Moist Rum Cake Recipe

If you’ve been on the hunt for that perfect homemade treat to wow your friends or family, I’ve got you covered. This Moist Rum Cake Recipe is everything you want in a dessert — deeply flavorful, tender, and yes, wonderfully moist. I absolutely love how each bite is infused with just the right amount of rum that’s not overwhelming but totally satisfying. When I first tried this recipe, I was amazed at how easy it was to pull off a bakery-worthy cake right in my own kitchen. Trust me, stick around and I’ll share all my tips so YOU nail this cake every single time.

this …

Ingredients You’ll Need

Getting the ingredients just right makes all the difference for this Moist Rum Cake Recipe. I always use cake flour because it gives the crumb that delicate softness you want. Also, opting for dark rum brings a depth of flavor that lighter rums just can’t match.

• Cake Flour: Use cake flour for tenderness; it has less protein than all-purpose, perfect for a soft crumb.
• Baking Powder: Ensures the cake rises nicely without being too dense.
• Salt: Just a pinch to balance out the sweetness and enhance flavors.
• Granulated Sugar: The main sweetener that helps create tender, golden cake layers.
• Unsalted Butter: Softened butter adds richness; make sure it’s room temp for easy mixing.
• Vegetable Oil: Combined with butter for extra moistness without weighing the cake down.
• Large Eggs & Egg Yolks: Eggs add structure; extra yolks boost richness and moisture.
• Vanilla Extract: Must-have for rounding out flavor with sweet, aromatic notes.
• Dark Rum: Adds that unmistakable boozy warmth; don’t skip or swap this out if you want the authentic taste.
• Whole Milk: Helps achieve the perfect batter consistency and tender crumb.
• Water and Additional Butter & Sugar for Glaze: Creating a warm rum glaze to soak the cake — that’s the secret to keeping it moist and irresistible.

Variations

I enjoy customizing this Moist Rum Cake Recipe sometimes — it’s such a versatile base. Whether you want to switch up flavors or cater to dietary needs, it’s easy to make tweaks that still yield delicious results.

• No-Alcohol Version: I’ve made it with rum extract instead of dark rum when serving kids or avoiding alcohol — still delicious, though the glaze requires slight adjustment.
• Nutty Upgrade: Adding chopped toasted pecans or walnuts into the batter brings great texture and a nutty taste my family adores.
• Gluten-Free: I experimented with a 1:1 gluten-free baking flour blend — results were good, just watch bake time as it can vary slightly.
• Citrus Zing: Tossing in a teaspoon of orange zest lifts the richness and pairs beautifully with the rum flavor.

How to Make Moist Rum Cake Recipe

Step 1: Prep and Preheat for Success

First thing, preheat your oven to 325°F (160°C) and grease a bundt pan really well. I like using softened butter and then dusting the pan lightly with flour — this helps the cake release easily and keeps those beautiful ridges clean. Also, let your eggs come to room temperature; it makes a smoother batter that rises evenly.

Step 2: Whisk Dry Ingredients Together

In a bowl, sift together the cake flour, baking powder, and salt. This keeps lumps away and ensures even distribution of rising agents. I always take a moment here to double-check the baking powder’s freshness — if it’s old, your cake won’t rise properly.

Step 3: Cream Butter, Oil, and Sugar

In your mixer, beat the softened butter, vegetable oil, and granulated sugar until fluffy and lightened in color — about 3 to 5 minutes. This aeration step is so important because it gives the cake that tender crumb and height. It’s my favorite moment in baking — the batter almost looks like cloud fluff.

Step 4: Add Eggs and Vanilla

Now, add your whole eggs and egg yolks one at a time, mixing well after each addition. The eggs add richness and bind the batter. Then stir in the vanilla extract for that warm flavor kick. Don’t rush here — if you add eggs too quickly, the batter might curdle.

Step 5: Alternate Adding Dry Ingredients and Milk

Next comes the gentle fold-in of your dry ingredients alternating with whole milk, starting and ending with dry flour mixture. This keeps moisture balanced and prevents over-mixing, which can make the cake tough. I use a low mixing speed for this part or fold by hand gently — aim for a smooth batter without streaks.

Step 6: Bake Until Golden and Springy

Pour your batter into the prepared bundt pan and bake for 60-65 minutes, or until a toothpick inserted comes out clean. Keep an eye on it after 55 minutes because ovens vary. You’ll notice the smell—the rum and vanilla wafting through your kitchen is the best! Once out, allow the cake to cool for about 15 minutes before turning out onto a cooling rack.

Step 7: Prepare and Pour the Rum Glaze

While the cake is baking, melt butter with sugar, water, and a pinch of salt in a saucepan until bubbly and slightly thickened. Remove from heat and stir in dark rum. As soon as the cake is warm (not hot), drizzle this glaze evenly over the top — it soaks right in, locking in moistness. I like to repeat pouring the glaze a couple of times for maximum flavor infusion.

How to Serve Moist Rum Cake Recipe

Garnishes

I often keep garnishes simple to let the cake shine. A light dusting of powdered sugar or a handful of toasted sliced almonds on top adds subtle crunch. When I’m feeling a bit fancy, I’ll add whipped cream or a scoop of vanilla ice cream on the side to complement that warm rum flavor beautifully.

Side Dishes

This Moist Rum Cake pairs wonderfully with fresh berries or a tangy fruit compote, which brings brightness that balances the richness. I also love serving it alongside a cup of strong coffee or a spiced chai to round out dessert time.

Creative Ways to Present

For special occasions, I sometimes drizzle the cake with a white chocolate ganache or arrange edible flowers and mint leaves around the plate. If you’re making this for a party, cutting the cake into bite-sized squares and featuring it on a dessert board with nuts, fruits, and cheeses is always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftover rum cake covered tightly with plastic wrap or in an airtight container at room temperature. It stays moist and delicious for up to 4 days like this – perfect if you want to make it ahead for an event.

Freezing

I’ve frozen slices individually wrapped in plastic, then foil, and popped them in freezer bags. When properly stored, they last up to 3 months without losing much moisture. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

To warm up leftovers, I like gently reheating slices in a low oven (about 300°F) wrapped in foil to keep moisture in. A quick zap in the microwave for about 15-20 seconds also works well if you’re in a hurry.

FAQs

Final Thoughts

This Moist Rum Cake Recipe is truly one of my all-time favorites to bake and share. It’s rich without being heavy, lovingly boozy without overpowering, and just an all-around crowd-pleaser. Honestly, I used to struggle finding a rum cake that didn’t turn out dry or too dense, so I’m really excited to pass along what I learned with you. Give this recipe a go at your next celebration or just because — I promise, it’ll become a staple in your dessert rotation as it did in mine!

Print