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    Home » Cakes » Bundt Cakes

    Butter Cake with Rum Glaze

    4.86 from 7 votes
    12 Comments

    Jun 1, 2019

    (updated Apr 5, 2025)

    by Kimberlee Ho

    Jump to Recipe

    Just the idea of a cake that's centered around the main ingredients of butter and rum sends me swooning. I mean, these are two fantastic ingredients, am I right?

    This Butter Cake with Rum Glaze tastes like buttery rich heaven with a kick of something special. The perfect marriage of flavors, if you ask me!

    Looking for more bundt cake recipes? Try Italian Lemon Pound Cake and Chocolate Chip Pound Cake.

    KAB reader Carriellen says: ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ "This cake was so perfect for a fancy holiday meal. The poundcake texture and the rummy glaze made it a really special treat."

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Butter, oh how we love you

    If you've never had a butter cake before, you're in for a treat. The two sticks of butter gives this cake a richness and flavor that can't be beat.

    The texture of this cake is also to die for. The best way to describe it is that it's sorta like a vanilla pound cake. Dense and oh-so-buttery with a hint of vanilla. But then, there's that rum glaze that takes it over the top.

    Rum Glaze

    Most butter cake recipes are accompanied by a butter sauce. This one is, too, however, I kicked it up a couple of notches by adding in some rum instead of the usual water.

    The trick to this butter cake is to poke holes all over the exterior then pour that rum glaze over top.

    And, once the rum soaks in to the cake, you do it again! And again after that! After the rum saturates the cake, a beautiful glazy crust forms on the outside of the cake.

    This adds a wonderful textural element to the outside of the cake, while the rich, buttery interior has now been soaked with rum. Not sure it gets better than that, my friends!

    I also have a wonderful buttermilk lemon glaze over an Italian Lemon Pound Cake that you'll be sure to enjoy in each bite!

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Tips for Making This Recipe

    • Be sure to generously butter and flour your pan before pouring in the cake batter. This will help ensure the cake comes out of that pan in one piece without any sticking. I like to take a pat of room temperature butter, place a folded piece of paper towel over one side and smear the butter all over every nook and cranny of the pan. Be generous here. You don't want gobs of butter all over your pan, but you do want an even layer of butter over every inch of that pan. Then, take a tablespoon of flour and sprinkle it around the pan. Tilt the pan to a 45 degree angle over the sink and gently tap the sides of the pan with one hand while rotating the pan around with your other hand. This will ensure the flour covers all the butter. Tip the pan upside down over the sink to tap out any excess flour
    • Bake this cake on the middle rack in your oven. You may want to rotate the pan halfway through the baking time to ensure the cake bakes evenly, especially if your oven has hot spots or does not bake consistently
    • When you are ready to pour the rum glaze over the cake, be sure to poke many holes in the cake using a toothpick. Don't be afraid of ruining the cake or of poking too many holes. The idea is to allow as much of that rum glaze to soak into the cake as possible. For the final step, again poke holes into the sides of the cake (including the hole in the middle) and use a pastry brush to brush on the remaining glaze

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Slice of butter cake glazed with rum glaze.

    Butter Cake with Rum Glaze

    This moist Butter Cake is made in a bundt pan and finished with a perfectly simple Rum Glaze. It is the perfect marriage of flavors and tastes like buttery rich heaven with a kick of something special.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Course: All Recipes, Dessert, Snack
    Cuisine: American
    Keyword: butter cake, rum glaze
    Servings: 16 slices
    Calories: 416kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • Bundt Pan

    Ingredients

    Butter Cake

    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter room temperature
    • 2 cups granulated sugar
    • 4 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 1 cup buttermilk

    Rum Glaze

    • 1 cup granulated sugar
    • ½ cup unsalted butter room temperature, cubed
    • ¼ cup rum
    • 3 teaspoons vanilla extract
    US Customary - Metric

    Instructions

    Make Butter Cake:

    • Preheat oven to 350° F. Butter generously and flour a 10-inch tube pan or bundt pan . Set aside.
    • In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
      3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
    • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
      1 cup unsalted butter, 2 cups granulated sugar
    • Add eggs, one at a time, beating well after each addition.
      4 large eggs
    • Beat in vanilla.
      2 teaspoons vanilla extract
    • Alternating with the buttermilk, add the flour mixture to the butter/sugar mixture in 3 additions, beating well after each addition.
      1 cup buttermilk
    • Pour batter into prepared pan. Bake 55-70 minutes or until a toothpick inserted into the center comes out clean.
    • Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack set over waxed paper.

    Prepare Rum Glaze:

    • In a small saucepan, whisk together the sugar, butter and rum. Cook over medium heat just until butter is melted and sugar is dissolved fully. Remove from the heat; stir in vanilla.
      1 cup granulated sugar, ½ cup unsalted butter, ¼ cup rum, 3 teaspoons vanilla extract
    • With a toothpick, poke holes in the top of the warm cake.
    • Pour or spoon ¼ cup of the glaze over the cake.
    • Let stand until glaze is absorbed. Repeat twice.
    • Using a toothpick, poke holes into the sides of the cake and brush remaining glaze over the sides. Cool completely before slicing.

    Notes

    • Store cooled cake at room temperature for up to 4 days
    • Cake may be frozen prior to glazing. Wrap cooled cake tightly in plastic wrap and store in freezer for up to 3 months. Warm gently in the oven at low temperature until cake is thawed and warm to the touch. Proceed with glazing the cake
    • Recipe adapted from TasteOfHome.com.

    Nutrition

    Serving: 1 slice | Calories: 416kcal | Carbohydrates: 56.7g | Protein: 4.7g | Fat: 19.2g | Saturated Fat: 11.5g | Cholesterol: 93.8mg | Sodium: 140.2mg | Fiber: 0.6g | Sugar: 38.5g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Bundt CakesBeginnerSpring
    « Lemon Crumb Bars
    Jacques Torres Chocolate Chip Cookies Recipe »

    Reader Interactions

      4.86 from 7 votes (4 ratings without comment)

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      Comments

    1. Anita

      January 20, 2020 at 3:37 pm

      5 stars
      Made this today and it turned out perfectly!! I know a birthday boy who will be very happy tomorrow! Thanks for a great recipe Kim!! xo - Anita

      Reply
      • Kim

        January 20, 2020 at 8:18 pm

        So very happy to hear you tried it and liked it Anita! Happy birthday to the birthday boy!

        Reply
    2. Carriellen

      February 25, 2021 at 10:45 pm

      This cake was so perfect for a fancy holiday meal. The poundcake texture and the rummy glaze made it a really special treat. Thank you, Kimmie!
      (This comment was made by a friend of Kickass Baker's owner.)

      Reply
      • Kim

        February 26, 2021 at 8:36 pm

        Yes! So happy to hear this!

        Reply
      • Stefan

        July 06, 2023 at 8:00 pm

        Quick question can I use rum extract in place of the rum liquor?

        Reply
        • Kimberlee Ho

          July 14, 2023 at 1:30 pm

          I haven't tried that, but it should work just fine! Extracts tend to be more concentrated, so start out with just a little bit and taste before adding more.

          Reply
    3. Lourdes Barragan

      December 31, 2023 at 2:59 am

      5 stars
      I made this rum cake on Christmas Eve, everyone was so impressed with it, they asked me for the recipe!I give five stars ⭐️ to the recipe!!

      Reply
      • Kimberlee Ho

        December 31, 2023 at 12:27 pm

        How wonderful, Lourdes!!

        Reply
    4. Janet

      March 22, 2024 at 3:04 pm

      What kind of rum do you recommend, light or dark? Thank you!

      Reply
      • Kimberlee Ho

        March 23, 2024 at 5:44 pm

        I use light rum for this recipe! It helps keep the glaze a nice white color. However, dark rum would also work just fine.

        Reply
    5. Sofie G

      September 28, 2024 at 2:37 pm

      5 stars
      I always refer back for the glaze recipe for my own personal rum cake!

      Reply
      • Kimberlee Ho

        September 29, 2024 at 4:05 pm

        That's so great to hear, Sofie!!

        Reply

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