desserts
The Best Cuban Spiced Easy Rum Cake

The Best Cuban Spiced Easy Rum Cake

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With all of us being house-bound, it is impossible to just stroll to the local bakery and enjoy a fresh dessert with a cuppa. I am making more treats at home, and having fun playing. This easy rum cake is a great example of something fun and different.

easy rum cake article cover image

This easy rum cake is a favorite of mine. It’s great to enjoy with friends and family, especially during the holidays! The recipe is really easy to follow and it takes very little time to make. I hope you enjoy this Cuban spiced easy rum cake as much as my family does.”


The Cuban Spiced Easy Rum Cake Recipe will be an instant hit at any party because who doesn’t love a yummy dessert?

It has some extra kick from the delicious taste of dark Jamaican rum that makes your mouth water just thinking about it!

How to make Cuban Spiced Rum Cake

This easy rum cake is really easy to make, but it does require a little bit of time because you’ll need to let the cake cool and then chill overnight.

If you want an extra kick of flavor in your spiced rum cakes, add some chopped up raisins for added texture!

Where did Cuban Rum Cake originate?

Culinary historians believe that what is today known as “Caribbean rum cake” originated as a steamed pudding, brought to the Islands by English settlers in the mid-seventeenth century and modified by the African slave cooks. Today’s version is a simplified nod to that past.

Which rum is best for a rum cake?

Bacardi Oakheart is a good rum for making easy rum cake as it contains a lot of compatible flavors like vanilla, cinnamon, butter scotch, caramel and baking spices. Taste a few good rums and decide what you like. Sometimes a very rich rum brings more flavor while a light rum is more subtle.

easy rum cake

Why do you want to make Cuban rum cake from scratch?

This is simply one recipe that using a boxed cake mix to start with just doesn’t cut it. No matter how much you dress it up – you simply can’t get that rich layer of flavor that you really need from a good Cuban Rum Cake.

This is a Cuban vanilla rum cake recipe, that uses 2 tsp. pure vanilla extract. Do NOT skimp and use imitation vanilla extract as the vanilla plays off fantastically with the rum to add deeper layers of flavor for this culinary gem.

Does the alcohol cook out of rum cake?

Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true. The larger the surface area under heat, the greater percentage of alcohol that will cook off.

Can you leave rum cake out?

As far as stable cakes go, a rum cake is one of your best options. It doesn’t have to be refrigerated and the rum and sugar do a lot to increase the shelf life. Also, a glaze is much less likely to be damaged than frosting. In theory, a rum cake will likely be good for a couple of weeks.

Easy Rum Cake

A lot of rum cake recipes talk about letting your cake fully cool before adding the sauce or glaze. I prefer to add the glaze when the cake is still hot – almost as soon as I flip it all out of the pan. I think that the warm cake lets the rum sauce sink better into the cake than a cold cake does.

You COULD glaze a cold cake, but it really makes a difference if you have the cake warm. I seriously think it adds more to the layers of flavor.

Cuban Rum Cake Ingredients:

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
Pinch of salt
1 1/2 cups unsalted butter, room temp
1 1/2 cups granulated sugar
2 tsp. pure vanilla extract
3 eggs plus 1 egg yolk
2 tbsp. grated lemon peel
1/2 cup spiced rum
1/4 cup banana liqueur
1 cup heavy whipping cream

And for the rum sauce you will need:

1 cup butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup white sugar
1/4 cup powdered sugar for dusting, or to taste

How to Make Cuban Rum Cake:

Preheat oven to 350 degrees. Using a stand mixer with a paddle attachment, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Add the lemon peel, the rum, and banana liqueur.

In a large bowl add your flour, baking powder, baking soda, and salt. Stir to combine. Add your flour mixture 1/4 at a time and blend until just combined. Pour batter into a well-greased Bundt pan.
Bake for one hour.

While the cake is baking, make the Cuban rum cake sauce so it has time to cool enough to glaze that warm cake with.
Insert a toothpick in the cake to see if it comes out clean. When it does place the inverted cake on a cooling rack.

Easy Authentic Cuban Rum Cake Sauce

In a small saucepan melt the butter over medium heat. Add the spiced rum, banana liqueur, and sugar, then bring to a rolling boil while stirring frequently. Once it hits a rolling boil, remove from heat and let cool.

Use a skewer and poke holes all over the easy rum cake. Pour the cooled syrup over the cake. Let stand for 30 minutes before dusting with powdered sugar.

Other dessert recipes you may like:

Yield: 8 - 10 servings

Cuban Spiced Rum Cake

Cuban Spiced Rum Cake

This easy rum cake is a great example of something fun and different.

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Additional Time 30 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 1/2 cups unsalted butter, room temp
  • 1 1/2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 3 eggs plus 1 egg yolk
  • 2 tbsp grated lemon peel
  • 1/2 cup spiced rum
  • 1/4 cup banana liqueur
  • 1 cup heavy whipping cream

Rum Sauce

  • 1 cup butter
  • 1/4 cup dark rum
  • 1/4 cup banana liqueur
  • 3/4 cup white sugar
  • 1/4 cup powdered sugar, for dusting or to taste

Instructions

Cake Instructions:

Preheat oven to 350 degrees. Using a stand mixer with a paddle attachment, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Add the lemon peel, the rum, and banana liqueur.

In a large bowl add flour, baking powder, baking soda, and salt. Stir to combine. Add your flour mixture 1/4 at a time and blend until just combined. Pour batter into a well-greased Bundt pan.

Bake for one hour.

While the cake is baking, make the Cuban rum cake sauce so it has time to cool enough to glaze that warm cake with.

Insert a toothpick in the cake to see if it comes out clean. When it does place the inverted cake on a cooling rack.

Rum Sauce Instructions:

In a small saucepan melt the butter over medium heat. Add the spiced rum, banana liqueur, and sugar, then bring to a rolling boil while stirring frequently. Once it hits a rolling boil, remove from heat and let cool.

Use a skewer and poke holes all over the easy rum cake. Pour the cooled syrup over the cake. Let stand for 30 minutes before dusting with powdered sugar.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1131Total Fat: 71gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 279mgSodium: 442mgCarbohydrates: 101gFiber: 1gSugar: 65gProtein: 9g
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