Rum cake is a beloved dessert known for its moist texture and rich flavor infused with rum. This recipe combines the warmth of traditional baking with the spirited kick of rum, making it a favorite for special occasions and holiday gatherings. Follow along to create a decadent rum cake that’s sure to impress your guests!
Ingredients for Rum Cake
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) dark rum
- 1 teaspoon vanilla extract
For the Rum Syrup:
- 1/2 cup (115g) unsalted butter
- 1/4 cup (60ml) water
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) dark rum
For Garnish (optional):
- Powdered sugar
- Whipped cream
- Fresh berries
How to Make Rum Cake
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture.
- Add Rum and Vanilla: Stir in the dark rum and vanilla extract until the batter is smooth and well combined.
Step 2: Bake the Cake
- Pour Batter: Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack.
Step 3: Make the Rum Syrup
- Prepare Syrup: In a saucepan, combine butter, water, and granulated sugar. Bring to a boil over medium heat, stirring constantly.
- Simmer: Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add Rum: Remove from heat and stir in the dark rum. Let the syrup cool slightly.
Step 4: Soak the Cake
- Poke Holes: Use a skewer or fork to poke holes all over the warm cake.
- Pour Syrup: Slowly pour the warm rum syrup over the cake, allowing it to soak in gradually. Use a pastry brush to distribute evenly if needed.
Step 5: Serve
- Cool Completely: Let the cake cool completely before serving.
- Garnish: Dust with powdered sugar and serve slices with whipped cream and fresh berries if desired.
About the Main Ingredients
Dark Rum
Dark rum adds a rich, complex flavor to the cake and syrup, imparting a distinctive taste that matures as the cake sits.
Buttermilk
Buttermilk contributes to the cake’s moist and tender crumb, enhancing its texture and overall richness.
Butter
Butter provides flavor and moisture to both the cake batter and the rum syrup, ensuring a soft and delicious cake.
Enjoy the rich flavors of this classic Rum Cake, perfect for indulging in the warmth and spirit of any celebration or gathering.
