Rum Cake from Scratch – The Best Ever!

Rum cake from scratch – there’s no pudding or cake mix involved and it’s even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version.

Rum cake from scratch – there's no pudding or cake mix involved and it's even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version.

The special thing about this rum cake, other than being the most awesome rum cake ever, is that you don’t need a bunch of processed junk to make it. Most rum cakes call for cake mix and pudding mix, neither of which I really want to use.

I remember when I moved to Germany, where we don’t have the same cake and pudding mixes, 6 years ago and spent hours looking for a rum cake recipe from scratch. No luck.

Totally from Scratch Rum Cake – there's no pudding or cake mix involved and it's even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version. With a how-to recipe video.

But Alejandra from Always Order Dessert has solved that problem with her rum cake from scratch! Now the whole world can enjoy rum cake. :)

The original recipe calls for 1 cup of homemade pudding mix. The recipe for the pudding mix yields 2 1/2 cups and since I didn’t want any pudding mix left over, I scaled down the pudding recipe to what was needed just for the rum cake and it worked perfectly!

I also wanted to try subbing coconut oil for the vegetable oil in the original but I chickened out and used olive oil. Since coconut oil is solid at room temperature (at least in cold winter kitchens), I was worried that it’d make the cake too firm.

If you taste the batter and can taste the olive oil, don’t panic! The olive taste bakes away, or perhaps it’s just all the rum in the syrup that totally covers it up.

Totally from Scratch Rum Cake – there's no pudding or cake mix and it's even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version. With  a how-to recipe video.

The first time I made this rum cake, I made it for a birthday party that I wasn’t even going to, and it smelled so unbelievably amazing that I had to cut into it. And then I cut into it some more.

And then we just cut the cake into slices, made some whoopsie-I-ate-most-of-the-cake-brownies and Mr. Texanerin brought a few cake pieces to the party.

This cake is so ridiculously boozy. Some folks don’t like a strong alcohol taste in their goodies. Not me. I want my cake to be swimming in booze.

Totally from Scratch Rum Cake – there's no pudding or cake mix involved and it's even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole wheat version. With a how-to recipe video

If you love boozy desserts, you also have to try my Irish cream brownies. There’s 3/4 cup of Baileys in there!

And this thing is SO moist. I suppose that’s not too surprising considering the amount of butter that goes into it. In addition to what’s in the cake, you also make a butter rum syrup, poke holes in the cake, and then you pour the syrup all over it.

If a whole bundt cake is too much for you, check out my Irish cream bundt cake. It’s basically this recipe, halved to fit a 6-cup bundt pan, and with Irish cream. Just use rum instead and you’ll have yourself a cute little bundt cake. :)

Totally from Scratch Rum Cake (with a 100% whole grain option)

Rated 4.9 by 28 readers
Rum Cake from Scratch – The Best Ever!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-15 servings



  • 1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
  • 1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
  • 1/4 cup + 2 tablespoons (42 grams) cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (112 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated or raw sugar
  • 1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don't recommend coconut oil)
  • 3/4 cup (177 milliliters) milk
  • 4 large eggs, room temperature
  • 3/4 cup (177 milliliters) dark rum
  • 1 tablespoon vanilla extract
  • Rum Syrup:

  • 1/2 cup (112 grams) unsalted butter
  • 1/2 cup (120 milliliters) water
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/4 teaspoon salt
  • 1/2 cup (120 milliliters) dark rum


  1. Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
  2. In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
  3. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high speed until light and fluffy. Add the dry flour mix to this. It will resemble fine crumbs.
  4. In the bowl that just had the flour mix, whisk together the oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be quite thin.
  5. Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  6. When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it'll bubble).
  7. Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 5 days.


  • For German bakers: German flour and American all-purpose are not interchangeable but I've had great luck using 50 grams Type 550 and 169 grams Type 405 in this cake. You could also try whole spelt but I think it'd taste a little whole grainy.

Adapted from Rum Cake from Scratch on Always Order Dessert

Recipe by  |

This post was originally posted in 2012. Here’s the original picture for kicks and giggles. :D

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274 comments on “Rum Cake from Scratch – The Best Ever!” — Add one!

30 comments are awaiting moderation!

  • Ty says
    February 16, 2020 @ 4:43 am

    This is amazing me and my wife loved it.

  • Caryn Wagner
    January 23, 2020 @ 7:36 pm

    I just pulled this cake out of the oven and it rose perfectly. I live in Albuquerque, NM, and we are at a high altitude. Generally I don’t have to change a cake recipe because I use baking nails to bring the heat to the center of the cake as it bakes. I had baked another bundt cake recently, and the first time I made it, there was a wide crack all around the bottom (facing up in the pan) which, after turning out of the pan, made the cake slump on the plate. I tried it again cutting the baking powder in half (a high altitude trick), and it baked up perfectly on my second attempt. I had thought that the bundt pan’s center tube would take care of the heat being distributed well, but it took reducing the leavening to make it work.
    For your rum cake recipe I also cut the baking powder in half. I am wondering, for the person who said that the cake didn’t rise properly, that perhaps she might be at a higher altitude as well. I can’t wait to soak it with the syrup and then pull it out of the pan later. It smells divine!

    • Erin replies to Caryn Wagner
      February 5, 2020 @ 10:03 am

      I’m sorry for just now seeing your comment! (my son and I have been sick for weeks) That’s really interesting about your changes. I don’t know anything about high-altitude baking and had never heard of baking nails before. Thanks for sharing that tip with me! And now if someone says something didn’t rise in the future, I know to ask if they’re at high-altitude. I hope that the cake came out well with your changes and that you enjoyed it. :) Thanks for your feedback and sorry again for my slow reply!

  • Christina says
    January 16, 2020 @ 9:54 pm


    I followed the recipe exactly but was very concerned about the mixing method. When I noticed the crumbs after adding the flour I wondered how that would incorporate smoothly with the egg milk mixture without overbearing which I had to do in order to get it incorporated. I have now placed it in the oven and hoping that it won’t be over mixed, rise too high and then deflate…. keeping my fingers crossed.

    • Erin replies to Christina
      January 30, 2020 @ 11:42 am

      I’m so sorry for just now seeing your comment! I hope that it worked out well. The mixing process can seem a little strange but always seems to work.

  • Michele
    December 31, 2019 @ 2:50 am

    I followed the recipe exactly. It turned out fantastic! I’m so excited to make it for our next gathering. Delicious, moist and yummy. Thanks for sharing you fabulous recipe ; )

    • Erin replies to Michele
      January 9, 2020 @ 1:49 pm

      I’m so sorry for just now seeing your comment! A bunch of comments landed up in spam over the holidays for some reason. Thanks for your feedback! I’m so glad that it worked out well. :)

  • Janice Norton
    November 20, 2019 @ 2:23 pm

    Looks like I’ve been searching for this cake forever. I’m making this delectable cake for Thanksgiving. The only rum have on hand right now is Cruzan Black Strap Rum. It is a dark rum so I’m hoping it will not affect the taste of your recipe. Let me know if I should pick up something else. Thank you for this wonderful recipe.

    • Erin replies to Janice Norton
      November 21, 2019 @ 7:32 pm

      I’d never heard of it so I googled it and I’m really not sure. Does it taste of molasses? If so, I’d pick up a different bottle! It’s an expensive cake to make and isn’t the quickest cake, either. I wouldn’t want you to ruin it! If you try it anyway, I’d love to hear how it comes out.

  • Pudin Tain says
    November 16, 2019 @ 3:29 pm

    I just popped mine into oven. I also had no powdered milk, but i DID have powdered BUTTERMILK. I used that. Will let you know how it turns out when it’s cut tomorrow.
    Fingers crossed

    • Erin replies to Pudin Tain
      November 19, 2019 @ 10:07 am

      I hope it worked out! That’s a good idea.

  • Chef Emjay
    November 14, 2019 @ 2:52 pm

    I just made this and the result was awesome. I folled everything to a T. Thanks for sharing!

    • Erin replies to Chef Emjay
      November 15, 2019 @ 9:05 pm

      You’re welcome! I’m glad you enjoyed the cake. :) Thanks for your comment!

  • Amanda Smith
    August 8, 2019 @ 12:36 am

    Just made this cake and it is soaking in the rum. It realesed perfectly and a bit got left on the wire rack. Yummy!! Rum cake is my father-in-law’s favorite. I’m sure he will love this one!

    • Erin replies to Amanda Smith
      August 13, 2019 @ 8:42 pm

      I’m so glad it released well! I hope that your father-in-law enjoyed it. :) (and sorry for just now seeing your comment! I just got back from vacation)

  • Lisa says
    June 9, 2019 @ 7:37 pm

    Hi. I do not have powdered milk. What can i use instead? And if so what is the amounts?

    Can i omit the powdered milk all together?

    • Erin replies to Lisa
      June 11, 2019 @ 6:10 pm

      Hello! I’m sorry but there’s no good sub for the powdered milk. I’ve looked into it many times and haven’t found anything. :(

      • Lisa replies to Erin
        June 11, 2019 @ 8:48 pm

        Ok np. So the powdered milk acts like the recipies with pudding mix?

        • Erin replies to Lisa
          June 12, 2019 @ 10:40 am

          It does! I guess my next step should be to make a recipe that doesn’t use the powdered milk / cornstarch. That would definitely be easier!

  • Martine says
    June 4, 2019 @ 5:39 pm

    i tried this recipe yesterday and found it way too sweet. I might redo it with 1/2 the sugar in the cake and 1/2 the sugar in the glaze, also reducing the amount of the glaze. It filled my mould beautifully and I had not problem getting it out of the tin

    • Erin replies to Martine
      June 7, 2019 @ 1:13 pm

      I’m glad that it came out of your tin well! I love the sweetness but would like hearing how it comes out with half the sugar. :) Thanks for your comment!

  • Sadie
    May 22, 2019 @ 5:31 pm

    This cake is very boozy and unbelievably moist, and even though the crumb is dense, it’s tender and delicate, which surprised me. When I cut into it I was expecting it to be heavy. I didn’t have any problem getting it to release from the pan. It doesn’t make a deep cake and I think I’d make 1.5 times the recipe the next time. I only used 1/4 cup water in the rum syrup but that was the only change I made to the recipe. There’s a lot of syrup and it took several hours for it all to be absorbed. When I turned the cold cake out of the pan there was still a bit of syrup that had pooled in the bottom of the pan so I brushed that over the outside of the cake. The cake slices cleanly as pictured. Delicious!!

    • Erin replies to Sadie
      May 23, 2019 @ 1:51 pm

      I’m so glad that it came out well for you! What size bundt did you use? Mine was pretty full! If you 1.5x the recipe, I’d love to hear how it works out (and the baking time :)) Thanks for your feedback!

      • Sadie replies to Erin
        May 23, 2019 @ 3:12 pm

        I used the Nordic Anniversary pan, which holds a lot of batter. Most of the pound and bundt cakes I make have considerably more flour and eggs in the batter and the Anniversary pan is perfect for them. I should have used a smaller bundt for this cake.

        • Erin replies to Sadie
          May 24, 2019 @ 7:20 pm

          Oh, interesting! So did I (just in the pictures – something else was used in the video). Thanks for your reply!

  • Cuci says
    April 9, 2019 @ 3:43 pm

    Hi ! So happy to have found my way to your blog and this rum cake recipe ! I’m all set to try it tom. May I just ask about how to lessen the boozy taste of the cake ? How much should I reduce the rum baked in the cake if I just want a light rum taste in the cake ? As for the syrup, I think it’s easier to pour or not, according to taste.

    I look forward to your reply.
    Thank you for sharing this recipe.

    All the best to you !

    • Erin replies to Cuci
      April 14, 2019 @ 9:03 pm

      I’m so very sorry for just now seeing your question! I don’t know how I missed it. :( I don’t think the cake itself is actually that boozy. It’s the sauce that really makes it boozy! And for the sauce, I’d just maybe half. Sorry again for my super slow reply!

      • Cuci replies to Erin
        April 16, 2019 @ 4:17 pm

        Thank you Erin !

        Was thrilled to receive your reply and so off to the kitchen I found myself trying out the recipe. Now it’s baking in thw oven. I’ll let you know how it goes in a few minutes :)

        • Erin replies to Cuci
          April 19, 2019 @ 9:10 pm

          Oh, gosh. Now I’m nervous! I hope it came out well. :)

  • Donna says
    January 19, 2019 @ 9:30 am

    HI, I do not have dry powder milk available to me nor cornstarch, what can I substitute? I also want to add pudding in the mix? What are your suggestions? I was thinking that I would put the pudding mix to replace the dry milk and corn starch?

    • Erin replies to Donna
      January 19, 2019 @ 2:04 pm

      Hi! I can’t really say without doing quite a bit of testing so I would recommend finding a rum cake recipe that already uses pudding mix. Almost every single other one does. :) I’d hate for you to waste time and ingredients by experimenting!

  • Savita John says
    December 24, 2018 @ 5:10 pm

    Hello from India. I just tried this recipe for Christmas 2018 and I super loved it. Since I didn’t have a bundt pan handy, I used the disposable baking moulds instead. I made 4 lovely cakes with the recipe given. Thank you so much for spreading cheer with rum (lol) this holiday season.

    • Erin replies to Savita John
      December 25, 2018 @ 8:29 pm

      Hello from Germany! I’m so happy that you enjoyed it. :) I’m happy to have spread the rummy holiday cheer with you. Thanks for your comment and happy holidays! :)

      • Melanie replies to Erin
        December 28, 2018 @ 2:33 pm

        Would like to make coconut rum cake. Could you advise how to change recipie to do this?
        Many thanks

        • Erin replies to Melanie
          January 2, 2019 @ 8:32 pm

          I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I have a coconut rum cake that’s really delicious that you can try. :)

        • Mel replies to Melanie
          January 12, 2019 @ 3:30 pm

          Many thanks for your reply, look forward to baking this 😀

        • Erin replies to Mel
          January 14, 2019 @ 12:54 pm

          You’re welcome! Hope you’ll enjoy it. :)

  • Gloria says
    December 19, 2018 @ 6:10 pm

    I love your recipe. I just need a guide of how to cut down the rum a bit

    • Erin replies to Gloria
      December 19, 2018 @ 10:14 pm

      You can replace some of it with water. :)

      • Gloria
        replies to Erin
        December 20, 2018 @ 11:19 pm

        Thank you. I rate your recipe #1!

        • Erin replies to Gloria
          December 21, 2018 @ 9:21 pm

          Thanks so much! :)

  • Toni Bell says
    November 22, 2018 @ 6:51 am

    Hi. I’ve made the cake twice and can’t get it to release. I tried cooking spray the first time – disaster! Greased with shortening and floured the second time. A little better, but still lost a little on the bottom. Maybe I need to let the cake get to room temp. Not sure. The taste and texture is great. Just can’t get it out. Any ideas?

    • Erin replies to Toni Bell
      November 22, 2018 @ 3:24 pm

      Hi there! Is your pan scratched up? I used to have that same problem with all bundt cake recipes. They all stuck and as soon as I got a new pan, they all came out well! The other reviewers haven’t mentioned an issue with sticking so I’m thinking that may be the problem. Here’s a helpful article that has some good tips!

      • KP replies to Erin
        December 22, 2018 @ 11:51 pm

        I used to use PAM spray, but the formula changed and it’s not very good for baking anymore. I switched to Baker’s Joy spray and it’s working like a charm- even for my most decorative bundt pans that were always leaving bits of the sugar crust in the pan crevices.

        • Erin replies to KP
          December 24, 2018 @ 10:06 am

          Thanks so much for the tip! I actually haven’t used baking spray in years so I didn’t know that about PAM. How strange that they’d change something that had worked so well! Thanks again. :)

  • Mary says
    October 31, 2018 @ 2:47 pm

    Hi there! I have been on the search for a rum cake and I came across this page’s link through FB. I really would love to try this recipe. Will the rum’s taste be overpowering in the cake?

    • Erin replies to Mary
      November 1, 2018 @ 8:56 pm

      Hello! It’s a very rummy cake :) If you don’t like rum, I definitely wouldn’t recommend it.

  • Christina says
    October 8, 2018 @ 11:43 am

    I made this recipe today! The cake tasted awesome. I had this cake in the Bahamas this summer and was looking for a recipe to make it. This tastes just like the one I had there.
    Thank you! Awesome! and so easy to follow

    • Erin replies to Christina
      December 17, 2018 @ 2:50 pm

      I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! I’m very happy to hear that you enjoyed the cake. :) Thanks for your comment and sorry again!

  • Vitas
    June 13, 2018 @ 5:13 pm

    Wow! Erin, this sounds like the rum cake I used to eat back in the 90’s.

    That said, I want to make this cake in a large square pan so that I can cut it into individual slices and then apply frosting on top. So I am curious, how can I keep the cake from rising, but not ruin the consistency? Do I simply remove the Baking Powder? Reduce it?

    • Vitas replies to Vitas
      June 15, 2018 @ 4:54 pm

      Hi again Erin,

      What I am asking in my post below, is how to get an even, flat top, so that each individual slice is the same size and shape.

      • Erin replies to Vitas
        June 15, 2018 @ 9:07 pm

        Hi Vitas! Very sorry for not responding yet. I haven’t had a chance to get on my computer the last few days. You shouldn’t remove the baking powder as the cake will be much too dense without it and as for reducing it, I honestly have no clue. I’ve never made a bundt cake in a square pan but if I did, I wouldn’t reduce the baking powder. And since I’ve never made this cake in a square pan, I really can’t say how well it would do. Here’s a good pan conversion chart that might help you figure out what size pan to use. Sorry I can’t be more helpful!

        • Vitas replies to Erin
          June 15, 2018 @ 9:59 pm

          Thank you very much, Erin.

        • Erin replies to Vitas
          June 19, 2018 @ 8:23 pm

          You’re welcome! Hope it turned out well. :)

  • Jill says
    May 19, 2018 @ 4:28 pm

    I made this several days ago for my bridge group and it was a hit. I made a couple minor changes; replaced milk w/ whole milk organic yogurt and used Captain Morgan Spiced Rum because I didn’t have dark rum on hand. I also sifted my dry ingredients just because. I love pecans, so I chopped some (1/2 cup chopped) and sprinkled in bottom of bundt pan. I felt it was boozier than I like, so next time I’d cut the rum down to 1/4 cup in the syrup, increase water to 3/4 cup & add 1 tsp. rum flavoring. I’ll be sharing this recipe/blog with several bridge partners. Thank you!!

    • Erin replies to Jill
      May 21, 2018 @ 12:30 pm

      I’m so happy that it worked out well, especially with our changes! So instead of 3/4 cup milk, you used 3/4 cup yogurt? I’m interested in trying that, too. Thanks for your comment and for sharing the recipe / blog with your friends!

  • Sally says
    May 14, 2018 @ 2:15 pm

    I have just made a rum cake but don’t have the correct tin. Does the cake rise? And is a loaf Tinax I placed it in the middle of the oven?

    • Erin replies to Sally
      May 14, 2018 @ 8:18 pm

      Hi! The cake does rise. I’m afraid I understand your last question? If you don’t have a bundt pan, some commenters have told me that these work well as cupcakes (though I have no idea of the baking time).

  • Bruce Deniger
    May 5, 2018 @ 7:24 am

    I just loved it!

  • Ricardo says
    April 25, 2018 @ 7:24 pm

    Thank you for the recipe…. I just baked mine, It smells good, looks good and most of all i know it will taste good. I just pinch a small piece off…. hehe. If this comes out perfect i will be saving me $4 per slice that i purchase from the bakery

    • Erin replies to Ricardo
      April 28, 2018 @ 8:17 pm

      I hope it came out well! Think of all the money you’ll save. :D Thanks for your comment!

  • Matthew says
    April 8, 2018 @ 5:43 am

    “Where’. Typo…

  • Matthew
    April 8, 2018 @ 5:41 am

    Thanks for the recipe I started baking about six months ago with it and have now reached the point we’re I have been adapting it to make lots of fun variations including Apple Rum Cake, Chocolate Orange Rum Cake and our new family favourite Pina Colada Rum Cake! Thanks to your recipe at their heart they turn out beautifully every time!

    • Erin replies to Matthew
      April 10, 2018 @ 6:13 pm

      Oooh! Apple rum sounds especially delicious. What do you do for that one? I’d love to try it out. Thanks for your comment! I’m happy that the base recipe has been working out well for you. :)

  • Fola says
    March 22, 2018 @ 12:20 am

    Please I do not have a bundt cake pan can I use a tube pan?

    • Erin replies to Fola
      March 24, 2018 @ 1:12 pm

      That should work just fine! Hope you’ll enjoy it. :)

  • Dorothy Kalley says
    January 9, 2018 @ 5:42 pm

    I am a baker, but i have a question. Since we have to return the cake to the bundt pan and pour the butter syrup over it, is it a suitable cake to make ahead and put in the freezer? ANd also, at 325 deg. should it be baked on the lowest rack of the oven. Please advise. Thank you.

  • Anita says
    January 5, 2018 @ 9:12 pm

    Silly question but we don’t drink so don’t want to purchase rum for the purposes of cake. I do have rum extract in my pantry – can I substitute along with 3/4 cup water ? How much extract? Thank you!!

    • Erin replies to Anita
      January 7, 2018 @ 7:41 pm

      Sorry for just now seeing your comment! I’ve never used rum extract so I looked it up and found this, which says 1 Tablespoon dark rum = 2 Tablespoon rum extract. If that’s really true then no, rum extract won’t work in it’s place. :( Sorry about that!

      • Debra replies to Erin
        March 7, 2018 @ 6:56 pm

        The alcohol cooks out of the cake while it cooks you just have the rum flavor. No need to worry about the alcohol.

  • Jennifer says
    December 24, 2017 @ 6:46 pm

    I was wondering if I can use cake flour instead of all purpose flour? I can’t wait to try this recipe since it has so many great reviews!

    • Erin replies to Jennifer
      December 24, 2017 @ 9:02 pm

      I haven’t tried it so I unfortunately can’t really say. Sorry about that! I’m thinking you really might need all-purpose flour here. The cake is already pretty delicate with all-purpose flour.

      • Jennifer replies to Erin
        December 24, 2017 @ 10:13 pm

        Thank you so much for your very quick response. I will go ahead with the all purpose flour then.

        • robert prazeres replies to Jennifer
          December 28, 2017 @ 1:26 am

          cake or pastry flour is lighter then all purpose flour…

        • Erin replies to Jennifer
          December 29, 2017 @ 2:39 pm

          You’re welcome! Hope it came out well. :)

      • Jennifer
        replies to Erin
        January 4, 2018 @ 2:03 am

        Thank you Erin! I followed your recipe exactly how you have it here and was amazed at how wonderful and delicious it came out. Thank you for sharing your recipes!

        • Erin replies to Jennifer
          January 4, 2018 @ 4:06 pm

          You’re welcome! I’m so very happy that you enjoyed it. :) Thanks for coming back to let me know how it came out!

  • Naomi says
    December 22, 2017 @ 12:46 pm

    I made this cake last year as Christmas gifts. It never fails people love it. I’m already doing it this year. Thank you. Merry Christmas

    • Erin replies to Naomi
      December 22, 2017 @ 12:50 pm

      Yay! So happy you like it enough to give away as gifts. :) Thanks for your comment!

  • Brittney says
    December 20, 2017 @ 4:52 pm

    Can I use regular milk instead of powdered milk? I am wanting to make this for my fiance’s birthday which is also Christmas Eve.

    • Erin replies to Brittney
      December 20, 2017 @ 8:53 pm

      Unfortunately not. :( You need the powder. Sorry about that!

      • Brittney replies to Erin
        December 21, 2017 @ 4:40 pm

        Thank you responding!

        • Erin replies to Brittney
          December 22, 2017 @ 1:52 pm

          You’re welcome! Hope you have a nice Christmas. :)

  • Jennifer says
    December 9, 2017 @ 12:02 am

    Made this cake for a company Christmas party this week and it was outstanding! Love that is completely from scratch. I had no issues with the bake time although I set the timer for 48 minutes and it finished a couple of minutes early. Came out perfect. I didn’t have enough olive oil so I used canola instead. That’s the only change I made. Thank you for the incredible recipe! This will be a keeper and made often.

    • Erin replies to Jennifer
      December 10, 2017 @ 6:52 pm

      You’re welcome! I’m so happy you liked it. :) I guess the baking time just really depends on the exact bundt pan (the color and shape) used as well as the oven. Thanks so much for your feedback!

  • Kirsten says
    December 8, 2017 @ 3:07 am

    I made this over the weekend in a mini bundt pan for my boyfriends birthday and I didn’t even get a chance to eat a whole one! There was 36!

    I used the Nordic Ware mini bundt pan that has 12 bundts and they came out super cute and super yummy! His family is already asking that I make another round!

    It was nice to find this recipe as 95% of the other recipes I looked at had box cake mix in it. I prefer to do all my cakes from scratch and it was my first time making rum cake.

    • Erin replies to Kirsten
      December 8, 2017 @ 5:40 pm

      Aww! I’m sad you didn’t get to eat one yourself, especially after you did all the work. Hopefully you can make them again soon! That’s great to know that they come out well as mini bundts. Thanks for the tip and for your comment. :)

  • Maggie says
    December 2, 2017 @ 3:42 pm

    Just made this and can’t wait to dive in. It’s currently waiting on the counter in its butter sugar rum bath.

    • Erin replies to Maggie
      December 2, 2017 @ 9:04 pm

      I hope you’ll enjoy it! I love that you called it a butter sugar rum bath. It makes it sound even more delicious. :D

  • LaNell says
    November 23, 2017 @ 3:28 am

    I used Scotch whiskey instead :) of rum because that’s what I had in hand and it is delicious! Thanks for the recipe. I too have looked for a scratch rum recipe. Glad I found yours!

    • Erin replies to LaNell
      November 24, 2017 @ 5:34 pm

      I’m happy you found it, too! :) And whiskey sounds amazing. I’ll have to try that! Thanks for the tip and for your comment. :)

  • Janelle says
    November 22, 2017 @ 7:24 pm

    One last question. Do I sift the flour? If so, is the flour sifted before or after I take the measurements? 1 3/4 cups of sifted flour will weigh less than 1 3/4 cups of unsifted flour. Thanks again.

    • Erin replies to Janelle
      November 22, 2017 @ 8:15 pm

      Nope! A recipe will specifically call for sifted flour if it should be sifted. :)

      • Janelle replies to Erin
        November 22, 2017 @ 9:22 pm

        Thanks so much for clarifying. I’m making 2 gluten free and also a regular version today.

        • LaNell replies to Janelle
          November 23, 2017 @ 3:34 am

          I would love to know how the gluten free cake turned out. Did you substitute the same amount of ap flour to the gf flour? I hear that using buttermilk instead of milk in gf helps with the texture.

        • Erin replies to Janelle
          November 24, 2017 @ 5:30 pm

          What flour did you use for the GF version? I hope it came out well!

  • Janelle says
    November 20, 2017 @ 8:18 pm

    Is there a difference in taste if I use vegetable oil instead of olive oil?

    • Erin replies to Janelle
      November 20, 2017 @ 8:27 pm

      Nope. :)

      • Janelle replies to Erin
        November 21, 2017 @ 6:26 pm

        Thank you for your quick reply. I’ll be baking the cake tomorrow. One more question. I currently have Bacardi gold at home. If I use that instead of dark rum, how will that change the flavor? If dark rum does taste better, I’ll go out and buy it. Thanks

        • Erin replies to Janelle
          November 21, 2017 @ 11:27 pm

          You’re welcome! And it’s just a personal preference. Lots of commenters have used lighter rum and have liked it. :) Enjoy!

  • Denise says
    November 18, 2017 @ 10:43 pm

    Is it possible to use vanilla pudding instead of powdered milk for this cake?

    • Erin replies to Denise
      November 20, 2017 @ 6:51 pm

      I’d have to recommend finding a different recipe (most of them use vanilla pudding powder). I used more sugar, cornstarch and powdered milk powder in this recipe as a replacement for the vanilla pudding powder found in most rum cake recipes.

  • Bree says
    November 2, 2017 @ 9:39 pm

    Thank you so much for this recipe!! I’ve made it 3 times now and each time, I’m totally blown away!

    • Erin replies to Bree
      November 3, 2017 @ 7:09 am

      You’re welcome! So happy to hear that you’ve been enjoying the cake. :) Thanks for your comment!

  • Leidy Ford says
    September 4, 2017 @ 9:23 pm

    Can I make this on a 9″ round pan instead of a Bundt pan? I need to make a 6″ and a 9″ round cake. Can this be covered with fondant? Thanks

    • Erin replies to Leidy Ford
      September 5, 2017 @ 7:56 am

      Please see the comment below yours concerning the size. :) And I’ve never used fondant so I unfortunately have no idea. Sorry about that!

  • Mendy says
    August 17, 2017 @ 2:52 pm

    I live on a sailboat so I have a very small oven which will not accommodate a bundt pan. Can this be cooked in a different pan?

    • Erin replies to Mendy
      August 17, 2017 @ 8:09 pm

      You definitely could but I have no idea what the baking time would be. I found this useful article about it. Hope that helps! :)

  • Alex
    June 30, 2017 @ 12:10 am

    OK so I went to my local HEB and all they had was Skim and low fat powdered milk which I didn’t want or buy. They do however have powdered Buttermilk. Would this work? I often substitute buttermilk for milk in cakes to enhance flavor.
    Also what price would you put on this cake for retail?

    • Erin replies to Alex
      June 30, 2017 @ 10:40 pm

      I’ve never used powdered buttermilk so I unfortunately don’t know if it’d work in this cake. I also live in Germany so I have no idea what this cake would retail for in the US. Sorry I don’t have any answers for you! Wish I could have been more helpful.

  • Lisa Ann LaRock says
    June 19, 2017 @ 12:29 am

    I substituted 1/2 cup sour cream for the dry milk…the cake is delish!

    • Erin replies to Lisa Ann LaRock
      June 19, 2017 @ 6:49 am

      Oooh! That sounds delicious. And great to know about that sub! Thanks a ton for sharing. :)

  • Lesia says
    June 8, 2017 @ 3:21 pm

    I made this cake for my sister and thought aw that’s way too much glaze, however I had dry areas in my first cake slice so I warmed the remainder of the glazed and put it on the cake and it ended up being perfect and she loved it…this is a keeper…thanks so much

    • Erin replies to Lesia
      June 11, 2017 @ 10:25 pm

      Haha. It really is the right amount. ;) I’m happy you didn’t throw away the glaze! I’m happy you enjoyed the cake. Thanks for your comment. :)

  • Charlene Pilon says
    June 4, 2017 @ 4:46 pm

    I made this cake for my son’s birthday (he’s 30) on Friday. I was really psyched to make this cake from scratch as I have always made it from a cake mix and pudding mix. When it came out of the oven I noticed it didn’t rise as expected but I went ahead with pouring the syrup on the cake. Unfortunately the cake did not meet my expectations. It was very heavy and dense. I reviewed the ingredient list to ensure I did put everything in. I did not leave anything out.

    • Erin replies to Charlene Pilon
      June 5, 2017 @ 9:09 pm

      I’m sorry it didn’t come! Out of all the reviews I’ve gotten for this cake, this is the first saying that it didn’t work out. Could it be that your baking powder has expired? This cake is far from heavy and dense so I’m afraid there must either be an ingredients issue or you accidentally added too much or too little of something (I do this myself all the time!). Or, is your oven perhaps off? That could also be the issue!

  • Clare says
    May 25, 2017 @ 5:27 am

    Heyy I am about to try this recipe! Do you think I can reduce the amount of dark rum and subtitute it with rum extract + water??

    • Erin replies to Clare
      May 25, 2017 @ 12:15 pm

      I haven’t tried it but I think it’d work as long as the amount of liquid is the same. I have no idea how much extract to use, though. Hope you’ll enjoy it!

  • Kaitlyn says
    May 21, 2017 @ 4:05 pm

    Would you be able to sub the bob’s red mill 1-1 gluten free flour in this? I have to be gluten free and was hoping I could still try this recipe as it looks delicious and I’m not a big fan of coconut which is in your other rum cake recipe.

    • Erin replies to Kaitlyn
      May 21, 2017 @ 9:43 pm

      I’ve had good luck with that flour but since I haven’t tried it with this recipe, I can’t say. I think at the very least you might have to be it a little longer and that it’ll be more difficult to get out of the pan. But I’m really not sure. Sorry about that!

  • Rosie says
    May 19, 2017 @ 1:16 am

    Good evening,

    This is a fantastic rum cake recipe. If I wanted to convert it to a chocolate rum cake can you give me some idea of how I can convert? Thanks for your help!,

    • Erin replies to Rosie
      May 20, 2017 @ 10:51 pm

      I’m so happy you liked it! Unfortunately, converting this to a chocolate cake would require a lot of experimenting so I can’t give you an answer. I have absolutely zero idea of how much cocoa powder you’d need to add and how much flour you’d have remove. :/ Sorry about that!

      • Rosie replies to Erin
        May 22, 2017 @ 11:27 am

        Thanks for your response.. Not a problem

  • Samantha says
    May 15, 2017 @ 3:09 am

    Hi Judy! I made this cake for the first time a few weeks ago. It’s awesome! I found the milk power at my local Walmart and bought their brand. I hope you can find it!! Best of luck!

    • Erin replies to Samantha
      May 16, 2017 @ 8:15 pm

      Thanks for the tip, Samantha! Hopefully Judy was able to find the milk powder. :) I’m happy to hear that you liked the cake! Thanks again for your comment.

  • Judy says
    May 7, 2017 @ 8:48 pm

    Hello – I was searching for a “from scratch rum bundt cake” and landed here. I wish to bake this for Mother’s Day / my dad’s birthday (just 2 days apart this year). I just bought a new bundt pan (on order, should arrive this week!) and my question on this recipe is about the “dry milk powder” – I live in a more rural area, and I am not familiar with this ingredient. I bake from scratch fairly often, and I am not afraid to try out new things, but I don’t know if this is something I would be able to find locally (for me) – if not, is there some way to substitute for this ingredient? I don’t wish to purchase a bulk amount, and have it clutter up my panty…. so if there is anything else I could use, at least the first time, I would be grateful for this information. Thank you so much! I am looking forward to trying out this recipe!

    • Erin replies to Judy
      May 7, 2017 @ 9:57 pm

      Hello! Do you have a full-sized grocery store? If so, they should have it. I did some googling and couldn’t find a good sub and you unfortunately can’t just leave it out, either. Sorry about that! I hope you’ll be able to find it and that people will enjoy the cake. :)

      • Judy replies to Erin
        May 8, 2017 @ 3:12 am

        THANK YOU so much for the prompt answer! I appreciate the information; and I am glad to know and understand that the dry milk powder is an essential ingredient — so I must find some to bake this cake. The recipe is very appealing, and I definitely plan to make it before the week is out — I can search in my regional ares for a grocery store that will sell this, I think I’ll find it, even if I make a bit of a drive – from the reviews, I think it’s well worth it! Again, thanks for being so helpful! (I’ll have to come back and visit here more!)

        • Erin replies to Judy
          May 9, 2017 @ 10:16 pm

          Could you order it online? They have it on Amazon! And it may be in a weird place at the store. Always ask – if it’s a full-sized store, they should definitely have it. :) I’m happy to hear that you’re going to try out the cake and that you’ll be back again!

    • GrammaSue replies to Judy
      August 20, 2017 @ 2:26 pm

      I subbed dry Coffeemate for dry milk powder in another recipe and it worked fine. You could try that.


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