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Grandma’s rum cake is always the life of the party! This rum bundt cake recipe is a classic dessert that combines the rich flavors of buttery vanilla cake with a deliciously sweet and boozy rum sauce. Yes, there is a bit of rum (Jamaican spiced is the best), but it is the star of this old-fashioned cake recipe. This indulgent treat is perfect for any occasion, from birthdays to holidays. The combination of tender cake and decadent sauce creates a dessert that is both moist and light, with a perfect balance of sweetness and warmth from the rum.
Bake a rum bundt cake as an extra special grown-up dessert this holiday season – it’s honestly the best rum cake recipe ever.
Also try pineapple upside down Bundt cake, Italian rainbow cookies, these reindeer cupcakes, or these cute cheesecake gingerbread jars.
Why You’ll Love It
Make-ahead friendly: It stores well, so you can bake it in advance and enjoy it fresh when needed.
Irresistible glaze: The buttery, rum-infused glaze adds a luscious finishing touch that makes every slice even more indulgent.
Comforting and cozy: The warm flavors and comforting texture make it a perfect choice for cozy gatherings. It gives you the feeling of a grandma’s rum cake recipe!
Rum Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cake flour: Provides a tender texture, ideal for a light and fluffy cake.
Baking powder and baking soda: Make sure they are fresh so your Caribbean rum cake rises!
Butter: Adds richness and moisture; must be at room temperature for optimal creaming.
Granulated sugar: Sweetens the cake and helps with its structure.
Eggs and egg yolks: Provide structure, richness, and moisture. Room-temperature eggs mix better and contribute to a more even batter.
Buttermilk: Adds moisture and a slight tang, which helps tenderize the cake.
Spiced and regular rum: The heroes in this cake batter. Use a good quality product for the best rum flavor. I like to use Bacardi rum in my rum cakes, butter rum glaze, and other bakes.
Heavy cream: Provides creaminess.
Vanilla extract: Enhances the glaze’s flavor in your homemade rum cake – don’t skip it!
How to Make Rum Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cake mix: Mix cake flour, baking powder, baking soda, and salt in a bowl.
Beat the wet ingredients: Beat butter in a large bowl until fluffy, about 4 minutes. Add sugar and beat. Mix in eggs, egg yolks, buttermilk, rum, and vanilla until combined.
Make rum cake mixture: Stir in the flour mixture until just combined. Pour batter into the prepared pan.
Bake cake: Bake the rum cake ingredients until the cake is done.
Glaze: Combine glaze ingredients in a pan and bring to a boil. Boil for 1 minute, then pour slowly over the cooled cake.
Substitutions and Variations
Cake flour: Use all-purpose flour (use the same amount, but sift before measuring). For a gluten-free option, use a gluten-free all-purpose flour blend.
Butter: Use margarine or coconut oil for a dairy-free option.
Granulated sugar: Swap with brown sugar (for a richer flavor) or coconut sugar.
Buttermilk: Milk mixed with a tablespoon of lemon juice or white vinegar or plain yogurt thinned with a little milk.
Spiced rum: Try dark rum, bourbon or a non-alcoholic rum extract.
Heavy cream: Use Half & Half or non-dairy milk with a thickener (like cornstarch).
Serving Suggestions
Appetizer: This pretty garlic bread wreath and these stuffed tomatoes make yummy appetizers.
Main: Holiday beef wellington is a classic Christmas main. Serve it with cream cheese and gouda corn or my veggie casserole.
Dessert: End with Christmas rum cake!
How to Store Rum Cake
Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: It may be frozen for up to 3 months
Thaw: Thaw the cake overnight in the fridge.
Top Tips
Glaze while warm: Pour the glaze over the cake while it is still warm. This will help it soak in and make the cake perfectly moist.
Serve with extra glaze: Make a little extra glaze and pour over a slice while serving.
Prepare the bundt cake tin well: Bundt cakes seem to stick easily. Use a non-stick spray to ensure the cake comes out easily (I like this one!) You can also grease every crevice with Crisco, then dust well with flour.
Remove gently: Let the cake cool until you can touch the pan, but it is still warm. Shake gently to loosen from the sides of the pan. Place a pan upside down over the pan and flip the pan over. Tap all sides of the pan to loosen the cake.
Check doneness: Your oven may cook quicker, so check your cake with a toothpick poked into the middle of the cake. When the toothpick comes out clean, it is done.
Rum Bundt Cake FAQs
Yes, you can substitute spiced rum with dark rum, bourbon or a non-alcoholic rum extract. Adjust the amount to taste.
Grease the bundt pan thoroughly with butter or nonstick spray, then dust it with flour. Alternatively, use a bundt pan spray for best results.
To thicken the glaze, simmer it for a longer time. To thin it out, add a bit more cream or milk.
A cake that sinks may have been underbaked or had too much leavening. Ensure the oven temperature is correct, and check the cake with a toothpick to ensure it’s fully cooked.
I don’t recommend using a store-bought cake mix as the result might vary too much.
Christmas Rum Bundt Cake Recipe
Rum Bundt Cake
Equipment
- Saucepan Medium
Ingredients
For the Cake:
- 2½ Cups cake flour
- 2½ Teaspoons baking powder
- ¼ Teaspoon baking soda
- ½ Teaspoon salt
- 1 Cup butter, at room temperature
- 1¾ Cups granulated sugar
- 3 eggs, at room temperature
- 2 egg yolks, at room temperature
- ¾ Cup buttermilk
- 1/3 Cup spiced rum
- 2 Teaspoons vanilla extract
For the Glaze:
- ½ Cup butter
- 1 Cup granulated sugar
- ½ Cup rum
- ¼ Cup heavy cream
- 1 Teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F and spray a bundt cake pan with Baker’s Joy or nonstick cooking spray, or grease it well with Crisco and dust with flour.
- Combine the cake flour, baking powder, baking soda, and salt together in a bowl.
- In a large bowl, beat the butter until fluffy and light, about 4 minutes. Add the sugar and beat for another 2 minutes.
- Add the eggs, egg yolks, buttermilk, rum, and vanilla. Beat until just combined and then mix in the flour.
- Pour the batter evenly in the prepared pan.
- Bake for 60 minutes, checking after the first 45. You can check the cake for doneness using a toothpick.
Make the Glaze:
- Combine all the glaze ingredients in a pan and bring to a boil. Cook for 1 minute.
Glaze the Cake:
- Pour the prepared glaze slowly over the plated cake.
Nutrition
Rum bundt cake is a timeless dessert that blends the buttery richness of vanilla cake with a sweet, boozy rum glaze. Ideal for any celebration – be it birthdays, holidays, or just a special treat – this cake delivers a yummy mix of moist, airy texture and a luxurious, warming rum sauce. The result is a dessert perfectly balanced with sweetness and a touch of warmth from the rum.
Other Recipes to Try
- Dive into this gingerbread latte dessert cocktail, laced with rum.
- This cocktail screams Puerto Rican vibes and is a festive treat with eggnog.
- I love the flavor combination of banana cream pie with rum in a fun shot!
- Strawberry and watermelon with rum is a slushie recipe you’ll love.
- Or you might want to try my pretty and elegant mojito with elderflowers!
This rum cake was the star of the party! Moist, rich, and perfectly sweet with that warm hint of rum. I’ll be making this for every special occasion!