Buttered Rum Cake That’ll Make You the Favorite Aunt at Every Gathering

If you’ve never met a dessert that could give you a hug and a wink at the same time—let me introduce you to buttered rum cake. This rich, golden bundt of joy is what happens when cake meets cocktail in the most heartwarming way. I baked this beauty for a family game night, and suddenly everyone forgot about the game and begged for seconds. Between the buttery crumb, crunchy nuts, and warm glaze soaked in rum (yes, darling, actual rum), this cake became an instant legend in my kitchen.

So whether you’re hosting the holidays or just need a pick-me-up on a random Wednesday, buttered rum cake is here to wrap you up in its boozy, buttery love. Let’s dive in, one sweet slice at a time.


Why You’ll Love This Buttered Rum Cake

  • It’s the perfect balance of moist, buttery cake and rich, rum-laced glaze.
  • No frosting stress—just a bundt pan and a pour-over glaze.
  • Keeps beautifully, making it ideal for gifting or prepping ahead.
  • Feels indulgent, but bakes up with pantry basics.
  • Crunchy nuts + soft cake = texture heaven.

Ingredients

For the Cake:

  • 1 cup roughly chopped pecans or walnuts
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup dark rum

For the Buttered Rum Glaze:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup dark rum
  • ¼ cup water

Instructions

  1. Preheat oven to 350°F. Grease and flour a bundt pan, then sprinkle chopped nuts evenly in the bottom.
  2. Cream the butter and sugar until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time.
  3. Whisk together the flour, baking powder, and salt. Add to the wet mixture alternately with milk, starting and ending with the dry ingredients.
  4. Stir in the vanilla and rum until smooth. Pour batter over the nuts in the pan.
  5. Bake for 50–60 minutes, or until golden and a toothpick comes out clean.
  6. While it bakes, make the glaze: melt butter in a saucepan, stir in sugar, rum, and water. Simmer for 5 minutes.
  7. When the cake comes out, poke holes in it and pour the warm glaze over top. Let sit 20 minutes before turning out onto a plate.

Melania’s Tips for Perfect Buttered Rum Cake

  • Room temp butter is key—don’t rush it.
  • Dark rum gives deeper flavor than light, but use what you have.
  • Letting the glaze soak in is not optional—it’s the secret to that luscious bite.
  • Want it extra boozy? Reserve a little glaze and brush more on after unmolding.

Bake It With the Littles

Okay, I know what you’re thinking—rum cake for kids? Don’t worry! Most of the alcohol bakes off, and you can totally use rum extract in the glaze if you’re concerned. Let little hands:

  • Arrange the nuts in the pan (a great fine-motor task!)
  • Help mix the batter with supervision
  • Decorate the cooled cake with powdered sugar or edible glitter

Meal-Prep Magic

Buttered rum cake actually improves after a day or two. Here’s how to store it:

  • Room temp: Wrap in foil or plastic wrap, lasts 4–5 days.
  • Fridge: Keeps up to a week—just warm slices before serving.
  • Freezer: Wrap tightly in plastic and foil. Thaws beautifully.

Healthier Swaps Without Losing the Magic

Want to lighten it up a smidge? Try these:

  • Use Greek yogurt in place of half the butter
  • Sub in almond milk or oat milk
  • Try monk fruit sweetener in the glaze
  • Go gluten-free with a 1:1 flour blend (check out Bob’s Red Mill)

Leftover Remix

If you have leftovers (unlikely, but let’s pretend), here are a few ways to reinvent them:

  • Rum Cake French Toast: Yes, it’s a thing. Soak slices in custard and fry.
  • Cake Trifles: Layer with whipped cream and berries.
  • Toasty Toppers: Toast cubes of cake and sprinkle on ice cream.

Gift It Like a Pro

Wrap your cooled cake in parchment, nestle it in a festive tin, and tie with twine. Add a handwritten tag that says “Open when you need a hug.” Great for:

  • Teachers
  • Neighbors
  • New parents
  • That friend who always brings wine

FAQs

Can I use light rum?
Absolutely! It’ll taste lighter but still delicious.

Can I make this in a regular cake pan?
Yes, but bundt pans help it soak up the glaze better.

What if I don’t have nuts?
Skip them or sub with coconut flakes for texture.

Is the alcohol safe for kids?
Most bakes out, but use rum extract in the glaze if concerned.


Final Thought

This buttered rum cake isn’t just a dessert—it’s a celebration in every slice. It brings people together, turns an ordinary night into a cozy memory, and fills your kitchen with the smell of joy. Whether you’re baking it for the holidays or just because Tuesday needs a little sparkle, this cake has your back. If you love this vibe, check out my bourbon peach cobbler or our always-moist hummingbird banana muffins. Now go preheat that oven and make something wonderful.

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Buttered Rum Cake That’ll Make You the Favorite Aunt at Every Gathering

Buttered rum cake that’s rich, boozy, and comforting—your new go-to bundt for parties, gifting, and family nights. Easy and make-ahead friendly!

Ingredients

Scale

For the Cake:

  • 1 cup roughly chopped pecans or walnuts

  • 2 cups granulated sugar

  • 1 cup unsalted butter, softened

  • 4 large eggs

  • 2½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • ½ cup dark rum

For the Buttered Rum Glaze:

  • ½ cup unsalted butter

  • 1 cup granulated sugar

  • ¼ cup dark rum

  • ¼ cup water

Instructions

  • Preheat oven to 350°F. Grease and flour a bundt pan, then sprinkle chopped nuts evenly in the bottom.

  • Cream the butter and sugar until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time.

  • Whisk together the flour, baking powder, and salt. Add to the wet mixture alternately with milk, starting and ending with the dry ingredients.

  • Stir in the vanilla and rum until smooth. Pour batter over the nuts in the pan.

  • Bake for 50–60 minutes, or until golden and a toothpick comes out clean.

  • While it bakes, make the glaze: melt butter in a saucepan, stir in sugar, rum, and water. Simmer for 5 minutes.

 

  • When the cake comes out, poke holes in it and pour the warm glaze over top. Let sit 20 minutes before turning out onto a plate.

  • Author: Clara Sylvester

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