If you’re looking for a dessert that’s rich, moist, and packed with flavor, this rum cake is the one. Made with real rum and finished with a buttery glaze, it’s perfect for holidays, parties, or whenever you want something special. The texture is soft, the flavor is deep, and each slice feels like a treat.
Why We Love This Rum Cake Recipe
What sets this rum cake apart is not just its flavor but the joyous memories it tends to evoke. Whether it’s a holiday feast or a simple family gathering, rum cake captures the essence of togetherness. The combination of ingredients creates a balance of sweetness and a subtle kick, appealing to both young and old alike. This cake stands tall not only in taste but also in its visual appeal, often adorned with a glossy glaze that glimmers like treasure. You’ll love the way the aroma fills your kitchen, inviting everyone to gather round, curious about what’s baking.
Ingredients for Rum Cake
Getting the right ingredients is essential to crafting the perfect rum cake. Below is a list of what you’ll need to create this delicious dessert.
List of ingredients with measurements
- 1/4 cup milk, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup rum (Bacardi Gold or Dark Myers rum, or your favorite kind)
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
How to Make Rum Cake
Creating a masterpiece rum cake involves a series of straightforward steps that leads to a delightful experience. First, you’ll want to preheat your oven to 350°F (180°C). This ensures the environment is just right for baking, allowing the cake to rise beautifully.
Next, gather your wet ingredients. In a liquid measuring cup, whisk together the milk, sour cream, and rum. Allow them to come to room temperature for the best results.
In a large bowl or using a stand mixer, whip the room-temperature butter at medium speed for about a minute. This process aerates the butter, giving your cake a light texture. Once it’s smooth, gradually add the granulated sugar. Continue beating this mixture for about 3-4 minutes until it transforms into a light and fluffy mass. Don’t forget to add the vanilla extract; this will infuse your batter with delightful aroma.
Now, introduce the eggs and the egg yolks into the mix, one at a time. This method allows each egg to blend smoothly before adding the next, enhancing the overall consistency of the batter.
It’s now time to prepare your dry ingredients. In another bowl, mix the cake flour, baking powder, baking soda, and salt. Gradually alternate adding the dry mix and the milk/sour cream combination to the wet batter, stirring gently. Be careful not to overmix. You’re aiming for a batter that is well blended yet still fluffy.
With your batter ready, you’ll want to prepare your bundt pan. Grease and flour the inside of the pan thoroughly; this ensures that your cake releases easily once baked. Pour the batter into the pan, smoothing it out evenly, and place it in the preheated oven. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
As your cake bakes, you can prepare the glaze. In a saucepan over medium heat, combine the glaze ingredients: butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract. Stir continuously until everything melts together smoothly. Allow this delicious mixture to reach a gentle boil for about 2 minutes before removing it from the heat.
Once the cake is baked, allow it to cool in the pan for approximately 15 minutes. This will help prevent it from breaking apart when you invert it. Gently poke holes across the surface of the cake using a skewer. Drizzle most of the warm glaze over it, letting it seep into the holes. Reserve a bit of glaze for later. Let the cake absorb the glaze for at least 30 minutes before serving, ensuring each bite is luxuriously moist. Top it off with the remaining glaze just before serving, and prepare to indulge!
How to Serve Rum Cake
Serving rum cake is where you can really let your creativity shine. Although it tastes absolutely heavenly on its own, consider pairing it with a scoop of vanilla ice cream for an extra creamy texture. You can also serve it alongside freshly whipped cream, which will contrast beautifully with the rich cake.
Set it on a beautiful cake stand, and don’t forget to garnish it with fresh fruit like berries or slices of citrus to add a pop of color. As you cut into the cake, the moistness and luscious glaze will shine through, making it an irresistible highlight of any gathering.
Expert Tips for Making the Best Rum Cake
Achieving perfection with your rum cake can be elevated further with a few expert tips. Always ensure your ingredients, particularly butter and eggs, are at room temperature. This is crucial for creating a uniform batter that mixes evenly.
Another tip is to measure your flour properly. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. This simple step will prevent your cake from becoming dense.
If you’re planning to make this cake ahead of time, consider baking it a day in advance. Allow it to absorb all the luscious glaze overnight for an extra burst of flavor and moisture when you finally serve it.
Lastly, remember that baking times can vary slightly based on your specific oven. Always start with the recommended baking time, but keep an eye on your cake as it approaches completion. You’ll know it’s ready when a toothpick comes out clean from the center.
How to Store Rum Cake
Storing your rum cake correctly is vital to maintain its moisture and flavor. Once your cake has completely cooled, wrap it tightly in plastic wrap or aluminum foil to protect it from air exposure. Store it in a cool, dry place at room temperature for up to five days. If you prefer to keep it fresh for longer, you can refrigerate it, but remember to let it return to room temperature before serving for the best taste.
If you have leftover cake, it can also be frozen for future enjoyment. Simply cut the cake into slices, wrap each slice individually, and place them in an airtight container. When you’re ready to enjoy a slice, thaw it overnight in the fridge or leave it at room temperature for about an hour.
Variations of Rum Cake
While the traditional version of rum cake is extensively loved, you can explore different variations to suit your taste or occasion. For a tropical flair, consider adding crushed pineapple or shredded coconut to the batter. These fruity elements add depth and freshness, making your rum cake a true island delight.
Another exciting variation involves infusing nuts into the mix. Chopped walnuts or pecans can add a delightful crunch to your cake while complementing its rich flavor profile. If you’re feeling adventurous, try a chocolate twist by incorporating cocoa powder into the batter, creating a double chocolate rum cake.
For those who prefer less sweetness, consider reducing the amount of sugar in the batter or swapping out some of the granulated sugar with brown sugar, which will provide a more caramelized flavor.
Frequently Asked Questions
What is rum cake?
Rum cake is a moist, rich dessert infused with rum, often topped with a sweet glaze. Known for its deep flavor and delightful aroma, it’s a favorite for celebrations and family gatherings.
How should I serve rum cake?
This cake is best served with a scoop of vanilla ice cream or whipped cream and garnished with fresh fruit. It makes an impressive centerpiece for any dessert table.
Can I make rum cake ahead of time?
Absolutely! Baking the cake a day in advance allows it to absorb the glaze overnight, enhancing the flavor and moisture. Store it properly to maintain freshness.
Can I use other types of alcohol?
Yes, you can experiment with different types of rum or other spirits, like bourbon, to create unique flavors in your cake. Each will impart distinct notes to the dessert.
How do I know if my cake is done?
Your rum cake is ready when a toothpick inserted in the center comes out clean. It should also slightly pull away from the sides of the pan.
Rum Cake
Ingredients
For the cake
- 1/4 cup milk, room temperature Use whole or 2% milk.
- 1/3 cup sour cream, room temperature Plain sour cream recommended.
- 1/3 cup rum (Bacardi Gold or Dark Myers rum, or your favorite kind) Choose a rum that you enjoy for the best flavor.
- 1 cup butter, room temperature Make sure the butter is fully softened.
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a liquid measuring cup, whisk together the milk, sour cream, and rum. Allow them to come to room temperature.
- In a large bowl or using a stand mixer, whip the room-temperature butter until smooth.
- Gradually add the granulated sugar and continue beating for about 3-4 minutes until light and fluffy.
- Add the vanilla extract, then introduce the eggs and egg yolks one at a time, blending well after each addition.
Mixing
- In another bowl, mix the cake flour, baking powder, baking soda, and salt.
- Gradually alternate adding the dry mix and the milk/sour cream combination to the wet batter, stirring gently.
Baking
- Grease and flour your bundt pan thoroughly.
- Pour the batter into the pan and smooth it out evenly.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
Glaze Preparation
- In a saucepan over medium heat, combine the glaze ingredients: butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract.
- Stir until everything melts together, then allow to reach a gentle boil for about 2 minutes.
Finishing
- Allow the cake to cool in the pan for 15 minutes.
- Poke holes across the surface of the cake and drizzle most of the warm glaze over it.
- Let it absorb the glaze for at least 30 minutes before serving.
- Top with remaining glaze just before serving.
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