This holiday season, I had the pleasure of baking my favorite treat vanilla rum cake, and it quickly became my favorite.
The rich aroma of vanilla and rum filled the house as I mixed the ingredients, and the anticipation grew as the cake baked.
When it came out of the oven, golden and perfect, I couldn’t wait to drizzle the rum glaze over it. The first bite was heavenly moist, with a subtle rum flavor and a burst of vanilla.
It paired beautifully with my holiday coffee, creating the perfect festive treat. Sharing it with family made it even more special. I’m already planning to bake it again for our next holiday gathering!
Why You’ll Love This Vanilla Rum Cake
- Moist and tender texture thanks to the rich batter and rum syrup
- Easy to make with basic pantry ingredients
- Perfect for holidays, birthdays, or gifting
- Made with real vanilla extract and a buttery rum glaze for extra depth
How To Prepare Vanilla Rum Cake?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 10 minutes – 1 hour 15 minutes
- Course: Dessert
- Cuisine: Caribbean or American
- Calories per serving: Approximately 320-350 kcal (varies by portion size)
- Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer (optional)
- 9-inch bundt pan or cake pan
- Saucepan (for glaze)
- Whisk
- Wooden spoon or spatula
- Cooling rack
Ingredients
For The Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup milk
- ¼ cup dark or spiced rum
- ¾ cup sugar
- 1-2 whole vanilla beans (or 1 tablespoon vanilla extract)
For The Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup dark rum
How To Make Vanilla Rum Cake
1. Prepare the Cake Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a round cake pan with butter, then lightly flour the pan or use non-stick cooking spray to prevent the cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour and baking powder. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (about 3-4 minutes). You can use a hand mixer or stand mixer for this step.
4. Add Eggs and Yolk:
Add the eggs and egg yolk, one at a time, beating well after each addition. Then add the seeds scraped from the vanilla beans or vanilla extract and mix until fully incorporated.
5. Add Dry Ingredients and Wet Ingredients:
Gradually add the sifted flour mixture, alternating with the milk and rum, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Rum Glaze:
While the cake is cooling, make the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar, water, and rum, stirring occasionally until the sugar dissolves completely and the mixture begins to boil. Let it simmer for about 3-5 minutes until it thickens slightly.
8. Glaze the Cake:
Once the cake has cooled to room temperature, use a skewer or fork to poke several holes in the cake. Pour the warm rum glaze evenly over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the glaze before serving.
Expert Tips
I always make sure my butter and eggs are at room temperature. It really helps the batter come together smoothly and creates a fluffier cake!
I learned early on not to overmix the batter. Just a gentle stir is all it needs to ensure the cake stays light and airy.
Using a good-quality rum made a noticeable difference in the flavor. It really enhances the richness of the cake!
Letting the glaze soak into the cake is key. The rum glaze adds an extra burst of flavor, making it even more delicious.
I discovered that the cake is extra amazing when served slightly warm. It melts in your mouth and feels so comforting!
Our Favorite Ways to Serve it Up
One of our favorite ways to serve vanilla rum cake is with a scoop of vanilla ice cream or a dollop of whipped cream on top.
The contrast between the warm, spiced cake and the cool, creamy toppings is absolutely delicious. Sometimes, we even serve it with fresh berries or a drizzle of caramel sauce for an extra indulgent treat.
If we’re feeling festive, a little dusting of powdered sugar or even a few toasted nuts on top adds a beautiful touch.
No matter how we serve it, this vanilla rum cake always becomes the star of the holiday table, with everyone coming back for seconds!
OPTIONAL ADD-IN’S AND VARIATIONS
Here are some optional add-ins and variations you can try to customize your vanilla rum cake for different flavors and textures:
Optional Add-ins:
- Chopped Nuts: Add ½ cup of chopped walnuts, pecans, or almonds to the batter for a nice crunch.
- Dried Fruit: Add ½ cup of raisins, currants, or dried cranberries for a fruity twist.
- Shredded Coconut: For a tropical flair, mix in ½ cup of shredded coconut.
- Chocolate Chips: Fold in ½ cup of semi-sweet or dark chocolate chips for a decadent touch.
- Cinnamon or Nutmeg: Add ½ teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Variations:
- Rum Variations: Use dark rum, spiced rum, or coconut rum to change the flavor profile of the cake.
- Vanilla Bean vs. Vanilla Extract: For an extra rich flavor, use vanilla bean seeds instead of vanilla extract.
- Butter vs. Oil: Swap out the butter for vegetable oil for a slightly lighter texture.
- Glaze Twist: You can add a tablespoon of orange juice or zest to the glaze for a citrusy contrast to the rum flavor.
These add-ins and variations will allow you to experiment and make the vanilla rum cake your own!
How To Store Leftovers
To store leftover vanilla rum cake, allow it to cool completely before covering it tightly with plastic wrap or placing it in an airtight container.
Store vanilla rum cake at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week.
If you want to keep it fresh for an extended period, wrap individual slices in plastic wrap and freeze them for up to 3 months.
Just let it thaw at room temperature before enjoying, and it will still taste delicious!
More Vanilla Cake Recipes You’ll Love
The Best Buttermilk Vanilla Pound Cake Recipe
Bisquick Vanilla Cake Recipe – Quick and Delicious
Magnolia Bakery Vanilla Cake | Moist And Fluffy
FAQs For Your Vanilla Rum Cake
1. Can I use a different type of rum?
Yes, you can use any rum you prefer! Dark rum, spiced rum, or even coconut rum will give the cake different flavor profiles. Choose one that suits your taste.
2. Can I make the cake without rum?
Yes, you can substitute rum with a non-alcoholic option like rum extract or even use fruit juices like orange juice for a different flavor.
3. How do I prevent the cake from sticking to the pan?
Be sure to grease and flour the pan well, or use a non-stick baking spray to ensure the cake comes out easily after baking.
4. Can I make this cake in advance?
Yes, you can make the cake a day or two in advance. Simply cover it tightly and store at room temperature. The flavors will even develop more as it sits.
5. How can I make the glaze thicker?
If the glaze is too runny, simmer it for a few extra minutes to reduce and thicken. You can also add a bit more sugar to reach the desired consistency.
Conclusion
My journey with baking the vanilla rum cake has been a delicious success! It was surprisingly easy to make, and the result was absolutely amazing.
The moist vanilla rum cake, paired with the rich rum glaze, turned out just perfect, and I couldn’t have been happier with how it tasted. I’m so glad I decided to give it a try, and I’ll definitely be making it again for future holidays.
I hope others who try it have the same enjoyable experience, and I’m sure this vanilla rum cake will become a beloved staple in my kitchen for years to come!
Vanilla Rum Cake
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer (optional)
- 9-inch bundt pan or cake pan
- Saucepan (for glaze)
- Whisk
- Wooden spoon or spatula
- Cooling rack
Ingredients
For The Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup milk
- ¼ cup dark or spiced rum
- ¾ cup sugar
- 1-2 whole vanilla beans or 1 tablespoon vanilla extract
For The Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup dark rum
Instructions
Prepare the Cake Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a round cake pan with butter, then lightly flour the pan or use non-stick cooking spray to prevent the cake from sticking.
Mix Dry Ingredients:
- In a medium bowl, sift together the flour and baking powder. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (about 3-4 minutes). You can use a hand mixer or stand mixer for this step.
Add Eggs and Yolk:
- Add the eggs and egg yolk, one at a time, beating well after each addition. Then add the seeds scraped from the vanilla beans or vanilla extract and mix until fully incorporated.
Add Dry Ingredients and Wet Ingredients:
- Gradually add the sifted flour mixture, alternating with the milk and rum, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Rum Glaze:
- While the cake is cooling, make the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar, water, and rum, stirring occasionally until the sugar dissolves completely and the mixture begins to boil. Let it simmer for about 3-5 minutes until it thickens slightly.
Glaze the Cake:
- Once the cake has cooled to room temperature, use a skewer or fork to poke several holes in the cake. Pour the warm rum glaze evenly over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the glaze before serving.