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Classic Rum Cake
Moist, rich, buttery, and that warm rum vibe all the way through. Here’s a classic Caribbean-style rum cake recipe that’ll taste like vacation in every bite.
(1)
Dessert
Caribbean
intermediate
Prep Time: 1 hours 30 minutes
Cook Time: 1 hours
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Ingredients
Total Servings: 14
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1/2 cup milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 2 1/2 cup all purpose flour
- 3 ounce instant vanilla pudding mix
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
Steps
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan well (this is key so it doesn’t stick).
- In a big bowl, cream together the butter, oil, and both sugars until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in the milk, rum, and vanilla.
- In a separate bowl, whisk together flour, pudding mix, salt, and baking powder.
- Gradually mix the dry into the wet until just combined. Don’t overmix!
- Pour into the Bundt pan and smooth the top.
- Bake for 55–60 minutes, or until a skewer comes out clean. Let it cool in the pan for 10 minutes before flipping it out.
- While the cake is cooling, begin making the rum syrup by melting butter in a small saucepan.
- Add the water and sugar, stir constantly and bring to a boil. Let it bubble for about 5 minutes.
- Remove from heat, stir in the rum and vanilla.
- While the cake is still warm (after flipping out of the pan), poke holes all over the top with a skewer or toothpick.
- Slowly spoon or brush the warm syrup over the cake in layers. Let it soak, then go again. Get that cake tipsy.
- Let it sit for a few hours for max flavor. Serve with a dusting of powdered sugar or a dollop of whipped cream.