Buttered Rum Cake

I share a rich, moist Buttered Rum Cake that melds buttery cake layers with a luscious rum-infused syrup. It’s an indulgent dessert that feels both comforting and festive.

Why You’ll Love This Recipe

I love how this cake balances buttery richness with the warm, aromatic flavor of rum. Each bite is incredibly moist, thanks to the syrup soaking through the crumb. It’s perfect for celebrations or any time I’m craving something luxurious yet approachable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Brown sugar (optional for depth)

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Whole milk or buttermilk

• Light or dark rum (depending on preference)

• Optional add-ins: nutmeg or cinnamon

directions

1. I preheat the oven and grease and flour a bundt or tube pan.

2. I cream butter with both sugars until light and fluffy, then beat in eggs one at a time and stir in vanilla extract.

3. In a separate bowl, I whisk flour with baking powder, salt, and optional spices like nutmeg or cinnamon.

4. I alternate adding the flour mixture and milk to the creamed butter mixture, beginning and ending with the flour, mixing until just combined.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake until the cake is golden and a toothpick inserted comes out clean.

7. Meanwhile, I make the rum syrup by heating rum with a bit of sugar (and a splash of butter for gloss).

8. Once the cake is out of the oven, I poke holes all over while it’s still warm and drizzle the warm rum syrup evenly over the cake.

9. I let the cake rest in the pan so the syrup absorbs, then invert it onto a platter once fully cooled.

Servings and timing

• Servings: Makes about 12 slices

• Timing:

  • Prep: 15 minutes

  • Bake: 45–55 minutes

  • Syrup soak and cool: 20–30 minutes

  • Total: approximately 1 hour 20 minutes

Variations

• I substitute dark rum for deeper molasses notes or use coconut rum for a tropical twist.

• I stir in shredded coconut or chopped nuts like pecans to the batter for texture.

• I flavor the syrup with orange or lemon zest for bright citrus notes.

• I brush the cooled cake with a bit of warmed rum syrup again before serving for an extra moist finish.

storage/reheating

• I store leftovers covered at room temperature for up to 3 days.

• To keep it longer, I refrigerate it (still covered) and allow slices to come to room temperature before serving.

• I warm individual slices in the microwave for 10–15 seconds to refresh the texture.

• If syrup dries out over time, I drizzle a bit more rum or simple syrup when serving.

FAQs

Can I omit the alcohol?

Absolutely—I substitute rum with orange juice or a simple vanilla syrup. The cake stays moist and flavorful without alcohol.

How do I ensure the syrup soaks in evenly?

I poke the cake generously right after baking and pour the syrup slowly, letting it absorb before drizzling more. It helps to do this while the cake is still warm.

Can I bake this in a loaf pan instead of a bundt?

Yes—I’ll bake it in a greased loaf pan for 45–50 minutes, checking doneness with a toothpick. I still poke and pour the syrup over the warm loaf.

Can I freeze this cake?

Definitely—I wrap slices in plastic wrap, then foil, and freeze up to 2 months. I thaw in the fridge overnight and warm gently before serving.

What toppings complement this cake?

I enjoy it with whipped cream, a dusting of powdered sugar, toasted nuts, or a scoop of vanilla ice cream for contrast.

Conclusion

I find this Buttered Rum Cake to be deeply satisfying—a perfect blend of moist crumb, buttery sweetness, and comforting rum warmth. It’s a showstopper for gatherings yet easy enough to bake on a weeknight. Whether I serve it solo or jazz it up with a topping, it always hits the mark.