Moist Rum Cake Recipe

If you’re on the hunt for a show-stopping dessert that’s irresistibly tender and infused with rich, boozy flavor, you’re going to adore this Moist Rum Cake Recipe. I absolutely love how this cake comes out every single time — it’s got the perfect crumb, the ideal rum punch, and it makes any occasion feel instantly festive. Whether you’re serving it to family, friends, or just treating yourself, this recipe is foolproof and downright delicious.

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Ingredients You’ll Need

Each ingredient in this Moist Rum Cake Recipe plays a key role in creating a tender and flavorful cake. I like to make sure I have good quality dark rum and room temperature eggs for the best texture and flavor. Also, cake flour helps keep the crumb nice and soft, unlike regular flour which can make cakes denser.

• Cake flour: This ensures your cake is light and tender, so try not to swap it with all-purpose flour.
• Baking powder: Helps the cake rise to fluffy perfection.
• Salt: Just a pinch to enhance the flavors.
• Granulated sugar: Sweetens the cake and the syrup for that perfect balance.
• Unsalted butter: Provides richness without overpowering the rum flavor.
• Vegetable oil: Adds extra moisture to keep the cake from drying out.
• Large eggs and egg yolks: Room temperature is key here to help the batter blend smoothly.
• Vanilla extract: A classic flavor boost that complements the rum nicely.
• Dark rum: The star ingredient! Use a quality rum for the best taste impact.
• Whole milk: Adds richness and moisture to the batter.
• Water: For the syrup that soaks into the cake.
• Pinch of salt (for syrup): Balances out the sweetness.

Variations

I’ve played around with this Moist Rum Cake Recipe a lot, and honestly, it holds up beautifully with a few tweaks. Feel free to tailor it to your personal taste or dietary needs — the basic formula is forgiving and flexible.

• Gluten-Free Version: Swap cake flour with a gluten-free blend and add a teaspoon of xanthan gum to maintain texture. I tried this for a friend’s party, and no one noticed the difference!
• Citrus Twist: Add a teaspoon of lemon or orange zest to the batter; it brightens up the flavors wonderfully, especially if you’re serving it in spring or summer.
• Rum Alternatives: If you prefer a milder flavor, try using spiced rum or even bourbon. I discovered this trick when a friend couldn’t drink straight rum — it was still incredible.
• Non-Alcoholic Version: Skip the rum and replace it with rum extract and a bit more vanilla. It’s not quite the same, but still tasty for the kiddos or anyone avoiding alcohol.

How to Make Moist Rum Cake Recipe

Step 1: Mix Your Dry Ingredients

Start by sifting together the cake flour, baking powder, and salt into a large bowl. I always sift because it makes a noticeable difference in texture — it helps prevent lumps and distributes everything evenly, so your cake bakes up super light.

Step 2: Cream Butter, Oil, and Sugar

In a separate bowl, beat the softened butter with the sugar until creamy and fluffy — this usually takes about 3-5 minutes if you’re using a stand mixer. Then, add in the vegetable oil and mix just to combine. This step is crucial for a moist crumb, and the oil helps keep the cake tender longer than butter alone.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs and extra yolks one at a time, allowing each to fully incorporate before adding the next. Then stir in vanilla extract and the dark rum. The rum really shines here – make sure to use a good quality dark rum, as it makes a big difference in flavor depth.

Step 4: Combine Dry and Wet Ingredients Alternately

Now alternate adding the dry ingredients and milk to your butter mixture, starting and ending with the dry ingredients. Mix gently after each addition—this keeps the batter light and prevents the cake from becoming tough. I usually break this into three parts: dry, milk, dry, milk, dry.

Step 5: Bake to Golden Perfection

Pour your batter into a greased bundt pan (trust me, the shape helps soak up all that incredible rum syrup later!). Bake in a preheated oven at 325°F (163°C) for about 60-65 minutes, or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen here? Truly unbeatable.

Step 6: Make the Rum Syrup

While your cake cools for about 10 minutes, prepare the syrup. Melt butter in a saucepan, add sugar, water, and a pinch of salt, and simmer until sugar dissolves. Remove from heat and stir in the remaining dark rum. The syrup is what takes this cake to the next level – luscious, boozy, and totally soak-worthy.

Step 7: Soak the Cake with Syrup

Flip your cake onto a serving plate, then slowly spoon or brush the warm syrup all over it, letting the cake absorb the liquid gradually. I’ve found that patience here pays off — avoid pouring everything at once to keep the bottom from getting soggy. This soaking process is my favorite part because it makes the cake irresistibly moist and full of rum flavor.

How to Serve Moist Rum Cake Recipe

Garnishes

I love to keep it simple with this rum cake — a light dusting of powdered sugar adds just the right touch of elegance without overpowering the deep rum flavor. Sometimes, I garnish with toasted coconut or chopped toasted pecans for a little crunch and extra flavor. Fresh berries also add a lovely pop of freshness if you want to brighten things up.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a richer experience, try serving it alongside a spiced coffee or a creamy custard. My family goes crazy when I bring the cake with homemade whipped cream and a sprinkle of cinnamon on top.

Creative Ways to Present

For special celebrations, I’ve layered slices of rum cake with fresh fruit and mascarpone for a classy dessert trifle. Another fun idea is to cut the cake into bite-sized squares and drizzle with extra rum syrup for an elegant buffet setup. It’s always a crowd-pleaser, and a perfect conversation starter too!

Make Ahead and Storage

Storing Leftovers

Leftover rum cake keeps wonderfully at room temperature when wrapped tightly in plastic wrap or kept in an airtight container. I usually store mine on the counter for up to 3 days—the flavors deepen beautifully over time. If you refrigerate, just make sure to bring slices back to room temp before serving so the texture stays tender.

Freezing

I’ve frozen this Moist Rum Cake Recipe without issue! Wrap it tightly in plastic wrap and then foil, or seal in an airtight freezer bag. When you’re ready, thaw it in the fridge overnight and warm gently before serving—it’s almost as perfect as freshly baked.

Reheating

To refresh leftovers, I like to microwave slices for about 20-30 seconds or warm them briefly in a low oven (around 300°F) wrapped in foil. This brings back the softness and warms up the luscious syrup so it tastes like you just baked it.

FAQs

Final Thoughts

This Moist Rum Cake Recipe has become a family favorite and one I’m proud to share with you. There’s something so comforting about a homemade rum cake that’s soft, tender, and just packed with rich, boozy flavor — it’s like a warm hug in dessert form. I hope you enjoy making it as much as I do and that it brings joy to your table, whether it’s a casual night in or a festive celebration. Give it a try—you won’t regret it!

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