Butter Cake with Rum Glaze

5 from 1 reviews

The idea of a cake centered around butter and rum sends me swooning. This Butter Cake with Rum Glaze tastes like heaven with a kick of something special.



For the Cake:

For the Rum Glaze:


  1. Prepare: Preheat oven to 350° F. Butter generously and flour a 10-inch tube pan or bundt pan. Set aside

  2. Make Cake Batter: In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternating with the buttermilk, add the flour mixture to the butter/sugar mixture in 3 additions, beating well after each addition

  3. Bake: 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

  4. Make 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

  5. Glaze the Cake: With a toothpick, poke holes in the top of the warm cake. Pour or spoon 1/4 cup of the glaze over the cake. Let stand until glaze is absorbed. Repeat twice. Poke holes into the sides of the cake and brush remaining glaze over the sides. Cool completely before slicing


  • 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

Keywords: butter cake, rum glaze, rum sauce, gooey gooey butter cake, old fashioned butter cake, traditional butter cake, how to make butter cake, butter cake recipe, easy butter cake recipe, Kentucky butter cake recipe

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