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Homemade Butter Rum Cake Recipe

Homemade Butter Rum Cake Recipe
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How To Make Homemade Butter Rum Cake

A buttery, moist homemade rum cake filled with brown sugar, orange, and butter rum glaze that doesn’t fail to surprise whether warm or cold!

Preparation: 15 minutes
Cooking: 55 minutes
Cool Time: 45 minutes
Total: 1 hour 55 minutes



  • 1cupPecans,finely chopped
  • 3cupsall-purpose flour,spoon and leveled
  • tspbaking powder
  • tspsalt
  • cupsunsalted butter,(3 sticks) softened to room temperature
  • 1cuplight brown sugar,or dark, packed
  • ½cupgranulated sugar
  • 1tbsporange zest,(from about half an orange)
  • 5large eggs,room temperure
  • ½cupfull fat sour cream,at room temperature
  • 2tsppure vanilla extract
  • ½cuprum or spiced rum
  • cupmilk,at room temperature

For Butter Rum Icing:

  • 3tbspunsalted butter
  • 2tbsprum or spiced rum
  • ¼tsppure vanilla extract
  • tspsalt,a bit less
  • 1cupconfectioners’ sugar


  1. Preheat the oven to 350 degrees F and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

Rum Cake:

  1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together for about 2 minutes until creamed.

  2. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s okay – it will come together when the dry ingredients are added.

  3. Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Batter is thick.

  4. Pour/spoon the cake batter evenly over the pecans.

  5. Bake for about 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.

  6. Once done, remove from the oven and allow to cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish; glaze and serve it while warm, or wait for it to cool completely.

Butter Rum Icing:

  1. Melt the butter with the rum in a small saucepan over medium heat. If using the microwave, melt the butter in the microwave, then stir in the rum. Stir in the vanilla extract, salt, and confectioners’ sugar.

  2. Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.

Recipe Notes

Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.


  • Calories: 599.30kcal
  • Fat: 36.23g
  • Saturated Fat: 18.84g
  • Trans Fat: 1.05g
  • Monounsaturated Fat: 11.41g
  • Polyunsaturated Fat: 3.38g
  • Carbohydrates: 56.38g
  • Fiber: 1.69g
  • Sugar: 31.05g
  • Protein: 7.31g
  • Cholesterol: 151.80mg
  • Sodium: 355.64mg
  • Calcium: 129.81mg
  • Potassium: 145.13mg
  • Iron: 2.27mg
  • Vitamin A: 272.04µg
  • Vitamin C: 0.86mg
Want to share your own butter rum cake recipe or discuss baking tips and techniques? Join the conversation in the Baking and Desserts forum!

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