• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me

Sloane's Table

menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me
    • Email
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • Cookbook
    • Baking Challenge
    • Subscribe
    • About
    • Work With Me
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cakes & Cupcakes

    Published: Jun 29, 2021 · Modified: Mar 6, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Caramel Rum Bundt Cake

    294 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe
    5 from 1 vote

    This caramel rum bundt cake topped with a homemade caramel sauce is soft & buttery with a beautiful rum flavor.

    one slice of caramel rum bundt cake on white plate.

    This caramel rum bundt cake is soft, buttery, and sweet with a beautiful rum flavor. It's similar to a pound cake in flavor, but an even better texture thanks to the butter-oil combo. So you still get that buttery flavor, but don't sacrifice that melt-in-your-mouth texture! In order to really optimize on the rum flavor, there's rum baked into the cake AND in the syrup that's brushed onto the warm, freshly baked cake. Once it's topped with my go-to homemade caramel sauce, this cake becomes truly to die for! 

    For more bundt cake recipes, try Gingerbread Bundt Cake, Apple Cider Bundt Cake, Fudgy Chocolate Espresso Bundt Cake, and Roasted Banana Bundt Cake with Chocolate Glaze.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other cake recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    Ingredient Notes

    ingredients for caramel rum bundt cake.
    • All-Purpose Flour: You'll need about 2 ½ cups of flour for this recipe.
    • Granulated Sugar: There is quite a lot of sugar in each component of this recipe, but do not be tempted to alter the quantities. Sugar not only provides sweetness, but also texture to the cake and is the main ingredient in caramel. 
    • Leavener: To give this cake a dense, tight crumb you'll add just baking powder rather than baking soda.
    • Unsalted Butter: You'll need a little more than one stick of unsalted butter for this cake and more for both the syrup and homemade caramel sauce.
    • Neutral Oil: Use any neutral oil, such as canola, vegetable, or light tasting extra virgin olive oil.
    • Milk: I highly recommend using whole milk for best flavor, but any milk you have on hand should work just fine.
    • Yogurt: Similarly, plain whole milk Greek yogurt is best for flavor and texture. 
    • Eggs: This cake requires 4 whole large eggs. 
    • Rum: You can use any type of rum you would like, but golden rum is best for baking!
    • Heavy Cream: You'll a bit of heavy cream for the caramel sauce. 

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this caramel rum bundt cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    dry ingredients mixed with butter and oil in white bowl with other ingredients on the side.
    STEP 1
    one egg in cake batter.
    STEP 2

    STEP 1: Mix dry ingredients. In the bowl of a stand mixer, add the flour, sugar baking powder, salt, butter, and oil. Mix until fully combined. Mix in the milk and yogurt until just combined. 

    STEP 2: Add eggs. Then, add in one egg at a time, mixing between each addition. 

    bundt cake batter in white bowl with wooden spoon.
    STEP 3
    batter being poured into bundt pan.
    STEP 4

    STEP 3: Add vanilla and rum. Lastly, mix in the rum and vanilla until fully combined. 

    STEP 4: Pour. Transfer the batter to the prepared bundt pan.

    batter in bundt pan.
    STEP 5
    bundt cake on square cooling rack.
    STEP 6

    STEP 5: Bake. Bake for about 50-60 minutes or until a toothpick inserted comes out clean. Towards the end of the bake time, make the syrup.

    STEP 6: Cool. Allow to cool in the pan for just 5 minutes (no more!) then loosen the edges with a knife and immediately turn out onto a cooling rack. 

    syrup being brushed on warm cake.
    STEP 7
    caramel sauce being drizzled on cake.
    STEP 8

    STEP 7: Brush. While still warm, brush the syrup all over the cake.

    STEP 8: Drizzle. Top the cake with a drizzle of caramel sauce when ready to serve.

    sliced bundt cake with glasses of rum and cup of caramel sauce.

    Expert Baking Tips

    • Golden rum is best for baking, but you can use any type that you have on hand.
    • Read my tips above on how to ensure that your bundt cake pops out the pan perfectly!
    • Be sure to brush the syrup on the bundt cake while still warm so it will fully absorb.
    • Store this cake in an air-tight container at room temperature for up to 3 days.
    sliced caramel rum bundt cake.

    Recipe FAQs

    How to prevent a bundt cake from sticking to the pan:

    This method is the best way to grease a bundt pan to ensure your cake does not stick to the pan! It has worked for me every single time, no broken bundt cakes here!
    1. Melt one tablespoon of butter in a small bowl.
    2. Use a pastry brush to spread the butter in all the groves of the pan. 
    3. Add a tablespoon of flour to the pan and shake it to help it evenly coat the pan. 
    * After you take the cake out of the oven, let it cool for no more than 5 minutes. Use a knife to loosen it from the sides, then turn it out onto a cooling rack. If you allow it to cool in the pan, it will likely stick. 

    Best rum to bake with:

    You can use just about any type of rum, but golden rum is best for baking! The flavor will come through the cake perfectly (not too subtle, not too strong).

    How to make caramel sauce:

    Homemade caramel sauce is much easier to make than you think! It can be made in just 3 easy steps.
    1. In a small saucepan, whisk together the sugar, salt, cream of tartar, and water.
    2. Heat over medium high heat, swirling (not stirring) often to encourage even cooking. When it comes to a boil reduce heat to medium.
    3. When the color turns an even medium amber color remove from heat and add the butter one tablespoon at a time, whisking to combine. Whisk in the heavy cream and vanilla. Allow to cool for a few minutes before pouring into a bowl to cool completely.

    Storage Tips

    Store this cake in an air-tight container at room temperature for up to 3 days.

    two slices of caramel rum bundt cake on small white plate.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other cake recipes you'll love

    • olive oil lemon cake on white plate.
      Olive Oil Lemon Upside Down Cake
    • strawberry crunch cake cut into squares.
      Strawberry Crunch Cake
    • strawberry icebox cake with fresh strawberries on top.
      Roasted Strawberry Icebox Cake
    • chocolate swiss roll cake slices on white plates.
      Chocolate Swiss Roll

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    sliced caramel rum bundt cake
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Caramel Rum Bundt Cake

    This caramel rum bundt cake topped with a homemade caramel sauce is soft & buttery with a beautiful rum flavor. 
    Prep Time 1 hour hr
    Cook Time 1 hour hr
    Total Time 2 hours hrs
    Servings12 slices
    Coursebundt cake, cake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    10 Cup Bundt Pan

    Ingredients

    For the Rum Bundt Cake:

    • 300 g all-purpose flour
    • 430 g granulated sugar
    • 2 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 140 g unsalted butter, cubed, room temp
    • 125 g neutral oil
    • 90 g whole milk, room temp
    • 90 g plain greek yogurt, room temp
    • 4 eggs
    • 140 g rum
    • 2 teaspoon vanilla

    For the Syrup:

    • 30 g rum
    • 28 g unsalted butter
    • 1 tablespoon water
    • 50 g sugar
    • pinch of salt

    For the Caramel Sauce:

    • 100 g granulated sugar
    • ¼ teaspoon salt
    • 1 tablespoon water
    • 42 g unsalted butter, room temp
    • 56 g heavy cream, lukewarm
    • ½ teaspoon vanilla

    Instructions

    For the Rum Bundt Cake:

    • Preheat the oven to 325 degrees F (160 degrees C). 
    • Melt one tablespoon of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tablespoon of flour to the pan and shake it to evenly coat the inside. 
    • In the bowl of a stand mixer, add the flour, sugar baking powder, salt, butter, and oil. Mix until fully combined. 
    • Mix in the milk and yogurt until just combined. 
    • Then, add in one egg at a time, mixing between each addition. 
    • Lastly, mix in the rum and vanilla until fully combined. 
    • Transfer the batter to the prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean. 
    • Towards the end of the bake time, make the syrup.
    • Allow to cool in the pan for just 5 minutes (no more!) then loosen the edges with a knife and immediately turn out onto a cooling rack. 
    • While still warm, brush the syrup all over the cake.

    For the Syrup:

    • Combine all ingredients in a small saucepan and bring to a boil.
    • Once boiling, turn heat down to low, stop stirring, and simmer for 6 minutes. 
    • Brush on warm bundt cake.

    For the Caramel Sauce:

    • In a small saucepan, whisk together the sugar, salt, and water. Heat over medium high heat, swirling (not stirring) often to encourage even cooking. When it comes to a boil reduce heat to medium.
    • When the color turns an even medium amber color remove from heat and add the butter one tablespoon at a time, whisking to combine. Whisk in the heavy cream and vanilla.
    • Allow to cool for a few minutes before pouring into a bowl to cool completely.
    • Drizzle on bundt cake when ready to serve. 

    Notes

    • Golden rum is best for baking, but you can use any type that you have on hand.
    • Read my tips above on how to ensure that your bundt cake pops out the pan perfectly!
    • Be sure to brush the syrup on the bundt cake while still warm so it will fully absorb.
    • Store this cake in an air-tight container at room temperature for up to 3 days.

    Nutrition Facts

    Serving: 1slice | Calories: 576kcal | Carbohydrates: 68g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 265mg | Potassium: 80mg | Fiber: 1g | Sugar: 49g | Vitamin A: 598IU | Vitamin C: 0.03mg | Calcium: 87mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Stunning Cakes & Cupcakes

    • s'mores cake with marshmallows on white wooden board.
      Graham Cracker S'mores Cake
    • slice of yellow cake with chocolate frosting on cake stand next to whole cake.
      Yellow Cake with Chocolate Frosting
    • oreo ice cream cake on marble slab.
      Oreo Ice Cream Cake
    • 4th of July funfetti cake on white plate.
      4th of July Funfetti Cake

    Reader Interactions

    Comments

    No Comments

    Did you make this recipe? Let me know how it turned out! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

    - as seen in -

    Newsletter

    Want new & exclusive recipes sent straight to your inbox? Subscribe to my newsletter!

    Freshly Baked on the Blog

    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • brownie bites piled in bowl.
      Fudgy Espresso Brownie Bites
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns
    • pumpkin oatmeal muffins piled on plate.
      Gluten Free Pumpkin Oatmeal Muffins
    • soft cinnamon sugar pretzels piled on baking sheet.
      Soft Cinnamon Sugar Pretzels

    popular recipes

    • slice of chocolate fudge cake on stack of white plates
      Ultimate Chocolate Fudge Cake
    • small vanilla cake recipe with swiss meringue buttercream cut to reveal interior
      Small Vanilla Cake Recipe
    • chocolate sour cream pound cake slices on white plates
      Chocolate Sour Cream Pound Cake
    • small batch brownies on parchment paper
      Small Batch Brownies
    • brownie cookies piled on parchment paper
      Fudgy Mocha Brownie Cookies
    • cardamom cinnamon rolls proofed in parchment lined cake pan
      Brown Butter Cardamom Cinnamon Rolls

    Have you tried a recipe? Tell me how it turned out! Leave a star rating & review on the recipe and post a picture (or video!) on Instagram and tag @sloanes.table so I can see your bakes!

    Footer

    Info

    • About
    • Work With Me
    • Privacy Policy

    Newsletter

    • Subscribe

    More

    • Recipe Archive
    • Portfolio

    Copyright © 2023 Sloane's Table. All Rights Reserved.