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16 Rum Cake Recipes for Boozy Bakes

By: Shivani Choudhary
Updated On: March 5, 2025

Get ready to unleash your inner baker with our amazing collection of rum cake recipes. With 16 unique recipes to try, you'll discover a world of delicious boozy bakes that will impress your friends and family. From classic flavors to tropical twists, there's something for everyone in this exciting collection.

Start your baking adventure today and explore the wonderful world of rum cakes. You'll find recipes that are easy to make and fun to eat, with flavors that will take you on a journey around the world. Whether you're a beginner or a seasoned baker, you'll love the variety and creativity of these rum cake recipes.

16 Rum Cake Recipes

1. Classic Rum Cake Recipe

Moist and flavorful, this classic rum cake is a crowd-pleaser.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup dark rum
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 325°F and grease a 10-inch tube pan.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
  6. Stir in the rum and walnuts.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let cool in the pan for 10 minutes.
  10. Transfer to a wire rack to cool completely.

2. Pineapple Upside Down Rum Cake

Moist pineapple upside-down cake infused with rum flavors.

Ingredients

  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pineapples, chopped
  • 1/4 cup rum
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F and grease a 10-inch tube pan.
  2. Mix brown sugar, granulated sugar, and 1/4 cup butter in a saucepan and cook over medium heat, stirring until sugar dissolves.
  3. Arrange pineapple slices in the prepared pan and pour sugar mixture over them.
  4. Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
  5. Beat remaining butter and sugars in a large bowl until light and fluffy.
  6. Beat in eggs one at a time, then stir in rum and vanilla extract.
  7. Add flour mixture to the wet ingredients and mix until just combined.
  8. Pour batter over pineapple mixture and smooth top.

. Bake for9 45-50 minutes or until a toothpick inserted comes out clean.

10. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

3. Pecan Praline Rum Cake

Moist rum cake filled with crunchy pecan praline topping.

Ingredients

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup rum

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. Beat sugar and butter until light and fluffy, then beat in eggs one at a time.
  3. Stir in vanilla extract, flour, baking powder, and salt.
  4. Fold in chopped pecans and rum.
  5. Pour batter into prepared pan and smooth top.
  6. Bake for 1 hour or until a toothpick inserted comes out clean.
  7. Let cool in pan for 10 minutes before transferring to a wire rack.
  8. Prepare praline topping by melting 1/4 cup butter and 1/2 cup brown sugar in a saucepan over medium heat.
  9. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
  10. Stir in 1 cup chopped pecans and cook for an additional 2 minutes.
  11. Drizzle praline topping over cooled cake.

4. Rum Cake Cheesecake

Rich and creamy rum cake cheesecake with a moist texture.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter
  • 2 pounds cream cheese
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup rum syrup

Instructions

  1. Preheat the oven to 325°F.
  2. Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
  3. Press the crust mixture into a springform pan.
  4. Beat the cream cheese until smooth.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in granulated sugar, sour cream, and vanilla extract.
  7. Stir in rum syrup.
  8. Pour the cheesecake batter into the prepared pan.
  9. Bake for 55-60 minutes or until the edges are set.
  10. Let the cheesecake cool completely before serving.

5. Chocolate Rum Truffle Cake

Rich, mocha-flavored cake infused with rum and chocolate truffles.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup rum
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 325°F and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
  3. In a large bowl, whisk together milk, eggs, and rum.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Melt the chocolate chips in a double boiler and let cool slightly.
  6. Fold the chocolate into the cake batter until well combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cool, place one layer on a serving plate and spread a layer of chocolate glaze on top.
  11. Place the second layer on top and frost the entire cake with the remaining glaze.

6. Coconut Rum Pound Cake

Moist coconut and rum infused pound cake.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup coconut milk
  • 1 cup shredded coconut
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, eggs, coconut milk, shredded coconut, rum, and vanilla extract.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Pour batter into prepared loaf pan and smooth top.
  6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

7. Spiced Rum Cake With Nutmeg

Spiced Rum Cake With Nutmeg is a moist and flavorful dessert infused with warm spices.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup dark rum
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 325°F (165°C) and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
  4. Beat in eggs one at a time, followed by vanilla extract.
  5. With the mixer on low speed, gradually add flour mixture to the wet ingredients in three parts, alternating with rum, beginning and ending with flour mixture.
  6. Beat in nutmeg, cinnamon, and cloves.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

8. Caramel Rum Cake With Pecans

Moist caramel rum cake filled with crunchy pecans.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup caramel sauce
  • 1/4 cup dark rum
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add dry ingredients to wet ingredients and whisk until just combined.
  5. Stir in caramel sauce, dark rum, and chopped pecans.
  6. Pour batter into prepared pan and smooth top.
  7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and let cool in pan for 10 minutes.
  9. Transfer to a wire rack to cool completely.

9. Banana Rum Cake With Walnuts

Moist banana cake infused with rum and crunchy walnuts.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups mashed ripe bananas
  • 1/2 cup dark rum
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Stir in the mashed bananas and rum.
  6. Gradually add the flour mixture to the wet ingredients, beating until just combined.
  7. Fold in the chopped walnuts.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

10. Rum Soaked Cherry Cake

Moist and flavorful cake infused with rum and cherries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rum
  • 1 cup cherries, pitted

Instructions

  1. Preheat the oven to 325°F (165°C) and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the rum and cherries.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes.
  9. Transfer the cake to a wire rack to cool completely.
  10. Once the cake is cool, drizzle with additional rum if desired.

11. Vanilla Bean Rum Cake

Rich and moist vanilla bean rum cake infused with the warmth of rum.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark rum
  • 1/2 vanilla bean, split lengthwise

Instructions

  1. Preheat the oven to 325°F (165°C) and grease a 10-inch tube pan or bundt pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and whisk until just combined.
  5. Stir in the dark rum and scrape the seeds from the vanilla bean into the batter.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes.
  9. Transfer the cake to a wire rack to cool completely.
  10. Once the cake is cool, drizzle with a rum glaze if desired.

12. Espresso Rum Cake With Kahlua

Moist and rich, this espresso rum cake is infused with Kahlua for added depth.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 2 teaspoons instant espresso powder
  • 2 tablespoons Kahlua
  • 2 tablespoons dark rum

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, espresso powder, Kahlua, and rum.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Pour batter into prepared pan and smooth top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Transfer cake to a wire rack to cool completely.

13. Tropical Rum Cake With Mango

Tropical rum cake with mango is a moist and flavorful dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark rum
  • 1 cup diced fresh mango

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the diced mango and dark rum.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and let cool in pan for 10 minutes.
  9. Transfer to a wire rack to cool completely.
  10. Once cool, drizzle with additional rum if desired and serve.

14. Bourbon Pecan Rum Cake

Rich, moist cake infused with bourbon and pecans.

Ingredients

  • 1 cup pecans
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup bourbon
  • 1/4 cup dark rum

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. Toast pecans in a 350°F oven for 5-7 minutes, then chop.
  3. Beat sugar and butter until light, then beat in eggs one at a time.
  4. Stir in flour, baking powder, and salt, then bourbon and rum.
  5. Fold in toasted pecans and pour batter into prepared pan.
  6. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Transfer to a wire rack to cool completely.

15. Orange Liquor Rum Cake

Moist and flavorful, this Orange Liquor Rum Cake is perfect for special occasions.

Ingredients

  • 1 cup rum
  • 1 cup orange liqueur
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons grated orange zest
  • 2 tablespoons orange juice

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in orange zest and juice.
  5. With the mixer on low speed, gradually add flour mixture to the wet ingredients.
  6. Stir in rum and orange liqueur until well combined.
  7. Pour batter into prepared pan and smooth top.
  8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  9. Remove from oven and let cool in pan for 10 minutes.
  10. Transfer cake to a wire rack to cool completely.

16. Double Layer Rum Cake With Buttercream

Moist and decadent double layer rum cake with rich buttercream frosting.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark rum
  • 1 cup whole milk, at room temperature
  • 2 cups buttercream frosting

Instructions

  1. Preheat the oven to 325°F (165°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter until creamy, then gradually add sugar.
  4. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
  5. Beat in vanilla extract and dark rum.
  6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of buttercream frosting on top.
  11. Place the second layer on top and frost the entire cake with the remaining buttercream frosting.

Conclusion

You'll be swept away by the rich flavors of these rum cakes, as they unfold like a tropical paradise on your palate. With each bite, the boozy goodness will dance on your taste buds, leaving you craving more of these decadent treats. Your baking skills will shine like a beacon, illuminating the path to a world of rum-infused delights.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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