Homemade orange rum cake

This moist Caribbean-inspired rum cake is bursting with citrus flavor. Light, tender, and glazed with a buttery orange-rum syrup, it’s the kind of showstopper you need on your holiday dessert table. Orange zest, lime zest, and a touch of rum come together for a decadent, flavor-packed cake that’s still easy to make.

When the holidays roll around, dessert is non-negotiable. Guests always expect something sweet after all the savory feasting and this cake is ready to shine.

This orange rum cake is light, moist, and citrusy, soaked in a simple rum glaze that delivers just the right amount of boozy warmth. And because we’re feeling fancy, we’re baking it in a bundt pan for that wow-worthy finish.

(While you’re at it, go ahead and serve this alongside my black fruit cake. A holiday spread with two rum-soaked cakes? Your guests won’t know what hit them.)

How to make an orange rum cake

Ingredients

This cake recipe really follows a basic cake recipe using your popular ingredients.

• Butter – Salted or unsalted. Salted adds a slight contrast that some folks love.
• Sugar – Granulated sugar gives a better cream than brown sugar here.
• Orange – You’ll need both juice and zest, so grab a medium one.
• Lime – Same. Juice and zest are both used.
• Buttermilk – I usually make my own (store-bought cartons are always too much).
• Rum – Use whatever you like. (Scroll down for more on that.)
• Citrus peel – Optional, for garnish.

Equipment

• Bundt pan (or any baking pan)
• Zester
• Electric mixer
• Wire rack
• Mixing bowls
• Baking spray

Instructions

This cake will make you feel like a professional baker. It’s a very easy cake process that creates a wonderfully flavored cake.

Prep work

• Bring your butter and eggs to room temp.
• Preheat the oven to 350°F. Trust me—don’t wait till the batter’s done to turn it on.
• Sift your dry ingredients.
• If making homemade buttermilk, mix that up now and set aside.
• Zest and juice the orange and lime.
• Grease your pan well. For bundt pans with grooves, I spray and brush every nook.

Mixing the batter

1. Cream the butter and sugar on medium speed until light and fluffy.
2. Mix in the orange and lime zest.

3. Add eggs one at a time, beating well after each.
4. Alternate adding flour mixture and buttermilk, mixing just until combined—don’t overdo it.

5. Pour the batter into the pan and bake for about an hour, until golden and a knife comes out clean.

Making the rum glaze

Halfway through baking, it’s time to make this simple glaze.

• Juice your citrus and strain into a saucepan.
• Add sugar and bring to a boil until dissolved.
• Stir in rum and let simmer a bit.

When the cake is done, pour the glaze over it while still in the pan. It’s okay if it pools, just don’t skip the soak! I recommend using at least half the glaze.

There’s just something about rum-soaked cakes.

Serving ideas

Want to go classic? Serve a slice all on its own.

Craving extra indulgence? Pair with vanilla or soursop ice cream. For a drink, go with fruit punch or double up with a glass of rum punch if you’re feeling bold.

How to store rum cake

Short-term (1–3 days): Wrap tightly in plastic wrap. Store at room temp or in the fridge.

Longer term: Wrap the whole cake (or individual slices) in plastic wrap, then foil, and freeze. When ready, defrost at room temp.

Other great Caribbean

• Cassava black cake
• Marble sponge cake
• Fruit sponge cake
• Pineapple upside down

FAQs

Whether you’re hosting a holiday feast or just craving a slice of something sweet and spiked, this orange rum cake is the perfect pick. If you give it a try, don’t forget to leave a star rating and comment below, I’d love to hear how it turned out for you. And hey, don’t be shy… go ahead and pour a little extra glaze on your slice. You deserve it.

Recipe