Homemade Rum Cake (2024)

5 from 614 votes

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• ▢ 1/4 cup milk , room temperature
• ▢ 1/3 cup sour cream , room temperature (light or regular)
• ▢ 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
• ▢ 1 cup butter , room temperature
• ▢ 1 3/4 cups granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3 large eggs , room temperature
• ▢ 2 large egg yolks , room temperature
• ▢ 2 1/4 cups cake flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt

For the Glaze:

• ▢ ½ cup butter
• ▢ 1/2 cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ ¼ cup rum
• ▢ ¼ cup heavy cream
• ▢ 1 teaspoon vanilla extract

• Preheat the oven to 350 degrees F with oven rack in the center of oven.

• Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.

• In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.

• Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.

• Combine the cake flour, baking powder, baking soda and salt.

• Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix.

• Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined.

• Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.

• 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 the glaze: 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.

• Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it 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 sauce over the cake, reserving just a little.

• Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

• Store rum cake well-covered in the refrigerator.

Make Ahead Instructions: 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.

Freezing Instructions: 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.