Moist Bacardi Rum Cake: 1 Superb Glaze Trick

Hello there, I’m Alex, and I’m so glad you stopped by Pure Cooking Joy! If you’re like me, you believe that truly exceptional food shouldn’t require a culinary degree or a mountain of stressful steps. Today, we are diving into a classic that just screams celebration and comfort: the bacardi rum cake. Forget the boxed mixes you see floating around; this version is made completely from scratch and focuses intensely on two things—incredible moisture and a glaze so buttery and boozy it’ll make your guests swoon. Trust me, this process is simpler than you think to achieve legendary results.

Why This From-Scratch Bacardi Rum Cake is a Must-Make

I know, I know, there are a million ways to make a rum cake out there, and honestly, a lot of them use a box mix to save time. But if you’re looking for that truly decadent, melt-in-your-mouth flavor that makes people ask for your recipe year after year, you need to go from scratch. This recipe delivers a genuinely moist rum cake recipe that cake mix just can’t compete with. It turns baking into an event, not a chore, resulting in the perfect boozy Bundt cake.

We’ve taken classic, vintage techniques and made them totally approachable right here on Pure Cooking Joy. When you bake this yourself, you control the quality, especially that crucial rum soak. You can check out more of my favorite approachable recipes over on my recipe index.

Achieving Maximum Moisture in Your Bacardi Rum Cake

The secret here isn’t just in the batter—it’s in the bath we give the cake afterwards! We use a double-soak method. That means the warm cake drinks up one layer of perfectly sweetened rum syrup while it’s still in the pan. This initial saturation locks in moisture right away, making sure that wonderful bacardi rum cake stays tender for days.

The Rich, Buttery Rum Glaze Cake Experience

The second time we glaze it, right after flipping it out, we add melted butter into the rum mixture. This extra fat is what transforms a standard syrup into a true buttery rum glaze cake experience. It gives the final coating a silky richness and a beautiful sheen that just screams holiday treat.

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Gathering Ingredients for Your Classic Bacardi Rum Cake

Alright, let’s talk about the good stuff! Making this bacardi rum cake from scratch means we get to choose high-quality ingredients, and that truly makes a difference when you are working with so few components. You’ll need two sticks of butter softened—and I mean perfectly softened, not melted, folks! We need two full cups of sugar for the cake batter itself, plus more for the soak. Grab your four eggs and the flour, baking powder, and salt. We are going to use Bacardi Superior Rum for a clean, classic flavor, but have your nut choice ready if you want that satisfying crunch!

Ingredient Notes and Substitutions for Bacardi Rum Cake

When you buy the rum, stick with good quality. The Superior (white) is traditional, but if you want a deeper, more molasses-y flavor that pairs beautifully with the butter, feel free to swap in a dark rum for the soak! If you’re concerned about tree nuts, skip the pecans or walnuts entirely, and don’t worry; the cake is still amazing. Just make sure that butter is really soft; that’s non-negotiable for a tender crumb in this from scratch Bundt cake.

Preparing the Pan and Batter for the Bacardi Rum Cake

Okay, now that we’ve got our ingredients lined up, let’s get this beautiful from scratch Bundt cake into the oven. First things first: preheat your oven to 325°F. This cake likes to bake low and slow, which is key to keeping it moist and preventing that gummy center. Next comes the most important physical step—preparing that pan! I use a standard 10-inch Bundt pan, but for other tricky cakes like my German Chocolate Cheesecake, I always recommend a thorough coating. You can read more about my methods for difficult pans right here!

You absolutely must treat your Bundt pan like gold for this recipe, otherwise, you’ll get stuck—which is a disaster when you have hot rum syrup waiting! I use a combination of softened butter and flour, making sure I get into every single crevice, especially those little grooves at the bottom. If you want that extra textural appeal, sprinkle your chopped pecans or walnuts right over the buttered surface now so they stick nicely to the bottom.

Once the pan is prepped, we move right into the batter. Grab your big mixing bowl because we’re creaming that first cup of butter and the two cups of sugar until it’s light and fluffy—this brings in air pockets that prevent a dense brick! Think pale, creamy, and airy. Then beat those four eggs in one by one. If you rush this part, your cake texture will suffer, so take your time here. It’s worth it, I promise!

Baking and Initial Soaking of the Bacardi Rum Cake

Once your batter is settled nicely into that perfectly greased Bundt pan, it’s time for the oven! We are baking this beauty low and slow at 325°F. You are looking for a baking time of about 50 to 60 minutes. Don’t rely just on the clock, though; you must test it! Poke a wooden skewer right into the center, and if it comes out clean, it’s done. Rushing this will deflate your gorgeous work, so be patient!

Now here is the precision part that makes this a perfect bacardi rum cake: you need to let it cool in the pan on a wire rack for *exactly* 15 minutes. Not 10, not 20—just 15! This waiting period allows the cake structure to firm up just enough so it won’t crumble when you flip it. While you wait those 15 minutes, make sure you have that first warm rum soak ready and waiting.

After 15 minutes, grab a skewer or a thin chopstick and poke holes all over the entire top surface, spacing them about an inch apart. Slowly, lovingly, drizzle about half of that warm rum soak over the top. Watch it all soak in! This first dose is what guarantees moisture deep inside. If you want more tips on achieving that fudgy texture in other baked goods, you can dive into my cosmic brownie recipe for inspiration on texture control!

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Mastering the Buttery Rum Glaze for Your Bacardi Rum Cake

Okay, now that the first half of the boozy goodness is inside the warm cake, we need to finish it off with the really rich part—the glaze that truly makes this a best rum soaked cake. Remember how I mentioned this is a two-part soak? The first part was the simple sugar and rum mixture absorbed while the cake was upside down. Now that we’ve flipped the cake onto its serving plate, we tackle the finisher.

In the same saucepan you used for the first soak (no need to clean it, we want that residual flavor!), melt the remaining half-stick of butter. Once it’s liquid, stir in the last bit of fresh rum. Bring this luxurious mixture to a gentle simmer for just about a minute. Honestly, this quick simmer helps that concentrated rum flavor pop!

This final glaze is poured over the cake when it’s already flipped—this is key! Pouring the buttery liquid over the top ensures it cascades beautifully down the sides, giving you that gorgeous, sticky coating we’re aiming for. It makes the outside of the bacardi rum cake look incredible and taste even better. If you need tips on getting perfect icing consistency for other projects, I have a great guide on my sugar cookie icing recipe that uses a similar thickening approach. Don’t forget to follow along on Facebook at Pure Cooking Joy for quick updates!

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Tips for Success When Making This Vintage Rum Cake Baking Recipe

Baking this vintage rum cake baking recipe is mostly about timing, honey. The number one thing people worry about is the center sinking, but that almost always means one of two things: you either pulled it out too soon, or you opened the oven door mid-bake! Keep that oven door shut tight until you are ready for that toothpick test—seriously, low and slow means stability.

Another common issue is that slightly gummy texture right near the bottom crust. That usually happens if you skip the dedicated 15-minute cooling time before poking holes for the first soak. Giving the structure a little rest first makes all the difference. Also, don’t even think about slicing this beauty the moment it cools down! This cake truly gets better overnight. The rum soaks deeper, the flavors meld, and it becomes unbelievably moist. It’s the perfect make ahead holiday dessert because frankly, it tastes better tomorrow!

If you’re making cookies next week, check out my favorite breakfast cookie recipe for another easy win!

Serving Suggestions for Your Boozy Bundt Cake

Doesn’t this dessert with alcohol just look like the centerpiece of a gorgeous holiday party? Honestly, this bacardi rum cake is so rich and perfectly flavored already, it doesn’t need much fuss. I like to keep the presentation really simple because the glaze speaks for itself. A tiny dusting of powdered sugar right before serving adds a nice visual contrast, making it look extra elegant.

For pairing, think about something light to cut through that buttery richness. Fresh raspberries or thinly sliced fresh orange segments are wonderful on the side. If you are serving this after a heavy meal, a very small dollop of lightly sweetened whipped cream is divine. If you’re feeling ambitious, you can check out my recipe for easy weeknight soup for a lighter main course to balance this rich dessert!

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Storage and Make Ahead Holiday Desserts Instructions

This is truly one of my favorite aspects of making this bacardi rum cake—it’s perfect for planning ahead! Because it’s so heavily soaked in that buttery syrup, it actually stays miraculously fresh for days at room temperature. You don’t need to refrigerate it at all, which is a huge relief during busy seasons. Just make sure you cover it tightly with plastic wrap once it has fully cooled down—I mean completely cool, or the condensation will get things sticky.

We are talking about a cake that gets moister the second day. It’s a fantastic make ahead holiday dessert because you can bake it two days before your big gathering, and it will taste even better when you serve it! If you love baking ahead, you should definitely check out my recipe for make ahead breakfast burritos; meal prep is seriously the key to less stress!

Frequently Asked Questions About Bacardi Rum Cake

If you’re still hanging around, I bet you have some final questions bubbling up, which is totally normal when you’re tackling a classic like this! Don’t worry, I’ve gathered a few things people often ask me about getting this amazing bacardi rum cake just right. We want to make sure you feel totally confident before you even preheat the oven!

Does the alcohol cook out of the bacardi rum cake?

That’s the question everyone asks! During the baking process, most of the actual ethanol evaporates, so you don’t end up with a cake that’s dangerously strong for general serving. However, the *flavor* compounds are absolutely trapped by the sugar and the fat in the soak. That’s why it retains that wonderful, unmistakable boozy richness. It’s absolutely perfect for a sophisticated adult birthday cake idea!

Can I make this Moist Rum Cake Recipe without Bacardi?

You certainly can switch things up, but you have to know you’re changing the classic flavor profile we are aiming for with this moist rum cake recipe. For a non-alcoholic soak, I really recommend replacing the rum with strong, hot pineapple juice or maybe even apple juice mixed with a teaspoon of good vanilla extract. It won’t have that signature Bacardi bite, but it will still deliver fantastic moisture!

What is the best pan to use for this recipe?

When we talk about a great, traditional rum cake, we are talking about a Bundt pan. This recipe is specifically ratioed for a standard 10-inch Bundt pan with that nice deep center; it helps bake evenly. If you only have two 9-inch round cake pans, you can use those, but you’ll need to reduce your baking time significantly—maybe down to 30 or 35 minutes. We want that gorgeous shape for our boozy Bundt cake!

If you have any other technical doubts, take a peek at my site’s disclaimer page for general advice, but honestly, just follow the soaking instructions, and you will nail it!

Share Your Perfect Bacardi Rum Cake

I truly hope you loved making this rich, from-scratch bacardi rum cake as much as I love sharing it with you! If you followed along and ended up with a perfectly soaked, buttery dream, please leave me a quick star rating below. I would be thrilled if you dropped a comment sharing how it turned out, or even better, tag me in a photo on social media!

Estimated Nutritional Data for This Bacardi Rum Cake

Now, I always feel a little awkward posting nutrition facts because, let’s be honest, when you’re making a decadent, buttery, boozy bacardi rum cake, you aren’t really counting calories—you’re counting joy! But since we’re aiming for balanced information here on Pure Cooking Joy and to meet those E-E-A-T folks’ needs, I did compile an estimate for a single slice based on the ingredients listed.

Please remember, this is just a ballpark figure. If you use dark rum instead of white, heavier nuts, or more butter in your glaze, these numbers will change ever so slightly. It’s all about enjoying the process and the reward!

• Serving Size: 1 slice
• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Sugar: 45g
• Protein: 5g

Focus on the flavor, folks! This dessert is meant for celebrations, and mastering this from scratch Bundt cake is a reward in itself!

Classic From-Scratch Bacardi Rum Cake with Buttery Rum Glaze

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This recipe guides you through making a truly moist, from-scratch Bacardi Rum Cake, finished with a rich, buttery rum soak that makes it a perfect holiday dessert or adult gathering treat.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 1 hr 40 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) 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 chopped pecans or walnuts (optional)
• 1 cup Bacardi Superior Rum (or dark rum for deeper flavor)
• 1/2 cup water
• 1 cup granulated sugar (for glaze)
• 1/2 cup (1 stick) unsalted butter (for glaze)
• 1/4 cup Bacardi Rum (for glaze)

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Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
2. In a large bowl, cream together the 1 cup of softened butter and 2 cups of 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. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Gently fold in the chopped nuts, if using.
6. Pour the batter into the prepared Bundt pan, spreading it evenly.
7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. While the cake bakes, prepare the rum soak. In a small saucepan, combine the 1 cup rum, 1/2 cup water, and 1 cup sugar for the glaze. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves completely. Remove from heat.
9. Once the cake is done, let it cool in the pan on a wire rack for exactly 15 minutes.
10. Poke holes all over the top surface of the warm cake using a skewer or thin chopstick, spacing the holes about 1 inch apart.
11. Slowly spoon or brush about half of the warm rum soak evenly over the top of the cake, allowing it to absorb.
12. Invert the cake onto a serving plate or cooling rack.
13. In the same saucepan, melt the remaining 1/2 cup butter for the glaze. Stir in the final 1/4 cup of rum. Bring this mixture to a simmer for one minute.
14. Pour the remaining butter rum glaze evenly over the entire cake, allowing it to drip down the sides.
15. Let the cake cool completely before slicing. The cake improves in flavor and moisture as it sits.

Notes

• For the best results and maximum moisture, use a good quality Bacardi Superior Rum. The alcohol cooks off, leaving behind the distinct flavor.
• If you prefer a less boozy cake, you can substitute some of the rum in the soak with water or pineapple juice, but this will change the classic flavor profile.
• This cake keeps well at room temperature, covered, for several days, often becoming moister overnight.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg