Butter Rum Bundt Cake
Indulge in the rich, buttery decadence of this Butter Rum Bundt Cake—a showstopping dessert that delivers the perfect balance of moist cake and a silky rum glaze. Made with classic pantry staples like all-purpose flour, butter, and sugar, this bake is elevated with the deep, warming flavors of dark rum and a hint of vanilla. The tender crumb, achieved by alternating milk and rum with the dry ingredients, pairs beautifully with the glossy glaze, made by melting butter and powdered sugar into a luscious mixture spiked with even more rum. Perfect for holidays, special occasions, or any time you crave a treat with a touch of elegance, this bundt cake is moist, flavorful, and guaranteed to impress. Serve it as a centerpiece dessert or alongside coffee for a memorable indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Dark rum
- 0.5 cup Whole milk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Dark rum (for glaze)
- 2 tablespoons Unsalted butter (for glaze)
- 2 tablespoons Water (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk and rum. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rum glaze. In a small saucepan, combine 2 tablespoons of butter, water, and powdered sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and stir in 2 tablespoons of rum.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack set over a baking tray.
While the cake is still warm, brush the rum glaze generously over the surface, allowing it to soak in.
Let the cake cool completely before serving. Slice and enjoy a deliciously decadent Butter Rum Bundt Cake!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 40.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
