Rum Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan thoroughly or spray with baking spray, making sure to get into all crevices. Place a rack in middle of oven.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with paddle, beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes, scraping sides as needed.

Add eggs and flavor

Add 3 large eggs one at a time, beating about 30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine wet and dry

With mixer on low, add the dry ingredients in three additions alternating with 1 cup buttermilk (start and end with dry), mixing just until combined. Add 1/4 cup vegetable oil and 2 tbsp dark rum and mix briefly to incorporate—do not overmix.

Bake

Pour batter into prepared Bundt pan and smooth top. Bake in preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pan halfway through baking if your oven runs hot.

Cool in pan

Allow cake to cool in the pan on a wire rack for 10–15 minutes. Meanwhile prepare rum soak and glaze. The cake should be warm but not hot when you invert.

Make soak by dissolving 2 tbsp sugar in 2 tbsp hot water, then stir in 1/4 cup dark rum. Using a skewer or thin knife, poke holes all over the warm cake while still in the pan (about 12–16 holes). Slowly spoon or brush half of the rum soak over the warm cake, allowing it to sink in. Reserve the remainder to add after unmolding if desired.

After 10–15 minutes, invert the cake onto a serving plate. If you reserved soak, spoon remaining soak over the top to further moisten.

Make the glaze

In a small saucepan over medium heat melt 4 tbsp unsalted butter with 1/2 cup packed brown sugar, stirring until sugar dissolves and mixture is simmering, about 2–3 minutes. Stir in 1/2 cup pineapple juice and bring to a gentle boil. Cook 1–2 minutes until slightly thickened.

Remove glaze from heat and stir in 1/4 cup dark rum, 1 tsp vanilla extract and a pinch of salt. Taste carefully (alcohol will be prominent while hot). Keep warm.

Once cake is unmolded and still warm, slowly spoon the warm pineapple rum glaze evenly over the top, letting it drizzle down the sides so it soaks into the cake. Use all or most of the glaze depending on desired wetness. Let the cake rest 10–15 minutes so glaze sets slightly.

Slice the rum cake and serve each portion with a scoop of vanilla ice cream. If using, garnish with toasted coconut or fresh pineapple slices. Leftovers can be wrapped and refrigerated; bring to room temperature or warm slightly before serving. Cake keeps 3–4 days refrigerated.