Bacardi Rum Cake

4.75 from 4 votes

A deliciously moist cake drenched with dark rum, Bacardi rum cake is a tender cake with great crumbs. Make it from scratch (or cake mix) for a family get-together, Christmas, or holidays.

Bacardi Rum cake kept on a plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About This Recipe

Bacardi rum cake is a tender, moist, and mouth-watering cake loaded with rum and butter cake flavors. This rich and buttery cake has a lightly smoky flavor from the dark rum and a lovely crunch from the walnuts.

It is made using simple pantry staples and comes together in just 15 minutes of active working time. It is a great dessert to make for house parties, family dinners, tea parties, or holiday celebrations.

Bacardi published this recipe in the ’70s and it is one of the most popular cakes made all around the world since then. Many people came up with their own variation of the basic recipe and there are multiple versions floating on the internet now.

In today’s post, I am sharing my own version of this super popular Bacardi Rum Cake. I make this cake from scratch but you can also make it using a box mix. Check out this recipe.

Try my other cake recipes as well

Ingredients

Bacardi Rum Cake Ingredients.

Bacardi Dark Rum – Bacardi rum is the star ingredient of this recipe. It makes this cake unique and different from others.

You can also use other dark rum like Meyer’s dark rum. Spiced rum-like captain morgan or coconut rum like Malibu also works well in this recipe. You can also use half malibu and half white rum or only white rum to make this cake.

Walnuts – Walnuts add a lovely crunch to the soft cake. You can replace them with pecans, pistachios, or almonds. You can add some chopped nuts to the batter too for extra crunch.

Flour – The base of this cake is made with all-purpose flour. You can also use whole wheat flour, but the taste and texture will differ a bit.

Other Ingredients – Other than the above-mentioned ingredients, you will need cornstarch, baking powder, unsalted butter, granulated sugar, eggs, milk, and vanilla extract.

You can substitute eggs with ingredients like yogurt, applesauce, ground flax seeds, etc for an eggless version.

You can add a little orange zest or lemon zest to the batter for a zesty taste.

How To Make Bacardi Rum Cake

Preheat the oven to 350 Degrees F (180 Degrees C). Grease a 10-inch bundt pan with any neutral oil. Make sure to grease all the crevices for the cake to come out easily after baking.

Dust the pan with dry flour all over and discard the excess flour. Sprinkle 1 cup crushed walnuts in the base of the pan.

walnuts added in the prepared bundt cake pan.

Whisk ¾ cup unsalted butter (room temperature) and 1 and ½ cup granulated sugar until light and fluffy. I used my stand mixer at medium speed for 5-6 minutes.

Keep scraping the sides of the bowl while whisking. You can also use a hand-held mixer to whisk the butter and sugar.

Butter and sugar added in the bowl of stand mixer.

Add 4 eggs, one at a time, and mix well after each addition.

Eggs added to the bowl.

Add ½ cup milk, ¾ cup Bacardi dark rum, and 2 teaspoon vanilla extract and mix well.

Milk, and vanilla extract added to the bowl.
Dark rum added to the bowl.

Now add 2 cups of all-purpose flour, ¼ cup cornstarch, and 3 teaspoon baking powder to the bowl and mix until combined. Do not overmix after adding the dry ingredients. Just mix until everything comes together.

All purpose flour, cornflour ad baking powder added to the bowl.

Pour the batter into the prepared pan and spread it evenly using a silicon spatula.

Ready batter.
Batter poured in the pan.

Put the pan in the middle rack of the oven and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven.

Baked bacardi rum cake.

Start making the soaking syrup as soon as the cake is out of the oven. Heat ½ cup unsalted butter, ½ cup sugar, ¼ cup Bacardi dark rum, and ¼ cup water in a saucepan over medium-high heat until syrupy (3-4 minutes).

Ingredients for rum syrup added in a pan.
Cooked until syrupy.

Pour the hot syrup over the warm cake very slowly. Let it soak the syrup for 5 minutes. Transfer the cake to a cooling rack and cool completely.

Syrup poured over warm cake.

Cut into slices and serve.

Ready bacardi rum cake.
Bacardi Rum cake slice held in hand.

Frequently Asked Questions

How to make rum cake alcohol-free?

Most of the rum that goes into the batter anyways gets cooked off while baking. So the cake is almost alcohol-free with just the rum flavor. 

However, the glaze has a lot of uncooked rum in it.

So there are two options to make it alcohol-free,
1. Don’t pour the glaze over the cake and serve the cake without the glaze. The crumbs will be slightly dry in this case.
2. Make the glaze with rum extract and skip adding the rum.

Can Bacardi rum cake get you drunk?

No, this cake uses about 1 cup of rum in the entire cake, but most of the alcohol gets evaporated while baking, leaving only the flavor. Also, you are not eating the entire cake, just 1 or 2 slices, which will definitely not make you boozy.

How to make vegan & eggless rum cake?

You can use light olive oil instead of unsalted butter and any plant-based milk instead of dairy milk.

Replace per egg with 2 tablespoon of apple sauce, flax seed eggs, yogurt, or silken tofu.

If using sweetened apple sauce, decrease the amount of sugar, as the sauce adds enough sweetness to the batter.

To make flax seeds eggs, mix ground flax seeds with little water.

Keep in mind that the use of substitutes can give you a little different taste and texture.

Can kids eat rum cake?

No, this cake is not for kids, as it still has some amount of alcohol.

Serving Suggestions

Rum Cake tastes delicious warm, at room temperature, or chilled. You can serve it warm, right out of the oven or you can eat it right out of the refrigerator too.

You can serve it as a dessert for your house parties or just enjoy a slice of this Bacardi rum cake whenever the hunger strikes.

This is also a delicious birthday cake for an adult.

Storage Suggestions

This cake freezes beautifully. Just wrap it twice in plastic wrap, then aluminum foil, and place it in a freezer bag for up to 3 months.

The reason for so many layers is to avoid getting any air into the cake. The day you want to serve it, thaw in the refrigerator for at least 12 hours, or at room temperature.

Make sure you do not unwrap or take out the cake from the layers until it is completely thawed.

You Might Also Like

Bacardi Rum Cake is a deliciously moist cake drenched with rum. Make this tender cake with great crumbs from scratch for a family get together, Christmas or holidays. Here is how to make this cake.
4.75 from 4 votes

Bacardi Rum Cake Recipe

A deliciously moist cake drenched with dark rum, Bacardi rum cake is a tender cake with great crumbs. Make it from scratch (or cake mix) for a family get-together, Christmas, or holidays.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 12 people

Equipment

  • Oven

Ingredients 

For The Cake

  • 1 cup chopped walnuts
  • ¾ cup unsalted butter (softened at room temperature)
  • 1 and ½ cup granulated sugar
  • 4 large eggs
  • ½ cup milk
  • ¾ cup Bacardi dark rum
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ¼ cup cornstarch
  • 3 teaspoons baking powder

For Rum Syrup

  • ½ cup unsalted butter
  • ½ cup white sugar
  • ¼ cup Bacardi dark rum
  • ¼ cup water
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Preparation

  • Preheat the oven to 350 Degrees F (180 Degrees C).
  • Grease a 10-inch bundt pan with any neutral oil. Make sure to grease all the crevices for the cake to come out easily after baking. Dust the pan with dry flour all over and discard the excess flour.
  • Gather all the ingredients and make sure they are at room temperature.

Make The Cake

  • Sprinkle walnuts in the base of the pan.
  • Whisk butter and sugar until light and fluffy. I used my stand mixer at medium speed for 5-6 minutes. Keep scraping the sides of the bowl while whisking. You can use a hand-held mixer to whisk the butter and sugar.
  • Add eggs, one at a time, and mix well after each addition.
  • Add milk, Bacardi dark rum, and vanilla extract and mix well.
  • Now add all-purpose flour, cornstarch, and baking powder to the bowl and mix until combined. Do not overmix after adding the dry ingredients. Just mix until everything comes together and then stop.
  • Pour the batter in the prepared pan and spread it evenly using a silicon spatula.
  • Put the pan in the middle rack of the oven and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven.

Make The Soaking Syrup

  • Heat butter, sugar, Bacardi dark rum, and water in a saucepan over medium-high heat until syrupy (3-4 minutes).

Dress The Cake

  • Pour the hot syrup over the warm cake very slowly. Let it soak the syrup for 5 minutes. Transfer the cake to a cooling rack and cool completely.
  • Cut into slices and serve.

Notes

You can use any nuts of your choice in place of walnut.
Skip nuts at all if you wish.

Nutrition

Calories: 525kcal, Carbohydrates: 54g, Protein: 6g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 106mg, Sodium: 30mg, Potassium: 203mg, Fiber: 1g, Sugar: 34g, Vitamin A: 687IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 2mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. I’m not sure if I did something wrong, but this cake turned out dry and tasteless. Kind of bland etc, and the walnuts were almost bitter, even though I’ve only had them in the freezer for 2 months. I’ll try the recipe 1 more time because I really want a good rum cake recipe!

    1. This is a very tried and tested recipe DJC and it has always turned out good for many. Please follow it to the T. The measurements are very crucial so please use standard cups and spoon measures.

  2. I am going to make this rum cake for St. Patrick’s Day…..can I use Captain Morgan’s spiced rum or Mount Gay dark rum?

  3. I have copied the recipe to try it, it seems to be a delicious, moist and very aromatic cake. I like the pan, what is the model by nordicware?

    1. Hi Renato, this recipe is a keeper. The pan is very old and unfortunately I don’t remember the model number.

  4. Hi Neha
    I tried the rum cake recipe. The taste was awesome. The steps were simple and easy to follow. The walnuts added more flavour to the cake. Thanks Neha for this superb recipe.

    1. Hi there
      I like your recipe. It looks like a keeper! My question do you think it would work as a layer cake? 2 8 inch pans?