Rum and Coke Cake

Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself!

For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand.

Rum and Coke Cake

About This Recipe

Yield:8 to 10
Active time:1 hour
Total time:3 hours, 30 minutes
Special equipment:Bundt pan
This recipe appears in: Let Them Eat: Rum and Coke Cake


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1 cup heavy cream
  • 1 1/4 cups dark rum
  • 1 1/2 (3 sticks) cups plus 2 tablespoons unsalted butter, softened
  • 2 1/2 cups sugar
  • 2 teaspoons grated lime zest plus 2 tablespoons juice from 2 limes
  • 1 large egg yolk plus 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup Coca-Cola
  • 1/4 cup water


  1. 1

    Position rack in middle of oven and preheat oven to 350˚F. Spray Bundt pan with nonstick baking spray.

  2. 2

    Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and 1/2 teaspoon salt; set aside. Combine cream and 3/4 cup rum in liquid measuring cup; set aside.

  3. 3

    With electric mixer fitted with paddle attachment beat 1 1/2 cups butter, 1 1/2 cups sugar, and lime zest on medium-high speed until light and fluffy, about 3 minutes. Add egg yolk and beat until fully incorporated. Add whole eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low.

  4. 4

    Add flour mixture in three additions, alternating with the cream-rum mixture, stopping once or twice to scrape the sides and bottom of bowl with a rubber spatula. Mix until smooth, about 20 seconds.

  5. 5

    Scrape batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 1 hour.

  6. 6

    Meanwhile, combine Coca-Cola, remaining 1/2 cup rum, and lime juice in liquid measuring cup; set aside.

  7. 7

    Place remaining 1 cup sugar and water in a heavy-bottomed, stainless steel, medium saucepan. Bring mixture to a boil over medium-high heat and cook, gently swirling saucepan from time to time, until the sugar turns deep amber and begins to smoke, 10 to 14 minutes.

  8. 8

    Immediately remove the saucepan from heat, and slowly and carefully pour in rum-and-Coke mixture. The mixture will sputter quite violently—don’t move the saucepan or stir. Once the sputtering has subsided, return saucepan to medium heat, and, with a wooden spoon, stir until smooth, about 5 minutes. Stir in remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Reserve 1/2 cup glaze.

  9. 9

    Once cake is done, transfer to cooling rack. Poke it all over with a metal or wooden skewer. Pour glaze over the cake and allow it to sit in the pan for 20 minutes before turning out onto a cooling rack. Brush cake with reserved glaze and cool completely, about 1 hour. Serve.


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