Who doesn’t love a classic rum cake? It’s sweet, moist, and always a crowd-pleaser. But if you’re looking to give the classic dessert a new spin, then try one of these 14 best rum cake recipes.
From classic rum cakes to Buttered Rum Eggnog Cake, there’s something for everyone. These recipes are easy to make and sure to please. With these recipes, you’ll be able to serve up a delicious, unique dessert that will have your guests coming back for seconds.
So, grab a bottle of rum and let’s get started!
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Homemade Rum Cake
This Homemade Rum Cake is made completely from scratch, incredibly buttery, soft, light, and packed with rum flavor. This cake is also topped with an easy rum glaze that keeps it moist for days!
This cake is a delicious clone of the dense rum cakes you’ll find in Italian-American markets during the holidays. Yes, there’s a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.
This rich, spirited Bundt cake recipe comes from Mildred “Mama Dip” Council, of the famed Mama Dip’s Kitchen in Chapel Hill, NC. A double dose of rum in the cake and in the glaze makes it extra moist and fragrant. One bite and you’ll see why it’s a favorite Council family recipe.
Enjoy a taste of the tropics with this delectable Tropical Rum Cake. Its moist texture, flavorful syrup, and hint of nuttiness make it a satisfying treat. Perfect for celebrations or as an indulgent dessert.
Preheat the oven to 325°F. In a mixing bowl, combine the all-purpose flour, sugar, instant vanilla pudding mix, baking powder, salt, softened unsalted butter, and vegetable oil. Mix at medium speed until thoroughly combined and sandy-looking.
Beat in the milk, followed by the eggs one at a time. Scrape the bowl thoroughly and recombine any residue. Stir in the spiced rum and vanilla extract.
Spray a 10- to 12-cup Bundt pan with cooking spray. For extra nuttiness, sprinkle the inside of the pan with almond flour, turning the pan to coat evenly; shake out any excess.
Pour the batter into the prepared pan and spread it level with a spatula. Bake the cake for 50 to 60 minutes, until a cake tester inserted into the center comes out clean.
Remove the cake from the oven and leave it in the pan to cool slightly while you make the syrup.
In a medium-sized saucepan, combine unsalted butter, water, sugar, and salt. Bring to a rapid boil, then reduce to a simmer and cook for about 5 minutes, until the syrup thickens slightly.
Remove from heat and stir in the spiced rum and vanilla extract.
Use a long skewer to poke holes all over the cake. Pour the syrup over the cake in several repetitions, allowing the syrup to soak in each time.
Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature to cool completely and absorb the syrup.
When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won't release, warm it in a 350°F oven for about 10 minutes to soften the sticky syrup. Remove from the oven and invert onto the serving plate.
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a Bundt pan reliably and can be made on a whim with ingredients from the ...