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Mini rum cakes are loaded with flavor and have just enough sweetness to satisfy.
Course Dessert
Servings 30 cakes


  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  • Pre-heat oven to 350ยบ F. Recipe yields about 2-1/2 dozen mini cakes or cupcakes.
  • Prepare mini bundt cake pan or cupcake pan using baking spray with flour.
  • Combine flour, baking powder, baking soda and salt in a bowl and set aside.
  • In a separate bowl cream butter and sugar. Add eggs and extracts. Beat with a hand mixer for about 3 minutes.
  • Add dry ingredients a little at a time to butter mixture alternating with the buttermilk.
  • Fill pan 3/4 full with batter and bake for about 15 to 20 minutes.
  • While cakes are baking prepare rum sauce. See recipe below.
  • Let cakes cool a bit before trying to remove from the pan. Arrange cakes on a wire rack placed on top of a sheet pan. Drizzle rum sauce over mini cakes. For easy clean up, I line the pan with parchment paper.


Rum Sauce Recipe

  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup spiced rum or 2 tablespoons rum extract
Stir together sugar and water in sauce pan bringing to a boil. Remove from heat and add rum. Let cool before drizzling over mini rum cakes.