Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (325 g) all-purpose flour + 1/4 cup (30 g) cornstarch
- 2 1/2 tsp baking powder, 1/2 tsp fine salt
- 1 1/2 cups (300 g) granulated sugar + 1/2 cup (100 g) light brown sugar
- 1 cup (225 g) unsalted butter (soft), plus 1/2 cup (115 g) butter for glaze, plus 1 cup (225 g) butter for optional buttercream
- 4 large eggs + 2 large yolks, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) sour cream
- 1 cup (240 ml) dark rum total (1/2 cup for cake, 1/2 cup for glaze), plus 3–4 tbsp for optional buttercream
- 1 cup (200 g) sugar for glaze, 3 1/2 cups (420 g) powdered sugar for buttercream
- 1–2 tbsp heavy cream, 2–3 tsp vanilla extract
- 1 cup (115 g) toasted pecans or walnuts, chopped, for decorating
Do This
- 1. Preheat oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan. Toast and chop nuts.
- 2. Whisk flour, cornstarch, baking powder, and salt. In another bowl, whisk milk, sour cream, rum, and vanilla.
- 3. Cream 1 cup butter with granulated and brown sugars until fluffy. Beat in eggs and yolks one at a time.
- 4. Mix dry and wet ingredients into the batter in turns. Spread into pan; bake 55–65 minutes until a skewer comes out clean.
- 5. While cake cools 10 minutes, simmer 1/2 cup butter, 1 cup sugar, and 1/4 cup water 4–5 minutes. Off heat, stir in 1/2 cup rum and 1 tsp vanilla.
- 6. Poke warm cake all over and slowly spoon most of the hot rum glaze over it. Cool completely, then invert onto a platter.
- 7. Optional: Whip rum buttercream. Drizzle remaining glaze over cake, scatter toasted nuts, and pipe buttercream swirls for a celebration finish.
Why You’ll Love This Recipe
- Classic buttery pound cake crumb, soaked with a rich dark rum glaze that keeps it incredibly moist.
- Fully from-scratch but still home-cook friendly, with simple techniques and clear steps.
- Optional rum buttercream and toasted nuts turn it into a show-stopping adult celebration cake.
- Perfect make-ahead dessert: the flavor gets even better after resting overnight.
Grocery List
- Produce: None required (optional: citrus zest, fresh herbs or flowers for garnish).
- Dairy: Unsalted butter, whole milk, sour cream, heavy cream (for buttercream, optional).
- Pantry: All-purpose flour, cornstarch, baking powder, fine salt, granulated sugar, light brown sugar, powdered sugar, pure vanilla extract, dark rum, pecans or walnuts.
Full Ingredients
For the Rum Cake
- Nonstick spray or soft butter, for greasing the pan
- 2 1/2 cups (325 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) lightly packed light brown sugar
- 1 cup (225 g) unsalted butter, very soft but not melted
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/2 cup (120 ml) sour cream, at room temperature
- 1/2 cup (120 ml) dark rum (spiced or Caribbean-style rum works well)
- 2 tsp pure vanilla extract
For the Rum Glaze Soak
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- Pinch fine sea salt
- 1/2 cup (120 ml) dark rum
- 1 tsp pure vanilla extract
Optional Rum Buttercream (for layering or decorating)
- 1 cup (225 g) unsalted butter, softened to cool room temperature
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 3–4 tbsp dark rum, to taste
- 1–2 tbsp heavy cream or milk, as needed for consistency
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- Optional: Pinch ground nutmeg for a warm Caribbean note
For Topping and Decoration
- 1 cup (115 g) pecans or walnuts, toasted and roughly chopped
- Reserved portion of rum glaze (2–4 tbsp), for a final shiny drizzle
- Optional: Thin slices of lime or orange, or edible flowers, for garnish
Step-by-Step Instructions
Step 1: Prepare the pan, oven, and nuts
Preheat your oven to 325°F (165°C) with a rack in the lower-middle position. Generously grease a 10–12 cup Bundt pan: use soft butter or a baking spray that contains flour, making sure to get into every ridge and corner. Lightly dust with flour, then tap out the excess. A well-greased pan is essential for a clean release.
Spread the pecans or walnuts on a baking sheet and toast in the preheated oven for 6–8 minutes, until fragrant and slightly darker in color. Let cool completely, then roughly chop. Set aside for decorating later.
Step 2: Mix the dry and wet ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. This helps distribute the leavening evenly and keeps the cake texture fine and tender.
In a separate measuring jug or bowl, whisk together the milk, sour cream, dark rum, and vanilla until smooth. Set both bowls aside; you will add them alternately to the butter mixture.
Step 3: Cream the butter and sugars, then add eggs
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the 1 cup (225 g) softened butter with the granulated sugar and brown sugar on medium speed for 3–4 minutes, until the mixture is lightened in color and fluffy. Scrape down the bowl once or twice so everything mixes evenly.
Add the eggs and egg yolks one at a time, beating well after each addition. The batter may look slightly curdled toward the end; that is fine. Scrape down the bowl again. A well-creamed butter and egg base is what gives this cake its classic buttery pound cake crumb.
Step 4: Finish the batter and bake the cake
With the mixer on low speed, add about one-third of the flour mixture, followed by half of the milk/rum mixture. Repeat with another third of the flour, the remaining milk/rum, and finally the last third of the flour. Mix just until each addition is mostly incorporated, then stop and scrape down the bowl. Finish folding by hand with a spatula to avoid overmixing.
Pour the thick batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter 2–3 times to remove large air bubbles. Bake for 55–65 minutes, or until the cake is golden, pulling slightly from the edges, and a skewer inserted into the center comes out clean or with a few moist crumbs.
Step 5: Make the rum glaze and soak the warm cake
About 10 minutes before the cake is done, combine 1/2 cup (115 g) butter, 1 cup (200 g) sugar, 1/4 cup (60 ml) water, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, then simmer for 4–5 minutes. The sugar should dissolve fully and the mixture will look slightly thickened.
Remove the pan from the heat and carefully stir in the 1/2 cup (120 ml) dark rum and 1 tsp vanilla. The mixture may sputter at first; stir until smooth. Let the cake cool in its pan on a rack for 10 minutes. Then, using a thin skewer, poke many holes all over the surface of the warm cake, all the way to the bottom.
Slowly spoon or pour about two-thirds to three-quarters of the hot glaze evenly over the cake, letting it soak in before adding more. Take your time; this soak is what makes the cake ultra-moist and deeply flavored. Reserve the remaining glaze (2–4 tbsp) for decorating later. Allow the cake to sit in the pan until it reaches room temperature, 60–90 minutes.
Step 6: Unmold the cake and make optional rum buttercream
Once the cake is fully cooled and most of the glaze has been absorbed, run a thin spatula or knife gently around the center tube and outer edge of the pan. Invert a serving plate over the pan, then flip the whole thing over and gently lift off the pan. If you greased well, the cake should release cleanly, revealing a glossy, rum-soaked exterior.
For the optional rum buttercream, beat 1 cup (225 g) softened butter with an electric mixer on medium speed until creamy, about 1–2 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing on low at first so it does not puff everywhere. Add 3 tbsp rum, 1 tbsp cream, vanilla, salt, and nutmeg (if using). Beat on medium-high for 2–3 minutes, until light and fluffy. Adjust consistency with more cream (for softer) or more powdered sugar (for thicker), and add extra rum to taste if you like it boozier.
Step 7: Glaze, decorate, and serve
Warm the reserved rum glaze slightly if it has thickened, then drizzle it slowly over the top of the cooled cake, letting it run down the sides for a shiny finish. While it is still tacky, press or scatter the toasted chopped nuts over the top and around the base so they stick.
If using the buttercream, you can pipe rosettes or swirls around the top edge and base of the Bundt, or slice the cake horizontally into two layers and add a modest layer of buttercream between them before reassembling. Garnish with citrus slices or edible flowers if desired. Slice with a sharp serrated knife. For the best flavor and texture, let the finished cake rest at least 2 hours, or overnight, before serving so the rum has time to fully soak and mellow.
Pro Tips
- Use room-temperature ingredients (butter, eggs, milk, sour cream) so the batter emulsifies smoothly and bakes evenly.
- Choose a dark, flavorful rum; Caribbean-style dark or spiced rum gives the most character and warmth.
- Poke lots of holes in the cake while it is still warm so the glaze can soak right into the crumb instead of just sitting on top.
- Do not rush the cooling time in the pan; the cake firms up and absorbs the rum glaze better as it cools.
- For a milder alcohol flavor, simmer the rum in the glaze for an extra 1–2 minutes after adding it, to cook off more of the alcohol while keeping the flavor.
Variations
- Coconut Rum Cake: Replace half of the sour cream with full-fat coconut milk, fold 1/2 cup sweetened shredded coconut into the batter, and use coconut rum in place of dark rum.
- Tropical Pineapple Rum Cake: Add 1/2 cup well-drained, finely chopped pineapple to the batter and garnish the finished cake with candied pineapple pieces along with the nuts.
- Mini Rum Cakes: Bake the batter in greased mini Bundt pans or a muffin tin (about 18–22 minutes at 325°F / 165°C). Soak each mini cake individually with the warm rum glaze.
Storage & Make-Ahead
This cake actually tastes better the next day, as the rum flavor mellows and the crumb becomes even more tender. Once fully cooled and glazed, cover the cake tightly with plastic wrap or store in an airtight container at cool room temperature for up to 3 days. If you have used buttercream, or if your kitchen is warm, refrigerate after 24 hours and bring slices back to room temperature before serving.
For longer storage, you can wrap the uncut, fully cooled cake (without buttercream) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and add fresh glaze and toppings if desired. Leftover slices can be wrapped individually and frozen; thaw at room temperature for an easy treat.
Nutrition (per serving)
Approximate values per slice (1/12 of the cake), including rum glaze but without buttercream: about 550 calories, 26 g fat, 8 g saturated fat, 75 g carbohydrates, 55 g sugar, 2 g fiber, 6 g protein, and 230 mg sodium. Adding buttercream can increase the calories to around 650–700 per slice. Actual values will vary based on specific ingredients and portion sizes.
