4 February, 2020
Rum Cake Recipe From Scratch – No Cake Mixes!
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
- 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
- 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.
- In a medium bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- In a Kitchen Aid stand mixer, cream together sugar and butter till light and fluffy. Add vanilla.
- Beat in eggs one at a time, allowing each egg to be incorporated before adding another one.
- Mix together buttermilk and rum.
- 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.
- Pour batter into bundt pan.
- Bake in preheated oven for 45 minutes. Cake poked with a cake tester should come out clean.
- While the cake is baking, make rum sauce. The recipe is found below.
- 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.
- 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.
- Let cake sit till it is completely cool and all the sauce has been soaked up by the cake.
- Invert cake onto a cake server or platter and slice before serving.
- 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
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.
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.
If you enjoyed this recipe, you might also enjoy this one:
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.