Moist Rum Cake Recipe
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Looking for a delicious moist rum cake recipe? This is an easy rum cake that is the best thing I have ever eaten. You have to try it to believe it.
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Moist Rum Cake Recipe
I’ve always loved a good rum cake. In fact, I love it so much that we actually had a rum cake for our wedding cake. I’ve tried multiple times to recreate a “blog-worthy” bundt-style rum cake, and have never found a great recipe. That is, until now. You will love this recipe!
What’s the Secret to a Perfect Rum Cake?
This cake comes together in no time at all. The most important thing to remember while making this cake is to take your time pouring on the rum syrup. You want all of that boozy perfection to soak right into the cake and not pool on the bottom of the serving plate.
Pour it very slooooowly and don’t be shy when it comes to poking holes in the cake. Just when you think you’ve poked enough holes, poke a few more. Seriously, the more holes the better, as the rum syrup will seep right into the cake. I’m sure I poked at least 200 holes (if not more!) into this cake! The whole glazing process should take ten to fifteen minutes or so. Just be patient. You really want the glaze to sink into that cake.
I found this cake to taste best the next day as the flavors have melded and the rum syrup has had time to seep into the cake.
What is the best rum for rum cake?
When making this rum cake you want a dark rum. This will give the best flavor for the cake. I highly recommend using Diplomático Rum. I have found that this is the best flavor.
If you want to use another type of rum make sure it is a rum that you enjoy the taste of. Because the flavors get concentrated in the cake, you do not want rum you wouldn’t drink.
Can I add a rum cake glaze?
If you want a glaze to put on this cake, you can easily make a rum cake glaze. Making glaze with powdered sugar, milk and a small bit of rum. Once the glaze has been made, drizzle it over the cake and enjoy it.
Can I freeze this easy rum cake?
If you want to make this cake ahead of time or have more cake than you can eat before it goes stale, you can slice the cake and put it in the freezer. I like to slice the rum cake into slices and then wrap each one in plastic wrap and then put the slices in a freezer bag.
The cake will last about 3 months when wrapped well.
Ingredients for rum cake recipe
- walnuts or pecans
- all-purpose flour
- cornstarch
- baking powder
- kosher salt
- eggs
- whole milk
- dark rum
- vanilla extract
- unsalted butter
- granulated sugar
- canola oil
- instant vanilla pudding
- water
- light corn syrup
- salt
How to make rum cake
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Sprinkle the chopped walnuts around the bottom; set aside.
Combine flour, cornstarch, baking powder, and salt in a medium bowl.
In a small bowl, whisk the eggs, milk, rum, 1/2 cup canola oil, and vanilla extract.
Using a stand mixer fitted with the paddle attachment beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the flour mixture and the remaining 3 tablespoons of canola oil, and mix on medium-low speed until the mixture looks like wet sand, about 1 minute. Add the pudding mix and mix again on medium-low speed until combined. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When the cake has about 10 minutes left to bake, start making the rum syrup. In a medium-sized saucepan over medium heat, melt the butter. Once it is melted, add the sugar, water, corn syrup, and salt. Bring to a boil then reduce to a low simmer and cook for 5 minutes, stirring occasionally. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
When the cake comes out of the oven, immediately pour one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Using a fork or a skewer, poke holes all over the bottom of the cake. Let it sit for 5 minutes.
Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake (the top, sides, and around the inside). The holes ensure that the rum syrup seeps into the cake evenly. Very slowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly so that the syrup seeps into the cake and doesn’t just pool on the bottom of the serving dish.
Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
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Moist Rum Cake
Ingredients
For the Cake:
- 1/3 cup chopped walnuts or pecans
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 large eggs, room temperature
- 3/4 cup whole milk, room temperature
3/4 cup dark rum (recommended:
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup plus 3 tablespoons canola oil, divided
- 1 3.4-ounce package of instant vanilla pudding
For the Rum Syrup:
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- Pinch of salt
- 1/2 cup dark rum
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Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Sprinkle the chopped walnuts around the bottom; set aside.
- Combine flour, cornstarch, baking powder, and salt in medium bowl.
- In small bowl, whisk the eggs, milk, rum, 1/2 cup canola oil, and vanilla extract.
- Using stand mixer fitted with paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the flour mixture and the remaining 3 tablespoons of canola oil, and mix on medium-low speed until the mixture looks like wet sand, about 1 minute. Add the pudding mix and mix again on medium-low speed until combined. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When the cake has about 10 minutes left to bake, start making the rum syrup. In a medium-sized saucepan over medium heat, melt the butter. Once it is melted, add the sugar, water, corn syrup and salt. Bring to a boil then reduce to a low simmer and cook for 5 minutes, stirring occasionally. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
- When the cake comes out of the oven, immediately pour one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Using a fork or a skewer, poke holes all over the bottom of the cake. Let it sit for 5 minutes.
- Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake (the top, sides, and around the inside). The holes ensure that the rum syrup seeps into the cake evenly. Very slowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly so that the syrup seeps into the cake and doesn't just pool on the bottom of the serving dish.
- Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
Notes
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I baked several rum cakes recently and this recipe is the absolute best. Moist and the crumb is tender. Thank you!
I tired this recipe the other day and it came out really good. It was soft, moist and light. Thanks for this recipe
Very good cake! The quantity of sauce is a bit too much. I used about 2/3 of it.