EASY Mini Rum Bundt Cakes Recipe — Be Greedy Eats | Where Food Meets Comfort (2024)

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Tiny But Mighty

I have come to the conclusion that the smaller the dessert, the more I can eat. Don’t try to change my mind or make me feel bad about my decision. Smaller desserts have so much much versatility and look amazing when presented correctly!

Baking has never been my first love, but I am definitely enjoying it a lot more. My Mini Rum Bundt Cakes have made me want to bake even more! The flavor one these cakes is amazing. They are moist and buttery with just the right amount of rum flavor. What could be any better!

TIPS & TRICKS

Here a just a few baking tips and tricks that will make your Bundt Cakes even better!

• Keep all of the ingredients at room temperature. This will create moist, fluffy, and consistent cakes. Plus, all of the ingredients will work better together when the temperature.

• Do not overbeat or overmix the batter. The less air that you have in the batter, the better. Overmixing will make your cakes less moist and fluffy. You also run the risk of having lots of holes in the cake due to overmixing.

• GET QUALITY INGREDIENTS. Cooking is one thing, but baking is another. You can get away with a lot more when you cook. Baking requires a lot more attention to detail. Fresh ingredients are always better! Trust me, you will taste the difference.

• SET A TIMER! You do not want to overbake your cakes. The longer they stay in the oven, the longer the sugars have to cook. You do not want a bitter cake. You want a nice golden to brown color, nothing more.

Mini Rum Bundt CakeS’ Ingredients

The ingredients are pretty simple in this recipe. But, here’s a little information to help you understand them better.

Again, some of the ingredients are probably in your pantry and refrigerator. If not, they are very accessible in pretty much any grocery store.

• Cake Flour: I love using cake flour for my bundt cakes! My cakes always come out moist with a great texture. You can use all-purpose flour if that’s all you have. But, cake flour is definitely worth buying. Check the bottom of the recipe for a cake flour substitute!

• Baking Powder & Baking Soda: For any cake recipe you’re going to need some form of leavener in order for it to rise. I use both baking powder and soda for this recipe. Too much of one can throw off the recipe. Make sure to measure correctly.

• Cinnamon: I added about ½ tsp of cinnamon to the cake recipe as well. Rum cake is a cake with a lot of warmth. Adding a little bit of spice to the batter really added to the warmness of the cake.

• Salt: For most baked goods, you’re gonna need a small amount of salt. The salt helps to balance all of the ingredients. Don’t worry, you won’t be able to taste it!

• Butter: Butter was the main fat in this recipe. I used about 1 cup (2 sticks). I wanted to make sure that cakes were dense but still tender and moist. l

• Granulated Sugar: You cannot have a cake with sugar! The sugar is creamed with the butter until fluffy. This is a crucial step in making the best possible cake.

• Eggs: The eggs act as a binder for the cake batter. Make sure that they are at room temperature before mixing them in the batter.

• Sour Cream: I have loved using sour cream in bundt cakes. The extra fat from the sour cream really helps to create a moist cake! Make sure that it is room temperature.

• Pure Vanilla Extract: Please make sure that you are using a good quality pure vanilla extract. You will be able to taste the difference in your baked goods. Quality is key when baking.

• Rum: The rum you choose will have a big impact on the end flavor of your cakes. I suggest using a medium, dark, or spiced rum. For example, Bacardi Gold, Captain Morgan, Meyer’s Dark Rum.

• Nuts: Putting nuts in your rum cakes will add some great texture to the final product. I used about a cup of mixed coarsely chopped walnuts and pecans.

How to make Mini Rum Bundt Cakes

These cakes are really simple to make! Now that we have our ingredients, let’s make these delicious mini cakes!

Baking cakes take a little bit of skill. But, once you have gotten the hang of your ratios, it is really easy to make new recipes!

The full written recipe is below, but here’s an overview.

• Step 1: Always Preheat the Oven First! Preheat the oven to 350˚F and spray mini bundt pans with non-stick baking spray.

• Step 2: Sift the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside for later use.

• Step 3: Begin Mixing. In a large bowl with an electric or stand mixer, cream the butter and sugar on medium speed until fluffy (about 3 minutes). Add eggs, one at a time, beating until incorporated.

• Step 4: Add the Liquid Ingredients. Add the sour cream, vanilla extract, and rum. Mix until fully incorporated.

• Step 5: Fill Molds & Bake. Sprinkle the chopped walnuts and pecans evenly between the cake molds. Then, divide the batter equally on top of the nuts. The mold should be close to 3/4 of the way filled.

• Step 6: Bake the Cakes. Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean.

• Step 7: Make the Rum Glaze & Citrus Drizzle. While the cakes are baking, mix together the ingredients for the rum glaze in a small saucepan. Bring the mixture to a boil and remove it from the heat. If making the citrus drizzle, mix the ingredients together and hold for later use.

• Step 8: Cool, Glaze, & Decorate! Remove the cakes from the oven and let them cool completely before removing them from the pan. Once the cakes have cooled brush the cakes with glaze until all of it has run out. Top with the citrus drizzle and enjoy!

I’d love to hear your feedback about these Mini Rum Bundt Cakes! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!