You know those days? The ones where a little something sweet just feels like the answer to everything? For me, that something has always been cake. But not just any cake. There’s something truly magical about a spiced rum cake, especially when the weather turns a little chilly or when I just need a little burst of cozy joy. This isn’t your average Bundt; this is the spiced rum cake that has become a staple in my kitchen, the one I whip up for impromptu get-togethers and quiet evenings alike. It’s got all the warm, comforting spices you’d expect, a rich, moist crumb that practically melts in your mouth, and that unmistakable hint of dark, delicious rum that just elevates everything. Honestly, if you’ve ever loved a gingerbread or a spiced apple cake, you’re going to fall head over heels for this. It’s like a warm hug from the inside out, and it’s surprisingly easy to make, which is a huge win in my book!
Thank you for reading this post, don't forget to subscribe!What is spiced rum cake?
So, what exactly is this glorious creation we’re talking about? Think of a spiced rum cake as the ultimate comfort dessert, a delightful fusion of a rich, dense cake infused with a symphony of warming spices and, of course, the unmistakable, delightful kick of spiced rum. It’s not about being overpowering or boozy; instead, the rum adds a complex depth of flavor that you just can’t quite place but instantly recognize as pure deliciousness. The spices – think cinnamon, nutmeg, cloves, maybe even a whisper of allspice – create this incredible aromatic magic that fills your kitchen the moment it starts baking. It’s the kind of cake that feels both sophisticated enough for guests and perfectly casual for an afternoon treat. It’s essentially a baked hug, packed with warmth and a little bit of grown-up fun.
Why you’ll love this recipe?
Honestly, there are so many reasons why this spiced rum cake has earned its top spot in my recipe binder. First and foremost, the flavor profile is just out of this world. That blend of warm spices is so comforting, and the spiced rum doesn’t just add a boozy note; it deepens the caramel undertones of the brown sugar and butter, creating this incredibly rich and complex taste that’s just addictive. It’s moist, tender, and has this wonderful dense yet light texture. And let’s talk about simplicity! I know “cake from scratch” can sometimes sound intimidating, but this recipe is genuinely straightforward. You can have it mixed and in the oven in under 20 minutes, which is a lifesaver on busy nights when you need a little something sweet but don’t have hours to spare. Plus, the ingredients are all pantry staples for me, making it wonderfully cost-effective. It’s also ridiculously versatile! I love it plain, but a drizzle of rum glaze, a dollop of whipped cream, or even a scoop of vanilla ice cream takes it to a whole new level. What I love most, though, is the pure comfort it brings. It’s the kind of cake that makes a gloomy day feel brighter and a celebration feel even more special. It’s a crowd-pleaser, for sure – my family devours it every single time!
How do you make spiced rum cake?
Quick Overview
This spiced rum cake recipe is all about building incredible flavor and moisture without fuss. We’ll start by combining our dry ingredients, then mix our wet ingredients, and finally, bring them together to create a luscious batter. A simple, flavorful filling gets swirled in, and then it’s off to bake until golden and fragrant. The whole process, from mixing bowl to oven, is surprisingly quick. You don’t need fancy equipment, just a couple of bowls and a whisk. The result is a cake that’s incredibly moist, beautifully spiced, and has that signature rum warmth that makes it utterly irresistible. Trust me, the ease of this recipe belies the spectacular flavor you get.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: I always use unbleached all-purpose flour for the best texture. If you’re feeling adventurous, you can try a blend with a little whole wheat, but all-purpose is my go-to for this recipe.
1 ½ teaspoons baking soda: This is crucial for getting that beautiful rise and tender crumb.
½ teaspoon salt: Don’t skip this! Salt balances the sweetness and really makes all the other flavors pop.
1 teaspoon ground cinnamon: The backbone of our spice blend. Use a good quality, fresh cinnamon for the best aroma and flavor.
½ teaspoon ground nutmeg: I love freshly grated nutmeg if you have it, but pre-ground is perfectly fine too. It adds that warm, slightly sweet, nutty depth.
¼ teaspoon ground cloves: Cloves have a very strong flavor, so a little goes a long way. They add a lovely pungent warmth that complements the other spices.
½ teaspoon ground allspice (optional): If you have it, a pinch of allspice adds another layer of complexity to the spice profile. It’s got notes of cinnamon, nutmeg, and clove all in one.
1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened, not melted. This is key for a light and airy cake batter. Take it out of the fridge about an hour before you plan to bake.
1 ½ cups packed dark brown sugar: The molasses in dark brown sugar adds moisture and a rich, caramel-like flavor that’s perfect with the rum and spices.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Spiced Rum Cake Recipe!”
2 large eggs: Room temperature eggs incorporate better into the batter, leading to a smoother consistency.
1 teaspoon vanilla extract: Pure vanilla extract, always. It enhances all the other flavors.
1 cup buttermilk, at room temperature: Buttermilk is my secret weapon for incredibly moist cakes! The acidity reacts with the baking soda, creating tenderness. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
½ cup spiced rum: Use a good quality spiced rum that you enjoy the taste of. This is where a lot of our signature flavor comes from! Don’t be tempted to use plain rum; the spices in spiced rum really make a difference here.
For the Filling:
½ cup chopped pecans or walnuts (optional): These add a delightful crunch and nutty flavor to the swirl. Toast them lightly beforehand for even better taste!
¼ cup packed dark brown sugar: This adds a concentrated sweetness to the filling.
1 teaspoon ground cinnamon: More of that cozy spice goodness.
½ teaspoon ground nutmeg: To echo the spices in the cake batter.
For the Glaze:
1 cup powdered sugar: This is the base for our smooth, sweet glaze.
2-3 tablespoons spiced rum: We’re bringing that rum flavor back in here for consistency and deliciousness. Add more or less depending on your desired consistency and rum-level!
½ teaspoon vanilla extract (optional): A touch of vanilla can round out the glaze flavor beautifully.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready and our pan prepped. Preheat your oven to 350°F (175°C). I find a 9×13 inch baking pan works perfectly for this recipe. Grease it really well with butter or cooking spray, and then dust it with a little bit of flour, tapping out any excess. This ensures our beautiful spiced rum cake doesn’t stick one bit. I like to use butter for greasing because it adds a lovely richness, but a good non-stick spray is also a lifesaver on busy days!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice (if using). Whisking them all together thoroughly at this stage helps ensure that the leavening agents and spices are evenly distributed throughout the batter. You don’t want any pockets of too much baking soda or concentrated spice – just a beautiful, uniform flavor in every bite.
Step 3: Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer, or a bit longer by hand if you’re feeling ambitious! Beat in the eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Then, stir in the vanilla extract. In a separate small bowl or liquid measuring cup, whisk together the buttermilk and spiced rum. Having these at room temperature really helps them emulsify into the batter beautifully.
“The Easy Spiced Rum Cake Recipe turned out amazing. My kids asked for seconds. Saving this one!”
Step 4: Combine
Now comes the magic of bringing it all together. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-rum mixture. Start and end with the dry ingredients. Mix on low speed until just combined – be careful not to overmix! Overmixing can develop the gluten too much, leading to a tougher cake. We’re looking for a smooth batter, but a few tiny lumps are perfectly okay.
Step 5: Prepare Filling
While your batter is resting for a moment, quickly whip up the filling. In a small bowl, combine the chopped pecans or walnuts (if using), dark brown sugar, cinnamon, and nutmeg. Give it a good stir. This little mixture is going to create pockets of extra spiced sweetness and texture throughout your cake. If you’re not a fan of nuts, you can totally skip them – it’s still delicious!
Step 6: Layer & Swirl
Pour about half of the spiced rum cake batter into your prepared baking pan and spread it evenly. Sprinkle half of the filling mixture evenly over the batter. Then, pour the remaining batter over the filling and spread it gently to cover. Sprinkle the rest of the filling mixture over the top. Now, grab a knife or a skewer and gently swirl it through the batter to create a beautiful marbled effect. Don’t over-swirl, or you’ll lose the distinct layers. Just a few gentle passes will do the trick.
Step 7: Bake
Pop that beautifully swirled pan into your preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be a lovely golden brown, and the edges should be pulling away slightly from the sides of the pan. Keep an eye on it, as oven temperatures can vary. If it’s browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit before you attempt to remove it. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of spiced rum, and vanilla extract (if using) for the glaze. You want a smooth, pourable consistency – if it’s too thick, add a tiny bit more rum; if it’s too thin, add a little more powdered sugar. Once the cake has cooled for that initial period, you can carefully invert it onto the wire rack to cool completely, or you can drizzle the glaze directly over the cake while it’s still warm in the pan (my preferred method for ease and ultimate gooeyness!). If glazing in the pan, make sure it’s completely cool before cutting.
Step 9: Slice & Serve
Once the cake is completely cool and the glaze has set (or if you glazed it in the pan and it’s cooled), it’s time to slice and enjoy! I find a sharp serrated knife works best for a clean cut through the tender crumb. This cake is absolutely divine served at room temperature, but it’s also fantastic slightly warm. Enjoy a slice with a cup of coffee, a glass of milk, or even a little extra spiced rum on the side – I won’t judge!
What to Serve It With
This spiced rum cake is so wonderfully versatile, it fits right in with almost any meal or occasion. For a lovely breakfast treat, I love it with a strong cup of dark roast coffee. A simple dusting of powdered sugar or a very thin drizzle of glaze is perfect in the morning – it’s not overly sweet, just a hint of spice and warmth to start your day. At brunch, it’s a real showstopper! I like to serve it with a dollop of lightly sweetened whipped cream or a spoonful of crème fraîche, maybe with some fresh berries on the side for a pop of color and freshness. For dessert, it’s pure indulgence. A scoop of good quality vanilla bean ice cream is practically mandatory, or a drizzle of chocolate sauce if you’re feeling extra decadent. It also pairs beautifully with a dessert wine or a small glass of aged rum. And on those cozy snack times when you just need a comforting bite? It’s perfect on its own, maybe with a warm mug of apple cider or a chai latte. My family tradition is to have a slice with a glass of milk after dinner, especially on weekends, and it never fails to make everyone happy.
Top Tips for Perfecting Your Spiced Rum Cake
Over the years, I’ve learned a few tricks that really elevate this spiced rum cake from good to absolutely phenomenal. When it comes to the spices, freshness is key! Old, dusty spices just won’t give you that vibrant, aromatic punch. I try to replace my ground spices at least once a year. For the filling, if you’re using nuts, toasting them lightly in a dry skillet before chopping really wakes up their flavor and adds a wonderful crunch. Don’t be afraid to swirl with confidence, but also don’t go overboard. You want distinct swirls of that spiced sugar and nut mixture, not a uniform blend. If you over-swirl, you’ll lose that beautiful visual appeal and the pockets of concentrated flavor. When it comes to the rum, use what you like! The spiced rum is a star here, so a good quality one makes all the difference. If you can’t find spiced rum, a dark rum with a teaspoon of extra cinnamon and a pinch of cloves can be a decent substitute, but the spiced variety is truly superior. For baking, remember that ovens can be fickle! My oven tends to run a bit hot, so I often shave a few degrees off the recommended temperature or check for doneness a few minutes early. A toothpick test is your best friend here – it should come out clean with maybe a few moist crumbs attached, but no wet batter. If the top is browning too quickly but the center isn’t done, loosely tent the cake with foil. For the glaze, consistency is everything. I like mine to be thick enough to coat but thin enough to drizzle easily. If it’s too thin, just whisk in more powdered sugar, a tablespoon at a time. If it’s too thick, a tiny splash more of rum or milk (if you’re not going for full rum flavor) will loosen it right up. And finally, don’t rush the cooling process! Letting the cake cool properly ensures it holds its shape and the glaze sets beautifully. Patience is a virtue, especially when cake is involved!
Storing and Reheating Tips
This spiced rum cake is surprisingly resilient and keeps beautifully, which is another reason I love it so much. If you’ve got leftovers (a rare occurrence in my house!), storing it at room temperature is my first choice for short-term storage. Just make sure it’s completely cooled, then cover it tightly with plastic wrap or transfer it to an airtight container. It should stay wonderfully moist and delicious for about 2-3 days at room temperature. If you know you won’t finish it within a few days, or if your kitchen is particularly warm, then the refrigerator is a better option. Again, ensure it’s cooled and then cover it tightly. In the fridge, it will keep well for up to a week, though I find the texture is best within the first 5-6 days. When you’re ready to reheat, just let it come to room temperature for about 30 minutes before serving. For longer-term storage, this cake freezes exceptionally well! Let it cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, simply remove it from the freezer and let it defrost at room temperature for a few hours. If you’ve already glazed your cake and plan to freeze it, that’s perfectly fine! The glaze will hold up beautifully. If you’re planning to glaze it *after* freezing and thawing, just keep the cake plain and prepare the glaze fresh when you’re ready to serve for the best texture and flavor.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite spiced rum cake recipe. It’s more than just a cake; it’s a memory-maker, a comfort provider, and a testament to how simple ingredients can create something truly extraordinary. I truly hope you give this spiced rum cake a try. Whether you’re baking it for a special occasion or just because you deserve a treat, I promise it will bring a little bit of warmth and joy to your day. If you love this recipe, you might also enjoy my recipe for a moist apple cider cake or my easy spiced pear bread – they have that same cozy, comforting vibe! I can’t wait to hear what you think, or even better, see your creations! If you make this cake, please leave a comment below and tell me how it turned out, or share your own tips and variations. Happy baking, my friends!
spiced rum cake
Ingredients
For the Spiced Rum Cake
- 15 ounces yellow cake mix (one standard sized box)
- 3.4 ounces instant vanilla pudding mix (one standard sized box)
- 4 large eggs
- 0.5 cup water
- 0.5 cup canola or vegetable oil
- 0.5 cup dark rum (such as Meyer's Dark Rum or spiced rum)
- 2 teaspoons coconut extract or vanilla extract
For the Rum Glaze
- 0.75 cup unsalted butter (1 1/2 sticks)
- 1.5 cups granulated sugar
- 0.25 cup water
- 0.25 teaspoon kosher salt
- 0.5 cup dark rum (such as Meyer's Dark Rum or spiced rum)
Instructions
Make the Spiced Rum Cake
- Preheat oven to 325°F (160°C). Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the cake mix, pudding mix, eggs, water, oil, rum, and extract. Beat with a handheld electric mixer on high power until smooth and combined, about 2 minutes.
- Turn the batter into the prepared Bundt pan, smoothing the top lightly with a spatula. The batter will seem thin, but the cake will rise dramatically while baking.
- Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Cool cake in the pan on a wire rack.
Prepare the Rum Glaze
- When the cake has about 10 to 15 minutes left to bake, start making the rum glaze. Use caution, focus, and keep small children out of the kitchen as the mixture is very hot and potentially flammable.
- To a medium high-sided saucepan, add the butter and heat over medium heat until melted.
- Add the sugar and water to the saucepan. Bring to a rapid boil over medium-high/high heat. Allow the mixture to boil for 4 to 5 minutes, whisking constantly to prevent burning. The mixture should become white, frothy, and fluffy.
- Remove the pan from the heat. Using extreme caution, slowly add the rum while whisking vigorously, as the sauce will bubble up. Return the pan to the heat for 1 minute, whisking constantly, to cook off some of the raw alcohol taste.
- Add the salt and stir to combine. Transfer the sauce to a 2-cup glass measuring cup; you will have about 2 cups of sauce.
Glaze and Serve
- Poke holes with a fork all over the surface of the cake (which will later be the bottom when inverted). Stab the cake in about 75 places with a fork.
- Slowly pour about 1 cup of the warm rum glaze over the surface, taking your time so that the sauce soaks in. Set the remaining 1 cup of sauce aside. Allow the cake to rest for about 1 hour to absorb the glaze.
- Invert the cake onto a cake stand or serving platter. Stab the top and sides of the cake with a fork again in about 75 places.
- Slowly and carefully pour the remaining glaze into the holes. If the glaze has crystallized, whisk it for a few seconds before adding it. You may need to press it in with a spatula. Some glaze will pool onto the cake stand, which is normal.
- Allow the cake to rest for about 1 to 2 hours to fully absorb the glaze before slicing and serving. The flavors intensify over time, peaking around day three.
