Here’s a rich and indulgent Buttered Rum Cake recipe—moist, buttery, and perfect for dessert or special occasions 🍰🥃
🍰 Buttered Rum Cake
🛒 Ingredients (Serves 8–10)
For the Cake
- 1 cup (230g) Unsalted butter
- 1 cup (200g) Brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups (240g) All-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) Milk
- 3–4 tbsp dark rum
For the Rum Glaze
- ½ cup (115g) Unsalted butter
- ½ cup (100g) Sugar
- ¼ cup (60ml) Dark rum
👨🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C)
- Grease and flour a bundt pan or 9×13-inch baking pan
2. Make the Cake Batter
- Cream butter and brown sugar until light and fluffy
- Add eggs one at a time, beating well after each
- Stir in vanilla extract
- In a separate bowl, mix flour, baking powder, and salt
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour
- Stir in 3–4 tbsp dark rum
3. Bake
- Pour batter into prepared pan
- Bake 45–55 minutes (check with a toothpick—it should come out clean)
- Let cake cool 10–15 minutes before removing from pan
4. Make Rum Glaze
- In a small saucepan, melt butter with sugar over low heat until combined
- Remove from heat and stir in dark rum
5. Glaze the Cake
- While the cake is still slightly warm, brush the rum glaze evenly over the top
- Let the cake absorb the glaze for extra moistness
6. Serve
- Slice and serve warm or at room temperature
- Optional: dust with powdered sugar or top with whipped cream
🔥 Tips
- Use dark or spiced rum for a richer flavor
- For extra moisture, poke small holes in the cake with a skewer before glazing
- Can be made ahead and stored tightly covered for up to 3 days
If you want, I can also give a quick one-bowl Buttered Rum Cake recipe that’s ready in under an hour with no complicated steps.
Do you want me to do that?
