Easy Rum Cake Recipe
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.
Servings: 16
Calories: 413kcal
Equipment
- 1 Bundt Pan
- 1 Stand mixer with hook attachement
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 ½ cups butter, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 large egg yolk
- 1 cup rum
- 1 tablespoon lemon zest
- 1 cup heavy cream
Instructions
- 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 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ⅛ teaspoon salt, and set aside.
- Use a stand mixer with the paddle attachment or a hand electric mixer with a large bowl. Add the 1 ½ cups butter and 1 ½ cups granulated 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 1 teaspoon vanilla extract, 3 large eggs, and 1 large egg yolk. Continue mixing until well combined.
- Slowly add the 1 cup rum, 1 tablespoon lemon zest, and 1 cup 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!
- Store any leftover rum cake at room temperature in an airtight container or cake storage container for up to 5 days.
Notes
- 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.
Nutrition
Calories: 413kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 240mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg