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After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most — and this Eggless Butter Rum Bundt Cake is proof! It’s rich, buttery, and infused with the perfect hint of warm rum flavor that makes every bite feel cozy and special. No fancy ingredients here — just simple pantry staples that bake up into something truly show-stopping. Whether you’re baking for the holidays or just because, this cake delivers bakery-worthy results without a single egg.
Oriana’s Thoughts On The Recipe
This Eggless Butter Rum Bundt Cake recipe started in my kitchen when I wanted a dessert that felt festive but still simple enough for a busy weekend. I was craving something buttery and golden with that irresistible holiday aroma that fills the house. And of course, it had to be completely egg-free — safe for my family and anyone who needs a worry-free dessert that still feels indulgent.
After testing (and retesting!) this cake until it came out just right, I can confidently say it’s one of those small wins that prove baking egg-free doesn’t mean giving anything up. It’s sweet, tender, and full of flavor — the kind of dessert that makes everyone gather around for “just one more slice.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Rum Cake:
- All-purpose flour: The base of the cake that gives it structure and a tender crumb.
- Baking powder & baking soda: These leavening agents help the cake rise and stay light and fluffy.
- Salt: Balances the sweetness and enhances the buttery rum flavor.
- Unsalted butter: Adds rich flavor and moisture to the cake. Using unsalted butter gives you control over the salt level.
- Neutral-tasting oil: Keeps the cake extra moist and soft for days. A light vegetable or canola oil works best.
- Granulated sugar: Sweetens the cake and helps create a tender texture.
- Buttermilk: Adds moisture and a subtle tang that balances the sweetness while helping the cake stay soft.
- Dark rum: The star flavor! It gives the cake that cozy, deep, buttery warmth without being too strong.
- Pure vanilla extract: Rounds out the flavors and enhances the richness of the cake.
For the Rum Syrup (optional):
- Unsalted butter: Forms the rich base for the syrup and adds shine.
- Granulated sugar: Sweetens the syrup and helps it thicken slightly as it cools.
- Water: Helps dissolve the sugar and butter into a smooth syrup.
- Salt: Balances the sweetness for a well-rounded flavor.
- Ground cinnamon (optional): Adds a hint of warmth and spice that pairs beautifully with the rum.
- Dark or spiced rum: Infuses the syrup with bold, aromatic flavor — it soaks into the cake for an extra moist and flavorful finish.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Pan and Oven
Start by preheating your oven to 325°F (165°C). Spray your Bundt pan really well with baking spray and lightly dust it with flour — this helps the cake release easily later. Set it aside while you prepare the batter.
Optional Crunch Tip: If you want a nutty topping, sprinkle finely chopped pecans or walnuts on the bottom of your greased pan before adding the batter. When you flip the cake out later, you’ll have a crunchy, caramelized top — so good!
Step 2 – Mix the Dry Ingredients
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In a large bowl, sift together the flour, baking powder, and baking soda. Add the salt and give it a quick whisk to combine everything evenly. Set that aside for now.
Step 3 – Combine the Wet Ingredients
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In a small bowl or measuring cup, mix the buttermilk, rum, and vanilla together. This will be your liquid mixture for the next step.
Step 4 – Make the Cake Batter
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In another large bowl, beat the butter, oil, and sugar together until it looks pale and creamy — about 3 minutes on medium-high speed. Don’t forget to scrape down the sides of the bowl so everything mixes evenly. Turn your mixer to low and start adding the dry and wet ingredients alternately — a little flour mixture, then a bit of the buttermilk mixture, and repeat, ending with the flour. Mix just until everything is combined; don’t overmix or the cake can turn dense.
Step 6 – Bake the Cake
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Pour the batter evenly into your prepared Bundt pan and smooth out the top. Bake for 50–70 minutes, or until a skewer inserted in the center comes out clean. This is a big, rich cake, so it may take a bit longer — mine usually takes around 65 minutes.
Step 7 – Make the Rum Glaze
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About 10–15 minutes before the cake is done, start the glaze. In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until it’s all blended and smooth. Bring it to a gentle boil for about 2 minutes, then carefully stir in the rum (it may bubble up!). Let it cook for another 2–3 minutes until slightly thickened. Remove from heat and set aside — be careful, it’s hot!
Step 8 – Soak the Cake with Glaze
When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.
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When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.
Step 9 – Glaze and Serve
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Carefully invert the cake onto a serving plate. Spoon or brush the remaining glaze all over the warm cake, letting it drip into every beautiful curve. You can serve it warm for that melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s irresistibly delicious!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.
- The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.
- The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.
Variations & Additions
- Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.
- Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.
- Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.
- Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.
Storage and Freezing Instructions
Store leftover cake in an airtight container at room temperature for 3 – 4 days.
Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
Frequently Asked Questions
Try These Egg-Free Bundt Cake Recipes Next!
Recipe Card
Eggless Butter Rum Bundt Cake
This Eggless Butter Rum Bundt Cake is rich, buttery, and filled with cozy rum flavor. Made with simple pantry staples, it bakes up beautifully every time — fancy enough for the holidays, yet easy enough to make just because.
For the Eggless Rum Cake:
For the Rum Syrup (optional):
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Preheat the oven to 325º F (165º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and set aside.Tip For Crunch: Add Pecans to the Bottom of the Pan. Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly on the bottom of a greased Bundt pan. Then, pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in tasty, crunchy pecans! I didn’t add them because my daughter is allergic to nuts, too.
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In a large bowl, sift flour, baking powder, and baking soda. Add salt and mix to combine. Set aside.
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Mix buttermilk, rum, and vanilla in a bowl.
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In a large bowl, beat the butter, oil, and sugar until creamy and pale on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.
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Pour the cake mixture into the prepared pan. Bake for 50 – 70 minutes or until a skewer comes out clean when poked in the center.Note: This is a large, heavy cake, so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 65 minutes.
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Once your cake has been baking for about 50 minutes, it’s time to make the glaze! In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until everything is fully combined. Let the mixture come to a gentle boil—this should take about 2 minutes. Then, carefully stir in the rum (watch out for splatters!). Let it continue to boil for another 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly. Remove it from the heat and transfer it to a heatproof bowl or measuring cup. Be extra cautious, as it will be very hot!
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When the cake is done, take it out of the oven and grab a skewer or toothpick. Poke holes all over the bottom of the cake. Slowly pour half of the warm glaze over the cake, allowing it to soak in for about 15 minutes.
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Carefully invert the cake onto a serving plate. Spoon or brush the rest of the glaze over the warm cake, letting it drizzle into every crevice. You can serve the cake warm for a cozy, melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s delicious!
Bundt Pan: Use a large Bundt pan that holds a 10-12 cup capacity.
For Crunch, add Pecans to the Bottom of the Pan: Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly in the bottom of a greased Bundt pan. Pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in toasty, crunchy pecans! I didn’t add them this time because we were planning to share the cake with someone who has a nut allergy.
Store leftover cake in an airtight container at room temperature for 3 – 4 days.
Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy it cold.
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.
- The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.
- The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.
➤ Extra Tips:
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.
➤ Variations & Additions
- Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.
- Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.
- Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.
- Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.
Calories: 626kcalCarbohydrates: 87gProtein: 7gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 426mgPotassium: 118mgFiber: 2gSugar: 41gVitamin A: 632IUVitamin C: 0.003mgCalcium: 128mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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