This dense chocolate cake is spiced and flavored like a mug of Hot Buttered Rum, then doused in a butter rum glaze – it’s the ultimate boozy rum bundt cake!
Hello. My name is Erica, and I’m addicted to chocolate.
It really doesn’t matter what time of day, month (haha), or year it is; if it’s dark, milk, or white; whether it’s melted or chunked or mixed with nuts or fruits or more sugar…I want it all.
So, aside from hosting today’s CA (Chocoholic’s Anonymous) meeting, I’m also taking part in my very first #BundtBakers month, and I can’t wait to show-and-tell this decadent Hot Chocolate Buttered Rum Bundt recipe with you!
As if I need a reason to bake a cake once a month.
So, let’s see, we’ve rehashed my love of all things chocolate, but you should also know I’m a fan of rum, too.
Only, I prefer it in my baked goods. Specifically, in rum cake. I fell in love with the boozy little cakes of goodness in the Bahamas many years ago, and have made it a point to make at least one a year.
It’s sort of a revisiting, I suppose, of an incredibly happy time in my life. I was super young – just over the legal drinking age, actually – and on my very first cruise (and first time out of the United States) with my then-boyfriend/now-husband and a handful of close friends.
It was an experience I’ll never forget, and every bite of this rum cake makes the memories that much sweeter.
When I saw the theme for November #BundtBakers was Hot Chocolate, I had a moment. My thoughts immediately flew to rum cake, but I wanted to put a fun twist on it. I flipped the pages in my brain’s (limited) cocktail catalog, and settled on the Buttered Rum Cocktail.
How do you better enjoy fall weather, cake, and chocolate, than with a hot and buttery tumbler of rum?
This cake was an experiment from the start. I next-to-never make cakes with melted butter – it’s either creamed with the sugar, or I turn to my trusty coconut oil.
Looking at the recipe for buttered rum, I sort of merged it with the chocolate cake base, and heated it all together on the stove top, afraid I would mess it up with every step. Even while I was turning it out on to my cake stand, and I had to smack the pan a couple of times to loosen the cake, I felt a familiar chill shoot through me right before I revealed the finished product.
Sometimes, it takes me a good three or four tries to get a new recipe perfected before I’m happy with it, and can share it on the blog. I’m happy to report this was a one shot winner!
This cake isn’t standard Thanksgiving fare, but don’t tell me you can’t see it looking lovely (and enticing) next to the sea of pies on your table.
There is a ridiculous amount of rum in this beauty, so you could always call it your nightcap. Or, if you’re an early riser, your Black Friday recovery meal.
After avoiding the crazies to get the best deals on Christmas gifts, there is no better treat to relax you than a piece of this bundt!
More amazing bundt cake recipes to bake up this season!
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Hot Chocolate Buttered Rum Bundt Cake
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups unsalted butter room temperature
- 1 ½ cups buttermilk room temperature
- 1 cup strong brewed coffee
- ½ cup rum
- 1 ½ cups plus 3 Tablespoons cocoa powder divided
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ¾ cups brown sugar
- ½ cup granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
Buttered Rum Glaze
- ½ cup brown sugar
- ½ cup heavy cream
- ½ cup rum
- 2 tablespoons unsalted butter
Make the Cake
- Preheat oven to 325 degrees F. Spray a 15-cup bundt cake pan with baking spray, then dust with 3 Tablespoons cocoa powder; set aside
- Whisk flour, baking soda and powder, and salt together in a medium bowl; set aside.
- In a large saucepan set over medium heat, combine butter, buttermilk, coffee, rum, cocoa powder, and spices and stir. Heat until butter melts and all ingredients come together, then whisk in sugars, stirring until dissolved. Cool mixture for 5 minutes, then transfer to a large mixing bowl.
- In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.
- Add flour mixture and stir until just combined – batter will be rather thin but slightly lumpy/bubbly.
- Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a skewer inserted to the bottom comes out clean. Remove from oven and allow to cool for 20-30 minutes while you prepare the glaze.
Buttered Rum Glaze
- In a small saucepan, dissolve brown sugar into cream over medium-low heat. When combined, add rum and set heat to low. Allow to simmer until liquid is reduced and thickens. Add butter and stir to melt, then remove from heat.
- Using a skewer, poke multiple holes across the bottom of the cake. Spoon or brush buttered rum glaze on the cake, and allow to soak 5-10 minutes, then repeat with more glaze two more times. Let cake soak & cool 20-30 minutes.
- When cake is cooled, turn it out on to a cake plate. Brush top and sides of cake with remaining glaze, making multiple passes over it until it’s all used up.
- Top with whipped cream or ice cream if desired, and serve with Buttered Rum Cocktails
Mmm..rum.. I love this bundt cake!
Love the buttered rum glaze soooooooo much. The cake looks so deep and deliciously chocolate!!
Wendy, A Day in the Life on the Farm says
You know I have never had buttered rum….my rum drinks are always cold and fruity but this cake sounds so delicious I am going to change that very soon.
Laura@ Baking in Pyjamas says
This looks and sounds absolutely delicious! I love the sound of hot buttered rum.
Mondo | I bake he shoots says
I’m always down for alcohol in my dessert. great minds…welcome to the group; glad to have ya!
Wow I love this cake! What a great way to run with the theme!
Lara Tartacadabra says
Hi Erica, welcome to the Bundt Bakers group! Your bundt looks absolutely divine, love the combination your made with the rum glaze on top! See you again next month! Lara Tartacadabra from Spain 🙂
Yummy cake…. perfectly moist….
Sue Lau says
The glaze looks tdf!
Athena J Boggs says
On the recipe it calls for 3 sticks of unsalted butter. But we don’t have that kind of butter here. So how many grams of unsalted butter will I need for this recipe?
Should I use light or dark rum in this recipe
Have you ever tried this: 5 minutes before cake is finished cooking, begin glaze recipe so that glaze is finished cooking when cake is finished. Take cake out of oven and immediately pour hot glaze onto cake (still in it’s bundt pan). It will bubble up and around edges. Pour carefully. Let stand 5 minutes, then invert cake onto dish you will serve cake on. This way, the glaze gets absorbed and does not have glaze puddling on the sides. Very moist and delicious this way. I make regular rum cake like this and it works every time.
Have you tried it with spiced rum?
what happens if ya don’t have rum for the icing
I don’t have rum for the cake or glaze and I wouldn’t add coffee to my cake
Brenda Milcetic says
Your Bundt cake looks amazing and am making it for Christmas. However when the recipe asks for brown sugar, both in the cake and also in the buttered rum glaze, do I use brown sugar or “packed” brown sugar , as I know there is quite a big difference when a recipe asks for “packed” brown sugar as opposed to lightly packed brown sugar.
Thank you and Merry Christmas!