Cuban Rum Cake Recipe (Drunken Cake)

Our Cuban Rum Cake recipe is easy to follow and results in a beautiful, moist cake soaked in rum. Bundt Rum Cake is delicious and perfect for any occasion. Not only is it tasty, it is also drop-dead gorgeous on a platter.

Whether you need the perfect party dessert or just craving a tender moist cake, Cuban Run Cake is a delicious choice. It’s quick and easy to make and stunning to look at.

What is a Rum Cake?

This gorgeous Cuban Rum Cake might also be called a Cake de Ron or simply Drunken Cake. It is a yellow cake soaked in rum, from which it gets its name. Popular in Latin cuisine, it is favored all over the South for its moist and delicious crumb.

Cuban Rum Cake Ingredients

• Cake Flour.
• Salt.
• Baking Powder.
• Unsalted Butter. If you use salted butter, reduce the amount of salt to 1/2 teaspoon.
• Brown Sugar. Light or dark will both work. Dark brown sugar has a more distinctive molasses flavor, and it is a personal preference which one you use.
• Eggs. We use large eggs for consistency in our baking
• Vanilla Extract.
• Heavy Whipping Cream.

Ingredients for the Rum Syrup

• Unsalted Butter. The added salt is too much for the syrup.
• Dark Rum. We prefer dark rum for this cake and don’t recommend spiced rum. You can substitute it with white rum. See our recommendation below.
• Fresh Lemon Juice. You need that slight acidity or the syrup will be too heavy.
• Brown Sugar. Light or dark, either one.
• Light Corn Syrup. This is the one that appears clear. The dark Karo syrup is not the right flavor.
• Powdered Sugar. For dusting the finished cake.

How To Make Cuban Rum Cake

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get everything ready.

Preheat the oven and grease and flour your bundt pan or use baking spray with flour in it.

Step Two. Mix the dry ingredients.

In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

Step Three. Cream and mix the wet ingredients.

Using an electric mixer fit with the paddle attachment, cream the butter and brown sugar together. Add the eggs and vanilla and mix until combined.

Note: I use an electric mixer when I have a recipe that calls for creaming butter and sugar together. It’s difficult to get the same fluffy texture when mixing by hand.

Step Four. Combine the two mixtures.

Turn the mixer to low speed and gradually add the flour mixture. Blend the mixture until just combined.

Step Five. Bake your Cuban Rum Cake.

Spoon the cake batter into the pan. I used a rubber spatula. Bake for the minimum baking time and to check for doneness. The cake is done when a toothpick inserted into the center of the cake comes out clean or with just a few crumbs.

Note: This cake is allowed to cool completely in the pan so it will continue to bake for a short time after it is removed from the oven.

Step Six. Make the rum syrup for your cake.

Melt the butter and add the rum, lemon juice, brown sugar, and corn syrup. Bring to a boil over medium heat and cook until it starts to reduce.

Step Seven. Cool the cake and add the syrup to it.

Let the cake cool completely in the pan on a cooling rack. When cooled, poke holes in it using a wooden skewer or plastic straw. Cover it in the rum syrup and let it soak in the pan.

Step Eight. Remove the Cuban Rum cake from the pan.

I recommend running a knife around the edges of the pan if inverting it doesn’t cause the cake to come out cleanly. Dust it with powdered sugar and serve.

Hostess Tips

If a dusting of powdered sugar seems boring (we think it is just the right touch), you can make a meringue or buttercream instead, both would be within tradition. Another alternative is to drizzle the top of the cake with a rum sauce like we did with our Peach Upside-Down Cake.

I prefer to spoon the batter into the bundt pan so I don’t disturb the flour on the edges of the cake pan reducing the risk of the sides of the cake sticking in the pan when I go to invert the cake onto a serving plate.

If you want a perfect bundt cake every time, be sure to be very thorough with greasing and flouring the pan. Spread the pan with shortening in every crack and crevice, add flour, and shake it all around to cover the grease in flour. After covering every part in flour, turn it over your sink and lightly tap the bottom to remove excess flour. Baking spray with flour as an ingredient is a good alternative.

You can replace rum with bourbon for a different flavor, or you can make it nonalcoholic by using an equal amount of water or juice. Pineapple juice would be amazing. Did you know you can buy alcohol-free rum? If you are avoiding alcohol for any reason, that is an option as well.

Frequently Asked Questions

Do I have to use cake flour?

Yes and no. Cake flour makes cakes and pastries soft and tender. You can substitute with all-purpose flour but there will be a slight difference in the texture and crumb.

Does this drunken rum cake contain alcohol?

Yes. Even though we boil the rum in the syrup, not all of the alcohol will cook out.
Eating rum cake won’t make you drunk, making it suitable for all ages.

What is the Best Rum for Rum Bundt Cake Recipe?

We use Bambu. It’s a dark rum that’s smooth without a bitter bold rum flavor or strong alcohol taste. Instead, it has mild banana notes giving it a tropical flavor. 

Do you need to refrigerate rum cake?

No, the rum in the cake acts as a preservative, so you can keep it at room temperature.

Can you make Cuban Rum Cake ahead of time?

Yes. In fact, it needs time to soak up the rum syrup. I suggest waiting to sprinkle powdered sugar on top just before you serve it.

How To Reheat & Store Cuban Rum Cake

Best way to store Bundt Rum Cake

The rum in the cake can act as a preservative. Store the cake at room temperature in an airtight container for up to eight days.

Can I freeze Cuban Rum Cake

Wrap the rum cake tightly in plastic wrap, then wrap it in aluminum foil, and freeze it for up to three months.

If you enjoyed Cuban Rum Cake you should try our Bananas Foster Cake or our Chocolate Stout Bundt Cake for more boozy cake recipes. If you’re boozeless, our Banana Cake with Cream Cheese Frosting is a must-make cake.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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