HomeCakes Rum Cake Recipe From Scratch – No Cake Mixes!

Rum Cake Recipe From Scratch – No Cake Mixes!

Comments : 4 Posted in : Cakes on by : Karen Metz Tags: , ,

If you want a rum cake recipe from scratch, that does not include a cake mix and is moist and delicious, you have come to the right place! I got this recipe from my Aunt Nettie a long time ago. Her recipe did include buying a cake mix, but I really wanted to do it from scratch. I searched for a good butter cake that would replace the yellow butter flavored cake mix called for in her recipe and after trying many different ones, this one stands up to the cake mix the best! I did have to increase the rum and butter sauce called for in Aunt Nettie’s recipe because there is more cake to soak with this recipe.

A tip when making this cake:

  • Make plenty of holes in your cake.
  • Pour the sauce slowly to allow the sauce to seep into the holes in the cake.
  • Don’t rush the soaking!
  • Bake way ahead of the time you want to serve it. The longer it sits the better it becomes.
  • If you do not have buttermilk you can make soured milk by adding 1 tablespoon of white vinegar to a measuring cup, then adding enough milk to make the amount you need (for this recipe it is 1 cup). Stir and let sit for at least 10 minutes. Then use in the recipe in place of buttermilk.

Making The Butter Cake

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup butter – softened
  • 1 tablespoon Vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • 1 cup buttermilk
  • 1/2 cup light rum

Directions:

  1. Liberally grease and flour a bundt pan. You could also use a cooking spray with flour in it. Set aside. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
  3. In a Kitchen Aid stand mixer, cream together sugar and butter till light and fluffy. Add vanilla.
  4. Beat in eggs one at a time, allowing each egg to be incorporated before adding another one.
  5. Mix together buttermilk and rum.
  6. Turn the mixer down to a medium speed. Add 1 cup of dry ingredients then 3/4 cups of buttermilk and rum mixture. Keep alternating till all dry ingredients and buttermilk has been added.
  7. Pour batter into bundt pan.
  8. Bake in preheated oven for 45 minutes. Cake poked with a cake tester should come out clean.
  9. While the cake is baking, make rum sauce. The recipe is found below.
  10. Leave cake in the pan. With a butter knife, carefully go around the edge of the cake in the pan and around the center to loosen it from the pan. Take a long wooden skewer and generously poke holes in the cake going all the way to the bottom of the pan.
  11. With a spoon, slowly drizzly rum sauce over the holes in the hot cake and around the edge and middle of the cake where it was loosened from the sides of the pan. Keep doing this till all the sauce has been used.
  12. Let cake sit till it is completely cool and all the sauce has been soaked up by the cake.
  13. Invert cake onto a cake server or platter and slice before serving.

Rum Sauce

Ingredients:

  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 1/4 + 1/8 cup light rum – I used Captain Morgan brand
  • 1/4 + 1/8 cup water

Directions:

Put all ingredients into a small saucepan and bring to a boil, stirring occasionally. Boil 1 1/2 minutes. Take off heat and pour over cake.

Alcohol

Since all the rum in this recipe is cooked, the alcohol has been greatly reduced or completely cooked out. My kids love this cake and I am not worried about them consuming alcohol because of it.

Other Recipes

If you enjoyed this recipe, you might also enjoy this one:

Conclusion

I would love to hear from you and how this cake turned out! Do you have any suggestions or questions? Leave them in the comment section below.

4s COMMENTS

4 thoughts

  • Steve W.
    February 4, 2020 at 8:27 pm

    Thank you for this recipe. I’ve always thought cake mixes make it so easy but your recipe seem to suggest that it isnt too hard to bake a cake without using cake mixes. The photo of the cake certainly looks yummy and I will definitely want to try this out. IN fact this sounds like a great thing to try out with my daughter this weekend. Just a question, you mentioned the use of Kitchen Aid stand mixer, can I just substitute that with any other mixer? Is there any benefit using the Kitchen Aid one like maybe it mixes better or does it faster? Appreciate if you can share.

    • admin
      February 4, 2020 at 9:12 pm

      Your welcome! Let me know how it turns out and how your daughter likes it.   Yes, you can substitute using a hand mixer when making this cake.  I prefer a stand mixer because I can let it do the work while I am doing other things.  I have 7 children and doing more than one thing at a time is sometimes a must. It is a great time saver!

  • Rodarrick
    February 4, 2020 at 8:27 pm

    Wow! This is very great to see here. How on earth would I have been able to figure this out if not that you have shared here. I love cakes a lot but I had taken this a long time ago when mom was still alive. This rum cake is simply awesome to see here and trust me, I would try this out myself. Thanks so much for sharing.

    • admin
      February 4, 2020 at 9:13 pm

      I am great you enjoyed reading the recipe.  Let me know if you get the chance to make it and how it turns out!

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