Easy Rum Cake (from SCRATCH)

rum cake

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For the cake:

2 cups cake flour

1 ½ cups sugar

3 tsp baking powder

1 tsp salt

1 tsp vanilla extract

1 stick butter

1 cup chopped walnuts

4 eggs

½ cup milk

½ cup dark rum

½ cup canola oil

For rum butter glaze:

1 stick butter

1 cup sugar

½ cup dark rum

¼ cup water

1 tsp vanilla extract


Directions for cake:

  1. Preheat oven to 325 degrees

  2. In a stand mixer, add butter and sugar and beat on medium for 2 minutes until fluffy and lighter in color.

  3. Add oil and mix until combined.

  4. Add eggs one at a time until combined.

  5. Add vanilla extract.

  6. Mix together: flour, salt, baking powder. Sift.
  7. Add 1/3 of the flour on low until combined, then add ½ of the milk until combined, then repeat adding ½ of the flour, then remaining milk and ending with flour until combined.

  8. In a bowl, add walnuts and about a tablespoon of flour. Mix together.

  9. Add walnuts to bottom of cake pan.

  10. Spray cake pan (tube or bundt) with cake spray. Add cake mixture.

  11. Bake for 45-50 minutes or until toothpick comes out clean.

  12. Remove from oven and leave in cake pan while making rum glaze.

Directions for rum butter glaze:

  1. In a sauce pan, add butter, sugar and water and cook over medium heat.
  2. Cook until sugar melts and mixture begins to bubble and slightly thicken – about 5-10 minutes.
  3. Cut off heat and add rum and vanilla extract. Stir to combine.
  4. Pour over cake and allow to soak completely.
  5. Once cake has cooled completely, turn out onto a cake stand or serving platter.


Cake can be eaten right away, but will have a stronger rum flavor the next day.

Keywords: rum cake