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Classic Moist Rum Cake with Decadent Rum Glaze

Close-up of a moist, golden slice from a rum cake recipe, generously drizzled with a shiny glaze.
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You can make this rich, buttery rum cake from scratch for a truly special dessert. It stays incredibly moist and is perfect for holiday entertaining or any celebration.

Ingredients

Scale
  • 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 (for batter)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Rum Syrup: 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1/2 cup dark rum (for syrup)

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 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. In a small bowl, combine the milk, 1 cup of dark rum, and vanilla extract.
  5. 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.
  6. Fold in the chopped nuts, if using. Pour the batter into the prepared Bundt pan.
  7. Bake for 60 to 70 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. While the cake bakes, prepare the rum syrup: In a small saucepan, combine 1 cup sugar, 1/2 cup butter, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/2 cup dark rum.
  9. When the cake comes out of the oven, let it cool in the pan for 15 minutes.
  10. Place a serving plate upside down over the Bundt pan. Carefully invert the cake onto the plate.
  11. While the cake is still warm, slowly pour the rum syrup evenly over the entire cake, allowing it to soak in completely.
  12. Let the cake cool completely before serving. You can serve it plain or with a light dusting of powdered sugar.

Notes

  • For a richer flavor, use a high-quality dark rum.
  • You can substitute the rum in the syrup with spiced rum for a different flavor profile.
  • This cake tastes better the next day after the rum has fully soaked in, making it a great make ahead dessert.

Nutrition

Find it online: https://pureplatepath.com/rum-cake-recipe-classic-moist-buttery/