- VE
Sloane’s Table
March 12, 2026
Atsloanestable.com
This caramel rum bundt cake is soft, buttery, and sweet with a beautiful rum flavor. It's similar to a pound cake in flavor, but an even better texture thanks to the butter-oil combo. So you still get that buttery flavor, but don't sacrifice that melt-in-your-mouth texture!
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat the oven to 325 degrees F (160 degrees C).
2
Melt one tablespoon of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tablespoon of flour to the pan and shake it to evenly coat the inside.
3
In the bowl of a stand mixer, add the flour, sugar baking powder, salt, butter, and oil. Mix until fully combined.
4
Mix in the milk and yogurt until just combined.
5
Then, add in one egg at a time, mixing between each addition.
6
Lastly, mix in the rum and vanilla until fully combined.
7
Transfer the batter to the prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean.
8
Towards the end of the bake time, make the syrup.
9
Allow to cool in the pan for just 5 minutes (no more!) then loosen the edges with a knife and immediately turn out onto a cooling rack.
10
While still warm, brush the syrup all over the cake.
11
Combine all ingredients in a small saucepan and bring to a boil.
12
Once boiling, turn heat down to low, stop stirring, and simmer for 6 minutes.
13
Brush on warm bundt cake.
14
In a small saucepan, whisk together the sugar, salt, and water. Heat over medium high heat, swirling (not stirring) often to encourage even cooking. When it comes to a boil reduce heat to medium.
15
When the color turns an even medium amber color remove from heat and add the butter one tablespoon at a time, whisking to combine. Whisk in the heavy cream and vanilla.
16
Allow to cool for a few minutes before pouring into a bowl to cool completely.
17
Drizzle on bundt cake when ready to serve.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Butter-Oil Ratio Balance 🧈Use the butter-oil combination exactly as specified to achieve that signature melt-in-your-mouth texture while maintaining rich buttery flavor—butter alone would create a denser crumb.
- Greek Yogurt Moisture Magic 🥛The Greek yogurt adds tanginess and moisture without heaviness; ensure it's at room temperature and fold it gently into the batter to prevent overmixing and maintain tenderness.
- Caramel Temperature Precision 🌡️Cook your caramel to 350-360°F (amber color) before adding cream to avoid crystallization, and always add the cream slowly while whisking to prevent dangerous splattering.
- Rum Flavor Integration 🥃Split your rum between the batter and caramel sauce—this distributes the flavor throughout the cake rather than concentrating it, creating a sophisticated, balanced rum taste in every bite.
- Bundt Pan Preparation 💛Thoroughly coat your Bundt pan with butter and lightly dust with flour, paying special attention to all the ridges, to ensure a perfect release and showcase the beautiful caramel coating.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes From Sloane’s Table
From the creator of this recipe
No Recipes Available
Recommended Recipes for you
Tailored to your preferences
