This buttered rum cake is the perfect treat when you crave something rich, moist, and packed with deep buttery flavor. A golden sponge soaked with a luscious buttery glaze makes every bite melt in your mouth. Whether served for dessert or a cozy afternoon snack, this cake is pure indulgence with no actual alcohol involved, just rich rum extract for depth and warmth.
Ingredients for Buttered Rum Cake
For the Cake Batter
1 cup (120g) chopped pecans or walnuts – adds texture and crunch
1 cup (225g) unsalted butter, softened – gives a rich, creamy base
2 cups (400g) granulated sugar – for sweetness and structure
4 large eggs – room temperature for smooth incorporation
2 teaspoons vanilla extract – enhances all other flavors
2 teaspoons rum extract – delivers that signature warm, spiced flavor without alcohol
3 cups (360g) all purpose flour – sifted for a soft crumb
2 teaspoons baking powder – ensures a fluffy, risen cake
1/2 teaspoon salt – balances the sweetness
1 cup (240ml) whole milk – brings the batter together smoothly
For the Butter Rum Glaze
1/2 cup (113g) unsalted butter – the glaze base
1 cup (200g) granulated sugar – caramelizes into a syrupy coat
1/4 cup (60ml) water – helps dissolve the sugar evenly
1 teaspoon vanilla extract – for depth and balance
1 teaspoon rum extract – mimics classic rum glaze flavor
What Makes This Rum Cake Special?
This version skips real alcohol but keeps all the rich, buttery goodness of traditional rum cake. The soft, velvety texture comes from the butter heavy base and a gentle soak of warm glaze right after baking. Chopped nuts baked into the bottom add just the right crunch to contrast the soft interior.
“You won’t believe how tender this cake is until you try it. The glaze seeps into every crumb warm, buttery heaven in each bite.”
Helpful Tips
Use high quality rum extract. It gives depth without the bite of real alcohol.
Don’t skip the nut layer. Toasted pecans or walnuts give a wonderful texture at the base.
Glaze while warm. Pouring the glaze over a warm cake ensures maximum absorption and moisture.
Use a bundt or tube pan. The shape helps distribute the glaze and gives visual appeal.
Step by Step to Make Buttered Rum Cake
1: Prepare the Pan
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan thoroughly. You can also use nonstick spray with flour.
Sprinkle the chopped pecans or walnuts evenly across the bottom of the pan. Set aside.
2: Make the Cake Batter
In a large mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and rum extract for depth and aroma.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
Mix until smooth and well combined, but do not overbeat.
3: Bake the Cake
Pour the batter over the nuts in the prepared pan, spreading evenly.
Tap the pan gently on the counter to release any air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
While the cake is baking, prepare the glaze.
4: Make the Butter Rum Glaze
In a small saucepan, combine 1/2 cup butter, 1 cup sugar, and 1/4 cup water.
Bring to a boil over medium heat, stirring constantly.
Once boiling, reduce to low and simmer for 5 minutes without stirring.
Remove from heat and stir in the vanilla and rum extract.
5: Glaze the Cake
When the cake is done, remove it from the oven and place it (in the pan) on a wire rack.
Slowly pour half of the warm glaze over the cake while still in the pan. Let it absorb for 15 minutes.
Carefully invert the cake onto a serving plate and pour the remaining glaze evenly over the top and sides.
Slice of moist vanilla spice cake with golden butter glaze on a white plate
Rich, moist vanilla spice cake topped with a buttery golden glaze and crunchy bits
Serving Suggestions
Serve slices warm or at room temperature with whipped cream or vanilla ice cream.
Perfect for holiday gatherings, potlucks, or as a rich dessert for a dinner party.
Store leftovers covered at room temperature for up to 3 days it gets even more moist over time!
“This cake is the definition of melt in your mouth rich, buttery, and soaked in sweet golden glaze.”
Frequently Asked Questions About Buttered Vanilla Spice Cake
Can I skip the nuts?
Yes. The chopped pecans or walnuts add texture and flavor, but the cake bakes beautifully without them. Just grease the pan well and pour the batter directly in.
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Ezoic
Does this cake contain alcohol?
No. It uses vanilla extract or spiced vanilla blend for rich, warm flavor absolutely no real rum or alcohol is included in the batter or glaze.
Can I make it ahead of time?
Yes! In fact, the flavor and texture improve after sitting for a few hours or overnight. Store at room temperature, covered, for up to 3 days.
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Ezoic
What can I serve it with?
It pairs wonderfully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. The buttery glaze makes it rich enough to stand alone, too.
Can I bake this in a loaf pan or sheet pan?
A bundt or tube pan works best to hold the glaze and keep the structure. Loaf pans may overflow, if using one, fill only 2/3 full and reduce baking time slightly.
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Ezoic
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