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+ servings
A Rum Cake dripping with rum sauce on a cooling rack.

Rum Cake

A melt in your mouth rum cake with lots of rich flavor topped with a scrumptious rum sauce.
Course Dessert
Cuisine American, British, english
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 people
Calories 528kcal


  • 10- to 15-cup Bundt pan


For the Cake:

  • 2 cups granulated sugar 400g
  • 1/2 cup unsalted butter softened 113g
  • 1/2 cup vegetable oil 120mL
  • 3 cups all-purpose flour 360g
  • 4 eggs room temperature, large
  • 2 teaspoons vanilla extract 10mL
  • 1 teaspoon kosher salt
  • teaspoons baking powder
  • ½ cup buttermilk 120mL
  • ¾ cup aged rum 180mL

For the Buttered Rum Sauce:

  • ¼ cup unsalted butter 70g
  • ¼ cup granulated sugar 50g
  • ¼ cup light brown sugar 50g, firmly packed
  • ¼ cup aged rum 60mL
  • ¼ cup heavy whipping cream 60mL
  • 2-3 dashes angostura bitters optional
  • 1 pinch salt


For the Cake:

  • Preheat oven to 325F. Spray a (10- to 15-cup) Bundt pan with baking spray or butter and flour it.
  • Combine flour, salt, and baking powder in a large bowl then whisk together.
  • In the bowl of a stand mixer, beat butter, oil, and sugar, on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Add vanilla, beating just until combined.
  • With the mixer on low, add flour mixture alternating with rum and buttermilk, beginning and ending with flour mixture just until combined.
  • Pour batter into pan. Gently tap on counter a few times to settle batter.
  • Bake for 65 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 15 minutes. Invert onto a cool rack and let cool completely. Glaze cooled cake with half of Buttered Rum Sauce. Serve with remaining sauce.

For the Sauce:

  • Melt butter in a small saucepan over medium heat. Add remaining ingredients, stirring until fully combined. Bring to a boil. Boil, stirring occasionally for 4-5 minutes. Transfer mixture to a heat-proof bowl or measuring cup; let cool to room temperature, stirring occasionally. Use immediately or store chilled in an airtight container for up to 1 week. Warm slightly before using.



Calories: 528kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 236mg | Potassium: 132mg | Fiber: 1g | Sugar: 43g | Vitamin A: 759IU | Calcium: 59mg | Iron: 2mg