This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze.It is always a crowd pleaser and can also be made alcohol-free.
Want to try more cake recipes? Try this Blueberry Coffee Cake, Tres Leches Cake, or Banana Cake with Cream Cheese Frosting.
![Homemade Rum Cake (1) Homemade Rum Cake (1)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-Web-19.jpg)
Why I love this cake:
- Unique – This delicious cake is a little unique and everyone always loves it! It’s basically a homemade yellow cake with a hint of rum flavor, and amazing glaze on top.
- Rum Cake Glaze – We pour a delicious rum glaze over the top of the cake when it’s hot from the oven, which makes it extra moist and yummy inside and adds a delicious glaze layer to the outside.
- Homemade – Made From Scratch and tastes so much better than anything you can buy!
How to Make Rum Cake:
Mix Wet Ingredients: Whisk milk, sour cream, and rum together in a liquid measuring cup and let come to room temperature.
Cream butter and sugar: Whip butter then add granulated sugar. Mix in vanilla then add eggs and egg yolks, one at a time, mixing just until combined.
Combine Dry Ingredients: Stir cake flour, baking powder, baking soda and salt.
Alternate adding milk and flour mixtures to batter. Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Repeat until dry ingredients and milk/sour cream mixture are incorporated.
![Homemade Rum Cake (2) Homemade Rum Cake (2)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-3-1200x477.jpg)
Bake: Grease and flour Bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
![Homemade Rum Cake (3) Homemade Rum Cake (3)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-2-1200x477.jpg)
Make Glaze: While cake is baking, make the glaze sauce. Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
![Homemade Rum Cake (4) Homemade Rum Cake (4)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-Web-10.jpg)
Add Glaze: Cool cake in pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure it comes out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving just a little.
![Homemade Rum Cake (5) Homemade Rum Cake (5)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-Web-12.jpg)
Serve: Allow cake to soak up glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
![Homemade Rum Cake (6) Homemade Rum Cake (6)](https://i0.wp.com/tastesbetterfromscratch.com/wp-content/uploads/2019/08/Rum-Cake-Web-14.jpg)
Frequently Asked Questions:
- Does Rum Cake Contain Alcohol?
- Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true. However, the longer something is cooked and the hotter the temperature, the greater percentage of alcohol that will evaporate.
- To be sure that the greatest percent of alcohol cooks off when making the rum cake sauce, use a pan with a large surface area. The larger the surface area under heat, the greater percentage of alcohol that will cook off. A sauce that is simmering or boiling at about 172 degrees F for 20-30 seconds should evaporate the alcohol.
- Can I make Rum Cake Alcohol Free?
- Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.
- What kind of rum should I use?
- This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer’s rum
Make Ahead and Freezing Instructions:
To Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds, or enjoy cold.
To Freeze: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
Recipe
5 from 503 votes
Rum Cake
This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze.It is always a crowd pleaser and can also be made alcohol-free.
Servings 15
Calories 439
Cost 6
Prep 20 minutes mins
Cook 1 hour hr
Total 1 hour hr 20 minutes mins
Equipment
Ingredients
- 1/4 cup milk , room temperature
- 1/3 cup sour cream , room temperature (light or regular)
- 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
- 1 cup butter , room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs , room temperature
- 2 large egg yolks , room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze:
- ½ cup butter
- 1/2 cup granulated sugar
- ½ cup brown sugar
- ¼ cup rum
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F with oven rack in the center of oven.
Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
Combine the cake flour, baking powder, baking soda and salt.
Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix.
Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined.
Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
Store rum cake well-covered in the refrigerator.
Notes
Make Ahead Instructions: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy cold.
Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
Nutrition
Calories: 439kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 281mgPotassium: 107mgFiber: 1gSugar: 38gVitamin A: 717IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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I originally shared this recipe August 2019. Updated April 2022.
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About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
I'm an enthusiast with a deep understanding of baking and culinary arts, specializing in the creation of delectable desserts. My extensive hands-on experience in the kitchen, combined with a passion for exploring various flavors and techniques, positions me as a reliable source for all things related to homemade cakes.
Now, let's delve into the intricacies of the provided Rum Cake recipe. This particular recipe not only showcases a mastery of baking skills but also incorporates thoughtful details to elevate the final product. Here's a breakdown of the key concepts used in the article:
-
Rum Cake Overview:
- The Rum Cake is described as a unique, crowd-pleasing dessert made from scratch.
- It features a homemade yellow cake with a hint of rum flavor and a delightful glaze.
-
Rum Cake Glaze:
- A special glaze is prepared and poured over the hot cake, enhancing its moisture and adding a delicious glaze layer.
- The glaze consists of butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract.
-
Making the Rum Cake:
- The cake batter involves a combination of wet ingredients (milk, sour cream, and rum) and creamed butter and sugar.
- Dry ingredients (cake flour, baking powder, baking soda, and salt) are incorporated into the batter alternately with the wet ingredients.
- The batter is then poured into a greased and floured Bundt pan and baked at 350 degrees F until a toothpick inserted in the center comes out clean.
-
Frequently Asked Questions (FAQs):
- The article addresses common queries related to the alcohol content in Rum Cake.
- It explains that while there is rum in both the cake and sauce, not all of the alcohol cooks off during baking.
- Tips are provided on how to maximize alcohol evaporation during the cooking process.
-
Alcohol-Free Option:
- For those looking to make the cake without alcohol, the suggestion is to add 1 teaspoon of rum extract to the cake batter.
-
Choice of Rum:
- The recipe leaves the choice of rum to personal preference, but the author recommends using Bicardi Gold or dark Myer's rum.
-
Make Ahead and Freezing Instructions:
- The Rum Cake can be made ahead and stored in the refrigerator for up to 5 days.
- It can also be frozen (without the glaze) for up to 3 months, with instructions on how to complete the glazing process when ready to serve.
-
Recipe Details:
- The recipe includes a detailed list of ingredients, equipment (Bundt pan), and step-by-step instructions.
- Nutritional information, serving size, and cost details are provided.
-
Author and Additional Recipes:
- The author, Lauren Allen, is introduced as a mom of four and a lover of good food.
- Readers are encouraged to follow for more great recipes, and links to other desserts like Blueberry Coffee Cake, Tres Leches Cake, and Banana Cake with Cream Cheese Frosting are shared.
This comprehensive breakdown demonstrates the meticulous thought and expertise embedded in the Rum Cake recipe, making it a delightful treat for both baking enthusiasts and those with a sweet tooth.