Description
This rich and moist Rum Cake features a tender crumb infused with the deep flavors of rum, balanced by a buttery, sweet glaze that soaks into every bite. Perfect for celebrations or a delightful dessert, this classic cake combines sour cream and a blend of cake flour with a buttery batter and a boozy rum glaze for an irresistible treat.
Ingredients
Scale
Cake Ingredients
- 1/4 cup milk (62g), room temperature
- 1/3 cup sour cream (76g), room temperature (light or regular)
- 1/3 cup rum (79g), Bacardi Gold, Dark Myer’s rum, or your favorite kind
- 1 cup butter (227g), room temperature
- 1 3/4 cups granulated sugar (350g)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour (270g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze Ingredients
- 1/2 cup butter (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (110g)
- 1/4 cup rum (59g)
- 1/4 cup heavy cream (57g)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and position the oven rack in the center for even baking.
- Combine Wet Ingredients: In a liquid measuring cup, whisk together the milk, sour cream, and rum until well combined and at room temperature.
- Cream Butter and Sugar: Using a stand mixer or large bowl, whip the butter on medium speed for 1 minute until smooth. Gradually add granulated sugar and beat for 3-4 minutes until the mixture is light and fluffy. Add vanilla extract and blend. Incorporate eggs and egg yolks one at a time, mixing lightly after each addition, scraping down the bowl sides to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure thorough distribution of leavening agents.
- Alternate Adding Ingredients: Add one-third of the dry ingredients to the batter and mix just until combined. Pour in half of the milk/sour cream/rum mixture and mix gently. Repeat with the next third of dry ingredients, then the remaining liquid, and finish with the last third of the dry ingredients, mixing only until combined each time to avoid overmixing.
- Prepare Baking Pan and Bake: Grease a bundt pan thoroughly using shortening to coat every crevice, then lightly dust with flour. Pour batter evenly into the pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the Glaze: In a saucepan over medium heat, combine butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract. Stir continuously until butter melts and mixture is smooth. Bring to a boil and maintain boiling for 2 minutes, stirring to prevent scorching.
- Apply Glaze to Cake: Let the cake cool in the pan for 15 minutes. Carefully invert the cake onto a plate, then clean the bundt pan and place the cake back inside. Poke holes throughout the cake using a skewer or fork. Slowly pour most of the warm glaze over the cake, reserving a small amount for serving.
- Serve: Allow the cake to absorb the glaze fully. Invert the cake onto a serving platter and drizzle the remaining glaze on top just before serving.
- Storage: Cover leftover rum cake and refrigerate. Reheat slices gently in the microwave or enjoy them cold.
Notes
- Make Ahead: The rum cake can be prepared in advance and stored refrigerated for up to 5 days. Reheat portions in the microwave or serve chilled.
- Freezing: For optimal results, freeze the baked cake without the glaze. Wrap tightly with plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw completely before preparing and applying the glaze. Allow the glazed cake to rest for at least 30 minutes before serving.
- Use room temperature ingredients to ensure proper mixing and cake texture.
- Grease and flour the bundt pan thoroughly to prevent sticking and maintain the cake’s shape.
- Do not overmix the batter once dry ingredients are added to keep the crumb tender.
Keywords: rum cake, bundt cake, glaze, moist cake, dessert, rum dessert, baked cake, traditional cake