This rich, buttery rum cake recipe from scratch brings the authentic taste of Caribbean holiday traditions right to your kitchen. Made with dark rum, heavy cream, and simple pantry ingredients, this decadent bundt cake stays incredibly moist and flavorful for days.
Updated October 2025 (April 11, 2016): Recipe updated with enhanced instructions, additional expert tips, storage guidance, and FAQ section based on reader questions.
I'm LaKita, a lifelong home cook who's been perfecting bundt cake recipes for over a decade. After tasting authentic rum cake during my first visit to St. Thomas, I was hooked. That rich, boozy sweetness became something I craved every holiday season. I spent years testing different rum combinations and techniques until I created this version that captures that Caribbean magic with just the right amount of moisture and rum flavor. You can find more about my baking journey on my About page.
This recipe works beautifully for holiday gatherings, special celebrations, or anytime you want an impressive dessert that's surprisingly easy to make. Plus, I'll show you how to make an alcohol-free version that's just as delicious!
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Before You Start: What You Need to Know
Choosing the Best Rum for This Recipe
The rum you select makes a real difference in flavor. Dark or aged rum creates the most complex, authentic Caribbean taste with hints of caramel and vanilla. White rum works too, but delivers a lighter flavor. Spiced rum adds extra warmth with cinnamon and clove notes.
For baking, I recommend using dark rum for the richest results.
Alcohol-Free Option: You can absolutely make this cake without alcohol! Use non-alcoholic rum alternatives like Caleno Dark & Spicy, Lyre's Dark Cane Spirit, or Ritual Rum Alternative in the same measurement.
Ingredient Notes and Substitutions
- All-Purpose Flour (3 cups): Use plain flour with nothing added. Sift or whisk before using for the lightest texture.
- Leavening (1 teaspoon baking soda, 2 teaspoon baking powder): Check expiration dates, expired leavening prevents proper rising.
- Butter (1½ cups): Use high-quality butter at room temperature for the easiest creaming. Oil can substitute in equal measure, but it reduces flavor.
- Heavy Cream (1 cup): Critical for moisture, don't substitute with milk or the texture suffers.
- Rum (1 cup): Dark rum recommended for best flavor.
- Lemon Zest (1 tbsp): Fresh citrus balances the sweetness perfectly.
- Eggs (3 whole + 1 yolk): Room temperature eggs blend more smoothly.
📖 Recipe
Rum Cake Recipe
Video
Equipment
- 1 (10-12 cup) bundt pan or tube pan
- 1 stand mixer or hand mixer
- 1 wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 ½ cups butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 cup dark rum (or non-alcoholic substitute)
- 1 tablespoon fresh lemon zest
- 1 cup heavy cream
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Thoroughly grease your bundt pan with shortening, getting into every groove and crevice. Dust with flour and tap out excess, this step prevents sticking.
- In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and ⅛ teaspoon salt. Set aside.
- Using a stand mixer with paddle attachment or hand mixer, beat 1 ½ cups butter and 1 ½ cups sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale yellow in color. Stop and scrape down the bowl halfway through. This incorporates air for a tender crumb, don't rush this step.
- Reduce speed to medium-low. Add 1 teaspoon vanilla extract, 3 eggs, and 1 egg yolk one at a time, mixing well after each addition. The mixture should look smooth and creamy.
- Slowly pour in 1 cup rum, 1 tablespoon lemon zest, and 1 cup heavy cream, mixing just until incorporated. Reduce mixer to low speed and gradually add the flour mixture. Mix only until no streaks remain, overmixing creates a tough cake.
- Pour batter evenly into prepared bundt pan. Smooth the top with a spoon and tap pan firmly on counter 2-3 times to release air bubbles.
- Bake 50-60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should spring back when lightly pressed.
- Let cake cool in pan on a wire rack for 10-15 minutes, no longer or it may stick. Carefully invert onto a rack and cool completely before slicing. Dust with powdered sugar just before serving for a beautiful presentation.
Expert Tips for Perfect Rum Cake
- Pan Preparation is Critical: Take your time greasing every ridge and corner of the bundt pan with shortening, then dust with flour. This ensures a clean release every time.
- Room Temperature Ingredients: Butter, eggs, and cream blend more smoothly when at room temperature, creating a more uniform batter.
- Don't Overmix: Once you add flour, mix just until combined. Overmixing develops gluten and creates a dense, tough texture.
- Test for Doneness: Start checking at 50 minutes. The cake is ready when a toothpick comes out mostly clean, a few moist crumbs are fine, but no wet batter.
- Cooling Time Matters: Cool in the pan for 10-15 minutes only. Too short and the cake falls apart; too long and it sticks.
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Recipe Variations
Rum Glaze: Simmer ½ cup butter, ¼ cup water, and 1 cup sugar for 5 minutes until thickened. Remove from heat and stir in 6 tablespoons dark rum. While the cake is still warm in the pan, poke holes all over the bottom with a skewer and brush half the glaze over. Let soak 10 minutes, invert onto a plate, and brush remaining glaze over top and sides. This creates the traditional boozy, syrup-soaked rum cake experience.
Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to dry ingredients for extra warmth.
Tropical Twist: Replace lemon zest with orange zest and add ½ cup toasted coconut flakes to the batter.
Mini Cakes: Divide batter among mini bundt pans and reduce baking time to 25-30 minutes.
Storage and Make-Ahead Instructions
Room Temperature: Store in an airtight container up to 5 days. The cake actually improves on day two as flavors meld.
Refrigerator: Keeps up to 1 week refrigerated. Bring to room temperature or warm slightly before serving for the best texture.
Freezer: Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze up to 30 days. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions
Yes! Use a 1:1 substitution with non-alcoholic rum alternatives. The cake will have a similar flavor with slightly less depth.
Inadequate greasing is the most common cause. Use shortening (not butter or oil) and make sure to coat every surface, then dust with flour. Baking spray with flour (like Baker's Joy) works great too. Let the cake cool exactly 10-15 minutes, longer causes sticking.
A tube pan works perfectly. Two 9-inch round cake pans also work, just reduce baking time to 35-40 minutes.
The cake should be golden brown, spring back when touched, and a toothpick should come out with few to no crumbs.
Absolutely! A rum butter glaze is traditional. Poke holes in the warm cake and pour glaze over the top to soak in.
Use a serrated knife and a gentle sawing motion. Wipe the blade between cuts for clean slices.
More Delicious Bundt Cake Recipes
- Sour Cream Pound Cake - Ultra-tender with tangy richness.
- Greek Yogurt Pound Cake - Lighter version with protein boost.
- Sun Drop Pound Cake - Citrus-flavored Southern tradition.
- 7 Up Pound Cake - Classic Southern favorite with lemon glaze.
Did you make this rum cake recipe? Leave a comment below and rate the recipe! Tag @simplylakita on Instagram so I can see your beautiful creation.
Azilde says
Hi! This cake I made it for thanksgiving it was delicious 😋 Thank you 😊 !!
LaKita says
Thank you Azilde! Glad to hear you made and enjoyed this rum cake recipe!
Tina Hilty says
Hello, your rum cake was outstanding! The only thing I disagree with is St.Croix is by far the most beautiful island?. Best wishes and try our island. Tina STX
LaKita says
Hello and Thank you! I will be sure to pay St. Croix a visit in the near future. I've heard it's beautiful 🙂
Tamara says
That's where my husband wants to go on vacation next winter or early spring. I am IN!!
admin says
Best.Place.Ever!! You will love it!!
Sonya says
I think I might enjoy cakes without frosting more do than cakes with frosting. So I would love to try this cake.
admin says
Lately I have not really been wanting frosting on my cakes and for this one I thought about a glaze, but it really did not need it at all.
Akaleistar says
St. Thomas is so beautiful! I love your pictures, and the rum cake looks delicious 🙂
admin says
Thank you! It is a really beautiful island.