Just the thought of a cake built around two powerhouse ingredients—butter and rum—has me weak in the knees. Butter brings that rich, tender crumb, and rum adds warmth and depth. Together they make one unforgettable dessert.
This Butter Cake with Rum Glaze is a moist, buttery bundt-style cake finished with a silky rum glaze that soaks in, then forms a glossy crust. The result is a dense, pound-cake-like interior with a tender crumb and a lacy, flavorful exterior—perfect for holidays, dinner parties, or any time you want a cake that feels a little bit special.
Reader Carriellen: “This cake was so perfect for a fancy holiday meal. The poundcake texture and the rummy glaze made it a really special treat.”
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Butter, oh how we love you
If you haven’t made a butter cake before, expect richness and a tender, velvety texture from the two sticks of butter in the batter. The crumb is dense in the best way—similar to a classic pound cake—with a gentle vanilla note that lets the butter shine.
Where this cake really stands out is the rum glaze. After baking, the warm cake is pierced and the warm glaze is poured in stages so the cake absorbs the rum slowly. That repeated soaking produces a moist interior and a beautiful, slightly crisp glazed exterior that adds both flavor and texture.
Rum Glaze
This glaze is simple but transformative: sugar, butter, a splash of rum, and vanilla. Warmed until the butter melts and the sugar dissolves, the glaze is poured in small amounts onto the warm cake so it penetrates rather than runs off. Repeating this process concentrates flavor and creates that lovely sheen on the cake’s surface.
The method—poking holes across the top, pouring a little glaze, letting it absorb, and repeating—ensures the glaze reaches deep into the crumb. For a polished finish, poke holes in the sides and brush remaining glaze around the cake before letting it cool completely.
If you like this recipe, follow the author on Pinterest for more bundt and pound cake ideas. Pin any of the images in this post to save the recipe for later.
Tips for Making This Recipe
- Generously butter and flour your pan so the cake releases cleanly. Use a paper towel to spread an even layer of room-temperature butter over every inch of the pan, then dust with flour and shake out the excess.
- Bake on the oven’s middle rack for even heat. If your oven has hot spots, rotate the pan halfway through baking.
- When glazing, poke plenty of holes with a toothpick—don’t worry about overdoing it. The holes let the glaze soak in. Pour a small amount, wait for absorption, and repeat two more times for best results. For the sides, poke holes and use a pastry brush to apply the remaining glaze for an even finish.
Enjoyed the recipe? Leave a comment and a rating—feedback helps improve the recipes and helps others discover this cake.
Butter Cake with Rum Glaze
A moist butter cake baked in a bundt or tube pan and finished with a simple rum glaze. Rich, tender, and infused with warm rum flavor.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Servings: 16 slices | Calories: 416 kcal
Course: Dessert, Snack | Cuisine: American | Keywords: butter cake, rum glaze
Author: Kimberlee Ho
Equipment
- 10-inch tube pan or bundt pan
Ingredients
Butter Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Rum Glaze
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 1/4 cup rum
- 3 teaspoons vanilla extract
Instructions
Make the Butter Cake
- Preheat oven to 350°F (175°C). Generously butter and flour a 10-inch tube pan or bundt pan; set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- In a stand mixer bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Alternating with the buttermilk, add the flour mixture to the butter mixture in three additions, mixing until combined after each addition.
- Pour the batter into the prepared pan and bake 55–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes, then run a knife around the edges and center tube. Invert the cake onto a wire rack set over waxed paper.
Prepare the Rum Glaze
- In a small saucepan, whisk together the sugar, butter, and rum. Cook over medium heat just until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla.
- While the cake is still warm, poke holes in the top with a toothpick.
- Pour or spoon 1/4 cup of the glaze over the cake, letting it absorb. Repeat two more times, allowing the glaze to soak in between additions.
- Poke holes in the sides and use a pastry brush to brush the remaining glaze over the cake sides. Cool completely before slicing.
Notes
- Store cooled cake at room temperature for up to 4 days.
- You may freeze the cake before glazing. Wrap tightly and freeze up to 3 months. Thaw and warm gently before glazing.
- Recipe adapted from TasteOfHome.com.
Nutrition (per slice)
Calories: 416 kcal | Carbohydrates: 56.7 g | Protein: 4.7 g | Fat: 19.2 g | Saturated Fat: 11.5 g | Cholesterol: 93.8 mg | Sodium: 140.2 mg | Fiber: 0.6 g | Sugar: 38.5 g
