while the cake cools slightly.
13. Invert the cake onto the wire rack set over a baking sheet to catch drips.
14. Slowly pour the warm rum glaze evenly over the entire cake while it is still warm. Allow the cake to cool completely before slicing and serving.

Notes

• For the richest flavor, use a good quality dark rum.
• You can substitute the rum in the batter with an extra 1/2 cup of milk if you prefer a less boozy cake, but use the full amount in the glaze.
• This cake is excellent made ahead of time; the flavor improves overnight.
• If you want a Pioneer Woman Rum Cake style, add a tablespoon of rum extract to the glaze for an extra flavor punch.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg