Rum Cake

5 stars (2 ratings)

Velvety, buttery rum cake! Easy recipe, made with just a few simple ingredients and drenched in a sweet, sticky rum glaze. Feeds a crowd!

Prep Time40

Cook Time1 15

Total Time1 55

Course: Dessert, Snack

Cuisine: American

Keyword: recipe for rum cake, rum cake, rum cake recipe, rum soaked cake

Servings: slices

Calories: 665kcal

Preheat the oven to 350 degrees F, and liberally grease and flour a 12-cup bundt pan.*
Cream the butter and brown sugar together on medium-high speed for at least 5 full minutes (the mixture should be very pale and fluffy).
Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the eggs (one at a time), allowing each one to fully incorporate before adding the next.
Stir in the rum and vanilla extract.
Stir in the flour, baking powder, and salt until just barely combined.
Transfer the batter to the prepared pan, and bake until the cake feels springy in the center and a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 70 to 80 minutes).

Melt the butter in a small pot over low heat.
Whisk in the brown sugar and rum.
Allow the mixture to boil for 2 minutes.
Use a skewer to poke holes in the bottom of the cake, then spoon about half the glaze over, allowing it to soak in.
Invert the cake onto a serving platter, stir the pecans into the remaining glaze, and drizzle over the top of the cake.

*This recipe can be halved and baked in (3) 6-inch pans, (2) 8-inch pans or 9-inch pans, a 9x13-inch pan, or as 24 cupcakes. Adjust bake time as needed.