Rum Cake is one of my favorite Bundt Cake desserts! It is easy. It is buttery and it is boozey. What can be better than that? I associate Rum Cake with the holidays and parties at my grandparent’s with their friends — it brings back fond memories.

My tips for this recipe are: 1) use dark, spiced rum. 2) Butter and flour your Bundt plan really well (it’s super frustrating when any part of the cake sticks to the pan). 3) Check-in on the Rum Cake after 40 minutes. It is ready once you insert a long skewer in the middle and if comes out clean.

Rum Cake

Ingredients:

2 cups cake flour

1 1/2 ups granulated sugar

4 tsp baking powder

1 tsp salt

1/2 cup (1 stick) unsalted butter, cut into 8 slices

1/2 cup sour cream

1/2 cup buttermilk

3 tsp vanilla

4 large eggs, room temperature

2/3 cup plus 1/4 cup spiced rum

1 TBSP plus 1/2 cup vegetable oil

4 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees F. Butter and flour a Bundt pan really well using a pastry brush to get all the creases.
  2. Using a standing mixer with a paddle attachment add flour, sugar, baking powder, salt, butter and 1 TBSP vegetable oil and combine until gravel texture. (You can also use a hand-mixer.)
  3. Stir in eggs one at a time. Scrapping the sides of the bowl with each addition.
  4. Add the sour cream, buttermilk, 2 tsp vanilla, 1/2 cup oil and 2/3 cup spiced rum. Stir well to combine.
  5. Pour the batter into the prepared pan and bake for 50 to 60 minutes; checking after 40 minutes. Timing will depend on your oven. Use a skewer to test the cake. It is done once the skewer comes out clean when you remove it.
  6. Allow the cake to cool completely before inverting. I usually let the cake sit for 3-4 hours. Then, I turn it over onto a plate or baking sheet lined with parchment.
  7. To make the icing, add 5 cups powdered sugar to a bowl. Then, add 1 tsp vanilla and the remaining 1/4 cup rum. Mix well until the sugar is completely dissolved. The texture should be smooth and glycinin. If it is to thick, you can add 1 tsp water at a time until it it the right consistency. Using a fork drizzle over the cake turning to evening cover in a ribbon pattern (see my photo above). Let icing harder about 30 minutes.
  8. Transfer to a cake stand or plate. Serve.

Enjoy! XOXO Jill