This golden tube or bundt cake is absolutely dreamy. After a few tests, I can say that this made-from-scratch recipe is sheer perfection with little effort. Then there’s the rum glaze. 🤤 The rum glaze is sugary, buttery, and boozy, of course. It infuses every inch of this rum-soaked cake for a supremely moist dessert. There’s nothing like it.
Recipe Ingredients
How to Make Rum-Soaked Cake
The Cake
Cream Butter – Preheat the oven to 325°F (160°C). Cream the butter and sugar on high in a stand mixture until it’s fluffy and looks white (5-7 minutes). (Photo 1) Add Wet Ingredients – Add the oil and beat until well incorporated. Beat in the eggs one at a time. (Photos 2-3) Dry Ingredients – In another bowl, mix the flour, baking powder, and salt. (Photo 4) Combine Wet and Dry – Whisk in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Then, whisk in another ⅓ of the dry into the wet, followed by the rest of the buttermilk. Then add the last of the dry ingredients and mix until just combined. (Photos 5-6) Add Rum – Gently fold in the rum and vanilla extract with a spatula. Stir until thoroughly combined, scraping down the sides of the mixing bowl. (Photos 7-8) Bake – Pour the batter into a well-greased 10-inch tube or bundt pan. Bake at 325℉ (160℃) until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven. (Photos 9-10) Cool – Transfer the bundt pan to a wire rack and cool for about 15 minutes. Then, carefully invert the cake to release it from the pan. Gently tap the sides of the pan if it appears stuck.
The Butter Rum Sauce
Simmer – Mix butter, light brown sugar, water, vanilla, and salt in a small saucepan. Bring it to a boil and simmer for 3-4 minutes, stirring constantly so your sauce doesn’t burn. (Photo 11) Cool – Remove from heat, add the rum, and mix until well combined. Let it cool slightly. (Photo 12) Serve – Poke little holes into the cake with a skewer all the way to the bottom, spoon the sauce over the cake, and let it soak in. Let the cake cool completely.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make this decadence a day or two ahead or freeze it for up to a month! If you freeze it, thaw it in the fridge the day before serving it.
Serving and Storage Instructions
Serve rum-soaked cake at room temperature or chilled. If you prefer an even moister cake, brush it with additional rum syrup just before serving. To store the cake, cover it tightly with plastic wrap in an airtight container. It lasts at room temperature for up to 3 days.
What Goes With Rum Soaked Cake
Enjoy rum-soaked cake after fun Caribbean meals like Jamaican curry shrimp or oven-baked jerk chicken. If you really want to impress your guests, serve it with rum raisin ice cream and grilled pineapple. 🤩
More Boozy Dessert Recipes to Try
Conclusion
Get ready to treat yourself with this unapologetically rum-soaked cake. Already made it? Please comment below to let me know how it turned out for you. I can’t wait 🫶
Watch How to Make It
