Rum Cake

Recipe at a glance

• Estimated yield: 12–16 slices
• Prep: about 25 minutes
• Cooking: about 70 minutes
• Additional time: about 120 minutes (resting, rising, chilling or freezing, where required)
• Total: about 215 minutes

Equipment: A 10- to 12-cup Bundt pan; fill no more than two-thirds full.

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Rum Cake Recipe from Scratch:

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1/2 cup dark rum
• 1 tablespoon pure vanilla extract

For the Rum Syrup:

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum
• 1 teaspoon pure vanilla extract

Instructions:

For the Cake:

1. Preheat your oven to 325°F (160°C). Grease a 10- to 12-cup Bundt pan with butter or non-stick cooking spray and lightly dust with flour, shaking off the excess.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add 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 another small bowl, combine the milk, rum, and vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
7. Pour the batter into the prepared Bundt pan, leaving room for expansion and filling no more than about two-thirds full. Bake any excess separately as muffins, checking them sooner. Smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

For the Rum Syrup:

1. In a small saucepan, combine the butter, water, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
2. Once the mixture reaches a boil, reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
3. Remove the saucepan from the heat and carefully stir in the rum and vanilla extract.
4. Slowly pour the warm rum syrup over the cooled cake, allowing it to soak in. You may want to poke small holes in the cake with a toothpick or skewer to help the syrup absorb more easily.
5. Let the cake sit for at least 1 hour, allowing it to absorb the rum syrup fully.
6. Once the cake has absorbed the syrup, transfer it to a serving platter and serve.

Enjoy your homemade rum cake! It’s best enjoyed within a few days of making it, and its flavor will continue to develop as it sits.

Storage and serving

Once completely cool, keep the unfilled, unfrosted baked item airtight at cool room temperature for up to two days, or freeze for longer storage. Refrigerate any portion with perishable cream, custard or cheese fillings promptly and follow the filling’s storage guidance. Food-safety guidance.

This cake’s revised leavening and pan guidance still need a documented kitchen test to confirm rise, crumb and syrup absorption.

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.