This classic rum-soaked cake is made from scratch and finished with a buttery rum sauce. Tender, flavorful and the perfect homemade version of a holiday favorite.
My aunt first convinced me that rum cake was worth making. One Christmas she baked a golden, incredibly moist Bacardi-style rum cake with a noticeable but balanced rum flavor. After losing that recipe, I developed a completely from-scratch version that keeps the cake light and tender while delivering classic rum notes. Unlike many shortcuts that use a cake mix, this recipe is made from scratch and soaked in a rum-butter sauce for maximum flavor.
The Perfect Rum Cake Recipe
This method requires a few extra steps to ensure a moist, tender crumb without heaviness. It’s essentially a rich yellow cake with rum in the batter and an optional layer of toasted pecans in the pan. After baking, the cake is pricked and soaked with a warm butter-rum sauce. How much sauce you use controls the intensity of the rum flavor.
Start by toasting the chopped pecans on a cookie sheet for 8–10 minutes at 350°F (180°C), or until golden and fragrant. Toasting deepens their flavor; omit them if you prefer a nut-free cake.
Separate the eggs and whip the whites with 1/4 cup sugar until stiff peaks form. Folding these whipped whites into the batter at the end adds lift and prevents a dense cake. Make sure no yolk contaminates the whites so they will whip properly.
Next, cream butter and the remaining sugar until fluffy, then add the oil and vanilla. The combination of butter and oil blends flavor with lasting moisture—oil keeps the cake softer over time while the butter gives classic taste. Add the egg yolks, then alternate folding in sifted dry ingredients with additions of buttermilk and rum until just combined.
Gently fold the whipped egg whites into the batter by hand with a rubber spatula to preserve volume. When no white streaks remain, the batter is ready.
Grease and flour a 12-cup bundt pan (ensure every crevice is coated). Sprinkle the toasted pecans in the bottom if using, then pour the batter on top. Bake at 325°F (160°C) for about 55–70 minutes; time varies with pan shape and oven. The cake is done when a toothpick comes out clean and the edges start to pull away from the pan.
After cooling 15 minutes in the pan, invert the cake onto a wire rack and prick the top with a fork or toothpick. Brush or pour the warm rum-butter sauce over the cake in layers so the liquid soaks in evenly. I usually use about half the sauce to soak the cake and serve the remainder so guests can add more if they like a stronger rum presence. More sauce makes the slices sweeter and more rum-infused.
Baking Tips & Questions
- Bundt pans: Use a non-stick pan and coat it well with butter or pan-release and flour, reaching into every crevice. Even non-stick pans need a thorough release to avoid sticking.
- Cake flour substitute: This recipe was developed for cake flour for a fine crumb. If you don’t have cake flour, substitute by removing 5 tablespoons from 2 1/2 cups all-purpose flour and replacing them with 5 tablespoons cornstarch, then sift together several times.
- Do not overmix: Overmixing dries the cake. Mix dry ingredients with the wet gently and stop as soon as the batter is combined.
- Which rum to use: Dark rum adds depth, but light rum is fine. No need for top-shelf liquor—choose a rum with caramel, vanilla, or spice notes for the best flavor.
- If the cake seems stuck, run a thin knife around the edges and invert onto a plate or rack, tapping the pan gently to release it.
This rum-soaked cake is perfect any time of year, especially during the holidays. It stays moist with golden edges and an unmistakable rum character—enough flavor without making anyone tipsy.
Rum-Soaked Cake
By: Fiona Dowling
This classic rum cake is made from scratch and soaked in a delicious rum butter sauce. It’s tender, flavorful and a homemade take on a well-known favorite.
Equipment
- 12-cup bundt pan (approx. 10.5″ diameter, 4″ deep)
Ingredients
Rum Cake
- 3/4 cup chopped pecans (optional)
- 2 1/2 cups cake flour (300 g) — see notes for substitute
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg whites
- 1/2 cup unsalted butter (112 g), softened
- 1 3/4 cups granulated sugar (350 g), divided (1 1/2 cups + 1/4 cup)
- 1/2 cup vegetable or canola oil (120 ml)
- 5 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk (120 ml), room temperature
- 1/2 cup rum (120 ml), dark recommended
Butter Rum Sauce
- 1/3 cup unsalted butter (75 g)
- 3/4 cup granulated sugar (150 g)
- 3 tablespoons water (45 ml)
- 1/3 cup rum (80 ml)
Instructions
Rum Cake
- Preheat oven to 350°F (180°C).
- Spread chopped pecans on a baking sheet and toast 8–10 minutes until golden and fragrant. Do not burn. Reduce oven to 325°F (160°C).
- Grease and flour a bundt pan thoroughly or brush with pan-release.
- Whisk together cake flour, baking powder and salt; set aside.
- Whip 3 egg whites until frothy, add 1/4 cup sugar and continue whipping until stiff peaks form. Set aside.
- Cream butter with remaining 1 1/2 cups sugar until fluffy. Mix in oil and vanilla, then beat in the 5 egg yolks.
- Sift in one-third of the flour mixture and mix on low until combined. Stir in half the buttermilk, then another third of the flour. Stir in the rum, then the remaining flour and buttermilk as needed until batter is smooth. Do not overmix.
- Gently fold the whipped egg whites into the batter until no streaks remain.
- Sprinkle toasted pecans in the prepared bundt pan if using. Pour batter into the pan.
- Bake at 325°F (160°C) for 60–75 minutes, or until a toothpick comes out clean and edges pull away from the pan. Time varies by pan and oven.
- Cool in pan on a wire rack for at least 15 minutes, then invert to release the cake. If stuck, gently tap the sides of the pan.
Butter Rum Sauce
- While the cake cools, combine butter, sugar and water in a medium saucepan over low heat and melt together, stirring gently.
- Bring to a boil and boil for 5 minutes while whisking. Remove from heat and carefully whisk in the rum (it may bubble).
- Prick the top and sides of the cake with a toothpick or fork to make small holes.
- Pour or brush the warm sauce over the cake a little at a time, allowing it to soak in between additions. Use about one-third to one-half of the sauce to soak the cake and reserve the rest for serving.
- Slice with a sharp thin knife and serve with extra sauce on the side for those who want a stronger rum flavor.
Notes
- Pecans: Optional; omit for a nut-free cake.
- Cake flour substitute: For 2 1/2 cups cake flour, measure 2 1/2 cups all-purpose flour, remove 5 tablespoons and replace with 5 tablespoons cornstarch. Sift together several times.
- Eggs: The recipe uses 5 total eggs: 5 yolks and 3 whites. Save extra whites for another use if desired.
- Buttermilk substitute: Add 1 teaspoon vinegar or lemon juice to 1/2 cup milk, stir and let sit 5 minutes.
- Storage: Cake is best the day it’s made. Store at room temperature in an airtight container for up to 3 days. Refrigerate leftover sauce and warm before serving.
- Nutrition: Values are estimates assuming 12 equal slices and equal division of sauce.
Nutrition (per slice, approx.)
Calories: 570 kcal, Carbohydrates: 63 g, Protein: 6 g, Fat: 29 g, Saturated Fat: 11 g, Sugar: 43 g