Red Velvet Rum Cake

The Best Red Velvet Rum Cake Recipe: New Recipe In 2024

My employer occasionally takes a plane into town to visit her staff. She felt a bit overwhelmed during her most recent visit, Red Velvet Rum Cake because she and one of my colleagues were working on an ongoing project together.

Red Velvet Rum Cake
Red Velvet Rum Cake

She joked that to lift her spirits, our employer could approve the shipment of a cake specifically for her (she works out in California). She was unaware that my supervisor felt this was a great idea and requested me to construct one for her to mail.

Drinking while working is discouraged for obvious reasons. However, there is no reason why we can’t send the alcohol in the shape of a cake. However, my employer reminds me that red velvet cake is my colleague’s favorite.

Yes, but cream cheese icing is a must for red velvet cake; it could not withstand travel without proper food packing. Because the alcohol helps to keep it fresh, rum cakes have a significantly higher chance of arriving at their destination with little to no quality deterioration. After considering it, my employer said, “Well, could you make a red velvet rum cake?”

Why didn’t I think of that sooner?

I was surprised that few recipes were available for red velvet rum cake. Most people probably believe that red velvet should be avoided. I adjusted a red velvet bundt cake recipe to get the desired results.

It starts as an easy pound cake. Beat the eggs once the butter and sugar become light and fluffy. Beat in the vanilla extract until well combined. While that’s happening, sort your dry ingredients into a bowl.

Combine the food coloring, rum, and buttermilk in a whisk. Starting and finishing with the dry ingredients, add the sifted dry components in turn, followed by the liquid ingredients. Finally, incorporate the vinegar and stir until barely blended. Fill a bundt pan that has been well-greased with batter.

The cake will bake for around an hour. Simmer the sugar, butter, and water until the sugar dissolves and the mixture bubbles when the cake is almost done. After turning off the heat, add the rum. I usually start the glaze ten minutes before the cake is done, so it’s still scalding when it’s time for the final step.

Make holes all over the cake with a wooden stick or toothpick, and then slowly pour the glaze over it. Before removing the mold, let it cool in the pan for one or two hours.

Whoa! Red velvet cake made drunk!

It’s a rum cake, so a glaze isn’t necessary. However, I had some leftover cream cheese frosting, so I spread it over the cake after diluting it with milk. It’s not required, but it does give the cake a little additional “something.”

Magic can occasionally be created by mixing two delicious things, like peanut butter and chocolate. Sometimes, like with turducken, all you can do is wonder what horrors in the world could produce something so monstrous. That was the former cake. The rum and the crimson velvet somehow went well together. I ended up making this cake twice in the same week that I originally made it. It was THAT much in demand. Add some green sprinkles, and you’ll have the ideal Christmas dessert!

Red Velvet Rum Cake
Red Velvet Rum Cake

Ingredients for Red Velvet Rum Cake

For the cake:

  • 2 1/2 cups Flour
  • 1/3 cup Unsweetened Cocoa Powder (not Dutch-processed)
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1/2 cup rum
  • 1 oz Red Food Color
  • 2 tsp Vanilla
  • 1 tbsp white vinegar

For the glaze:

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 tbsp water
  • 3/4 cup rum


Set the oven’s temperature to 325. Make the cake following the package’s instructions, adding the chocolate pudding and a half-cup of rum. Fill the bottom of a bundt pan with oil and scatter the nuts. Carefully pour the batter over the almonds.

Bake for fifty-five minutes. Just before the cake is done, combine the sugar, butter, water, and two tablespoons of rum in a small saucepan and boil. Over the hot cake, spoon the heated liquid. Before turning the cake upside down and placing it on a platter or cake stand, let it stand for 20 minutes.

Red Velvet Rum Cake
Red Velvet Rum Cake


Preheat the oven to 325°. Grease a large bundt pan.

To make light, creamy butter, beat in the sugar. One egg at a time, adding and beating well after each addition. Stir in the vanilla extract.

Whisk together the buttermilk, food coloring, and rum in a measuring cup. Sort the dry ingredients by placing them in a shallow basin.

Add the dry ingredients to the mixture, alternating with the liquid ingredients, and start and end with the dry components. Stir in the vinegar after adding it. Spoon into the prepared bundt pan.

The cake is done baking when a knife or spear inserted into it comes out clean, which takes around one hour. Remove from the oven and reserve for the glaze.

Prepare the glaze: In a heavy-bottomed saucepan over medium heat, combine the butter, sugar, and water. Stir and heat until the butter melts. Heat the mixture until it boils for one to two minutes, or until the sugar completely dissolves. Take off the heat and gradually pour in the rum. Over the warm cake, drizzle the hot glaze.

Before taking the cake out of the pan, let it cool for at least one or two hours. After that, let it cool entirely on a wire rack. Use cream cheese frosting to glaze the red velvet rum cake, if you’d like.

    Frequently Asked Questions

Can you add rum to the red velvet cake?

Make the cake following the package’s instructions, adding the chocolate pudding and a half-cup of rum. Fill the bottom of a bundt pan with oil and scatter the nuts on it. Carefully pour the batter over the almonds. Bake for fifty-five minutes.

Why is it called rum cake?

Its origins may be traced to the “black cakes” of the Caribbean, which originated from steamed puddings customarily prepared for the holidays. These cakes resemble fruitcakes once the dried fruit is mixed into the dough after being marinated in rum for several months.

Why is red velvet cake so expensive?

Chocolate cake, in contrast to popular belief. This recipe calls for less cocoa powder and gets its flavour from mixing it with vinegar and buttermilk. This recipe calls for many ingredients, all in small amounts. If cream cheese frosting is used, that might be an expensive ingredient on its own.

Does rum cake last?

The cake can be stored at room temperature in an airtight container out of direct light because it contains rum, which acts as a preservative. A well-maintained and properly stored rum cake can last for as long as ten days. The cake will last for a few months if frozen and stored properly.

Why is rum used in a cake?

Before using dry fruits like cashews and raisins in cake batter, most cooks like to soak them in RUM for a few days to allow the fruit to absorb a lot of flavor. The cake will turn into a gooey, watery mass if it is drenched in beer or rum straight away.

Do you still have questions?
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