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Ultimate Moist Rum Cake Recipe From Scratch with Boozy Rum Glaze

Close-up of a moist, dark chocolate rum cake slice showing the crumb texture, covered in rich chocolate glaze.
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This recipe yields a very moist, buttery rum cake made entirely from scratch, finished with a rich, rum-soaked glaze perfect for holidays or special occasions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup dark rum
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. In a small bowl, mix the buttermilk, 1 cup of rum, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in the chopped nuts, if using.
  8. Pour the batter into the prepared Bundt pan.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted near the center comes out clean.
  10. While the cake bakes, prepare the glaze. In a small saucepan, melt 1 cup of butter with 1 cup of sugar and 1/4 cup of water over medium heat. Bring to a boil and cook for exactly 1 minute, stirring constantly. Remove from heat and stir in 1/2 cup of rum.
  11. When the cake is done, let it cool in the pan on a wire rack for 10 minutes.
  12. Poke holes all over the top of the warm cake using a skewer or thin wooden dowel.
  13. Slowly spoon or brush the warm rum glaze evenly over the entire cake while it is still in the pan. Allow the glaze to soak in completely.
  14. After the cake has cooled for about 30 minutes more, invert it onto a serving plate. Spoon any remaining glaze from the bottom of the pan over the cake. Let the cake cool completely before serving.

Notes

  • Use a dark or aged rum for the deepest flavor in both the cake and the glaze.
  • You can substitute the 1 cup of rum in the batter with 1 cup of strong brewed coffee if you prefer less alcohol in the cake itself, but keep the rum in the glaze.
  • This cake tastes better the next day after the rum has fully permeated the crumb.

Nutrition

Find it online: https://spoonfulsnap.com/best-rum-cake-recipe-from-scratch-moist/