Rum Raisin Cake with Rum Frosting

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Rum Raisin Cake with Rum Frosting

Some recipes just feel like home, don’t they? This Rum Raisin Cake has quickly become one of those treasured staples in our household. I first baked it on a rainy afternoon when we all needed a little pick-me-up, and it turned into an instant family favorite. There’s something magical about the way the warm, buttery cake pairs with the sweet, boozy raisins—it’s like a comforting hug with every bite!

I love how simple and reliable this recipe is, even for a busy mom like me. It’s one of those cakes that feels fancy enough for guests but easy enough to whip up on a weekday. Plus, the smell as it bakes is absolutely incredible—like a little Caribbean vacation right in your kitchen! My kids usually sneak into the kitchen asking when it’ll be ready, and my husband insists that I make it again before the last piece even disappears.

You can dress it up with a rich rum frosting if you’re feeling a little indulgent, or serve it plain with a cup of tea or coffee for a cozy afternoon treat. Every time I bring this cake to a gathering, I’m asked for the recipe before the plate is even empty. I truly believe you’ll fall in love with it too. There’s a reason it keeps making its way back onto our family table again and again!

Questions I Often Get Asked About This Recipe

Can I make this without rum?
Absolutely! You can substitute orange juice or apple juice for the rum if you’d prefer a non-alcoholic version.

Do I have to soak the raisins first?
Yes! Soaking them makes the raisins plump and juicy, and it infuses them with that lovely rum flavor. It’s worth the extra step.

Can I freeze Rum Raisin Cake?
Definitely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

What type of rum should I use?
A good-quality dark or spiced rum works beautifully in this recipe. It adds warmth and depth to the flavor.

Is the cake very sweet?
It’s perfectly balanced—not overly sweet but rich and flavorful. If you prefer extra sweetness, the optional rum frosting is a wonderful addition.

What You Need to Make Rum Raisin Cake

Ingredients:

1 cup raisins

1/2 cup dark rum

1 cup unsalted butter, room temperature

1 1/4 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

Optional Rum Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2-3 tablespoons dark rum

Special Tools:

9-inch round cake pan

Electric mixer

Mixing bowls

How to Make Rum Raisin Cake

Soak the Raisins:
Place the raisins in a small bowl with the rum. Let them soak for at least 1 hour, or overnight for the best flavor.

Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and line a 9-inch cake pan with parchment paper.

Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy.

Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry:
Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with flour. Fold in the soaked raisins (along with any remaining rum).

Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost (Optional):
Let the cake cool completely before removing from the pan. If desired, whip up the rum frosting and spread it generously over the cooled cake.

Tips for Making the Best Rum Raisin Cake

Don’t skip soaking the raisins—this keeps them tender and flavorful.

Use room temperature ingredients to ensure a smooth batter and even baking.

Test for doneness by inserting a toothpick—moist crumbs are okay, but it shouldn’t be wet.

Add some chopped nuts like pecans or walnuts for extra texture.

Let the flavors develop—this cake tastes even better the next day!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely loved this! The cake was moist, flavorful, and not too sweet. Perfect with my morning coffee!”

⭐️⭐️⭐️⭐️⭐️ “This cake made me feel like I was on a beach vacation. The rum frosting is a must-try!”

⭐️⭐️⭐️⭐️ “Great for a busy night treat! I soaked the raisins overnight and it really made a difference.”

⭐️⭐️⭐️⭐️⭐️ “My kids devoured this cake! I skipped the rum frosting, and it was still amazing.”

⭐️⭐️⭐️⭐️ “Very tasty, but next time I might add a bit of cinnamon or nutmeg to spice it up even more!”

Printable Recipe

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