Decadent Rum Cake with Rich Brown Sugar Glaze Recipe

Decadent Rum Cake with Rich Brown Sugar Glaze Recipe

15 servings
This classic Rum Cake recipe combines a moist, buttery cake infused with rum flavor and a luscious rum glaze that soaks into every bite. Perfectly tender with a delicate crumb, it's ideal for celebrations or any special occasion where a rich, flavorful dessert is desired. The cake is baked in a bundt pan to create an elegant presentation, and the signature rum glaze adds a wonderful sweetness and aromatic finish.

Ingredients

  • milk

    room temperature

    ¼ c
  • sour cream

    room temperature, light or regular

    ⅓ c
  • rum

    Bacardi Gold or Dark Myer’s rum

    ⅓ c
  • butter

    room temperature

    1 c
  • granulated sugar
    1 ¾ c
  • vanilla extract
    2 tsp
  • eggs

    room temperature

    3 large
  • egg yolks

    room temperature

    2 large
  • cake flour
    2 ¼ c
  • baking powder
    1 ½ tsp
  • baking soda
    ¼ tsp
  • salt
    ½ tsp
  • butter
    ½ c
  • granulated sugar
    ½ c
  • brown sugar
    ½ c
  • rum
    ¼ c
  • heavy cream
    ¼ c
  • vanilla extract
    1 tsp

Directions

  1. 1

    Preheat the oven to 350 degrees F (180°C) and place an oven rack in the center of the oven to ensure even baking.

  2. 2

    In a liquid measuring cup, whisk together the milk, sour cream, and rum until well combined and allow the mixture to come to room temperature for better incorporation into the batter.

  3. 3

    In a large bowl or using a stand mixer, whip the room temperature butter on medium speed for 1 minute until smooth. Gradually add the granulated sugar and beat for 3-4 minutes until the mixture is light and fluffy. Stir in the vanilla extract. Add the eggs and egg yolks one at a time, mixing briefly between each addition to combine. Be sure to scrape down the bowl sides to incorporate all ingredients evenly.

  4. 4

    In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures a smooth batter and even leavening.

  5. 5

    Add one-third of the dry ingredients to the butter mixture and mix just until combined. Pour in half of the milk/sour cream/rum mixture and mix gently. Repeat by adding another third of the dry ingredients, then the rest of the wet mixture, and finally the remaining dry ingredients. Mix each addition just until combined and scrape down the sides to maintain an even batter without overmixing.

  6. 6

    Grease and flour a bundt pan thoroughly, using shortening to coat every crevice, then lightly dust with flour. Pour the batter evenly into the prepared pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

  7. 7

    While the cake bakes, combine the butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract in a saucepan over medium heat. Stir continuously until the butter melts and the mixture is smooth. Bring the glaze to a boil and maintain a boil for 2 minutes, stirring constantly to prevent burning, then remove from heat.

  8. 8

    After baking, allow the cake to cool in the pan for 15 minutes, then invert gently onto a clean surface or plate. Wipe the bundt pan clean and place the cake back inside. Poke holes all over the cake with a skewer or fork, then pour most of the warm glaze over the cake slowly so it absorbs it thoroughly. Save a bit of glaze to drizzle on top when serving.

  9. 9

    Let the cake soak up the glaze for a few minutes before inverting it onto a serving platter. Spoon any remaining glaze on top of the cake just before serving for extra moisture and flavor.

  10. 10

    Cover and refrigerate any leftover rum cake. It can be enjoyed warm by reheating slices in the microwave, or served cold.

Decadent Rum Cake with Rich Brown Sugar Glaze Recipe

Decadent Rum Cake with Rich Brown Sugar Glaze Recipe

80 min15 servings

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About this Recipe

Indulge in Our Decadent Rum Cake with Rich Brown Sugar Glaze

Get ready to elevate your dessert game with our truly decadent Rum Cake with Rich Brown Sugar Glaze! This isn't just any cake; it's a celebration of flavor, featuring a moist, buttery cake deeply infused with aromatic rum and crowned with an irresistible, luscious glaze. Perfect for special occasions or simply treating yourself, this glazed rum cake promises a slice of pure bliss.

What makes this rum cake recipe stand out? It's all about that perfect balance. We start with a tender, delicate crumb that bakes beautifully in a Bundt pan, creating an elegant presentation that's sure to impress. The secret to its incredible moisture and depth of flavor lies in the generous rum infusion, both in the cake itself and in the signature rum glaze. As the warm glaze soaks into every crevice, it creates an unforgettable sweetness and a wonderfully aromatic finish that truly defines this classic dessert.

Tips for a Perfect Rum Cake

  • Room Temperature Ingredients: Ensure your milk, sour cream, butter, and eggs are at room temperature for a smooth, well-emulsified batter. This is key for a moist cake.
  • Bundt Pan Prep: Don't skimp on greasing and flouring your Bundt pan. This ensures your beautiful Bundt cake releases perfectly.
  • Rum Choice: While Bacardi Gold or Dark Myer’s rum are suggested, feel free to experiment. A good quality dark rum will provide a richer flavor profile to both the cake and the rum glaze.

Variations & Serving Suggestions

For an extra touch, consider adding a pinch of nutmeg or cinnamon to the cake batter for a warmer spice note. You could also fold in some chopped pecans or walnuts for texture. This rich rum cake is fantastic on its own, but it also pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a fresh berry compote. Enjoy this ultimate rum cake dessert with your favorite coffee or after a festive meal!

Frequently Asked Questions