Hot Buttered Rum Cake Recipe

If you’re craving a cozy, festive dessert that tastes like a warm hug in cake form, this Hot Buttered Rum Cake Recipe delivers a moist rum cake with a rich butter rum flavor, glossy butter glaze topping, and just enough winter spice to make the whole house smell like the holidays.

Meet Your New Favorite Holiday Rum Cake

This Hot Buttered Rum Cake Recipe is a classic festive bundt cake baked with spiced rum, brown sugar, and warm spices, then soaked in a buttery rum glaze while it’s still warm, so every bite is tender, moist, and full of flavor.

I started baking this hot buttered rum dessert when my kids were teenagers and I needed something a little “grown-up” for the adults after the big holiday meal. Now, it’s the cake I bring to neighborhood potlucks, Christmas Eve, and even casual winter game nights. You know what? It never comes home with me. Not one crumb.

What makes this spiced rum cake special is the texture. It’s soft and dense in the best way—like a cross between a pound cake and a butter cake—with that shiny butter glaze topping that soaks into every crack and crevice of the bundt pan design. And while this isn’t a “health food” by any stretch, it is a make-ahead winter dessert recipe that saves time and stress, which I’d say is pretty healthy for your sanity.

For my non-drinkers and families with little ones, I’ll show you an easy no-alcohol version in the Variations section. So everyone gets cake, and everyone’s happy.

Why You’ll Love This Hot Buttered Rum Cake Recipe

Moist, never dry – The butter rum glaze soaks into the cake, giving you a truly moist rum cake that stays tender for days.

Perfect for holidays – This is a holiday rum cake that looks fancy on a plate but is secretly very simple to make.
Incredible butter rum flavor – Spiced rum, brown sugar, and melted butter combine for a deep, cozy flavor that tastes like winter in a slice.
Make-ahead friendly – This cake actually tastes better the next day, which makes it a dream for busy hosting schedules.

Crowd-pleasing dessert – Even people who “don’t like rum” usually end up asking for seconds.
Easy ingredients – No boxed mix, no pudding, just pantry staples and rum you may already have.
Great for gifting – Bake it in a bundt pan, wrap in cellophane, and you’ve got a gorgeous hostess gift or neighbor treat.

Flexible recipe – I’ll walk you through gluten-free, non-alcoholic, and nutty or coconut twists so you can suit your crowd.

Ingredients

This Hot Buttered Rum Cake Recipe is built from simple, reliable ingredients. Room-temperature butter and eggs are key for a smooth batter and even baking.

For the cake:

2 ½ cups (300 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (freshly grated if you have it)
1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup whole milk (room temperature; use 2% if that’s what you have, but whole milk gives a richer crumb)
½ cup dark or spiced rum (I like Captain Morgan or Kraken for their warm spice notes)

For the hot buttered rum glaze:

½ cup (1 stick / 113 g) unsalted butter
1 cup granulated sugar
¼ cup water
½ cup dark or spiced rum
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract

Optional add-ins and toppings:

1 cup chopped pecans or walnuts (for sprinkling in the pan before adding batter)
Powdered sugar (for dusting before serving)
Lightly sweetened whipped cream or vanilla ice cream (for serving)

A quick tip on the rum: darker or spiced rum gives a stronger, richer butter rum flavor than white rum. If you’re not sure what to buy, look for “spiced rum” on the label—those tend to work beautifully in this cake.

Directions

Prep the pan and oven.
Preheat your oven to 325°F (160°C). Grease a 10–12 cup bundt pan very well with softened butter, then dust lightly with flour, tapping out the excess. Make sure you get into all the nooks of the pan—this cake loves to stick if you miss a spot.

Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. This simple step helps keep the crumb even and prevents pockets of baking powder.
Cream the butter and sugars.
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until the mixture looks light and fluffy. Scrape down the sides once or twice—this is what helps your cake rise nicely.
Add the eggs and vanilla.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix again. The batter might look a bit thick, but that’s exactly what we want here for a rich, dense, yet tender crumb.

Combine the milk and rum.
In a small measuring cup, stir together the milk and rum. This is your liquid mixture; room temperature helps it blend smoothly without shocking the butter.
Alternate dry and wet ingredients.
With the mixer on low speed, add one-third of the flour mixture, then half of the milk-rum mixture. Repeat, ending with the last third of the flour. Mix just until combined after each addition. Try not to over-mix; once the streaks of flour disappear, stop.
Prepare the bundt pan for extra flavor (optional).
If you’re using nuts, sprinkle them evenly over the bottom of the prepared bundt pan. They’ll end up on top when you invert the cake and add crunch plus a toasty flavor that goes really well with the rum.

Fill the pan and smooth the top.
Spoon the batter into the pan, spreading it out evenly with a spatula and smoothing the top. The batter will be thick—don’t worry, that’s normal. Tap the pan gently on the counter 2–3 times to release any large air bubbles.
Bake the cake.
Bake at 325°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the cake should pull slightly away from the sides of the pan. If your oven runs hot, start checking at 45 minutes.
Cool briefly.
Place the pan on a wire rack and let the cake cool in the pan for about 15 minutes. This helps it set up so it doesn’t break when you turn it out, but it’s still warm enough to soak up that hot buttered rum glaze.

Make the buttered rum glaze.
While the cake is cooling, combine the butter, sugar, and water in a small saucepan over medium heat. Bring to a gentle boil, stirring often, and let it bubble for about 3–4 minutes. Remove from the heat, then carefully stir in the rum, salt, and vanilla. It will hiss and bubble a bit—just keep stirring.
Poke and soak the cake.
Using a skewer or thin knife, poke several holes all over the bottom of the cake while it’s still in the pan. Slowly pour about half of the hot buttered rum glaze over the cake, letting it sink into the holes. Take your time here; the slower you pour, the better it soaks in.
Invert and finish glazing.
Carefully place a serving plate or cake stand over the pan and flip to invert the cake. Remove the pan gently. Poke a few more small holes in the top of the cake and spoon or brush the remaining glaze all over the warm cake, letting it drip down the sides.

Cool and serve.
Let the cake cool completely before slicing—about 1–2 hours. The flavor deepens as it rests. Dust with powdered sugar if you’d like, cut into slices, and serve with whipped cream or ice cream for an even more indulgent hot buttered rum dessert.

Servings & Timing

Yield: 12–16 slices, depending on how generous you are

Prep Time: about 20 minutes
Bake Time: 50–60 minutes
Cooling & Glazing Time: 1–1 ½ hours
Total Time: roughly 2–2 ½ hours, most of it hands-off

This makes it a perfect holiday rum cake for the day before a party—you can bake it in the afternoon, glaze it, let it rest, and your dessert is completely done by morning.

Variations

No-alcohol version: Replace the rum in both the cake and glaze with apple cider or strong brewed black tea plus 1 teaspoon rum extract for flavor but no alcohol.

Coconut rum cake: Swap in coconut rum and use coconut milk in place of half the whole milk; finish with toasted coconut on top.
Nut lover’s rum cake: Sprinkle a full cup of toasted chopped pecans or walnuts in the pan before adding the batter for a praline-style topping.
Gluten-free spiced rum cake: Use a good 1:1 gluten-free flour blend designed for baking and let the batter rest 10 minutes before baking.

Orange buttered rum cake: Add 1 tablespoon orange zest to the batter and replace 2 tablespoons of the water in the glaze with fresh orange juice.
Mini bundt or loaf cakes: Bake the batter in mini bundt pans or two 8×4-inch loaf pans—reduce bake time and start checking around 30–35 minutes.

Storage & Reheating

One of my favorite parts about this hot buttered rum cake is how well it keeps. It’s even better the next day.

Room temperature: Store covered at room temperature for 3–4 days. I like to wrap the cake plate tightly in plastic wrap or tuck slices into an airtight container.
Refrigerator: For longer storage (up to 6 days), keep it in the fridge, well covered. Bring slices to room temperature or warm them slightly before serving so the buttered rum flavor really shines.
Freezer: Freeze whole or sliced. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or a few hours on the counter.

Reheating: Warm individual slices in the microwave for 10–15 seconds. If you want to be a little extra, brush with a teaspoon of leftover glaze or a touch of warmed jam before serving.
Make-ahead tips: For parties, I like to bake and glaze the cake 1 day ahead, then wrap it tightly once it’s completely cool. The buttered rum syrup has time to soak in, and the flavor gets deeper and smoother.

Notes

About the rum flavor: The alcohol mostly cooks off, but the flavor stays. Dark rum gives more depth, while spiced rum adds a gentle cinnamon-clove note that feels very “holiday.”

Don’t skimp on greasing the pan. Bundt cakes are beautiful, but they can be stubborn. Really work that butter into every groove, then dust with flour and tap out the extra.
Slow pouring = moist cake. When you add the glaze, go slowly and give it a chance to sink in. Fast pouring tends to run right off the cake and onto the plate.
Let it rest. If you can wait, this cake is at its best 12–24 hours after you glaze it. The crumb relaxes and the spices mellow.

Temperature matters. Room temperature butter, eggs, and milk help the batter come together smoothly and bake evenly. Cold ingredients can make the batter curdle.
Holiday serving idea: For a festive touch, I like to garnish the cake plate with fresh cranberries and a few rosemary sprigs. It looks like a little winter wreath with zero extra baking effort.

FAQs

Can I make this hot buttered rum cake recipe without alcohol?
Yes—use apple cider or strong brewed tea plus rum extract in place of the rum in both the cake and glaze; you’ll keep the flavor but lose the alcohol.

What’s the best rum to use for this cake?
A dark or spiced rum works best; brands like Captain Morgan, Kraken, or Gosling’s give a bold, cozy rum flavor that really stands out in a buttered rum cake recipe.

My cake stuck to the bundt pan—what happened?
Usually this means the pan wasn’t greased well enough or the cake was too hot when you flipped it. Make sure you butter and flour every corner and let it cool 10–15 minutes before inverting.

Can kids eat this cake?
Some alcohol cooks off during baking and glazing, but not all of it; if you’re serving kids or anyone avoiding alcohol, use the no-alcohol variation with cider and rum extract.

Can I reduce the sugar?
You can cut the sugar in the cake by about ¼ cup and still get good results, but the glaze really needs the full amount to thicken and soak properly.

Can I bake this as a regular round or sheet cake?
Yes, a 9×13-inch pan works well—start checking for doneness at 35–40 minutes and pour the glaze over the warm cake right in the pan.

Why is my cake dry?
Most likely it baked a bit too long or your oven runs hot. Use an oven thermometer if you can, and pull the cake when a toothpick comes out with just a few moist crumbs.

Can I add more rum to the glaze?
You can add an extra tablespoon or two for a stronger hit, but be careful—too much liquid thins the glaze and can make the cake a bit soggy.

Conclusion

This Hot Buttered Rum Cake Recipe gives you everything you want from a winter dessert: a moist rum cake, buttery glaze, warm spice, and a gorgeous bundt shape that looks like you fussed way more than you actually did. It’s cozy enough for a quiet evening at home and impressive enough for a holiday table.

If you make this cake, I’d love to hear how it turned out—leave a comment with your tweaks, or tell me if you tried one of the variations. And if you enjoy festive baking, you might also like my other winter desserts, so feel free to look around and find your next holiday favorite.

Hot Buttered Rum Cake

This Hot Buttered Rum Cake is a classic festive bundt cake made with spiced rum, brown sugar, and warm spices, then soaked in a rich hot buttered rum glaze for an ultra-moist, tender crumb and deep buttery rum flavor.

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Prep Time 20

Cook Time 1

Total Time 2 30

Course Dessert

Cuisine American

Servings slices

Calories 450 kcal

Ingredients

2 1/2 cups all-purpose flour (300 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg freshly grated if possible
1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
1 1/2 cups granulated sugar
1/2 cup light brown sugar packed
4 large eggs room temperature
2 teaspoons pure vanilla extract
3/4 cup whole milk room temperature; 2% okay but whole milk gives richer crumb
1/2 cup dark or spiced rum for the cake (such as Captain Morgan or Kraken)

1/2 cup unsalted butter for the glaze (1 stick / 113 g)
1 cup granulated sugar for the glaze
1/4 cup water for the glaze
1/2 cup dark or spiced rum for the glaze
1/4 teaspoon fine sea salt for the glaze
1 teaspoon pure vanilla extract for the glaze
1 cup chopped pecans or walnuts optional, for sprinkling in pan
powdered sugar optional, for dusting
lightly sweetened whipped cream or vanilla ice cream optional, for serving

Instructions

Preheat oven to 325°F (160°C). Grease a 10–12 cup bundt pan very well with softened butter, making sure to get into all the crevices, then dust lightly 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 the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again until fully incorporated. The batter will be thick.
In a small measuring cup, stir together the whole milk and 1/2 cup dark or spiced rum until combined. Ensure the mixture is at room temperature so it blends smoothly.

With the mixer on low, add one-third of the dry ingredient mixture to the batter, then half of the milk–rum mixture. Repeat, ending with the last third of the dry ingredients. Mix just until the flour is incorporated; do not over-mix.
If using nuts, sprinkle the chopped pecans or walnuts evenly over the bottom of the prepared bundt pan. They will become the crunchy topping once the cake is inverted.
Spoon the thick batter into the prepared pan, spreading it evenly with a spatula and smoothing the top. Tap the pan gently on the counter 2–3 times to release any large air bubbles.

Bake at 325°F (160°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the cake should pull slightly away from the sides of the pan. Start checking at 45 minutes if your oven runs hot.
Place the pan on a wire rack and let the cake cool in the pan for about 15 minutes so it sets up and is easier to remove while still warm enough to absorb the glaze.
While the cake cools, combine 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a gentle boil, stirring often, and let bubble for 3–4 minutes. Remove from heat and carefully stir in 1/2 cup dark or spiced rum, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. It will bubble vigorously; keep stirring until smooth.

Using a skewer or thin knife, poke several holes all over the bottom of the warm cake while it is still in the pan. Slowly pour about half of the hot buttered rum glaze over the cake, allowing it to seep into the holes gradually.
Place a serving plate or cake stand over the bundt pan and carefully invert to release the cake. Gently lift off the pan. Poke a few small holes in the top of the cake and spoon or brush the remaining glaze evenly over the warm cake, letting it drip down the sides.
Allow the cake to cool completely for 1–2 hours so the glaze can fully soak in and the flavors deepen. Dust with powdered sugar if desired, slice, and serve plain or with lightly sweetened whipped cream or vanilla ice cream.

Notes

For a no-alcohol version, replace the rum in both cake and glaze with apple cider or strong brewed black tea plus 1 teaspoon rum extract. This cake is often even better 12–24 hours after glazing as the flavors meld. Store covered at room temperature for 3–4 days, or refrigerate up to 6 days; freeze up to 2 months, well wrapped. Reheat individual slices in the microwave for 10–15 seconds.