Bacardi Rum Cake Recipe: If you’re a fan of rich, moist, and boozy desserts, then you’re in for a treat. The Bacardi Rum Cake is a timeless classic that brings together the warmth of Caribbean rum, the richness of butter, and the sweetness of golden yellow cake into one indulgent dessert. This cake isn’t just a holiday favorite – it’s perfect all year round. Whether you’re making it for Christmas, Thanksgiving, or just a weekend family get-together, this guide will walk you through every single step to bake the perfect Bacardi Rum Cake from scratch.
What Makes Bacardi Rum Cake So Special?
There’s something about this cake that makes people come back for seconds and thirds. It’s not just about the rum — though that’s a big part of it. The real magic lies in its ultra-moist texture, the nutty base, and the sticky, buttery glaze that soaks into every bite. Unlike other cakes, this one improves in flavor and texture as it sits. That’s right—it’s actually better the next day. The alcohol content reduces during baking, leaving behind a mellow, aromatic kick that enhances the overall flavor without overpowering your taste buds.
Origin of the Bacardi Rum Cake
Bacardi Rum Cake is believed to have Caribbean roots, where rum is often used as a key ingredient in desserts. Bacardi, one of the most famous rum brands in the world, helped popularize this recipe back in the 1970s when boxed cake mixes were booming. It was a perfect blend of convenience and indulgence. Over time, the Bacardi Rum Cake became a household name, passed down through generations as a cherished recipe for festive occasions. It’s the kind of cake that sparks nostalgia with each slice.
Perfect Occasions to Serve Rum Cake
While it’s a standout holiday dessert, Bacardi Rum Cake fits a variety of occasions:
- Holidays: Christmas, New Year’s Eve, Easter.
- Celebrations: Birthdays, anniversaries, retirements.
- Gifts: Wrap it in decorative foil for a homemade gift.
- Dinner Parties: Serve with coffee or dessert wine.
- Just Because: Because every day could use a little celebration.
Its long shelf life also makes it perfect for baking ahead of time and storing until the big day.
List of Ingredients You’ll Need
For the Cake Batter
- 1 cup chopped pecans or walnuts (optional)
- 1 box (15.25 oz) yellow cake mix (without pudding)
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup Bacardi dark or gold rum
For the Rum Glaze
- ½ cup (1 stick) unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup Bacardi rum
Pro Tip: Use high-quality vanilla pudding and fresh eggs for the best results. Don’t skimp on the rum—choose a dark or gold Bacardi for a richer flavor.
Recommended Tools and Equipment
To ensure your Bacardi Rum Cake turns out just right, you’ll want to have the following:
- 10-inch Bundt pan (non-stick preferred)
- Mixing bowls
- Electric mixer or hand whisk
- Small saucepan (for glaze)
- Measuring cups and spoons
- Silicone spatula
- Cooling rack
- Toothpick (for testing doneness)
A Bundt pan is essential for this cake, as it allows the glaze to flow beautifully down the sides and gives that classic shape and presentation.
Choosing the Right Type of Rum
Not all rums are created equal, especially when it comes to baking. Bacardi offers a variety of rums, but for this cake:
- Bacardi Gold: Smooth and slightly sweet; adds a caramel-like flavor.
- Bacardi Black or Dark: Rich and robust; brings depth to the cake.
- Avoid Spiced Rums: They can overpower the cake’s flavor profile.
Always opt for quality. Remember, if you wouldn’t drink it, don’t bake with it.
Step-by-Step Guide to Making Bacardi Rum Cake
Step 1: Preheat and Prep
Set your oven to 325°F (165°C). Position a rack in the center. Spread 1 cup chopped pecans or walnuts on a tray to lightly toast while the oven heats (5–7 minutes). Remove and cool.
Step 2: Prepare the Cake Batter
In a bowl, whisk 1 box yellow cake mix, 1 box (3.4 oz) instant vanilla pudding, and a pinch of salt. Add 4 large eggs, ½ cup vegetable oil, ½ cup whole milk, and ½ cup Bacardi Gold rum. Beat 2 minutes until silky.
Step 3: Grease and Flour the Pan
Generously butter a 10–12 cup Bundt pan, getting into every curve. Dust with flour (or fine sugar) and tap out excess to prevent sticking.
Step 4: Add Nuts and Batter
Scatter the toasted nuts evenly into the pan’s base. Pour batter over, smoothing the top. Tap the pan twice to release air bubbles.
Step 5: Bake to Perfection
Bake 45–55 minutes, until a skewer comes out clean and the top springs back. Cool 10 minutes in the pan.
Step 6: Prepare the Rum Glaze
In a saucepan, melt ½ cup unsalted butter with 1 cup sugar, ¼ cup water, and a pinch of salt. Simmer 3–4 minutes. Off heat, stir in ½ cup Bacardi Gold.
Step 7: Glaze the Cake While Warm
Poke holes all over the warm cake (still in pan). Spoon half the hot glaze slowly over. Invert onto a plate, then brush/drizzle the rest. Cool to set. Slice and serve.
Baking Tips for the Perfect Rum Cake
You’ve got the recipe, but how do you make sure your Bacardi Rum Cake is bakery-quality? These tips will save your cake from turning into a soggy or dry disaster.
Use Room Temperature Ingredients
Eggs, water, and oil blend much better when they’re not ice cold. Take them out of the fridge about 30 minutes before baking.
Don’t Overmix
Once your batter is smooth, stop mixing. Overmixing can lead to a dense or rubbery cake.
Grease Every Crevice of the Bundt Pan
Bundt pans can be tricky. Make sure to get every curve and corner, especially if your pan has intricate designs.
Let It Rest Overnight
This isn’t just a cake; it’s a flavor journey. The rum and glaze continue to soak into the cake over time. Store it in an airtight container, and you’ll be amazed at how the flavor improves on day two or three.
Can You Make It Without Nuts?
Absolutely. While the nuts add a wonderful crunch and visual appeal, they’re totally optional. If you’re allergic or just not a fan:
- Skip the nuts entirely.
- Substitute with shredded coconut or crushed graham crackers.
- Or just go for a smooth top—still delicious!
Removing nuts won’t affect the structure or baking time of the cake, so no adjustments needed.
How to Make It Alcohol-Free
Want all the flavor without the buzz? You can still enjoy a “rum” cake without the actual rum.
Alcohol-Free Substitutes:
- Use rum extract (1 tsp rum extract per 2 tbsp of rum).
- Replace the rum with apple juice, pineapple juice, or white grape juice for moisture.
- Add a splash of vanilla extract to mimic some of that deep rum flavor.
Note: It won’t have the exact same taste, but it’s a great alternative if you’re baking for kids or avoiding alcohol for any reason.
Storage and Shelf Life of Bacardi Rum Cake
One of the best things about this cake? It just gets better with time. That makes it a perfect make-ahead dessert.
Here’s how to store it:
- Room Temperature: Keep in an airtight container for up to 5 days.
- Refrigerator: Wrap tightly and store for up to 10 days.
- Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temp.
Pro Tip: Always let the glaze fully set before wrapping or storing to avoid a sticky mess.
Serving Suggestions
Bacardi Rum Cake is delicious on its own, but if you want to take it up a notch, here are some tasty pairings:
- A scoop of vanilla ice cream
- Fresh berries or fruit compote
- Whipped cream
- Coffee or espresso
- A glass of Bacardi rum, neat (if you’re feeling extra!)
You can also drizzle extra glaze or even a chocolate sauce over the top for a decadent twist.
Common Mistakes to Avoid
Even a great recipe can go south if you skip the small stuff. Avoid these common pitfalls:
- Using the wrong rum – Stick to Bacardi Gold or Dark. Spiced or flavored rums will mess with the taste.
- Not greasing the pan well – Always flour after greasing to prevent sticking.
- Pouring glaze on a cold cake – The glaze won’t soak in properly.
- Rushing the cooling process – Give it time; patience pays off with a moist cake.
- Overbaking – Always check at the 50-minute mark. Dry cake = sad cake.
Nutritional Information (Per Slice)
While it may not be diet food, Bacardi Rum Cake is all about indulgence. Here’s an approximate breakdown (based on 12 slices):
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Total Fat | 23g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 320mg |
| Total Carbs | 55g |
| Sugars | 38g |
| Protein | 4g |
| Alcohol (residual) | Minimal (cooked out) |
Note: These values may vary depending on your ingredients and portion size.
FAQs about Bacardi Rum Cake Recipe
1. Can I use a different brand of rum instead of Bacardi?
Yes, but the flavor profile may vary. Bacardi is smooth and reliable for baking, but feel free to experiment with other quality gold or dark rums.
2. Is it safe for kids to eat Bacardi Rum Cake?
Most of the alcohol bakes out, but trace amounts may remain. If concerned, make an alcohol-free version using rum extract or juice.
3. Can I use a different type of cake mix?
A yellow cake mix is traditional, but you can try butter or white cake mix. Avoid using mixes with pudding already added, as that changes the moisture balance.
4. How long in advance can I make Bacardi Rum Cake?
It’s best made 1-2 days ahead. The flavor improves as it rests, and it stays moist for days.
5. Can I freeze slices instead of the whole cake?
Absolutely. Wrap individual slices in plastic and foil, then freeze. Perfect for a quick treat anytime!
Conclusion
Bacardi Rum Cake is more than just a dessert—it’s a tradition, a celebration, and an experience all in one. Whether you’re serving it at a holiday gathering, gifting it to a friend, or enjoying a slice on your own couch with a hot cup of coffee, one thing’s for sure: it will always hit the spot. It’s got the perfect balance of moist texture, rich flavor, and just the right amount of boozy goodness. Follow this guide step-by-step, and you’ll have a showstopping dessert that everyone will rave about.
