Jamaican Rum Cake

Sticky sweet and super moist, this Jamaican Rum Cake is a delicious spongy cake perfect for a treat any time of year or day. It makes the perfect dessert for entertaining whether it’s the holidays or a backyard barbecue.

Traditional cakes such as Sour Cream Pound Cake and this southern Coca-Cola Cake are not only nostalgic but delicious cakes like this Caribbean rum cake recipe that are great to enjoy on any occasion.

Why This Recipe Works

This gooey and rich decadent cake is delicious year-round, but a special treat during the holidays. You don’t need a special occasion to prepare it and once you taste its buttery, spongy, and sugary goodness you’ll want to make it often.

This sponge cake is prepared in a bundt pan and then infused with a butter rum syrup, which makes it the ultimate indulgence.

During high school, I spent most of my summers in Jamaica doing work and this sticky Caribbean cake recipe will always remind me of sweet memories. It’s easy to make but does take some time to bake and then cool as it soaks up the syrup.

This is a Jamaican rum cake recipe from scratch, but that doesn’t mean it’s complicated. It does take a little time to cool and soak up the syrup, but it’s very easy to prepare.

Ingredients Needed

Ingredient Notes

• Oil: you will need a small amount of oil for this cake, which helps keep it dense and spongy. Any type of subtly flavored oil such as canola oil or vegetable oil is best.
• Evaporated Milk: Using evaporated milk instead of regular whole milk provides a nutty flavor which works well with the pecans.
• Dark Rum: You will need dark rum for this recipe which has a deeper flavor than light rum that tends to be fresh and sweet. Dark rum also brings a smokey sweet flavor to the cake.
• Vanilla Extract: this balances the rum flavor and enhances all the other flavors that would taste duller without it.

Ingredient Swaps

• Chocolate Chips or Coconut Flakes: not a fan of nuts or have an allergy? You can leave them out entirely or swap them for something like chocolate chips or even coconut flakes.
• Rum Extract: the vanilla enhances the other flavors in the recipe, however, if you would like to increase the rum flavor then use rum extract in the syrup instead.

How to Make the Best Jamaican Rum Cake Recipe

1. Prep. Preheat the oven to 350º F and grease a bundt pan, making sure to get inside all the groves, and then dust it with flour. Shake out any excess. You can also use a 9-inch diameter spring form pan.
2. Mix the dry ingredients. In a medium bowl whisk the flour, baking powder, and salt together until fully combined.

3. Cream the butter and sugar. Using an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 5 minutes.
4. Incorporate the eggs individually. Add the eggs one at a time scraping down the sides of the bowl after each addition.

5. Mix the wet ingredients. In a small bowl whisk the oil, evaporated milk, vanilla extract, and rum together until mixed well.
6. Add the wet and dry mixtures to the batter. Add half of the flour mixture and half of the wet ingredient mixture to the bowl of the electric mixer and mix until combined. Repeat with the remaining flour mixture and wet ingredients.

7. Sprinkle the pecans. Sprinkle the pecans in the bottom of the prepared bundt pan and pour or spoon the batter on top.
8. Bake. Bake for 1 hour and 10 minutes (check your cake around 50 to 55 minutes and adjust the time accordingly) or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan sitting on a rack.

9. Make the syrup. Prepare the rum syrup by placing the butter, brown sugar, evaporated milk, rum, and vanilla extract into a saucepan set over medium-high heat. Stir until the sugar dissolves and then bring the mixture to a boil, without stirring it. Let it boil for 5 minutes to allow the syrup to thicken and cook down.
10. Poke holes in the cake so the syrup can be absorbed. Poke holes into the bottom of the cake while it’s still in the pan. Drizzle the syrup on top.

PRO TIP: Make extra rum syrup to heat and drizzle on top of each individual slice before you serve it.

11. Cool. Allow it to sit in the pan for 1 hour before removing it to allow the syrup to soak into the cake.

PRO TIP: Making a Jamaican rum cake with icing is another way you can not only increase the sweetness but enhance the decadence. Make a simple frosting and spread it on top.

Storage and or Freezing Instructions

• Storage Information: You can store this cake in the fridge or at room temperature. I prefer to keep it on the counter in an air-tight container.
• Freezing Instructions: To freeze this Caribbean rum cake allow it to cool completely before wrapping it tightly in plastic wrap and then again in foil. It will last up to 3 months stored in the freezer. To thaw, place it in the fridge overnight or let it sit at room temperature until thawed.

Recipe Notes and Tips

• Want to serve this during the holidays? Add some extra spices to the cake. Some delicious options are nutmeg, clove, and ginger.
• This cake is best cooked in a bundt pan. It will take about 1 hour and 10 minutes of cook time. Don’t worry about overcooking it. This cake will be drizzled in rum syrup after it cools, which makes it super gooey.
• Grease your pan well. I like to use palm oil shortening to coat the edges as well as all the groves of the pan. Then dust it lightly with flour.
• If the cake begins to brown too much while baking (this will end up being the bottom when you turn the cake out onto a serving plate or stand) cover it with foil.
• I always make extra rum syrup. When ready to serve the cake warm the syrup and then drizzle it over the top as I’m slicing it. It’s simply divine!

FAQs

Related Recipes

Sour Cream Pound Cake

Coca Cola Cake

Red Velvet Marble Bundt Cake

Jamaican Rum Cake

Sticky sweet and super moist, this Jamaican Rum Cake is a delicious spongy cake perfect for a treat any time of year or day. It makes the perfect dessert for entertaining whether it's the holidays or a backyard barbecue.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Cooling Time: 1 hour hour

Total Time: 2 hours hours 45 minutes minutes

Servings: 12 Servings

Calories: 306kcal

Author: Aimee Mars

Equipment

• ▢
  Bundt Pan
• ▢
  Mixing Bowls
• ▢
  Small Saucepan

Ingredients

• ▢ 3 cups All-Purpose Flour
• ▢ 2½ teaspoons Baking Powder
• ▢ 1/2 teaspoon Salt
• ▢ 1 cup Unsalted Butter softened
• ▢ 1¾ cup Sugar
• ▢ 5 large Eggs
• ▢ 1/4 cup Oil
• ▢ 1/2 cup Evaporated Milk
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1/3 cup Dark Rum
• ▢ 1/2 cup Chopped Pecans

Rum Syrup

• ▢ 1/4 cup Butter
• ▢ 1/2 cup Brown Sugar
• ▢ 1/4 cup Evaporated Milk
• ▢ 1/2 cup Rum
• ▢ 1/2 teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350º F and grease a bundt pan, making sure to get inside all the groves, and then dust it with flour. Shake out any excess. You can also use a 9-inch diameter spring form pan.
• In a medium bowl whisk the flour, baking powder, and salt together until fully combined.
• Using an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 5 minutes.
• Add the eggs one at a time scraping down the sides of the bowl after each addition.
• In a small bowl whisk the oil, evaporated milk, vanilla extract, and rum together until mixed well.
• Add half of the flour mixture and half of the wet ingredient mixture to the bowl of the electric mixer and mix until combined. Repeat with the remaining flour mixture and wet ingredients.
• Sprinkle the pecans in the bottom of the prepared bundt pan and pour or spoon the batter on top.
• Bake for 1 hour and 10 minutes (check your cake around 50 to 55 minutes and adjust the time accordingly) or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan sitting on a rack.
• Prepare the rum syrup by placing the butter, brown sugar, evaporated milk, rum, and vanilla extract into a saucepan set over medium-high heat. Stir until the sugar dissolves and then bring the mixture to a boil, without stirring it. Let it boil for 5 minutes to allow the syrup to thicken and cook down.
• Poke holes into the bottom of the cake while it's still in the pan. Drizzle the syrup on top.
• Allow it to sit in the pan for 1 hour before removing it to allow the syrup to soak into the cake.

Notes

• Want to serve this during the holidays? Add some extra spices to the cake. Some delicious options are nutmeg, clove, and ginger.
• This cake is best cooked in a bundt pan, which will take about 1 hour and 10 minutes of cook time. Don’t worry about overcooking it because it will be drizzled in a rum syrup after it cools, which makes it super gooey.
• Grease your pan well. I like to use palm oil shortening to coat the edges as well as all the groves of the pan and then dust it lightly with flour.
• If the cake begins to brown too much while baking (this will end up being the bottom when you turn the cake out onto a serving plate or stand) cover it with foil.
• I always make extra rum syrup. When ready to serve the cake I’ll warm the syrup and then drizzle it over the top as I’m slicing it. It’s simply divine!

 

Storage and or Freezing Instructions

• Storage Information: You can store this cake in the fridge or at room temperature. I prefer to keep it on the counter in an air-tight container.
• Freezing Instructions: To freeze this Caribbean rum cake allow it to cool completely before wrapping it tightly in plastic wrap and then again in foil. It will last up to 3 months stored in the freezer. To thaw, place it in the fridge overnight or let it sit at room temperature until thawed.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 178mg | Potassium: 228mg | Fiber: 1g | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 2mg

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