Butter Rum Cake from Scratch
Indulge in the rich, buttery decadence of this Butter Rum Cake from Scratch, a homemade masterpiece that’s perfect for any celebration—or just because. Featuring a tender, golden Bundt cake infused with the warm, caramel-like notes of dark rum, this dessert is elevated with a luscious rum glaze that soaks into every bite, creating an irresistible melt-in-your-mouth texture. Made with pantry staples like all-purpose flour, unsalted butter, and granulated sugar, this recipe combines classic baking techniques with a festive twist. The cake is delightfully moist and offers a bold yet balanced flavor profile, making it ideal for dinner parties or holiday gatherings. Serve it as is or with a dollop of whipped cream for a show-stopping finale to your meal. Whether you’re a seasoned baker or a beginner, this foolproof guide will have you whipping up a bakery-quality rum cake in no time.
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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
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Dark rum
- 0.5 cups Whole milk
- 0.5 cups Unsalted butter (for glaze)
- 1 cup Granulated sugar (for glaze)
- 0.25 cups Water (for glaze)
- 0.5 cups Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and 0.5 cups of dark rum, blending until fully combined.
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions (beginning and ending with the dry mixture). Mix just until no streaks of flour remain.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the rum glaze by melting 0.5 cups of unsalted butter in a saucepan over medium heat.
Add 1 cup of granulated sugar and 0.25 cups of water to the melted butter. Bring the mixture to a boil while stirring, then reduce the heat to low and simmer for 3-4 minutes until slightly thickened.
Remove the saucepan from heat and carefully stir in 0.5 cups of dark rum. Be cautious as the mixture may bubble up.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes.
Using a skewer, poke holes all over the cake while it is still in the pan. Slowly pour about half of the hot rum glaze over the cake, allowing it to seep in deeply.
Let the cake sit for another 10 minutes, then carefully invert it onto a serving platter.
Brush the remaining rum glaze onto the top and sides of the cake, ensuring it is well coated.
Allow the cake to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.1 g | 405% | |
| Saturated Fat | 191.9 g | 960% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 844.0 g | 307% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 607.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 878 mg | 19% | |
*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.
