Butter Rum Cake is a moist, buttery bundt cake that gets soaked with a warm brown sugar rum butter glaze. It’s rich in a very classic, old-school way, and it slices nicely for serving.
I like this version because it tastes like a true butter cake first, with a soft, tight crumb that can handle all that glaze. The glaze is buttery and caramel-like, and the rum (or rum extract) keeps it from tasting flat or too one-note.
This is one of my go-to cakes for holidays and dinner parties because a bundt always looks finished with almost no effort. I usually serve it with coffee, and I like a light dusting of powdered sugar on top if I’m feeling extra.
Why You’ll Love This Recipe
Holiday worthy: It has that classic rum-butter flavor that fits right in on a dessert table, especially in fall and winter.
Really moist: The warm glaze soaks into the cake instead of just sitting on top, so the slices stay tender for days.
Bundt pan friendly: This bakes up sturdy and clean, which is exactly what I want from a bundt cake.
Easy to serve: It’s simple to slice, plate, and top with a little powdered sugar, whipped cream, or nothing at all.
Flexible rum options: You can use rum extract for an alcohol-free version, or dark rum for a deeper, more grown-up flavor.
Ingredients You’ll Need
Cake Batter
- All-purpose flour: I use regular flour here. Measure it the usual way (spoon and level) so the cake doesn’t get heavy.
- Baking powder: This gives the cake lift in a big bundt pan. Make sure yours is fresh, especially if it’s been sitting around a while.
- Kosher salt: Don’t skip it. It keeps the cake from tasting flat and helps the rum-butter flavor come through.
- Unsalted butter: Softened butter creams best and gives you that true butter cake texture. If it’s too warm and greasy, the batter can get a little weird.
- Granulated sugar: This is the classic choice for a fine, even crumb. I don’t swap in brown sugar here because the glaze already brings the caramel notes.
- Eggs: Room temperature eggs mix in smoother and help the cake bake evenly. Cold eggs can make the batter look slightly curdled.
- Whole milk: Whole milk makes the cake richer and a little more tender. Lower-fat milk works, but the texture won’t be quite the same.
- Vanilla extract: Use real vanilla if you can. It’s a big part of the flavor in a simple butter cake like this.
- Rum extract or dark rum: Rum extract is easy and dependable, and it keeps the cake alcohol-free. Dark rum tastes a little deeper and more classic in my opinion.
- Pecans (optional): I like chopped pecans in the bottom of the pan for a little crunch. Walnuts work too, or you can leave the nuts out entirely.
Rum Butter Glaze
- Unsalted butter: This is the base of the glaze, so use a butter you like the taste of. It’s supposed to be rich.
- Light brown sugar: Packed brown sugar gives the glaze that warm, caramel taste. Dark brown sugar works too if you want it a little stronger.
- Water: A little water helps the sugar melt smoothly so the glaze doesn’t get grainy.
- Dark rum: This goes in after simmering so the flavor stays more noticeable. If you like a stronger rum taste, stick with dark rum.
- Vanilla extract: Vanilla rounds out the brown sugar and butter. It makes the glaze taste more like caramel.
- Salt: Just a pinch helps a lot. It keeps the glaze from tasting overly sweet.
Pan and Finish
- Unsalted butter: I grease the bundt pan generously, even if it’s nonstick. Bundt cakes are notorious for sticking.
- All-purpose flour: Dusting the pan with flour helps the cake release cleanly, especially around the center tube.
- Powdered sugar (optional): This is just for a simple finish. I usually add it right before serving so it stays pretty.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F and set a rack in the middle position.
- Prep the pan: Generously butter and flour a 10 to 12 cup bundt pan. If you’re using pecans, sprinkle them in the bottom of the pan.
- Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a bowl until combined.
- Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, scraping down the bowl as needed.
- Add the extracts: Mix in the vanilla and rum extract (or rum) until blended.
- Add the flour and milk: Add the dry ingredients alternating with the milk, beginning and ending with the dry ingredients. Mix just until you no longer see dry flour.
- Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a tester comes out clean.
- Cool the cake: Cool the cake in the pan for 10 minutes, then invert it onto a rack set over a tray to catch the glaze.
- Simmer the glaze: Combine the butter, brown sugar, water, and salt in a saucepan. Bring to a simmer, stirring until smooth, then simmer for 2 to 3 minutes.
- Finish the glaze: Remove from the heat and stir in the rum and vanilla.
- Poke the cake: While the cake is still warm, poke holes all over with a skewer.
- Soak with glaze: Slowly brush or spoon about half of the warm glaze over the cake, letting it soak in.
- Glaze again: Let the cake cool for 30 minutes, then brush on the remaining glaze in 2 to 3 passes.
- Rest before slicing: Let the cake rest at least 1 hour before slicing so the glaze has time to absorb.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Grease the pan more than you think you need. Bundt pans have lots of edges and corners, and that’s where sticking happens. I butter and flour very thoroughly, especially around the center tube.
Don’t overmix once the flour goes in. Mix just until the batter comes together. Overmixing makes the crumb tighter and a little tough.
Use a skewer and poke plenty of holes. More holes means more places for the warm glaze to sink in. I poke deeper than you’d think, not just the surface.
Give the cake time to soak. If you slice too soon, the glaze hasn’t really settled into the cake yet. Waiting the full hour makes the slices neater and more flavorful.
If the cake won’t release, wait a few minutes. Sometimes a bundt needs a little extra cooling time in the pan. Cool 5 minutes more, then gently loosen the edges and the center tube and try again.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Powdered sugar: A light dusting right before serving looks nice and keeps things simple. I usually do this if the cake is going on a dessert table.
- Whipped cream: A small spoonful of lightly sweetened whipped cream is good with the rum glaze. It also helps if you want a slightly lighter bite.
- Fresh fruit: Strawberries, sliced bananas, or pineapple on the side are all nice here. I lean toward fruit if the meal already had a lot of rich food.
- Coffee: This is really good with coffee, especially something darker like French roast. Decaf works too if it’s an after-dinner dessert.
- Ice cream: Vanilla ice cream is the obvious choice, and it works. If you like a stronger flavor, butter pecan is great with the pecans in the cake.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cake covered at room temperature for 2 days. I keep it under a cake dome or wrapped well so the cut edges don’t dry out.
For longer storage, store leftovers covered in the fridge for up to 5 days. Bring slices to room temperature before serving, or warm them briefly so the glaze softens again.
You can make the glaze ahead and keep it in the fridge for up to 2 days. Rewarm it gently on the stove or in the microwave until it’s pourable, then glaze the cake as usual.
If you want it to last longer, freeze individual portions or freeze the whole cake (ungarnished) wrapped tightly. Thaw in the fridge overnight and bring to room temperature before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this butter rum cake without alcohol?
Yes. Use rum extract in the cake batter, and skip the rum in the glaze (or use a tiny bit more water plus a little extra vanilla). You’ll still get that buttery brown sugar flavor.
How do I know when the bundt cake is done?
I look for a deep golden top and a tester that comes out clean. If you press lightly, the cake should spring back instead of leaving an indentation.
What size bundt pan should I use?
A 10 to 12 cup bundt pan works best here. If your pan is smaller, don’t fill it all the way or it can overflow in the oven.
My cake stuck to the pan. What should I do?
First, give it 5 more minutes in the pan, then try again. If it’s still stuck, run a thin knife or small offset spatula around the edges and carefully around the center tube, then invert it again.
Can I leave out the nuts?
Definitely. The pecans are optional, and the cake is still great without them. If you want a little texture without nuts, a dusting of powdered sugar right before serving helps it feel “finished.”
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Butter Rum Cake
INGREDIENTS
Cake Batter
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp rum extract or 1 tbsp dark rum
- 1 cup chopped pecans optional.
Rum Butter Glaze
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 4 cup water
- 1 4 cup dark rum
- 1 tsp vanilla extract
- pinch of salt.
Pan and Finish
- 2 tbsp unsalted butter for greasing
- 2 tbsp all purpose flour for dusting
- powdered sugar for serving optional.
INSTRUCTIONS
Bake Cake
- preheat oven to 325 F and set rack to middle position
- generously butter and flour a 10 to 12 cup bundt pan and optionally sprinkle pecans into the bottom
- whisk flour baking powder and salt until combined
- beat butter and sugar until light and fluffy then beat in eggs one at a time
- mix in vanilla and rum
- add dry ingredients alternating with milk beginning and ending with dry just until combined
- pour batter into pan and bake until a tester comes out clean 50 to 60 minutes
- cool in pan 10 minutes then invert onto a rack set over a tray.
Glaze and Soak
- combine butter brown sugar water and salt in a saucepan and bring to a simmer stirring until smooth then simmer 2 to 3 minutes
- remove from heat and stir in rum and vanilla
- poke holes all over warm cake with a skewer
- slowly brush or spoon about half the warm glaze over the cake letting it soak in
- let cake cool 30 minutes then brush on remaining glaze in 2 to 3 passes
- rest at least 1 hour before slicing for best absorption.
