Bacardi Rum Cake Recipe

If you’re craving a dessert that’s both classic and decadent, one that brings a little tropical warmth right to your kitchen, this Bacardi Rum Cake Recipe is going to be your new best friend. Trust me, this cake has that perfect tender crumb soaked with rum, a buttery glaze that’s just divine, and those delightful pecan and coconut bits that add a fun crunch in every bite. I love making this for celebrations, and I promise once you try it, you’ll want to bake it again and again.

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Ingredients You’ll Need

This Bacardi Rum Cake Recipe calls for simple but flavorful ingredients that you might already have at home. The combination of cake flour and cornstarch ensures the texture is light yet tender, while the dark rum delivers that unmistakable boozy kick without overpowering the cake.

• Cake flour: It’s softer than all-purpose flour, helping make the crumb tender and fine-textured.
• Cornstarch: Used here to lighten the cake and improve the texture.
• Baking powder: This gives the cake a nice rise, so don’t skip it!
• Kosher salt: Balances sweetness and enhances the other flavors.
• Unsalted butter: Key for richness; unsalted lets you control the salt level better.
• Granulated sugar: Sweetens the cake perfectly; you’ll also use some in the glaze.
• Whole eggs and egg yolks: Eggs provide structure and moisture; yolks add extra richness.
• Sour cream: Gives moisture and a slight tang that complements the sweetness.
• Dark rum: Bacardi is classic here; it adds deep flavor and aroma.
• Pecans (chopped): Add crunch and a toasty nutty flavor that pairs so well with rum.
• Shredded sweetened coconut: Brings extra texture and a tropical twist.
• Melted butter, water, sugar, and rum for glaze: This glaze is what takes the cake to the next level by soaking it with buttery rum goodness.

Variations

I love how versatile this Bacardi Rum Cake Recipe can be — I’ve tweaked it depending on the occasion or what I have on hand. Feel free to put your own spin on it!

• Add fresh pineapple: For a tropical flair, I sometimes fold in crushed pineapple (drained) to the batter; it keeps the cake extra moist and so flavorful.
• Make it gluten-free: Swap cake flour for a gluten-free flour blend designed for baking; just be sure it includes xanthan gum for structure.
• Use different nuts: If pecans aren’t your thing, chopped walnuts or macadamia nuts work beautifully.
• Coconut-free option: Leave out the shredded coconut, but I’d suggest adding a teaspoon of vanilla or almond extract for extra depth.
• Spiced rum glaze: Substituting dark rum with a spiced rum in the glaze adds a warm, holiday-worthy note that my family adores during winter.

How to Make Bacardi Rum Cake Recipe

Step 1: Mix Dry Ingredients for a Light Base

Start by whisking together the cake flour, cornstarch, baking powder, and kosher salt in a large bowl. This helps evenly distribute the leavening agents and salt so your cake ends up with consistent flavor and rise. I always sift or at least whisk these ingredients thoroughly — it helps avoid lumps and keeps the crumb silky and smooth.

Step 2: Cream Butter and Sugar Until Fluffy

In your mixer, beat the unsalted butter with granulated sugar until pale and fluffy — this usually takes about 3-5 minutes on medium speed. This step traps air, which is essential for a light, tender cake. I like to scrape down the bowl a couple of times to make sure everything’s combined well.

Step 3: Add Eggs and Sour Cream for Moisture and Richness

Next, add the whole eggs and egg yolks one at a time, mixing well after each addition. Then incorporate the sour cream and dark rum. The sour cream keeps the cake moist, while the rum really starts building flavor in the batter. Make sure to mix just until combined here — no overmixing or the cake could turn tough.

Step 4: Fold in Pecans, Coconut, and Dry Ingredients

Gently fold in the chopped pecans and shredded coconut, followed by the dry ingredient mixture, alternating with the last bit of rum if using extra. This folding technique keeps the batter light and ensures even dispersal without deflating what you just worked so hard to achieve.

Step 5: Bake to Golden Perfection

Pour the batter into a greased bundt pan and bake at 325°F convection (or standard 350°F if you don’t have convection) for about 65-70 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs. A gentle jiggle without liquid batter is key! Don’t overbake or the cake will dry out.

Step 6: Prepare and Pour the Rum Glaze

This is the magic moment. While the cake is still warm, poke holes all over with a skewer. Then pour over the glaze — melted butter, water, sugar, and dark rumMixed and simmered just until the sugar dissolves. This glaze seeps in deeply, giving the cake a moist, boozy finish that your guests will rave about. It’s one of my favorite tricks I learned after making rum cake dozens of times.

Step 7: Let It Cool and Absorb

Allow the cake to cool completely in the pan before turning it out. This resting time lets the glaze finish soaking in so every bite is tender and flavorful. Trust me, it’s worth the wait!

How to Serve Bacardi Rum Cake Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar and maybe a few toasted pecan halves on top. Sometimes I add a dollop of whipped cream or vanilla ice cream on the side, and that’s just heavenly—especially if you want a little creamy contrast to the rum-soaked cake.

Side Dishes

This cake shines on its own but pairs wonderfully with fresh fruit like mango slices or a tangy pineapple salsa to balance the sweetness. I’ve also served it alongside a dark coffee or spiced tea for evening celebrations.

Creative Ways to Present

For parties, I sometimes slice the cake into small squares and serve it on cocktail picks alongside rum punch for a fun mini dessert. Another time, I layered warm slices with mascarpone and toasted coconut flakes for a fancy rum cake trifle that got rave reviews.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. It actually tastes even better the next day, as the flavors mellow and the moisture settles beautifully.

Freezing

You can freeze slices individually wrapped in plastic and then in a freezer-safe bag for up to 2 months. When you’re ready for a treat, let them thaw overnight in the fridge and warm slightly before serving—I do this often to have rum cake on demand!

Reheating

To reheat, pop slices in a 300°F oven for about 10 minutes, or microwave covered with a damp paper towel for 15-20 seconds. This retains moisture so the cake is just as tender and delicious as freshly baked.

FAQs

Final Thoughts

This Bacardi Rum Cake Recipe holds a special spot in my heart — it never fails to impress my family and friends with its moist, buttery texture, rich rum flavor, and the delightful crunch of pecans and coconut. It’s not just a cake; it’s a celebration in every bite. I’m so glad I learned the tricks to getting it just right, and now I’m passing those secrets on to you. Give this recipe a try and watch it become your go-to dessert for those moments when you want something a little extra special.

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