Rum Soaked Cake | Not Just for the Holidays

This rum soaked cake recipe is not just for the holidays. The buttery flavor complement the boozy taste and makes for an awesome cake that should be enjoyed year round.

I remember when I first had rum cake. It was around the holidays and as I never turn down dessert if offered, I tucked into my piece and have never forgotten how delicious and unique it is.

Then one July, I made this cake for a gathering and people who had a slice asked, “Is this rum cake?”

Of course, I answer in the affirmative and instead of them telling me about this being a holiday dessert, they just accepted it and there wasn’t a piece left.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

• You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
• Grease and flour the bundt pan well as this cake tends to stick.
• The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
• I usually make this cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it fully.

How to make rum cake

Pre step

Get out a stand mixer, rubber spatula and bundt pan.

Pre-heat the oven to 325 degrees Fahrenheit.

Step one

Gather the ingredients – sugar, butter, eggs, vanilla, milk, oil (A) and rum. (B)

Step two

Place the butter and sugar into the stand mixer and mix on medium until combined.

Step three

Add the eggs, oil and vanilla and mix until they are just combined.

Step four

Add rum and mix until just combined.

Step five

Gather the dry ingredients – vanilla pudding mix, flour, baking powder and salt. (C)

Step six

Add the whole package of vanilla pudding and the rest of the dry ingredients to the mixer and mix until the batter is combined.

Step seven

Time to deal with the pan. Add a scoop of flour and almond meal to a small bowl and mix until combined.

Step eight

Liberally grease the bundt pan and sprinkle the flour mixture into the pan so it coats it well.

Tap out the excess flour. (D)

Step nine

Pour the batter into the pan. (E)

Step ten

Bake for 55 minutes. (F)

Step eleven

Ten minutes before the cake is done, make the rum glaze. The ingredients are – butter, water, sugar, rum and vanilla.

Place in a small saucepan and stir over medium heat until the sugar has melted and it’s all combined.

Step twelve

Take something like a potato nail and poke a bunch of holes in the top of the cake. This way the rum will infiltrate the cake better.

Step thirteen

Pour half of the the rum glaze onto the cake.

Let the cake cool for 15 minutes before taking it out of the pan.

Step fourteen

Take a fork and poke it into the sides of the cake.

Pour the rest of the rum glaze all over the cake.

See the snowman and the penguin in the background? Just because they are there, doesn’t negate the fact that you can eat this cake year round peeps.

🙂

For best results, let the cake rest over night, to soak up more of the rum glaze.

Time to eat a piece.

Look at how moist the cake is.

It is moist, buttery, full of rum and delicious.

So, I hope you enjoyed this rum soaked cake recipe.

Other popular rum recipes

• Naked lady
• Rum swizzle
• Scorpion bowl
• Pina colada

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Rum Soaked Cake

A delicious, moist rum cake, NOT just for the holidays

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Dessert

Keyword: holiday cake, rum cake, rum soaked cake

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 10 slices

Calories: 351kcal

Author: Elaine Benoit

Ingredients

• 4 tablespoons butter (room temperature)
• ¾ cup sugar (I used cane sugar but you can use white if you like)
• 2 eggs
• ¼ cup milk
• ¼ cup olive oil
• 1 teaspoon vanilla
• ¼ cup rum (white or gold)
• 1 package vanilla pudding mix
• 1 cup flour (I used spelt or all purpose flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt

To dust the pan

• 1/16 cup almond meal (for dusting the pan)
• 1/16 cup all purpose flour (for dusting the pan)

Rum glaze

• ¼ cup butter
• ⅛ cup water
• ½ cup sugar
• ¼ cup rum (white or gold rum)
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 325 F
• In a stand mixer, add butter and sugar and mix until combined
• Add eggs, oil, milk and vanilla and mix until combined
• Add rum and mix until combined. It will be watery, don’t worry
• Add flour, vanilla pudding, baking powder and salt and mix until combined
• Liberally grease a 6 cup bundt pan and coat with the flour and almond meal mixture. Shake out excess
• Pour cake batter into the bundt pan and bake for 50 minutes.
• Near the end of the cooking time, start on the rum glaze

Rum glaze

• In a small saucepan add butter, water, sugar, rum and vanilla. Melt it all together
• When the rum cake is done, poke holes in it with a potato nail or something else that leaves medium side holes
• Divide the rum glaze in half and pour ½ of it evenly over the top of the cake
• Let rum cake cool for 15 minutes before removing it from the pan
• Take a fork and poke it in the sides of the rum cake
• Pour the rest of the glaze over the cake and store it away overnight
• Cut and plate a piece
• Eat
• Smile
• Enjoy

Equipment

stand mixer

6 cup bundt pan

rubber spatula

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Helpful tips

• You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
• Grease and flour the bundt pan well as this cake tends to stick.
• The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
• I usually make this cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it fully.

Nutrition

Serving: 1slice | Calories: 351kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 215mg | Potassium: 75mg | Sugar: 33g | Vitamin A: 340IU | Calcium: 34mg | Iron: 0.8mg

Get new recipes in your inbox!Click here! to sign up for our newsletter