Eggless Butter Rum Cake

A traditional rum cake is known for being soft and rich, and this eggless butter rum cake gives you that exact same experience.

If you cannot eat eggs or simply choose to bake without them, you do not have to miss out on wonderful desserts like this.

Sour cream and buttermilk keep the crumb very tender and moist, so you never have to worry about the cake turning out dry.

I love how the warm rum glaze soaks deep into the cake right after it comes out of the oven.

It is simple to put together, and it looks beautiful on the table for any gathering.

Why You’ll Love It

Incredible Moisture – The blend of buttermilk and sour cream keeps every single bite wonderfully soft without needing any eggs.

Deep Rich Flavor – Dark rum and real butter combine to create a warm, comforting flavor that tastes like a bakery treat.

Decadent Soaking Glaze – The sweet rum glaze sinks deep into the cake, keeping it amazingly moist and flavorful for days.

Satisfying Crunchy Topping – Pecans baked right into the crust give a great nutty crunch against the tender crumb.

Ingredient List

For the Cake

• 1/2 cup Pecans, Finely Chopped
• 3 cups All Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 3/4 cup Buttermilk, Room Temperature
• 3/4 cup Sour Cream, Room Temperature
• 1/2 cup Dark Rum
• 1 3/4 cups Granulated Sugar
• 3/4 cup Unsalted Butter, Melted
• 1/4 cup Vegetable Oil
• 2 tsp Vanilla Extract

For the Rum Glaze

• 1/2 cup Unsalted Butter
• 1/4 cup Water
• 1 cup Granulated Sugar
• 1/2 cup Dark Rum

Directions

Step 1

Preheat the oven to 350°F. Generously grease a 10 to 12 cup Bundt pan with butter, dust with flour and tap out the excess, then sprinkle the pecans evenly into the bottom.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 3

In a large bowl, whisk the buttermilk, sour cream, rum and sugar until smooth. Whisk in the melted butter, oil and vanilla.

Step 4

Add the dry ingredients to the wet mixture and fold just until combined. Pour the batter over the pecans, smooth the top and tap the pan on the counter to release air bubbles.

Step 5

Bake for 50-55 minutes, until a toothpick inserted into the thickest part comes out clean. Cool in the pan for 10 minutes.

Step 6

While the cake cools, make the glaze. Melt the butter in a saucepan, stir in the water and sugar and boil for 5 minutes, stirring constantly.

Remove from the heat and carefully stir in the rum, as it will bubble up.

Step 7

Invert the warm cake onto a rimmed serving plate and poke holes all over the top and sides with a skewer. Slowly spoon the warm glaze over the cake, letting it soak in before adding more.

Let the cake rest for at least 1 hour so the glaze fully absorbs before slicing.

Tips

Grease Every Crevice of the Pan

Bundt pans have lots of deep grooves that easily catch cake batter. I recommend using softened butter and getting into every corner with a pastry brush before dusting with flour.

This step is extra important since you have chopped pecans sitting right at the bottom. If the pan is coated well, the nuts and the cake will slide out cleanly in one piece.

Use Room Temperature Dairy

Make sure to set your buttermilk and sour cream on the counter about an hour before baking.

If these ingredients are cold from the fridge, they will cause your melted butter to turn back into solid little bits when you stir them together.

Keeping everything at room temperature ensures a smooth batter and helps this eggless cake bake with a soft, even texture.

Fold the Batter Gently

When you add the dry ingredients to the wet mixture, stop stirring the moment the white flour disappears.

Eggless cakes rely heavily on the right balance of leavening to stay light and fluffy. Stirring too much develops the flour’s gluten, which can make your finished cake rubbery and dense.

Try These Next

• Eggless Buttery Pound Cake
• Eggless Creamy Eggnog
• Eggless Gooey Butter Cake
• Eggless Sticky Toffee Pudding
• Eggless Tres Leches Cake

Questions You Might Have

Does the rum in the glaze cook out completely?

No, the rum in the glaze does not cook out because it is stirred in after the sugar mixture is removed from the heat.

The rum baked into the cake itself loses most of its alcohol, but the glaze retains its full strength and bold flavor.