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Rum Cake with Rich Rum Glaze Recipe

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★★★★★

4.6 from 113 reviews

This classic rum cake recipe delivers a moist, flavorful dessert perfect for celebrations or any time you crave a sweet treat with a boozy twist. Made with a rich blend of rum, sour cream, and butter, this Bundt cake is tender and dense, topped with a luscious rum-infused glaze that soaks all over the cake for maximum flavor and moisture.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup milk (62g), room temperature
  • 1/3 cup sour cream (76g), room temperature (light or regular)
  • 1/3 cup rum (79g), Bicardi Gold or Dark Myer’s rum, or your favorite kind
  • 1 cup butter (227g), room temperature
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 3/4 cups granulated sugar (350g)
  • 2 1/4 cups cake flour (270g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze

  • 1/2 cup butter (113g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup brown sugar (110g)
  • 1/4 cup rum (59g)
  • 1/4 cup heavy cream (57g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (180°C). Position the oven rack in the center to ensure even baking.
  2. Combine Wet Ingredients: In a liquid measuring cup, whisk together the milk, sour cream, and rum. Let the mixture come to room temperature to blend smoothly.
  3. Cream Butter and Sugar: Using a stand mixer or large bowl, beat the room temperature butter on medium speed for one minute. Gradually add the granulated sugar and continue beating for 3-4 minutes until light and fluffy. Mix in the vanilla extract. Add the eggs and egg yolks one at a time, mixing briefly after each addition and scraping down the bowl sides to incorporate evenly.
  4. Mix Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
  5. Alternate Adding Ingredients: Add one-third of the dry ingredients to the butter mixture and mix just until combined. Add half of the milk/sour cream/rum mixture and mix. Repeat the sequence with the remaining dry ingredients and wet mixture, ending with the last third of the dry ingredients. Mix gently after each addition to avoid overworking the batter.
  6. Prepare and Bake: Grease a Bundt pan thoroughly with shortening, making sure to coat every crevice, then lightly dust with flour. Pour the batter evenly into the pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Make the Glaze: Combine butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract in a saucepan over medium heat. Stir until the butter melts and the mixture is smooth. Bring to a boil while stirring, and boil for 2 minutes to thicken the glaze.
  8. Finish Cake: Let the cake cool in the pan for 15 minutes, then carefully invert onto a cooling rack or plate. Clean the pan and return the cake to it. Poke holes all over the cake with a skewer or fork. Pour most of the warm glaze over the cake, reserving a little for serving.
  9. Serve: Let the cake absorb the glaze for a while, then invert onto a serving platter. Drizzle remaining glaze on top before serving for extra moistness and flavor.
  10. Store Leftovers: Cover leftover cake and refrigerate. It keeps well for up to 5 days. Reheat slices gently in the microwave if preferred warm.

Notes

  • Make Ahead: The rum cake can be prepared up to 5 days in advance and kept refrigerated. It tastes great served warm or cold.
  • Freezing: To freeze, bake the cake without the glaze. Wrap tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw completely before glazing and serving.

Keywords: rum cake, boozy cake, Bundt cake, moist cake, holiday dessert, rum glaze, classic rum cake

Find it online: https://mjrecipe.com/rum-cake-with-rich-rum-glaze-recipe/