RumChata Bundt Cake

This RumChata Bundt cake is packed with cinnamon, vanilla, and a pound cake texture that’ll remind you of a snickerdoodle cookie in cake form.

RumChata Bundt Cake for Dessert

This RumChata Bundt cake is one of those desserts that just hits the sweet spot. It has that comforting vibe with a flavor that tastes like snickerdoodle cookies, thanks to the cinnamon and vanilla flavor of RumChata. The texture is nice and dense, kind of like a pound cake, which makes it the perfect balance of sweet and rich.

It’s super simple to make, too. Just a few ingredients, and you’ll have it in the oven in no time. Whether you bake all the time or just want something easy, this cake comes together without a hassle. And if you like that RumChata flavor, you can always drizzle a glaze on top to kick it up a notch.

After it’s baked and cooled, you’ll have a cake that looks just as good as it tastes. A little dusting of powdered sugar on top and it’s ready to enjoy, whether you’re serving it at a get-together or just enjoying it yourself.

Why I Love This Recipe

• It’s super easy to make, no fancy skills needed.
• The flavor combo of cinnamon, vanilla, and RumChata is like a snickerdoodle in cake form – so good.
• It looks impressive without much effort, and a little powdered sugar on top makes it look even better.

Ingredients

Here’s a quick list of the ingredients I use in this RumChata Bundt Cake and why each one’s important:

• All-Purpose Flour: The base of the cake, giving it structure and that nice pound cake texture.
• Granulated Sugar: Sweetens the cake and helps create that perfect crumb.
• Baking Powder: Gives the cake a little lift without making it too light – I like it to have a dense, satisfying texture.
• Salt: Just a pinch to balance the sweetness and enhance the other flavors.
• RumChata: This is the “it” ingredient. It adds that signature creamy, cinnamon-vanilla flavor that makes the cake stand out.
• Butter: Keeps the cake moist and adds richness, which is key for that melt-in-your-mouth texture.
• Vanilla Extract: A must for flavor depth – it really rounds out the cinnamon and RumChata.
• Eggs: Help bind everything together and give the cake structure.
• Vegetable Oil: I use this to make sure the cake stays extra moist and tender. It’s a little secret to getting that perfect texture.
• Confectioners’ Sugar: For a light dusting on top, adding a sweet touch without overpowering the flavors.

How To Make a RumChata Bundt Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post

• Step One (Preheat and Prep the Pan)
  Preheat your oven to 350°F. Grease a 12-cup Bundt cake pan with cooking spray.
• Step Two (Mix the Dry Ingredients)
  In your stand mixer bowl (or any large mixing bowl), whisk together the flour, sugar, baking powder, and salt.
• Step Three (Combine Wet Ingredients)
  Measure out 1-1/4 cups of RumChata in a clear, 2-cup measuring cup. Add enough vegetable oil to bring the liquid up to 1-1/3 cups. Make sure it’s accurate, since those measurements are pretty close.
• Step Four (Mix Wet and Dry Ingredients)
  Add the RumChata mixture, butter, and vanilla to the dry ingredients. Beat on medium-high for about two minutes. Then, add the eggs and beat for another two minutes. Don’t overmix – you don’t want the cake to turn out tough.
• Step Five (Bake)
  Pour the batter into the prepared Bundt pan. Pop it in the oven and bake for 40 minutes, or until a toothpick comes out clean.
• Step Six (Cool)
  Let the cake cool in the pan on a wire rack for 2 hours. Then, remove it from the pan and let it cool completely.
• Step Seven (Finish)
  Once the cake’s completely cool, dust it with some confectioners’ sugar.

Recipe Tips

Here are a few tips I’ve picked up while making this RumChata Bundt Cake to help things go smoothly:

• Spray the Bundt pan well: I always make sure to spray every nook and cranny of the pan so the cake comes out easily. It’s so annoying when it sticks, so I take a few extra seconds to get it all covered.
• Bring cold ingredients to room temperature: Let the eggs, butter, and RumChata sit out a bit before mixing. This helps the batter come together better. It makes the cake smoother and more consistent.
• Measure the RumChata and oil accurately: For the RumChata, I measure 1-1/4 cups in a clear, 2-cup measuring cup, then add vegetable oil to bring the total up to 1-1/3 cups. These amounts are pretty close, so getting it right makes a big difference.
• Don’t overmix the batter: This is a big one. Do not overmix, or the cake can end up dense and tough. It’s important to mix just enough to combine everything well.
• Let the cake cool before flipping: I always wait about two hours for the cake to cool in the pan. That way, it doesn’t break when I flip it out.
• Cool completely before dusting: I wait until the cake is completely cool before dusting it with powdered sugar. If you do it too soon, the sugar melts right into the cake, and you don’t want that.

Storage and Freezing Tips

Here are some storage and freezing tips to keep your RumChata Bundt Cake fresh:

• Storing: Once the cake is completely cool, I store it in an airtight container at room temperature. It’ll stay fresh for about 3-4 days, so it’s perfect for snacking or serving over a few days.
• Freezing: If I want to keep it longer, I freeze individual slices. I wrap each piece tightly in plastic wrap, then store them in a freezer bag or airtight container. When I’m ready to eat, I just thaw it at room temperature for about an hour, and it’s good as new!

Frequently Asked Questions

• Can I use a different liquor instead of RumChata? While RumChata gives the cake its unique cinnamon-vanilla flavor, you can experiment with other flavored liqueurs like Baileys or Kahlúa if you prefer.
• Can I make this cake ahead of time? Yes, this cake actually gets better the next day. You can bake it ahead of time, store it in an airtight container, and it’ll still be moist and flavorful.
• How can I make this cake more flavorful? If you want a stronger RumChata flavor, you can add a RumChata glaze on top, or even add more RumChata to the batter, but be careful not to add too much or it might affect the cake’s texture.
• Can I make this cake without a Bundt pan? If you don’t have a Bundt pan, you can use a regular cake pan or a loaf pan. Just keep an eye on the baking time, as it may need a bit longer or shorter depending on the pan you use.

More Bundt Cake Recipes

If you’re a fan of Bundt cakes, you’re in the right place – here are more of my delicious Bundt recipes:

• Brown Sugar Cinnamon Apple Bundt Cake
• Apple Chai Bundt Cake with Maple-Cream Cheese Drizzle
• Limoncello Syrup Lemon Bundt Cake
• Churro Bundt Cake
• Pineapple Upside Down Cake
• Bailey’s Irish Cream Cake
• Earl Grey Chocolate Pound Cake

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Print Recipe

4.93 from 13 votes

RumChata Bundt Cake

RumChata Bundt Cake highlights all the best flavors of RumChata liqueur ~ a cream flavored rum made with cinnamon and vanilla. The finished cake has a pound cake texture and tastes like a snickerdoodle cookie!

Prep Time20 minutes mins

Cook Time40 minutes mins

Cooling Time2 hours hrs

Total Time3 hours hrs

Course: Dessert

Cuisine: American

Keyword: RumChata Bundt Cake

Servings: 12 slices

Calories: 272kcal

Author: Cathy Pollak

Equipment

• Stand Mixer or hand mixer. To easily mix the batter, especially when incorporating wet and dry ingredients.
• 12-cup Bundt pan The perfect size for this cake.
• measuring cups and spoons For accurate measurements.
• cooling rack For cooling the cake.
• Sieve For dusting the final cake with confectioners' sugar.

Ingredients

• cooking spray
• 2-1/4 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 3-1/2 tsps. baking powder
• 1 tsp table salt
• 1-1/4 cups RumChata liqueur
• vegetable oil
• 8 tbsps. butter softened
• 1 tbsp. vanilla extract
• 3 large eggs, room temperature
• confectioners' sugar

Instructions

• Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan with cooking spray.
  cooking spray
• In the bowl of your stand mixer or a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2-1/4 cups all-purpose flour, 1-1/2 cups granulated sugar, 3-1/2 tsps. baking powder, 1 tsp table salt
• Measure 1-1/4 cups of RumChata in a clear, 2-cup capacity measuring cup, then add enough vegetable oil to bring the total liquid to 1-1/3 cups. Make sure the measurement is accurate, as the amounts are very close to each other.
  1-1/4 cups RumChata liqueur , vegetable oil
• Add the RumChata mixture, butter, and vanilla to the flour mixture and beat on medium-high for two minutes. Add the eggs and beat for another two minutes. Be careful not to overmix, or the cake will turn out tough. Pour the batter into the prepared Bundt pan. Bake for 40 minutes, or until a toothpick comes out clean.
  8 tbsps. butter, 1 tbsp. vanilla extract, 3 large eggs, room temperature
• Cool in the pan on wire racks for 2 hours. Remove from the pan and let cool completely.
• Dust with confectioners' sugar once completely cool.
  confectioners' sugar

Notes

Flavor: While RumChata has a significant rum flavor, this cake once baked tastes like a snickerdoodle cookie. If you would prefer a rum flavor, you could easily make a RumChata glaze by mixing together RumChata and confectioners' sugar and drizzling over the top of the baked cake. 

For optimal outcomes when preparing this RumChata Bundt cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

RumChata Bundt Cake

Amount Per Serving (132 g)

Calories 272 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 6.6g41%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.7g

Cholesterol 72.1mg24%

Sodium 293.6mg13%

Potassium 166.4mg5%

Carbohydrates 31.7g11%

Fiber 0.5g2%

Sugar 18.2g20%

Protein 3.4g7%

Vitamin A 28.9IU1%

Calcium 7.1mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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