Easy Rum Cake Recipe - Homemade from Scratch

Try making this easy homemade Easy Rum Cake Recipe from scratch! It’s a rich, buttery, and decadent cake recipe that’s a Caribbean holiday tradition and is perfect to make and share this holiday season. It can also be made alcohol-free!

For another delicious rum recipe, try making some Rum French Toast. If you’re craving more bundt cake recipes, be sure to make a Sour Cream Pound Cake, Greek Yogurt Pound Cake, and Sun Drop Cake. 

If you need a simple and delicious cake recipe to share this holiday season or at special family gatherings, then I have you covered with this Easy Rum Cake!

This cake is so good and it comes together beautifully with a few basic ingredients. 

Let’s get started!

What’s the Best Rum for Rum Cake?

Any brand of rum that you prefer will work, but try to select a good quality rum to make rum cake. Keep in mind that not all rums are created equal and different rums have different flavor profiles. 

The main types of rum are white, dark (aged), and spiced. 

• White Rum: Distilled and aged less than dark rum. Lighter and perfect for cocktails!
• Dark (Aged): Gold in color, may have caramel added, and is aged giving it more complex flavors. 
• Spiced: Flavor is developed by adding spices like cinnamon, vanilla, cloves, etc. 

Again, any type of rum that you prefer can be used, but when it comes to baking I love to use dark rum. 

Can I Use an Alcohol-Free Substitute for the Rum?

Yes, absolutely! In the same unit of measure, you can use a non-alcoholic rum or rum alternative. Some great options are Caleno Dark & Spicy Non-Alcoholic Dark Rum, Lyre’s Dark Cane Spirit, and Ritual Rum Alternative. 

Ingredients You’ll Need

1. All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift before adding it to the cake mixture. 
2. Baking Soda - Be sure to check the date on the package before adding it to the cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly and no one wants their cake to fail.
3. Baking Powder - Makes the cake light and fluffy in texture. Be sure the date on the package has not expired.
4. Salt - Helps to balance the flavors of the other ingredients and keeps them from tasting flat. I prefer to use kosher salt for baking.
5. Butter - Helps to make the rum cake buttery and creamy. Try to use the best butter that you have available and allow it to sit at room temperature a bit for easier mixing. Vegetable oil in the same unit of measure could be used instead. 
6. Sugar - Use granulated or cane sugar to add sweetness to the rum cake recipe.
7. Vanilla Extract - Select pure vanilla extract or vanilla bean paste to give the cake a slight vanilla flavor. Try to avoid using imitation vanilla if possible. 
8. Eggs - A staple in many cake recipes, they assist in giving the cake structure. This cake requires three large eggs and an egg yolk. Try removing the eggs before using them and allow them to come to room temperature for best results.
9. Rum - The star ingredient in any good rum cake. For this ingredient, go with a high-quality white rum or dark rum/aged rum.  
10. Lemon Zest - Adds a nice bit of fresh citrus flavor to balance the sweetness of the cake.
11. Heavy Cream - Makes the cake super moist and the cake mixture thick and creamy. Try not to substitute this ingredient. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make a Homemade Rum Cake

Begin the recipe by preheating the oven to 350 degrees F. Grease and lightly flour a bundt pan or tube pan and set it aside.

In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and set aside.

Use a stand mixer with the paddle attachment or a hand electric mixer with a large bowl. Add the butter and sugar. Mix on medium-high speed until the mixture is light in color and fluffy.

Next, adjust the mixer to medium-low speed and add the vanilla extract, eggs, and egg yolk. Continue mixing until well combined. 

Slowly add the rum, lemon zest, and heavy cream. Adjust the mixer to low speed add in the flour mixture and continue mixing until combined. 

Turn off the mixer and evenly pour batter into the prepared bundt pan. Use a spoon to smooth out the top of the cake and tap on the bottom of pan to remove any air pockets. Place into the preheated oven and bake for about 50 to 60 minutes or until a cake tester comes out clean. 

Carefully remove the baked cake from the oven and allow it to cool in the pan on a wire rack for 10 to 15 minutes before removing from the cake pan.

After you remove the delicious rum cake from the pan, allow it to cool completely on the rack before slicing to serve. Keep it simple by sprinkling the top of the cake with some powdered sugar for a little something extra. Enjoy!

Tips to Make the Best Rum Cake

• Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer before dusting it with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
• Allow the ingredients to come to room temperature before using them for best results.
• Try not to over-mix the cake batter, especially after adding the flour mixture. Mix just enough until the ingredients come together then stop.
• Be sure to check the rum cake while it is baking to make sure it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, it’s time to pull the cake from the oven.
• Allow the cake time to cool before completely removing it from the bundt or tube pan.

Storage

Storage. Store any leftover rum cake at room temperature in an airtight container or cake storage container for up to 5 days. Slice and serve as normal. 

Refrigerator. If you prefer to store the cake in the refrigerator, then you may do that instead. Just allow it to come to room temperature or slightly reheat it before serving.

Freezer. This cake can be made in advance and stored in the freezer for up to 30 days. Allow the cake to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil before storing it in the freezer. 

Once you're ready to serve, simply remove the cake from the freezer the night before and allow it to thaw in the refrigerator overnight before serving it the next day. Once the rum cake has fully thawed you may store it at room temperature.

Want more delicious cake recipes? Try these:

• Homemade Sour Cream Pound Cake
• Greek Yogurt Pound Cake
• Sun Drop Pound Cake Recipe
• Mini Pound Cake for Two
• Chocolate Sour Cream Pound Cake
• Sweet Potato Pound Cake
• 7 Up Pound Cake

Have any comments, questions, or other delicious ways to enjoy this Buttery Rum Cake Recipe? Please share them in the comments below!

📖 Recipe

Original post date 04/11/2016. Updated 10/25/2023.