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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.

Top down view of a powdered sugar dusted Cuban Rum Cake sitting on a cake platter. Hostess At Heart

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

Ingredients used to make Cuban Rum Cake from scratch including Salt, baking powder, flour, unsalted butter, brown sugar, Eggs, vanilla Extract, and whipping cream. Hostess At Heart
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

Ingredients used to make rum syrup including brown sugar, butter, lemon, brown sugar, rum, and light corn syrup. Hostess At Heart
Rum Syrup Ingredients
  • 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 ingredient 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.

A bundt pan filled with cake batter. Hostess At Heart
Spoon in batter

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.

A saucepan filled with Cuban Rum Syrup for infusing rum cakes. Hostess At Heart

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.

Angled top down view of a moist Cuban Rum Bundt Cake dusted with powdered sugar - Hostess At Heart

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.

Sideview of a slice of Drunken Rum Cake sitting on a plate in front of the bundt cake. Hostess At Heart

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.

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.

Sideview of a Cuban Rum Bundt Cake dusted with powdered sugar on a serving platter. Hostess At Heart

Cuban Rum Cake Recipe (Drunken Cake)

Author: Julie Menghini
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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Cuban
Keyword: Cake, Cake Recipe, Cuban Recipe
Servings: 15 to 20



  • cups cake flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup unsalted butter softened
  • 2 cups brown sugar packed (light or dark)
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream


  • 8 tbsp unsalted butter
  • 1/2 cup dark rum
  • 1 tsp fresh lemon juice
  • 1 cup brown sugar light or dark
  • 1 tbsp light corn syrup
  • powdered sugar for dusting


  • Preheat the oven to 350 °F. Prepare a bundt pan by greasing it and lightly flouring it.
  • Sift together the flour, salt, and baking powder. Set aside.
  • Using an electric mixer, cream the butter and brown sugar together. Add the eggs and vanilla. Beat until smooth and blended. Gradually add the flour mixture, alternating with the cream. Blend mixture until just combined.
  • Pour the batter into the prepared bundt pan and bake approximately 50 to 60 minutes. An inserted toothpick or skewer should come out clean.

For the Syrup

  • Melt the butter in a 2-quart saucepan. Add the rum, lemom juice, brown sugar, and corn syrup. Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool.
  • Remove the cake from the oven and place it on a cooling rack set over a baking sheet. Use a skewer to poke holes all over the cake. Spoon the syrup evenly over the cake. Let it stand for 30 minutes so the syrup soaks in and the cake cools.
  • Use a knife to work around the sides and center of the cake, and then invert the cake on a serving plate.
  • Dust with powdered sugar.


The rum in the cake can act as a preservative. Cake can be stored at room temperature for 7 to 8 days in an airtight container. Rum cake can be frozen tightly wrapped in plastic wrap and aluminum foil for up to 3 months.
We prefer dark rum for this cake and don’t prefer spiced rum. 
Recipe adapted from “Celebrate Cuban” Three Guys from Miami Cookbook 2006.


Calories: 500kcalCarbohydrates: 60gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 193mgPotassium: 171mgFiber: 1gSugar: 44gVitamin A: 862IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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Sideview of a Cuban Rum Bundt Cake for Pinterest - Hostess At Heart
Recipe Rating


Friday 12th of April 2024

Dang! That half a cup of rum really makes this cake! 10/10!

Laura Ashley Johnson

Thursday 11th of April 2024

This cake is addictive!! Oh my goodness! The flavor and texture…10/10!!!!

Julie Menghini

Friday 12th of April 2024

We love this one too! Thanks!


Monday 8th of April 2024

Such perfect timing with this recipe! Made it for a supper club where we were featuring Cuban foods!! It was a hit!

Julie Menghini

Tuesday 9th of April 2024

I've got to put a supper club together. That sounds like so much fun!


Tuesday 26th of March 2024

Oh save me a slice! This sounds marvelous...would love it with a cup of coffee right about now!

Julie Menghini

Tuesday 26th of March 2024

I'm with you! Coffee with everything and maybe rum in the coffee too?


Tuesday 26th of March 2024

This turned out beautifully! So moist and the perfect amount of sweetness.

Julie Menghini

Tuesday 26th of March 2024

I'm glad that it turned out for you! Thank you.

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