Mini Rum Cake Recipe, Rich & Easy to Make

Mini rum cake is the kind of dessert that makes any table feel festive. Whether you’re baking for holidays, birthdays, or just a weekend indulgence, these bite-sized cakes pack a punch of flavor. In this article, you’ll get the perfect mini rum cake recipe, tips on choosing the best rum, and answers to common questions like whether kids can enjoy it. With rich texture, buttery notes, and a hint of spiced warmth, this cake is a crowd-pleaser. Let’s dive into the story behind it, how to make it, and everything you need to know to get the most from this delicious treat.

Why Mini Rum Cake Is More Than Just a Dessert

A childhood memory in every bite

Hi, I’m Chef Abraham, the heart behind Liste Recipes.
I still remember the first time I smelled rum cake baking in the kitchen. It was Christmas Eve, and my grandmother was carefully brushing golden rum syrup onto a freshly baked bundt. I didn’t even know what “rum” was back then-but the smell? Warm, buttery, sweet, and spiced. I was hooked. Years later, I created my own version: a mini rum cake recipe that’s easy, moist, and packed with flavor-just like Grandma’s, only simpler and portion-friendly.

I wanted to bring that same warmth to your kitchen. This recipe skips the fuss but keeps all the soul. Whether you’re baking for a party or storing them for a quick sweet bite during the week, mini rum cakes are as practical as they are nostalgic. Plus, they look adorable, travel well, and stay moist for days.

And if you love small treats that are big on flavor, check out this mini cookie cake recipe or these spicy cheesy bacon bites for more fun party options. Both are reader favorites!

What makes mini rum cake so irresistible?

It’s the balance of texture and flavor. The crumb is rich, tender, and buttery, soaked in a golden rum glaze that gives each bite a caramel-like finish. Unlike larger cakes, the mini format lets each cake absorb more syrup per inch, keeping it ultra-moist without becoming soggy. You also get more of that slightly crisp golden edge that fans love.

When you slice into one, the aroma hits first-sweet vanilla, toasted sugar, and dark rum. It’s not overly boozy, just warm and inviting. It’s no wonder people keep coming back for seconds—or thirds.

The Best Mini Rum Cake Recipe (Moist, Easy & Delicious)

Ingredients that build bold flavor

What makes this mini rum cake stand out is its smart use of pantry staples paired with rich ingredients that bring out depth in every bite. You’ll need:

For the cake batter:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup dark rum (or golden rum)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup chopped pecans or walnuts

For the rum syrup glaze:

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tbsp water
• 1/4 cup dark rum
• Pinch of salt

Using dark rum brings a deeper, toasty flavor that complements the sweetness. If you’ve never cooked with rum before, try the same bottle you’d sip on. It makes a big difference.

If you’re into fun dessert experiments, you might also enjoy this chocolate zucchini bread which balances health and indulgence beautifully.

Step-by-step instructions for foolproof mini cakes

This recipe makes about 6–8 mini bundt cakes or 10 cupcake-sized ones. Let’s break it down:

Instructions:

1. Preheat your oven to 325°F (163°C). Grease your mini bundt pan or muffin tin thoroughly.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, cream the butter with granulated and brown sugar until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, then add milk, rum, and vanilla. Mix until smooth.
5. Gradually add the dry ingredients and mix just until combined.
6. Fold in nuts if using, and divide batter evenly into prepared pans.
7. Bake for 22–26 minutes, or until a toothpick comes out clean.
8. While the cakes bake, make the rum syrup: melt butter, sugar, and water over medium heat. Stir until sugar dissolves.
9. Remove from heat and stir in rum and a pinch of salt.
10. Once cakes are out of the oven, let them cool 10 minutes, then poke holes using a skewer. Brush syrup generously over each one.
11. Let them sit for 30 minutes before unmolding to absorb flavor fully.
12. Serve or store covered at room temp for up to 4 days.

If you’re planning on hosting, pairing these cakes with savory snacks like spicy bacon bites or even a light retinol carrot salad can turn your dessert table into a complete hit.

Choosing the Right Rum & Making It Kid-Friendly

What rum is best for mini rum cake?

The rum you choose can make or break your mini rum cake. Dark or spiced rum works best because it delivers rich, caramel-like undertones that match the sweet, buttery base of the cake. Brands like Myers’s Dark Rum or Gosling’s Black Seal are excellent choices for a deep flavor. If you prefer a slightly lighter finish, golden rum like Bacardi Gold is another solid option. Avoid using white rum-it’s too sharp and doesn’t add much character to baked goods.

The key is using a rum you’d actually drink. Baking concentrates flavors, so lower-quality rum might leave a harsh taste. You don’t need anything fancy, but a smooth, aromatic rum will complement the cake perfectly.

You can always start small with a half-batch and test different rums until you find your favorite. Much like crafting the ideal glaze for hawaiian meatloaf, balance matters here too.

Can kids eat rum cake? A safe version

Let’s clear this up: most traditional rum cakes do contain alcohol. However, when baked, the majority of alcohol content is reduced through evaporation-especially if the cake is baked long enough and the rum is added before baking.

That said, mini rum cakes are often brushed with a post-bake rum syrup, which retains more alcohol. So technically, yes, a kid might get a slight buzz if they eat a lot of it.

For a kid-safe version, you can simply swap the rum in both the batter and syrup with rum extract. Here’s how:

• In the batter: use 1 tsp rum extract + 1/4 cup milk
• In the syrup: use 1 tsp rum extract + 1/4 cup water

This still gives a warm, authentic flavor without alcohol. I’ve used this version at family parties and it’s always a hit with kids and adults alike.

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Storing, Serving & Secrets for the Perfect Mini Rum Cake

How to store mini rum cakes (and keep them moist)

One of the best things about mini rum cakes is how well they keep. Thanks to the buttery base and rum syrup, these cakes stay moist and flavorful for days-if they last that long!

Here’s how to store them properly:

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Wrap individually in plastic wrap and store for up to 7 days.
• Freezer: Wrap tightly and place in a freezer bag. Freeze up to 2 months. Thaw at room temperature.

To refresh leftover cakes, warm them for 10 seconds in the microwave and brush with a touch of syrup if needed. They’ll taste bakery-fresh again.

Serving tip: Add whipped cream, vanilla ice cream, or a light glaze drizzle to elevate presentation. For a lighter, zesty pairing, consider offering a side like this refreshing retinol carrot salad to balance the richness.

Expert tips for next-level baking

Want your mini rum cakes to be flawless every time? Follow these tips:

• Don’t overmix your batter-stir just until combined.
• Use a kitchen scale to portion batter evenly.
• Always grease the pan well, especially mini bundts.
• Brush syrup in layers instead of pouring it all at once.
• Let cakes rest after syruping to absorb all that flavor.

Experiment with toppings like a cinnamon glaze or toasted coconut. And don’t be afraid to mix in seasonal ingredients, much like how chocolate zucchini bread uses veggies for moisture and balance.

Mini rum cakes are all about flexibility, warmth, and making every bite memorable.

Mini rum cake isn’t just a treatit’s a moment. From the first buttery bite to the final drizzle of rum syrup, it delivers comfort, celebration, and flavor in every forkful. Whether you’re baking for guests, gifting homemade desserts, or just treating yourself, this recipe brings bakery-style quality to your home kitchen.

Try it, tweak it, and make it yours. And if you loved this recipe, check out our mini cookie cake or hawaiian meatloaf for your next food adventure.

Mini Rum Cake Recipe, Rich & Easy to Make

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• Author: Abraham
• Total Time: 40 minutes
• Yield: 6–8 mini cakes 1x
• Diet: Vegetarian

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Description

Moist, buttery, and full of flavor, these mini rum cakes are perfect for parties, gifting, or just a sweet personal treat.

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Ingredients

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For the Cake:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup dark rum
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup chopped pecans or walnuts

For the Rum Syrup:

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tbsp water
• 1/4 cup dark rum
• Pinch of salt

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Instructions

1. Preheat oven to 325°F. Grease mini bundt or cupcake pan.
2. Whisk flour, baking powder, and salt. Set aside.
3. Cream butter with sugars until fluffy.
4. Add eggs, milk, rum, and vanilla. Mix well.
5. Add dry ingredients; mix until just combined.
6. Fold in nuts if using.
7. Divide batter into pans. Bake for 22–26 minutes.
8. While baking, make syrup by melting butter, sugar, and water. Stir until smooth.
9. Remove from heat, stir in rum and salt.
10. Let cakes cool 10 minutes, poke holes, and brush syrup generously.
11. Let rest 30 minutes before unmolding and serving.

Notes

• Use rum extract for a kid-friendly version (1 tsp in batter and syrup each).
• Store in an airtight container at room temp for 4 days or freeze for up to 2 months.
• Serve with whipped cream or ice cream for extra flair.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8 pieces
• Calories: 285
• Sugar: 20g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 75mg

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