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–+ servings
Rum cake topped with powdered sugar on white plate.
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4.50 from 6 votes

Rum Cake Recipe

This easy rum cake recipe from scratch delivers a rich, buttery Caribbean holiday dessert. Made with dark rum, butter, and cream for an incredibly moist bundt cake perfect for celebrations.
Prep Time15 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: rum cake, rum cake recipe
Servings: 16
Calories: 414kcal
Author: LaKita Anderson

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.
    Overhead view of prepared bundt pan.
  • In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and ⅛ teaspoon salt. Set aside.
    Flour, baking powder, baking soda, and salt in white bowl with whisk.
  • 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.
    Butter and sugar combined in stand mixer bowl.
  • 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.
    Overhead view of cake ingredients combined in mixer bowl with spatula.
  • 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.
    Cake batter added to bundt pan.
  • 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.
    Overhead view of baked cake in pan.
  • 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.
    Overhead view of rum cake on white plate.

Video

Nutrition

Calories: 414kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 243mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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