Description
Moist, buttery, and full of flavor, these mini rum cakes are perfect for parties, gifting, or just a sweet personal treat.
Ingredients
Scale
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
Instructions
- Preheat oven to 325°F. Grease mini bundt or cupcake pan.
- Whisk flour, baking powder, and salt. Set aside.
- Cream butter with sugars until fluffy.
- Add eggs, milk, rum, and vanilla. Mix well.
- Add dry ingredients; mix until just combined.
- Fold in nuts if using.
- Divide batter into pans. Bake for 22–26 minutes.
- While baking, make syrup by melting butter, sugar, and water. Stir until smooth.
- Remove from heat, stir in rum and salt.
- Let cakes cool 10 minutes, poke holes, and brush syrup generously.
- 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