The Ultimate Rum Cake Recipe is a moist, decadent, and wonderfully boozy dessert perfect for any occasion, offering a delightful taste of the tropics with minimal effort. This recipe is your go-to for an impressive yet incredibly easy homemade treat that will have everyone asking for the secret ingredient.
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Key Ingredients for the Ultimate Rum Cake Recipe:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- ⅓ cup dark rum (good quality is recommended)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor depth)
- ½ cup milk (whole milk is preferred for richness)
For the Rum Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon light corn syrup (optional, for shine)
- ¼ cup dark rum
- 1 tablespoon water
How to Make the Ultimate Rum Cake Recipe:
Get ready for a show-stopping dessert that’s surprisingly simple to whip up! This Ultimate Rum Cake Recipe boasts a tender crumb, a rich, buttery flavor, and a luscious rum glaze that infuses every bite with delightful warmth. With a preparation time of approximately 30 minutes, you’ll be enjoying a slice of paradise in no time.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick cooking spray liberally. Ensure every nook and cranny is covered to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This aeration is key to a light cake.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Incorporate Wet Ingredients: In a small bowl or measuring cup, whisk together the dark rum, vanilla extract, and almond extract (if using). Gradually add this rum mixture to the butter and sugar mixture, mixing just until combined on low speed. Be careful not to overmix.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix; a few small lumps are acceptable.
- Pour into Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and the edges should be pulling away slightly from the sides of the pan.
- Prepare the Glaze: While the cake is baking, prepare the rum glaze. In a medium saucepan over medium heat, combine the butter, granulated sugar, light corn syrup (if using), dark rum, and water. Stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and let it simmer for about 1 minute. Remove from heat.
- Soak the Cake: As soon as the cake comes out of the oven, while it is still hot and in the pan, carefully poke holes all over the top and sides of the cake using a long wooden skewer or fork. Slowly and steadily pour about half of the hot rum glaze over the cake, allowing it to soak in. Let the cake sit in the pan for about 10-15 minutes.
- Invert and Glaze: Invert the cake onto a wire rack set over a baking sheet or parchment paper to catch any drips. While the cake is still warm, poke more holes if needed and pour the remaining rum glaze over the entire cake, allowing it to drip down the sides. Let the cake cool completely on the wire rack.
Why You’ll Love This Ultimate Rum Cake Recipe:
Prepare to fall in love with the Ultimate Rum Cake Recipe and its incredibly moist, tender crumb that practically melts in your mouth. Unlike drier, store-bought versions, this homemade delight boasts a rich, buttery flavor beautifully enhanced by a generous soaking of boozy rum glaze. The sweet, intoxicating aroma alone is enough to transport you to a tropical paradise, making it a truly special treat.
Making this decadent rum cake at home is not only incredibly satisfying but also surprisingly budget-friendly, saving you a significant amount compared to purchasing a gourmet version from a bakery. The simple yet elevated ingredients, including the subtle hint of almond extract and the signature dark rum, create a flavor profile that’s both comforting and sophisticated. So, ditch the expensive bakery box and experience the pure joy of creating this unforgettable dessert yourself – you won’t regret it!
Storing and Reheating Tips:
Your delicious Ultimate Rum Cake Recipe can be stored beautifully to ensure you can enjoy its deliciousness for days to come.
- Room Temperature Storage: Once completely cooled, the rum cake can be stored in an airtight container or an inverted Bundt pan covered tightly with plastic wrap at room temperature for up to 3 days. The alcohol in the glaze helps to preserve it.
- Refrigeration: For longer storage, or if your kitchen is particularly warm, you can refrigerate the cake. Store it in an airtight container for up to 1 week. The texture might become slightly firmer when chilled.
- Reheating: To enjoy the cake at its best after refrigeration, let it sit at room temperature for at least 30 minutes before serving. If you prefer it warm, you can gently reheat individual slices in a microwave on low power in 10-15 second intervals, or for a few minutes in a low oven (around 250°F/120°C) until warmed through.
- Freezing: The Ultimate Rum Cake Recipe freezes exceptionally well. Wrap the completely cooled cake tightly in two layers of plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. You can also freeze individual slices.
Final Thoughts:
The Ultimate Rum Cake Recipe is a true showstopper that’s surprisingly simple to achieve, delivering an unforgettable taste of warmth and sweetness. Encourage everyone to gather their ingredients and experience the joy of creating this moist, decadent dessert in their own kitchen!
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The Ultimate Rum Cake Recipe
The Ultimate Rum Cake Recipe is a moist, decadent, and wonderfully boozy dessert perfect for any occasion, offering a delightful taste of the tropics with minimal effort. This recipe is your go-to for an impressive yet incredibly easy homemade treat that will have everyone asking for the secret ingredient.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick cooking spray liberally. Ensure every nook and cranny is covered to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon salt
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This aeration is key to a light cake.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.4 large eggs, at room temperature
- In a small bowl or measuring cup, whisk together the dark rum, vanilla extract, and almond extract (if using). Gradually add this rum mixture to the butter and sugar mixture, mixing just until combined on low speed. Be careful not to overmix.0.33 cup dark rum, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix; a few small lumps are acceptable.0.5 cup milk
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and the edges should be pulling away slightly from the sides of the pan.
- While the cake is baking, prepare the rum glaze. In a medium saucepan over medium heat, combine the butter, granulated sugar, light corn syrup (if using), dark rum, and water. Stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and let it simmer for about 1 minute. Remove from heat.0.5 cup unsalted butter, 1 cup granulated sugar, 1 teaspoon light corn syrup, 0.25 cup dark rum, 1 tablespoon water
- As soon as the cake comes out of the oven, while it is still hot and in the pan, carefully poke holes all over the top and sides of the cake using a long wooden skewer or fork. Slowly and steadily pour about half of the hot rum glaze over the cake, allowing it to soak in. Let the cake sit in the pan for about 10-15 minutes.
- Invert the cake onto a wire rack set over a baking sheet or parchment paper to catch any drips. While the cake is still warm, poke more holes if needed and pour the remaining rum glaze over the entire cake, allowing it to drip down the sides. Let the cake cool completely on the wire rack.
Notes
The alcohol in the glaze helps to preserve the cake.
For longer storage, refrigerate the cake in an airtight container for up to 1 week.
To reheat, let sit at room temperature for 30 minutes, or gently reheat slices in the microwave or a low oven.
The cake freezes exceptionally well, wrapped tightly and frozen for up to 3 months.