Want to try more cake recipes? Try this Blueberry Coffee Cake, Tres Leches Cake, or Banana Cake with Cream Cheese Frosting.
Why I love this cake:
Unique – This delicious cake is a little unique and everyone always loves it! It’s basically a homemade yellow cake with a hint of rum flavor, and amazing glaze on top.Rum Cake Glaze – We pour a delicious rum glaze over the top of the cake when it’s hot from the oven, which makes it extra moist and yummy inside and adds a delicious glaze layer to the outside.Homemade – Made From Scratch and tastes so much better than anything you can buy!
Does Rum Cake Contain Alcohol?Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true. However, the longer something is cooked and the hotter the temperature, the greater percentage of alcohol that will evaporate.To be sure that the greatest percent of alcohol cooks off when making the rum cake sauce, use a pan with a large surface area. The larger the surface area under heat, the greater percentage of alcohol that will cook off. A sauce that is simmering or boiling at about 172 degrees F for 20-30 seconds should evaporate the alcohol.Can I make Rum Cake Alcohol Free?Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.What kind of rum should I use?This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer’s rum
Make Ahead and Freezing Instructions:
To Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds, or enjoy cold. Cream butter and sugar: Whip butter then add granulated sugar. Mix in vanilla then add eggs and egg yolks, one at a time, mixing just until combined. Combine Dry Ingredients: Stir cake flour, baking powder, baking soda and salt. Alternate adding milk and flour mixtures to batter. Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Repeat until dry ingredients and milk/sour cream mixture are incorporated. Bake: Grease and flour Bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. Make Glaze: While cake is baking, make the glaze sauce. Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes. Add Glaze: Cool cake in pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure it comes out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving just a little. Serve: Allow cake to soak up glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top. To Freeze: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving. I originally shared this recipe August 2019. Updated April 2022.
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