19 Decadent Rum Cake Recipes Irresistible

There’s something undeniably magical about rum cake—rich, buttery, and infused with just the right warmth of boozy goodness. Whether you’re craving a classic Caribbean treat or a modern twist with chocolate, caramel, or spices, these 19 decadent rum cake recipes are guaranteed to delight. Perfect for holidays, celebrations, or just because, get ready to bake your way to dessert heaven. Let’s dive in!

Classic Caribbean Rum Cake

This rich, boozy Caribbean Rum Cake is a showstopper—moist, buttery, and infused with warm spices and a generous glug of rum. Perfect for holidays or whenever you crave a taste of the tropics!

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup dark rum (plus ¼ cup for glaze)
• ½ cup brown sugar (for glaze)
• ¼ cup water (for glaze)

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 cup butter and 1 ½ cups granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Whisk together flour, 1 tbsp baking powder, ½ tsp salt, and 1 tsp nutmeg. Alternate adding dry ingredients and ½ cup milk to the butter mixture, starting and ending with flour.
4. Stir in 1 cup rum and 1 tsp vanilla. Pour batter into the pan and bake for 55–60 minutes, until a toothpick comes out clean.
5. Meanwhile, make the glaze: Simmer ¼ cup rum, ½ cup brown sugar, and ¼ cup water for 5 minutes until slightly thickened. Poke warm cake all over with a skewer and brush glaze over top until absorbed.
6. Cool completely before serving.

The secret? Soaking the cake in rum glaze while it’s still warm ensures every bite is luxuriously moist and fragrant. Tip: For extra depth, use spiced rum and let the cake sit overnight before slicing!

Pineapple Upside-Down Rum Cake

This tropical twist on a classic dessert is all about caramelized pineapple, buttery brown sugar, and a hint of rum—perfect for turning any day into a celebration.

Ingredients:

• 1/2 cup unsalted butter, melted (divided)
• 3/4 cup packed light brown sugar
• 1 (20 oz) can pineapple rings (juice reserved)
• 6 maraschino cherries
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp dark rum
• 1 tsp vanilla extract

Instructions:

1. Prep the pan: Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, swirling to coat. Sprinkle brown sugar evenly over the butter. Arrange pineapple rings in a single layer (use 6–7 rings), placing a cherry in the center of each.
2. Make the batter: Whisk flour, granulated sugar, baking powder, and salt in a bowl. In another bowl, mix remaining 1/4 cup melted butter, milk, egg, rum, vanilla, and 2 tbsp reserved pineapple juice. Fold wet ingredients into dry until just combined.
3. Bake: Pour batter over pineapples, smoothing the top. Bake 35–40 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a plate.

The rum-kissed caramel seeps into every bite, while the pineapples stay juicy—no dry cake here! Serve warm with a dollop of whipped cream for extra indulgence.

Tip: For a non-alcoholic version, swap rum for pineapple juice and add 1/2 tsp rum extract.

Chocolate Rum Bundt Cake

This rich, boozy bundt cake is a showstopper—deep chocolate flavor meets a warm rum kick, all wrapped in a moist, tender crumb. Perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3/4 cup dark rum
• 3/4 cup whole milk
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with cocoa powder.
2. In a large bowl, beat 1 cup butter and 2 cups sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla extract.
3. Whisk together flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt in a separate bowl.
4. Alternately add dry ingredients and a mix of 3/4 cup rum and 3/4 cup milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.

The rum doesn’t just flavor the cake—it keeps the crumb incredibly moist for days, making this a brilliant make-ahead dessert.

Tip: For extra decadence, drizzle warm cake with a rum-spiked chocolate ganache while it’s still slightly warm.

Banana Rum Pound Cake

This boozy, buttery pound cake is a grown-up twist on classic banana bread, with a rich rum glaze that soaks into every tender crumb.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 ½ cups mashed ripe bananas (about 3 medium)
• 2 tbsp dark rum
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup powdered sugar
• 2 tbsp dark rum (for glaze)

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
2. Beat 1 cup butter and 1 ½ cups granulated sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in mashed bananas, 2 tbsp rum, and 1 tsp vanilla.
3. Whisk together flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gradually fold into wet ingredients until just combined.
4. Pour batter into prepared pan. Bake for 60–70 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
5. Whisk ½ cup powdered sugar and 2 tbsp rum to make a thin glaze. Brush over warm cake until absorbed.

The rum glaze seeps into the cake while it’s still warm, creating pockets of caramel-like flavor in every slice.

Tip: For extra depth, toast the sugar in a dry skillet over medium heat until lightly amber before mixing into the batter.

Coconut Rum Glazed Cake

This Coconut Rum Glazed Cake is a tropical escape in every bite—moist, fragrant, and topped with a boozy glaze that’ll have you coming back for seconds.

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup coconut milk
• 1 tsp vanilla extract
• ¼ cup sweetened shredded coconut
• ¼ cup rum (dark or spiced)
• 1 cup powdered sugar

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt.
3. Beat in ½ cup softened butter until crumbly. Add 2 eggs one at a time, then mix in ½ cup coconut milk and 1 tsp vanilla extract. Fold in ¼ cup shredded coconut.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a rack.
5. Whisk together ¼ cup rum and 1 cup powdered sugar until smooth. Drizzle over the warm cake, letting it soak in slightly.

The rum glaze seeps into the cake just enough to add depth without overpowering the coconut’s sweetness—perfect for potlucks or lazy Sunday desserts.

Tip: Toast the shredded coconut for garnish for an extra nutty crunch!

Spiced Rum Apple Cake

This cozy, boozy cake is like autumn in a bite—warm spices, tender apples, and a hint of rum that makes it unforgettable.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup spiced rum
• 1/2 cup whole milk
• 2 medium apples, peeled and diced (about 2 cups)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, mixing well after each.
4. Stir in 1/4 cup spiced rum and 1/2 cup milk. Gradually fold in the dry ingredients until just combined, then fold in the diced apples.
5. Pour batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The rum doesn’t just add warmth—it keeps the cake incredibly moist for days. Serve slightly warm with a dusting of powdered sugar for extra magic.

Tip: For deeper flavor, soak the diced apples in 1 tbsp rum while prepping the other ingredients.

Vanilla Bean Rum Layer Cake

This decadent cake is infused with real vanilla bean and a splash of rum for a rich, aromatic dessert that’s perfect for celebrations—or just because!

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• ½ cup whole milk
• ¼ cup dark rum
• 1 cup powdered sugar (for glaze)
• 2 tbsp rum (for glaze)

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Whisk together 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter and 1 ¾ cups sugar until fluffy. Add eggs one at a time, then mix in vanilla seeds.
4. Alternately add dry ingredients and ½ cup milk, mixing just until combined. Stir in ¼ cup rum.
5. Divide batter evenly between pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
6. For the glaze, whisk 1 cup powdered sugar and 2 tbsp rum until smooth. Drizzle over assembled cake.

The vanilla bean’s flecks and rum’s warmth make this cake as beautiful as it is flavorful—ideal for impressing guests with minimal fuss.

Tip: For extra moisture, brush cake layers with a tablespoon of rum before glazing.

Lemon Rum Drizzle Cake

This sunny, boozy cake is like a vacation in every bite—bright lemon zest meets warm rum in a tender, syrup-soaked crumb.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon zest (about 2 lemons)
• ¼ cup whole milk
• ¼ cup dark rum
• ¼ cup fresh lemon juice
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy (3 minutes). Add eggs one at a time, then mix in 2 tbsp lemon zest.
4. Alternately fold in the flour mixture and ¼ cup milk, beginning and ending with flour. Pour batter into the pan.
5. Bake for 45–50 minutes until a toothpick comes out clean. Cool in pan for 10 minutes.
6. Meanwhile, simmer ¼ cup rum, ¼ cup lemon juice, and ½ cup powdered sugar in a saucepan for 2 minutes until syrupy. Poke warm cake all over with a skewer, then slowly pour syrup over top.

The magic here? The rum syrup seeps deep into the cake, creating pockets of citrus-kissed warmth in every slice.

Tip: For extra flair, garnish with candied lemon slices brushed with a touch of rum.

Eggnog Rum Christmas Cake

This boozy, spiced cake is like holiday cheer in dessert form—rich eggnog and dark rum give it a festive kick that’ll have everyone asking for seconds.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 cup eggnog
• ½ cup dark rum
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch bundt pan and dust lightly with flour.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp nutmeg, and ½ tsp cinnamon.
3. In another bowl, mix 1 cup eggnog, ½ cup dark rum, ½ cup melted butter, 2 eggs, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix).
5. Transfer batter to the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

The rum’s warmth and eggnog’s creaminess make this cake irresistibly moist—perfect for slicing thick and serving with a dollop of whipped cream.

Tip: For extra flair, drizzle with a rum glaze: whisk 1 cup powdered sugar with 2 tbsp rum and 1 tbsp eggnog until smooth.

Rum Raisin Carrot Cake

This boozy twist on classic carrot cake is moist, warmly spiced, and packed with plump rum-soaked raisins—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 cup raisins
• 1/4 cup dark rum
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4 medium)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Soak 1 cup raisins in 1/4 cup dark rum for 30 minutes (or microwave 1 minute to speed it up). Drain, reserving 1 tbsp rum.
2. Preheat oven to 350°F. Grease a 9×13″ pan. Whisk 2 cups flour, 1 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt in a bowl.
3. Beat 1 cup granulated sugar, 3/4 cup brown sugar, and 1 cup oil until smooth. Add eggs one at a time, then mix in 2 tsp vanilla and reserved rum.
4. Fold in dry ingredients, then stir in carrots, drained raisins, and 1/2 cup walnuts (if using). Spread into pan.
5. Bake 40–45 minutes until a toothpick comes out clean. Cool completely before frosting.

The rum-kissed raisins add pockets of deep flavor, while the brown sugar keeps the crumb irresistibly tender—no dry cake here!

Tip: For extra flair, brush the warm cake with 1–2 tbsp rum before frosting.

Tropical Mango Rum Cake

This sun-kissed cake is a vacation in every bite—luscious mango and a hint of rum make it a showstopper for summer gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup dark rum
• 1 cup diced ripe mango (plus extra for garnish)
• ½ cup sweetened shredded coconut (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl. Set aside.
3. Beat ½ cup butter and 1 cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the flour mixture and ½ cup milk to the batter, beginning and ending with flour. Fold in ¼ cup rum and 1 cup mango.
5. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
6. Toast ½ cup coconut in a dry skillet over medium heat until golden, about 3 minutes. Sprinkle over the cooled cake and garnish with extra mango.

The rum-kissed crumb stays incredibly moist, while the toasted coconut adds a crunchy contrast—perfect for patio parties or brunch.

Tip: For extra boozy flair, brush the warm cake with 1–2 tbsp rum before adding the coconut.

Almond Rum Marble Cake

This elegant marbled cake combines nutty almond flavor with a hint of warm rum—perfect for impressing guests or treating yourself with a cozy afternoon slice.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 tbsp dark rum
• ¼ cup almond flour
• 2 tbsp cocoa powder

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream ½ cup butter and 1 cup sugar until fluffy. Beat in eggs one at a time, then mix in ½ cup milk and 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined. Divide batter in half.
5. To one half, stir in ¼ cup almond flour. To the other, add 2 tbsp cocoa powder and 2 tbsp rum.
6. Alternate spoonfuls of both batters into the pan. Swirl gently with a knife to marble.
7. Bake for 50–55 minutes, until a toothpick comes out clean. Cool completely before slicing.

The rum-infused chocolate swirls contrast beautifully with the tender almond batter, creating a cake that’s as pretty as it is flavorful.

Tip: For extra richness, brush the warm cake with 1 tbsp rum before cooling.

Rum-Soaked Black Forest Cake

This decadent twist on a classic German dessert combines rich chocolate, tart cherries, and a boozy kick—perfect for impressing guests or treating yourself.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 (21 oz) can cherry pie filling
• ½ cup dark rum
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
2. Whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla extract; beat until smooth. Carefully stir in boiling water (batter will be thin).
3. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
4. Poke holes all over the cooled cakes with a skewer. Brush rum evenly over both layers and let soak for 20 minutes.
5. Whip heavy cream and powdered sugar to stiff peaks. Place one cake layer on a plate, spread half the cherry filling, then top with 1 cup whipped cream. Repeat with the second layer.
6. Frost the outside with remaining whipped cream and garnish with chocolate shavings. Chill for at least 2 hours before serving.

The rum-soaked layers add a grown-up depth to this dessert, balancing the sweetness of the cherries and cream. For an extra showstopper, drizzle leftover cherry syrup over each slice.

Tip: Use a vegetable peeler on a room-temperature chocolate bar for effortless shavings.

Guava Rum Sheet Cake

This tropical-inspired sheet cake is a showstopper—moist, fragrant, and just boozy enough to make it feel like a celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup guava paste, melted and slightly cooled
• ½ cup whole milk
• ¼ cup dark rum
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl.
3. Beat butter until creamy. Add eggs one at a time, then mix in melted guava paste, ½ cup milk, ¼ cup rum, and 1 tsp vanilla until smooth.
4. Gradually fold dry ingredients into the wet mixture until just combined. Pour batter into the pan.
5. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely before slicing.

The rum caramelizes the guava’s sweetness, giving this cake a glossy, almost jam-like crumb. Serve it with a dusting of powdered sugar for a breezy dessert that tastes like vacation.

Tip: For extra guava flavor, swirl 2 tbsp of diced guava paste into the batter before baking.

Pecan Rum Streusel Cake

This buttery, boozy cake is a showstopper—layers of spiced rum-kissed batter and crunchy pecan streusel make every bite irresistible.

Ingredients

• For the streusel: 1 cup chopped pecans, 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp salt, 6 tbsp melted unsalted butter
• For the cake: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/4 cup spiced rum, 1/2 cup buttermilk

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9-inch springform pan. Make the streusel by mixing pecans, 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, cinnamon, 1/4 tsp salt, and melted butter until crumbly. Chill.
2. Batter: Whisk 1 1/2 cups flour, baking powder, baking soda, and 1/4 tsp salt. In another bowl, beat softened butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then vanilla, rum, and buttermilk. Fold in dry ingredients.
3. Layer: Spread half the batter into the pan, sprinkle with half the streusel, then repeat. Bake 45–50 minutes until a toothpick comes out clean.
4. Cool: Let cool 15 minutes before unmolding.

The rum adds warmth without overpowering, while the double-layer streusel ensures maximum crunch in every slice.

Tip: For extra depth, toast the pecans before chopping—just watch them closely, as they burn fast!

Rum-infused Tiramisu Cake

This boozy twist on classic tiramisu layers espresso-soaked cake with a creamy rum mascarpone filling—elegant enough for a dinner party but simple enough for a weekend treat.

Ingredients

• 1 (15.25 oz) box yellow cake mix (plus ingredients listed on box)
• 1 cup strong brewed espresso, cooled
• 1/4 cup dark rum
• 2 cups mascarpone cheese, room temperature
• 1 1/2 cups heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Instructions

1. Bake the cake: Prepare the yellow cake mix according to package directions in a 9×13-inch pan. Let cool completely, then slice horizontally into two even layers.
2. Soak the layers: Stir together espresso and rum. Brush half the mixture evenly over the cut side of each cake layer.
3. Make the filling: Beat mascarpone, heavy cream, powdered sugar, and vanilla extract on medium-high until stiff peaks form, about 3 minutes.
4. Assemble: Place one cake layer on a serving plate. Spread with half the mascarpone mixture, then top with the second layer. Frost the top with remaining filling and dust with cocoa powder.
5. Chill: Refrigerate for at least 4 hours (or overnight) to let flavors meld.

The rum adds a warm depth to the coffee, while the mascarpone keeps it luxuriously light—no one will guess it starts with a boxed mix!

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Cherry Rum Cheesecake

This boozy, creamy cheesecake is a showstopper with a buttery crust, rich rum-spiked filling, and a glossy cherry topping that’s just sweet enough.

Ingredients

• For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 24 oz cream cheese (room temperature), ¾ cup granulated sugar, 3 large eggs, ¼ cup dark rum, 1 tsp vanilla extract
• For the topping: 1 ½ cups pitted dark cherries (fresh or thawed frozen), ¼ cup water, 2 tbsp granulated sugar, 1 tbsp cornstarch, 1 tbsp lemon juice

Instructions

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then mix in ¼ cup rum and 1 tsp vanilla. Pour over crust.
3. Bake: Wrap pan in foil, place in a water bath, and bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool completely.
4. Cook the topping: Simmer cherries, ¼ cup water, 2 tbsp sugar, and 1 tbsp lemon juice for 5 minutes. Mix 1 tbsp cornstarch with 1 tbsp water, stir into cherries, and cook 2 minutes until thickened. Cool, then spread over cheesecake.

The rum adds a warm depth to the creamy filling, while the tart cherries cut through the richness—no one will guess how simple it is to make!

Tip: For cleaner slices, chill the cheesecake overnight and wipe your knife between cuts.

Rum Buttercream Cupcakes

These boozy little treats pack a punch of rich, buttery rum flavor—perfect for spicing up your dessert game without any fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 tbsp dark rum
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tbsp heavy cream
• 1 tbsp dark rum (for frosting)

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt. Add ½ cup butter, eggs, ½ cup milk, 1 tsp vanilla, and 2 tbsp rum. Beat on medium until smooth (about 2 minutes).
3. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
4. For the frosting, beat 1 cup butter until fluffy. Gradually add 3 cups powdered sugar, 2 tbsp cream, and 1 tbsp rum. Whip for 3 minutes until light and airy.
5. Pipe or spread frosting onto cooled cupcakes.

The secret here? A double dose of rum—baked into the cake and whipped into the frosting—for a grown-up dessert that’s irresistibly smooth.

Tip: For extra flair, sprinkle with a pinch of flaky sea salt or cinnamon right before serving.

Dark Chocolate Rum Truffle Cake

This decadent cake is a showstopper—rich, boozy, and luxuriously fudgy, with a hint of rum that elevates every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¼ cup dark rum
• ¾ cup hot coffee
• 1 cup dark chocolate chips (for ganache)
• ½ cup heavy cream (for ganache)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ cups sugar, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Add eggs, ¾ cup buttermilk, ½ cup vegetable oil, 2 tsp vanilla, and ¼ cup rum. Mix until smooth, then slowly stir in ¾ cup hot coffee (batter will be thin).
4. Pour into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the ganache: Heat ½ cup heavy cream until steaming, then pour over 1 cup chocolate chips. Let sit 2 minutes, then stir until smooth. Spread over the cooled cake.

The rum-infused chocolate layers soak up the glossy ganache, creating an almost truffle-like texture that melts in your mouth.

Tip: For extra depth, use a spiced or aged rum—just don’t skip the coffee, which intensifies the chocolate flavor!

Conclusion

With 19 luscious rum cake recipes to choose from, there’s something here for every occasion—whether you’re baking for the holidays or just craving a sweet treat. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to your dessert board for easy inspiration later. Happy baking!