This Bacardi Rum Cake has been a classic since the 70’s! Soft, fluffy, and bursting with flavor in every bite!
What is Bacardi Rum Cake?
A rum cake aka black cake is a type of cake which contains rum. The rum in the cake is not there to make you buzzed, but to provide a depth of flavor and extreme moistness to the cake. The yellow cake melts in your mouth with each bite.
Where did Rum Cake originate?
Rum Cake is believed to have originated in the Caribbean Islands. It is assumed to have originated back in the 18th century with British colonists. When the Brits settled on foreign lands, they also brought along their recipes of fruit puddings and other desserts. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings. In the United States, rum cakes have been popular since at least the 1970s
Why this recipe is the best
Sure, you can scroll through sites and find several recipes for Rum Cake, but this one is the BEST for many reasons.
- Flavor Packed- this cake is the perfect blend of flavor and moistness, no dry cake here
- Simple- using a few shortcut ingredients, this cake comes together in no time
- A Classic- not only has this exact recipe been passed down for generations, but its a tried and true favorite
- Festive for any occasion- we make this on Christmas Eve, but it is the perfect cake for any occasion! Frosted or not, you’ll love it!
Bacardi Rum Cake Ingredients
Be sure to scroll to bottom of post for full printable recipe card
Cake
- Yellow Cake Mix- this is the “secret”, shortcut ingredient. If you prefer a homemade yellow cake, feel free to substitute
- Vanilla Instant Pudding- another “secret” shortcut ingredient that adds tons of flavor and moistness
- Eggs
- Water- cold water
- Bacardi Rum- dark
- Vegetable Oil- you can use Avocado Oil if desired
Glaze
- Butter- unsalted
- Water
- Sugar
- Bacardi Rum- dark
Chocolate Glaze (this is optional)
- Semi-Sweet Chocolate- you can find this in the baking aisle, or use chocolate chips
- Butter- unsalted
- Walnuts- you can also use pecans if desired, or omit the nuts altogether
Ingredient Substitutions
- Use Avocado Oil or an oil of your choice in place of the vegetable oil
- Make a homemade yellow cake instead of cake mix
- Omit the walnuts/pecans if desired
- If you do not want to use Rum, you can use water, but that will REALLY cut back on the flavor. You can use Rum extract if desired (1 tsp) if using water
What is the best rum for rum cake?
Personally, after trying a few different brands, I have found that Bacardi Rum is a tried and true classic. Of course, if you have a favorite Rum, feel free to use it in this cake and we’ll just omit the Bacardi from the title!
How to make Rum Cake
- Preheat oven to 325 degrees and grease a 10 inch bundt pan.
- In a medium bowl, combine the cake mix, pudding mix, eggs, water, Rum, and vegetable oil. Mix until combined.
- Pour batter into prepared bundt pan. Bake in preheated oven for about 1 hour.
- Remove cake from oven and allow to cool for about 25 minutes. Turn cake onto a serving plate. Poke small holes into cake (along the top especially).
- To prepare glaze, melt butter in a saucepan over medium heat. Stir in the water and sugar. Boil for about 5 minutes. Remove from heat and stir in the Rum.
- Pour glaze evenly on top of the cake, making sure to get it into the small holes as well.
- To prepare the chocolate glaze, melt chocolate and butter/shortening over low heat in a sauce pan.
- Once cake has fully cooled, drizzle the chocolate on top. Sprinkle with nuts (if using) while chocolate is still somewhat wet. Serve cake and enjoy!
Do you need a bundt pan for this cake?
Most Rum Cakes are made using a bundt pan or Angel cake pan, however, you can also use a tube pan or any other pan desired, just be sure to adjust the bake time accordingly. If you over-bake the cake, it tends to be dry and this cake is supposed to be moist and fluffy.
How Long Does Rum Cake Last?
Most cakes are better freshly baked, however, I have found that this one is BEST the next day. I think it is due to the cake absorbing a lot of that Rum glaze. You can keep this cake out at room temperature and it will last for about 4 days. If refrigerated, you can enjoy it for up to 7 days.
Does the rum bake out of the rum cake?
Some of the rum evaporates during the baking process, however, not all of it. Additionally, the cake is soaked in additional rum after baking so keep that in mind if little ones are trying to sneak a piece!
Looking for more delicious cake recipes?
Cinnamon Roll Cake– all the flavors of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top
Oreo Dirt Cake– Deliciously addicting cake that preps in minutes for a cool, creamy, family favorite treat perfect for Oreo lovers
Death by Chocolate Dump Cake– chocolate cake mix, chocolate pudding, and chocolate chips are baked together to create this amazingly moist cake
Chocolate Peanut Butter Dirt Cake– delicious, simple to prepare, and perfect for sweet tooth cravings! 3 layers combined into one Heavenly treat!
The Original Bacardi Rum Cake Recipe
Equipment
Ingredients
CAKE
- 1 package yellow cake mix *18.5 oz
- 1 package vanilla instant pudding *3.5 oz
- 3 eggs
- 1/2 cup cold water
- 1/2 cup Bacardi Dark Rum
- 1/2 cup vegetable oil
RUM GLAZE
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi Dark Rum
CHOCOLATE GLAZE TOPPING
- 4 oz semi sweet chocolate
- 1 teaspoon butter or shortening
- 2 tablespoon walnuts, chopped (optional)
Instructions
- Preheat oven to 325 degrees and grease a 10 inch bundt pan.
- In a medium bowl, combine the cake mix, pudding mix, eggs, water, Rum, and vegetable oil. Mix until combined.
- Pour batter into prepared bundt pan.
- Bake in preheated oven for about 1 hour.
- Remove cake from oven and allow to cool for about 25 minutes.
- Turn cake onto a serving plate.
- Poke small holes into cake (along the top especially).
- To prepare glaze, melt butter in a saucepan over medium heat. Stir in the water and sugar. Boil for about 5 minutes. Remove from heat and stir in the Rum.
- Pour glaze evenly on top of the cake, making sure to get it into the small holes as well.
- To prepare the chocolate glaze, melt chocolate and butter/shortening over low heat in a sauce pan.
- Once cake has fully cooled, drizzle the chocolate on top. Sprinkle with nuts (if using) while chocolate is still somewhat wet.
- Serve cake and enjoy!
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