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Hot Buttered Rum Cake Recipe
This Hot Buttered Rum Cake Recipe gives you a moist, buttery, spiced rum cake with a rich butter rum flavor and a glossy butter glaze topping that soaks into every crumb—perfect for cold winter nights, holiday parties, and those “I need something cozy” moments.
Full Recipe Introduction
If you love the classic winter drink, you’re going to fall hard for this hot buttered rum cake. Think of your favorite hot buttered rum—warm spices, dark sugar, creamy butter, and a gentle rum kick—turned into a festive bundt cake that stays incredibly moist for days. That’s exactly what this hot buttered rum dessert brings to the table.
I’m a 50-year-old mom of three, and every December my kitchen turns into a little bakery. Years ago, a neighbor brought over a spiced rum cake for a cookie exchange. It was good, but I wanted more buttery warmth, a more pronounced buttered rum cake recipe vibe, and a syrup that really soaked in. So I tinkered—less dry cake mix style, more “grandma baked this from scratch” energy.
What makes this holiday rum cake special?
It’s a tender, buttery bundt cake, scented with cinnamon and nutmeg, soaked in a hot butter-rum syrup that seeps into all the nooks and crannies. The result is a moist rum cake with a shiny glaze and deep, cozy flavor. It slices beautifully, travels well, and honestly tastes even better the next day.
Is it healthy? I won’t call this health food—this is a celebration cake—but you can tweak it a bit: use less sugar in the glaze, choose high-quality butter, and lean into the warming spices instead of extra sweetness. And because you’re making it at home, you control the ingredients and the rum level.
You know what? This is the cake I make when I want everyone around the table to stop talking mid-bite and go, “Oh. My. Gosh.”
Why You’ll Love This Hot Buttered Rum Cake Recipe
- Deep, cozy flavor – Like your favorite hot buttered rum drink turned into a festive bundt cake.
- Super moist texture – Butter, buttermilk, and butter rum syrup keep this cake soft for days.
- Perfect for the holidays – A crowd-pleasing holiday rum cake for Thanksgiving, Christmas, New Year’s, or any winter gathering.
- Simple, pantry-friendly ingredients – No fancy tricks; just butter, sugar, eggs, flour, spices, and rum.
- Great make-ahead dessert – Actually tastes better after resting overnight as the butter glaze topping soaks in.
- Flexible rum flavor – Use a dark or spiced rum for bolder flavor, or reduce the rum for a milder cake.
- Beautiful presentation – The bundt shape plus shiny glaze looks impressive on any dessert table.
- Travel-friendly – This winter dessert recipe is sturdy enough for potlucks, office parties, and gift baskets.
- Freezer-friendly – You can bake it ahead, freeze, and glaze later for stress-free entertaining.
Let me explain how to pull all of that off in your own kitchen.
Ingredients for Hot Buttered Rum Cake
This buttered rum cake recipe is written for a standard 10–12 cup bundt pan.
For the cake:
- 2 ½ cups (300 g) all-purpose flour – Spoon and level for accuracy so the cake stays tender.
- 2 tsp baking powder – Gives the cake a nice, even rise.
- ½ tsp baking soda – Helps with browning and keeps the crumb soft.
- ½ tsp fine sea salt – Balances the sweetness.
- 1 ½ tsp ground cinnamon – For that warm, holiday spice.
- ½ tsp ground nutmeg – Freshly grated if possible for brighter flavor.
- 1 cup (2 sticks / 226 g) unsalted butter, softened – Use good-quality butter; it’s a star here.
- 1 ¾ cups (350 g) granulated sugar – You can reduce to 1 ½ cups for a slightly less sweet cake.
- 4 large eggs, room temperature – Room temp helps them mix in smoothly.
- 1 ½ tsp pure vanilla extract – Adds depth to the rich butter rum flavor.
- ½ cup (120 ml) dark or spiced rum – Spiced rum gives a more “hot buttered rum” vibe; dark rum adds deeper caramel notes.
- ½ cup (120 ml) buttermilk, room temperature – Keeps the cake moist and tender; full-fat is best.
For the hot butter rum syrup (glaze):
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) granulated sugar (or ½ white + ½ light brown sugar for a deeper caramel taste)
- ¼ cup (60 ml) water
- ½ tsp fine sea salt
- ½ tsp ground cinnamon (optional, but lovely if you want a more spiced rum cake)
- ½ cup (120 ml) dark or spiced rum – Adjust to taste; start with ⅓ cup for a milder syrup.
- 1 tsp vanilla extract
Substitution tips:
- Buttermilk: Use ½ cup milk + 1 ½ tsp white vinegar or lemon juice; let it sit 5 minutes.
- Rum-free version: Replace rum in the cake with milk, and in the syrup with apple cider plus a splash of rum extract.
- Gluten-free: Use a cup-for-cup gluten-free baking blend; the texture will be slightly more delicate but still delicious.
Step-by-Step Directions
-
Prep your pan and oven
Preheat your oven to 325°F (165°C). Generously grease a 10–12 cup bundt pan with butter or baking spray, making sure to get into every groove. Lightly dust with flour, then tap out the excess. A well-greased pan is the secret to a clean release—and that pretty festive bundt cake look. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. This keeps the leavening and spices evenly distributed through the batter. -
Cream the butter and sugar
In a large mixing bowl (a stand mixer with a paddle attachment works great), beat the softened butter and sugar on medium speed for 3–4 minutes, until light and fluffy. The mixture should look pale and a bit airy; that’s how you know you’re building structure into this moist rum cake. -
Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Mix in the vanilla. The batter should look smooth and slightly thick. If it looks a little curdled, don’t panic—once the flour goes in, it usually comes back together. -
Combine the wet ingredients
In a small bowl or measuring cup, stir together the rum and buttermilk. If your buttermilk was very cold, let this mixture rest a few minutes to take the chill off so it doesn’t shock the butter mixture. -
Alternate dry and wet
Add about one-third of the flour mixture to the butter mixture and mix on low just until combined. Pour in half of the rum–buttermilk mixture and mix again on low. Repeat with another third of the flour, the remaining liquid, then the final flour. Mix only until the streaks of flour disappear. Overmixing can make the cake tough instead of tender. -
Fill the pan
Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a couple of times to release any big air bubbles. -
Bake the cake
Bake at 325°F (165°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly when touched. Every oven runs a bit different, so start checking around 42–45 minutes. -
Cool slightly before glazing
Place the cake (still in the pan) on a wire rack. Let it cool for about 10–15 minutes while you prepare the butter rum syrup. This brief rest helps the cake set up but keeps it warm enough to drink in all that syrup. -
Make the hot butter rum syrup
In a small saucepan, melt the butter over medium heat. Stir in the sugar, water, salt, and cinnamon (if using). Bring to a gentle simmer, stirring constantly, and cook for 3–4 minutes until the sugar is dissolved and the mixture is slightly thickened. Remove from heat and carefully stir in the rum and vanilla; it may bubble up a bit, so be cautious. -
Soak the cake with syrup
Using a long skewer or thin knife, poke holes all over the warm cake while it’s still in the pan—go deep, almost to the bottom. Slowly spoon about half of the hot butter rum syrup over the cake, letting it seep into the holes. Give it a minute, then spoon on more, reserving 2–3 tablespoons for the outside of the cake. -
Cool and unmold
Let the cake rest in the pan for another 20–30 minutes so the syrup can fully soak in. Then carefully invert the bundt pan onto a serving plate and gently lift the pan away. If you greased well, it should slide out beautifully. -
Finish with extra glaze
Warm the reserved butter glaze if needed and brush it all over the top and sides of the cake for a glossy finish. This step adds even more rich butter rum flavor and that classic butter glaze topping look. Let the cake cool completely before slicing, if you can resist.
Servings & Timing
- Yield: About 12–16 slices of hot buttered rum cake
- Prep Time: 20–25 minutes
- Bake Time: 45–55 minutes
- Rest/Soak Time: 40–45 minutes
- Total Time: About 1 hour 45 minutes (most of it hands-off while the cake bakes and absorbs the syrup)
It’s a bit of a project, but very straightforward—and most of the magic happens while you’re cleaning up or making dinner.
Variations
- Pecan Buttered Rum Cake: Sprinkle 1–1 ½ cups chopped toasted pecans in the bottom of the bundt pan before adding the batter for a nutty crunch.
- Coconut Rum Cake: Swap spiced rum for coconut rum and stir ½ cup shredded coconut into the batter.
- Orange-Spiced Rum Cake: Add 1 tbsp fresh orange zest to the batter and a little zest to the glaze for a bright, citrusy twist on this winter dessert recipe.
- Chocolate-Drizzled Rum Cake: Once cooled, drizzle with melted dark chocolate for a luxurious finish.
- Light-Rum Version: Use light rum and reduce the amount in the glaze by a few tablespoons for a gentler rum flavor.
- Mini Bundt or Loaf Cakes: Bake in mini bundt pans or loaf pans, adjusting baking time; great for holiday gift boxes.
Storage & Reheating
- Room Temperature: Store the cooled cake tightly covered at room temperature for 3–4 days. This moist rum cake actually tastes better the second day as the flavors meld.
- Refrigerator: For longer storage (up to 6 days), wrap slices or the whole cake in plastic wrap and place in an airtight container in the fridge. Bring to room temp before serving for best texture.
- Freezer: Wrap the whole ungazed cake (or individual slices) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, bring to room temperature, and refresh with a warm drizzle of butter rum syrup if you like.
- Reheating: Warm individual slices in the microwave for 10–15 seconds. The butter glaze softens and the flavors bloom again—almost like fresh-baked.
Make-ahead tip: Bake the cake a day ahead and let it rest well-wrapped at room temp. The butter glaze topping continues to soak in, and you’re free to focus on guests, not the oven.
Notes from My Kitchen
- Rum choice matters: Spiced rum gives you that hot buttered rum cake flavor with hints of vanilla and baking spices. Dark rum gives more caramel and molasses. I often mix half and half.
- Don’t rush the cool time: Letting the cake sit in the pan with the syrup is what keeps it ultra-moist; if you flip too soon, some syrup can escape.
- Taste the syrup: Before you pour it on the cake, taste the butter rum syrup. If it feels too strong, whisk in a tablespoon or two of water. If you want more punch, add a splash more rum.
- Serving idea: I love serving this with lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A cup of coffee, hot chocolate, or—yes—a hot buttered rum on the side is never a bad idea.
- Spice balance: If you’re baking for kids or spice-sensitive guests, hold back a little on the nutmeg and cinnamon. You can always dust a bit more on top for the adults.
Honestly, after years of making this, the only real “mistake” is under-glazing. That syrup is the heart of this buttered rum cake recipe.
FAQs
1. Can I make this Hot Buttered Rum Cake Recipe without alcohol?
Yes. Replace the rum in the cake with milk or apple cider, and use apple cider plus a teaspoon of rum extract in the syrup. The flavor will be different but still cozy and delicious.
2. Will the alcohol bake off?
Most of the alcohol in the cake batter bakes off, but some alcohol in the syrup remains since it’s added at the end. For a fully family-friendly version, use the non-alcoholic variation.
3. My cake stuck to the pan—what happened?
Bundt pans need thorough greasing. Next time, use a baking spray with flour or brush on melted butter and dust with flour, making sure to coat every crevice, and let the cake cool 10–15 minutes before unmolding.
4. Can I use a different pan instead of a bundt?
Yes. You can bake this in a 9×13-inch pan; start checking around 30–35 minutes. Poke holes and pour the butter rum syrup over the top, just like a poke cake.
5. How strong is the rum flavor?
The rum flavor is noticeable but balanced by butter and sugar. For a lighter taste, reduce the rum in the syrup to ⅓ cup and replace the rest with water.
6. Can I cut back on the sugar?
You can reduce the cake sugar to 1 ½ cups and the syrup sugar to ¾ cup. The texture stays good, though the cake will be a bit less glossy and sweet.
7. What’s the best rum for this recipe?
Look for a mid-range dark or spiced rum—nothing super fancy needed. Brands like Captain Morgan (spiced) or Myers’s (dark) work well in a spiced rum cake.
8. Can I make this ahead for a party?
Yes, and I recommend it. Bake and glaze the day before; store tightly covered at room temp. The flavor improves overnight, which is a party host’s dream.
Conclusion
This Hot Buttered Rum Cake Recipe wraps all the cozy things—warm spices, buttery crumb, rich rum syrup—into one festive bundt cake that’s made for winter evenings and holiday gatherings. It’s moist, make-ahead friendly, and just fancy enough to feel special without being fussy.
Give it a try, and let me know how it turned out for you—did you go heavy on the rum or keep it gentle? Leave a comment, share a photo, or explore more of my winter dessert recipes next; your cold-weather baking rotation just got a very welcome new star.
Hot Buttered Rum Cake
Ingredients
- 2 1/2 cups all-purpose flour about 300 g, spoon and level
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg freshly grated if possible
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 1 3/4 cups granulated sugar about 350 g; can reduce to 1 1/2 cups for less sweetness
- 4 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dark or spiced rum about 120 ml; spiced for more "hot buttered rum" flavor
- 1/2 cup buttermilk about 120 ml; room temperature, full-fat preferred
- 1/2 cup unsalted butter for syrup; 1 stick / 113 g
- 1 cup granulated sugar about 200 g; or 1/2 white + 1/2 light brown sugar
- 1/4 cup water about 60 ml
- 1/2 teaspoon fine sea salt for syrup
- 1/2 teaspoon ground cinnamon optional, for syrup
- 1/2 cup dark or spiced rum about 120 ml; can reduce to 1/3 cup for milder syrup
- 1 teaspoon vanilla extract for syrup
Instructions
- Preheat your oven to 325°F (165°C). Generously grease a 10–12 cup bundt pan with butter or baking spray, making sure to coat every groove. Lightly dust with flour and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- In a large mixing bowl or stand mixer fitted with a paddle, beat the softened butter and granulated sugar on medium speed for 3–4 minutes until light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract until the batter is smooth.
- In a small bowl or measuring cup, stir together the rum and buttermilk. If very cold, let the mixture sit a few minutes so it is not icy cold when added to the batter.
- On low speed, add about one-third of the flour mixture to the butter mixture and mix just until combined. Add half of the rum–buttermilk mixture and mix on low. Repeat with another third of the flour, the remaining liquid, then the final flour, mixing only until no dry streaks remain.
- Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Gently tap the pan on the counter a couple of times to release large air bubbles.
- Bake at 325°F (165°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is golden and springs back lightly. Begin checking around 42–45 minutes.
- Place the pan on a wire rack and let the cake cool in the pan for 10–15 minutes while you prepare the hot butter rum syrup.
- In a small saucepan, melt the butter over medium heat. Stir in the sugar, water, salt, and cinnamon (if using). Bring to a gentle simmer, stirring constantly, and cook for 3–4 minutes until the sugar is dissolved and the mixture slightly thickens. Remove from heat and carefully stir in the rum and vanilla; it may bubble, so use caution.
- Using a long skewer or thin knife, poke holes all over the warm cake while it is still in the pan, going almost to the bottom. Slowly spoon about half of the hot butter rum syrup over the cake, allowing it to seep into the holes. After a minute, spoon on more syrup, reserving 2–3 tablespoons for the outside of the cake.
- Let the cake rest in the pan for an additional 20–30 minutes so the syrup can fully soak in. Then invert the bundt pan onto a serving plate and gently lift the pan away to release the cake.
- Warm the reserved syrup if needed and brush it over the top and sides of the cake for a glossy finish. Let the cake cool completely before slicing for the cleanest slices and best texture.
