Authentic Cuban Rum Cake Recipe: Moist Drunken Cake with Rum Glaze

Our Cuban Rum Cake recipe is straightforward and produces a moist, tender bundt cake infused with rum. This Bundt Rum Cake is flavorful, visually striking on a platter, and ideal for celebrations or an elegant weeknight dessert.

Whether you need a standout party dessert or simply crave a soft, moist cake, this Cuban Rum Cake delivers. It’s quick to prepare, bakes beautifully, and soaks in a rich rum syrup that keeps each slice flavorful and tender.

What is a Rum Cake?

Also known as cake de ron or a drunken cake, a rum cake is typically a yellow or butter cake soaked in a rum-based syrup. Popular in Latin cuisine and widely loved across the South, this style of cake is prized for its moist crumb and bold, sweet finish.

Cuban Rum Cake Ingredients

The complete ingredient list appears in the recipe card below; highlighted here are the key components that shape the cake’s texture and flavor.

• Cake Flour: Produces a very soft, light crumb. If unavailable, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with 2 tablespoons of cornstarch.
• Unsalted Butter: Allows you to control the salt level. If using salted butter, reduce added salt by about 1/2 teaspoon.
• Brown Sugar: Light or dark both work; dark brown gives a deeper molasses note.
• Eggs: Use large eggs for consistent results.
• Heavy Whipping Cream: Full-fat cream adds richness and helps keep the cake moist.

Ingredients for the Rum Syrup

• Unsalted Butter: Keeps the syrup balanced without excess salt.
• Dark Rum: Preferred for its depth; white rum works too. Avoid spiced rum for this recipe.
• Fresh Lemon Juice: Adds acidity to cut the sweetness and brighten the syrup.
• Brown Sugar: Light or dark for flavor.
• Light Corn Syrup: Use the clear variety to give the syrup shine and body.
• Powdered Sugar: For a light dusting before serving.

How To Make Cuban Rum Cake

The printable recipe card below contains exact ingredient amounts, step-by-step instructions, and nutrition details. The summary here walks through the main steps.

Get everything ready.

Preheat the oven and prepare a 12-cup bundt pan by greasing and lightly flouring it, or use a baking spray that contains flour.

Mix the dry ingredients.

Sift the cake flour with salt and baking powder into a medium bowl and set aside.

Cream and mix the wet ingredients.

Using an electric mixer with a paddle attachment, cream the butter and brown sugar until light. Add the eggs and vanilla, mixing until incorporated.

Note: An electric mixer gives the best texture when creaming butter and sugar; hand mixing makes it difficult to achieve the same lightness.

Combine the two mixtures.

On low speed, gradually add the dry ingredients to the creamed mixture, alternating with the heavy cream, and mix until just combined to avoid overworking the batter.

Bake your Cuban Rum Cake.

Spoon the batter into the pan with a rubber spatula and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 50–60 minutes depending on your oven.

Note: Allow the cake to cool completely in the pan; it will continue to set as it rests.

Make the rum syrup for your cake.

Melt butter in a saucepan, then add the rum, fresh lemon juice, brown sugar, and light corn syrup. Bring to a gentle boil over medium heat and simmer until the mixture reduces slightly and the sugar dissolves. Remove from heat and cool slightly.

Cool the cake and add the syrup to it.

After the cake cools completely in the pan, poke holes all over the top with a wooden skewer or plastic straw. Spoon the warm syrup evenly over the cake and let it soak in while the cake rests in the pan.

Remove the Cuban Rum cake from the pan.

If the cake doesn’t release easily, run a knife around the edges before inverting onto a serving plate. Finish with a light dusting of powdered sugar and serve.

Hostess Tips

A simple dusting of powdered sugar is classic, but you can also top the cake with a light meringue or a vanilla glaze if you prefer. Drizzling additional rum sauce over the top is another delicious option.

Spoon the batter gently into the bundt pan so you don’t disturb the floured edges; this helps prevent sticking. Thoroughly grease and flour all crevices of the pan for a clean release, or use a baking spray formulated with flour.

Swap rum for bourbon for a different flavor profile, or make a nonalcoholic version by using pineapple juice, water, or alcohol-free rum alternatives. The cake keeps well and the syrup gives it a preserved quality.

Frequently Asked Questions

Do I have to use cake flour? What if I use all-purpose flour?

Cake flour is recommended for a lighter, softer cake. Using all-purpose flour will give slightly denser results. If you don’t have cake flour, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with 2 tablespoons of cornstarch.

Does this drunken rum cake contain alcohol?

Yes. Although the syrup is boiled, not all alcohol evaporates. The cake is not intoxicating; the rum contributes flavor and acts as a preservative.

What is the Best Rum for Rum Bundt Cake Recipe?

A darker, smoother rum is ideal. The recipe author prefers Bambu for its mild, slightly banana-tinged profile, but any quality dark or aged rum will work.

Do you need to refrigerate rum cake?

No. Stored in an airtight container at room temperature, the rum helps preserve the cake for several days.

Can you make Cuban Rum Cake ahead of time?

Yes. The cake benefits from time to absorb the syrup. Wait to dust with powdered sugar until just before serving for best presentation.

How To Reheat & Store Cuban Rum Cake

Best way to store Bundt Rum Cake

Keep the cake at room temperature in an airtight container for up to eight days. The rum-sweetened syrup helps preserve moistness and flavor.

Can I freeze Cuban Rum Cake

Yes. Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

If you enjoyed this Cuban Rum Cake, consider trying other boozy bundt cakes or nonalcoholic alternatives to expand your dessert repertoire.

I hope you enjoyed this recipe. Leave a comment and a star rating to let others know how it turned out—your feedback helps fellow bakers decide if this recipe is right for them.

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