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    Home » Desserts » Cakes » Rum Soaked Cake | Not Just for the Holidays

    Rum Soaked Cake | Not Just for the Holidays

    Last updated on September 29, 2020. Originally posted on September 6, 2017 By Elaine 14 Comments

    438 shares
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    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.

    A cake server with a slice of cake on it being held above the full cake with rum sauce

    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)

    On left - sugar, butter, vanilla, eggs, milk and oil. On right - a bottle or clear rum

    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)

    On the left - pudding, flour and baking powder. On the right - a greased and flour bundt pan

    Step nine

    Pour the batter into the pan. (E)

    Step ten

    Bake for 55 minutes. (F)

    On the left - cake batter poured into the bundt pan. On the right - cake in a bundt pan straight out of the oven

    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.

    The last of the rum sauce being poured on the bundt 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.

    The rum cake on a white plate with rum sauce. There are stuffed animals in the background

    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.

    A small white plate with a piece of cake and a fork on it. There is the rest of the cake in the background

    Look at how moist the cake is.

    A fork with a bite of cake on it being held over the plate and the rest of the cake in the background

    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!

    A cake server with a piece of cake on it held over the rest of the cake - square

    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
    • â…› 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
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    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. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Suzy

      September 06, 2017 at 12:39 pm

      I love rum cake any time of the year!

      Reply
      • Elaine

        September 06, 2017 at 2:21 pm

        Suzy, a kindred spirit!!

        Reply
    2. Joyce | Pups with Chopsticks

      September 06, 2017 at 12:49 pm

      Gorgeous cake! I’m actually quite intimidated to bake with bundt pans haha but rum cake reminds me of my aunt which brings me comfort – so comfort any time of the year is always welcomed! 😀

      Reply
      • Elaine

        September 06, 2017 at 2:21 pm

        Woohoo Joyce. I agree!

        Reply
    3. Sarah Newman

      September 06, 2017 at 1:27 pm

      I don’t know that I’ve ever had rum cake – that needs to change, immediately. Looks delish!

      Reply
      • Elaine

        September 06, 2017 at 2:20 pm

        Thanks so much Sarah!!

        Reply
    4. Tara

      September 06, 2017 at 1:35 pm

      Yum! This cake looks beautiful. I love the styling and the use of almond meal to coat the pan.

      Reply
      • Elaine

        September 06, 2017 at 2:20 pm

        Thanks Tara! I appreciate it!

        Reply
    5. Cookilicious

      September 06, 2017 at 1:59 pm

      That is one delicious looking cake! My neighbor would make rum cake every Christmas which we all would enjoy shamelessly! Your post bought back those childhood memories. 🙂

      Reply
      • Elaine

        September 06, 2017 at 2:19 pm

        Thanks Cookillicious!

        Reply
    6. Chris

      September 07, 2017 at 9:00 am

      Delightful post and recipe, in spite of that bundt pan. 🙂

      Reply
      • Elaine

        September 07, 2017 at 4:46 pm

        Hehe. Thanks Chris!

        Reply
    7. Wilburay McNeill

      September 06, 2019 at 7:56 pm

      did you only use one cup of flour

      Reply
      • Elaine

        September 08, 2019 at 10:33 am

        Yes, Wilburay! It’s a smaller bundt pan that was only 6 cups. If you have a 12 cup or larger, you can double the recipe. Let me know if you have any other questions.

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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