My good friend, Liisa, was the one who got me hooked years ago on rum cake.
Liisa was the one roommate I ever had who loved cooking just as much as I did. And I must say that our kitchen back then and my life ever since have both been all the more delicious thanks to her. (Case in point: she was the one who introduced me to my favorite red enchilada sauce, which I have made approximately five thousand times since.) She cooked dinner almost every night and was a pro at using various spices and seasonings to make our simple budget meals taste tres gourmet. But one of my favorite things about Liisa was her insistence on baking her own birthday cake each year.
Rum cake.
Actually, it’s probably more accurately called butter rum cake, since the key ingredient to its decadence would make Paula Dean proud.
Liisa would always pull out her beautiful bundt pan, coat it with sugar, and then bake up a rum-laced yellow cake to golden perfection. And then we would watch her poke holes all over the cake and pour an extra butter-rum sauce to fill in the gaps. And then once the cake was inverted onto a pretty pedestal, the remaining sauce would be drizzled on top as a glaze.
It was the perfect birthday indulgence, and I loved it so much that I adopted for many future birthdays of my own. And when I later found out that rum cake is traditionally considered a Christmas dessert, well, all the merrier. More rum cake for all!!
This Christmas, though, I decided to finally see if I could figure out a rum cake from scratch that would rival the traditional recipe, which is usually made with a boxed cake mix. I have to admit — this proved no easy task. I don’t know what processed magic they throw in boxed cake mixes, but especially with yellow cakes, those flippin’ boxes are hard to beat. But three rum cakes (and many happy Christmas parties) later, I think I found a scratch recipe that at least rivals the boxed mix version. It takes a little more time and effort, but if you’re trying to move away from processed food, it’s definitely worth the try.
You might notice right off the bat that scratch yellow cakes are not quite as yellow as their boxed mix counterparts. Which I find to be great news. No yellow food coloring #4982, or whatever it is! The only thing coloring this cake is lots of buttah, egg yolks, and — yes — some golden rum. ;)
I ended up trying a handful of different yellow cake bases for this recipe. And I have to admit that all of the frustrations I read from other bakers about scratch yellow cakes are true. They’re just hard! Hard to make the perfect sweetness, hard to make light and fluffy, and hard to make moist. I almost gave up and reached for Betty Crocker, but then I finally decided to play with the base recipe from America’s Test Kitchen. And of course — I shouldn’t have been surprised — it was awesome.
The process isn’t hard, but it is slightly more involved and time consuming than an average cake. For example, you are required to separate the eggs and whip the whites into stiff peaks (similar to meringue), and then later fold them into the batter. But if you have an electric mixer, that should be a breeze. 
Once your batter is ready, spray your bundt pan liberally with cooking spray, and then coat every square inch of that surface with sugar. (Be especially sure that the inner cone of the bundt pan is completely coated so that the cake doesn’t stick!)
Then bake it up until it’s nice and golden.
Then comes the good part. Once the cake has cooled off a bit after baking, use a skewer or toothpick to poke holes all over the cake. Then pour a butter-rum sauce all over the cake so that it seeps into every delicious hole. Let it sit for awhile to soak it all up.
Then invert the cake onto a serving platter or pedestal. (If your cake was kind of puffy on the top/bottom, you might want to use a knife to level it out before inverting it.)
Then pour the remaining glaze on top of the cake, and watch it form a delicious rum-my shell all along the surface.
And when you’re ready, dive in.
I always said that my recipe for the traditional cake-mix rum cake is actually better the second day after it has sat out for a bit. But since the scratch version is slightly more finicky and prone to drying out, I recommend serving it the day of (and keeping it covered until serving). But hey, I may have had the leftovers for breakfast after a party, and then served them to friends who gobbled them up two days afterwards. So maybe nevermind. ;)
Cheers to going un-processed!
Rum Cake (From Scratch!)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 12 -16 servings 1x
Description
This rum cake recipe is made from scratch, with rum baked into a delicious yellow bundt cake and drizzled with a butter-rum sauce.
Ingredients
Cake Ingredients:
- 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
- 10 tablespoons unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup rum
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
Butter-Rum Sauce Ingredients:
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
Instructions
How To Make The Cake:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) Set aside.
- In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
- In clean bowl of a stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30-45 seconds. With whisk still running, add in the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, about 60-90 more seconds. Transfer the whipped egg whites to a separate bowl and set aside.
- Add the flour mixture to now-empty mixing bowl. Using the whisk attachment again, gradually pour in butter mixture and mix on medium-low speed until it is just combined, about 15 seconds. (Don’t overmix!) Stop the mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until the mixture is smooth and fully incorporated, about 10 to 15 more seconds. Fold about 1/3 of the whipped egg whites into batter until just combined, then add the remaining whites and gently fold in until no streaks remain.
- Pour the batter evenly into the sugared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. (Don’t overbake!) Transfer the cake to a cooling rack and let it cool for at least 15 minutes. (While the cake cools — or even better, while it’s in the oven — make the butter-rum sauce. Instructions below.)
- Once the cake is slightly cool, use a toothpick or skewer to poke lots of holes all over the surface of the cake (while it is still in the pan.) Pour about half of the butter rum sauce over the surface of the cake. Let it rest for 5-10 minutes until the sauce is absorbed. Then carefully invert the cake onto a serving platter or pedestal, and drizzle the remaining sauce evenly on top of the cake.
- Serve immediately, or cover until ready to serve.
- How To Make The Butter-Rum Sauce:
- In a medium saucepan, whisk together sugar, butter and water until combined. Bring to a boil over medium-high heat, stirring occasionally, and continue to boil for 5 minutes or until the sugar is completely dissolved. Remove from heat and gradually stir in rum (carefully, as the rum will make the sauce boil up again).
Notes
If you don’t have cake flour on hand, you can instead mix together 2 cups plus 3 tablespoons all-purpose flour + 5 tablespoons cornstarch. Then (very important!) sift those together before adding to the cake.
The yellow cake base is slightly adapted from the Fluffy Yellow Layer Cake by America’s Test Kitchen.
This cake was a huge hit, thank you! It tastes so much better knowing all the elbow grease that went into it. I don’t know why people fear making from-scratch cakes so much!
Thanks, we’re so happy you enjoyed it! :D
Thanks so much for this scratch recipe. It’s delicious. For the record, I made it in a fancy 9-cup Bundt pan. Thinking this amount of flour would make enough batter for at least a 10-cup if not a 12-cup pan,I didn’t use all the batter, and it didn’t quite fill up the pan. So next time I’ll pour it all in.
You’re very welcome Susan, we’re glad to hear you enjoyed this! Thanks also for sharing about the pan sizing as well.
I love rum cake but when I make it myself (using other rum cake recipes), the cake tastes way too strong with alcohol (from the rum) in the sauce that I’m afraid to make it this time around. I had to throw out so many cakes that I’m afraid to try another recipe, but this one gives me renewed hope that this time around it’ll be the recipe to keep! Am I doing something wrong? Is it suppose to taste like alcohol? Many of the recipes I’ve used say to put in 1/4 cup of rum. Other recipes I’ve used don’t add water to the sauce. Any help is gratefully appreciated!
Made this cake this morning!!! Taste great!!! Will definitely be baking this cake again!!!
Awesome!! So glad to hear it! :)
Delicious! Exactly what I was looking for. I added pecans to the bottom of the bundt pan. I even messed up the egg white/sugar thing and it still turned out delicious. I like this recipe a lot better than the recipes that use the mix. I suggest editing the recipe so that it is clear in the ingredients list that you need to separate the sugar. Thank you for the recipe!
Awesome, so glad you enjoyed it! And definitely, I’ll check on editing the sugar instructions. :)
Does this cake freeze well? I’m thinking of making this for a Christmas gift for my grandparents but I’m not sure how to go about preparing it for gifting.
Making this tonight! Should I adjust anything for high altitude?
We shouldn’t think so Melissa – we hope you like it! :)
Can a different alcohol be substituted for rum that would still compliment the pound cake? There are so many different flavored Vodka’s out now and some would make a very tasty cake.
Sure Tracy, we say whatever looks good to you, go for it! Personally we love rum or bourbon, but you could totally go a citrusy route and use Grand Marnier (which would be orangey, but would probably be really lovely). We hope this helps, have fun!
ok i dont own a bundt cake but really want to make this tonight… Does it matter that i dont have one?
Not at all! You should be able to use two 8-inch round pans instead, a 9×13 inch baking dish, or a 10-inch springform pan. We hope that helps, and that you enjoy the cake!
GREAT recipe. I have made this twice now and both times it was a HIT!!!! I initially went on a rum cake recipe hunt for my mother who raved about this rum cake she bought form a co-worker. Only thing, it was small for the price… So, being the baker of the family I went on a search for a good rum cake recipe. Recipe after recipe, I couldn’t find one that did not call for a box of yellow cake mix… what the heck! finally, I stumbled on this recipe and I am so glad I did! It made the most delicious and moist cake! My mother isn’t one to love really sweet treats or rarely ever has seconds… However, she went in for SECONDS!!! thats BIG! I just made it again for my mother-inlaw’s Birthday. She is the QUEEN of baking… she loved it so much she also went in for seconds!!!
I think the key here is to make sure everything is room temp. also to be conscious of not over mixing… I mixed the wet and dry ingredients with my stand mixer for only the time it took me to pour the wet to the dry. Then mixed the rest by hand… I feel i have more control that way. I also added some of the egg white to the batter immediately to try to cut down on the mixing time…
Also, for a little variance, I sprinkled finely chopped walnuts to the pan before pouring the batter in! It gives it a little crunch. yum!
Great, great, great!
Thank you,
Yaya.
Yaya, that’s awesome, thanks for sharing! We’re so happy you found a rum cake recipe you love. : D
I made this exactly according to the recipe, and it came out perfectly! The only rum I had was Cruzan coconut rum, and the flavor is amazing. I made sure that all ingredients were at room temperature. I used baking spray to grease the bundt pan, and then sugared that, and it released like a dream with a beautiful golden crust. It’s a manageable recipe if you have a little experience, but I think a determined beginner could make this effectively just following the directions- just read them through first. I’ll be making this again!
That’s great, I’m so glad to hear that! Man, reading your description of it just now makes me totally want some! : D