Buttered Rum Cake Recipe – A Cozy, Buttery Slice of Joy

There’s something about the warm, boozy smell that drifts from the oven when I make this Buttered Rum Cake — it always pulls everyone into the kitchen. The first time I learned the recipe, the glaze bubbled and I thought, “This will be a keeper.” Right away, that deep caramel aroma tells you comfort is coming. If you love simple cakes that taste like home and a little celebration, this Buttered Rum Cake will quickly become a favorite. For a cozy autumn twist, I sometimes pair it with a spiced coffee cake, much like this pumpkin coffee cake, and the house smells like a little bakery.

Why You’ll Love It

• Quick and easy to make, yet it tastes like you spent hours.
• Comforting homemade flavor with a buttery, rum-kissed glaze.
• Made with simple ingredients you probably already have on hand. (Try my friendlier twist from this apple butter cake for another cozy option.)
• Great for any occasion — brunch, holidays, or a quiet night in.
• Always a crowd-pleaser; people will ask for seconds.

Ingredients You’ll Need

• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1 cup unsalted butter, softened — Use unsalted butter so you can control the salt.
• 4 large eggs
• 1⁄2 cup dark rum — Dark rum gives that warm, molasses-like note.
• 1⁄2 cup whole milk — Whole milk keeps the crumb tender and rich.
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp salt
• For the glaze: 1⁄2 cup unsalted butter (for glaze)
• For the glaze: 1 cup granulated sugar (for glaze)
• For the glaze: 1⁄4 cup dark rum (for glaze)
• For the glaze: 1⁄4 cup water (for glaze)
• For the glaze: 1 tsp vanilla extract (for glaze)

How to Make It

1. Preheat and prep. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan so the cake will release cleanly. You’ll feel less worry if the pan is ready before the batter goes in.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and 1 1⁄2 cups sugar until light, pale, and fluffy. It takes a few minutes, and then the kitchen smells sweet and cozy.
3. Add the eggs. Crack in the eggs one at a time, beating well after each addition. This helps the batter lift and keeps the crumb tender. Then stir in 1 tsp vanilla extract.
4. Combine the dry. In a separate bowl, whisk together the 2 1⁄2 cups flour, 1 tsp baking powder, 1⁄2 tsp baking soda, and 1⁄2 tsp salt so the leaveners spread evenly.
5. Alternate wet and dry. Gradually add the dry ingredients to the butter mixture, alternating with the 1⁄2 cup whole milk and 1⁄2 cup dark rum. Start and finish with the dry mix. Mix until just combined — don’t overwork it or the cake will toughen.
6. Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. You’ll see golden edges and smell that lovely rum-sweet perfume when it’s nearly done.
7. Make the glaze while it bakes. In a small saucepan, melt 1⁄2 cup butter over medium heat. Stir in 1 cup sugar, 1⁄4 cup water, and 1⁄4 cup dark rum. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally so it doesn’t scorch. Remove from heat and stir in 1 tsp vanilla extract. The glaze will smell like caramel and molasses — irresistible.
8. Glaze the warm cake. When the cake comes out of the oven, use a skewer to poke holes all over the top and sides. Slowly pour the warm glaze over the cake while it’s still in the pan so the syrup soaks in. Let it rest for 15 minutes so the cake absorbs all that buttery sweetness.
9. Cool and serve. After the soak, invert the cake onto a serving plate and let it cool completely before slicing. You’ll see glossy edges and a tender, buttery crumb. For a slightly different presentation, try a slice alongside a tart apple dessert like this apple cake with cream cheese frosting.

Kitchen Tips

• Save time: Soften butter quickly by cutting it into cubes and microwaving in 5–7 second bursts. Stir between bursts so it softens evenly.
• Fix for dryness: If the cake seems dry, brush extra warm rum (or a simple syrup) over the cooled slices to bring back moisture.
• Flavor twist: For a fruit-and-rum pairing, fold in 1 cup chopped toasted pineapple or dried cherries, or serve with a spoonful of a warm fruit topping like the one from this apple crisp cheesecake recipe for contrast.

Serving Ideas

Serve this Buttered Rum Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s wonderful for family dinner, Sunday brunch, a cozy night in, or a holiday table. For a festive touch, sprinkle a few toasted almonds on top or add a dusting of powdered sugar. If you want small bites, it pairs beautifully with mini cheesecakes — think about serving alongside these apple crisp mini cheesecakes for a dessert spread that’s both homey and special.

Storing & Leftovers

• Room temperature: Wrap tightly and store at room temperature for up to 2 days. The glaze helps keep it moist.
• Refrigerator: Store covered for up to 5 days; bring slices to room temp before serving for the best texture.
• Freezer: Wrap slices in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge, then warm gently.
• Leftover idea: Turn slices into dessert sandwiches with mascarpone and sliced bananas for a next-day treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the glaze has fully soaked in.

Q: Can I swap any ingredients?
A: Of course! Swap dark rum for spiced rum or orange liqueur for a brighter note — the cake is forgiving.

Q: What’s the best way to serve it?
A: Serve it warm from the pan if you can; the glaze feels most luxurious when the cake is still slightly warm.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that fragrant, buttery-rum smell; a toothpick should come out clean.

Final Thoughts

This recipe lives in my kitchen because it tastes like memory and comfort. I make Buttered Rum Cake when friends stop by unexpectedly, and they always leave with a little more laughter and a sweet box to take home. It’s simple, soulful, and easy to adapt, and I hope it becomes one of your go-to recipes too. Happy baking — may your house smell like butter and warm rum tonight with this Buttered Rum Cake.

Conclusion

If you want another classic rum cake reference or ideas for technique, check out this helpful recipe: Classic Butter Rum Cake – A Pretty Life In The Suburbs. For another excellent, well-tested take on homemade rum cake, I also recommend: Homemade Butter Rum Cake – Sally’s Baking.

Buttered Rum Cake

A cozy and comforting cake infused with buttery, rum-kissed glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Brunch, Dessert

Cuisine: American, Bakery

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup unsalted butter, softened Use unsalted butter so you can control the salt.
• 4 large eggs
• 0.5 cups dark rum Dark rum gives that warm, molasses-like note.
• 0.5 cups whole milk Whole milk keeps the crumb tender and rich.
• 1 tsp vanilla extract
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt

For the glaze

• 0.5 cups unsalted butter
• 1 cup granulated sugar
• 0.25 cups dark rum
• 0.25 cups water
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a large bowl, beat the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.

Mixing

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the butter mixture, alternating with milk and rum, starting and finishing with dry ingredients.

Baking

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick comes out clean.

Glaze Preparation

1. Melt the butter in a saucepan, add sugar, water, and rum, and simmer for about 5 minutes, removing from heat before adding vanilla.

Glazing and Serving

1. Poke holes in the warm cake and pour the glaze over it.
2. Let the cake rest for 15 minutes before inverting onto a serving plate to cool.

Notes

Serve this cake warm with ice cream or whipped cream. For a twist, pair it with a tart dessert or sprinkle with powdered sugar.