Rum Walnut Cake



1 hour

12 servings

Rum Walnut Cake is everything you need! It is rich in flavor and absolutely irresistible. The rum syrup takes this cake to the next level, creating a moist and fluffy interior while the walnut still add the right amount of crunch. This cake is perfect for any occasion..birthdays, holidays, or any indulgence. You won’t feel guilty eating this one; it’s worth every bite!


Rum Walnut Cake

  • 1 cup walnuts
  • 1 3/4 cup all-purpose flour 
  • 1/4 cup cornstarch
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 3 tablespoons +1/2 c canola oil, divided
  • 1 (3.4 oz) package instant vanilla pudding
  • 4 eggs
  • 3/4 cup milk 
  • 3/4 cup dark rum
  • 1 tablespoon vanilla extract

Rum Syrup

  • 3/4 cup unsalted butter
  • 1 1/2 cup sugar
  • 1/4 cup water
  • pinch of salt
  • 1/2 cup dark rum


  1. Preheat the oven to 325F. Grease bundt pans with butter and flour. Sprinkle chopped walnuts around the bottom and set aside.
  2. In a bowl, mix together flour, cornstarch, baking powder, and salt. 
  3. Using an electric mixer, cream together butter and sugar until light and fluffy, around 2-3 minutes. Add the flour mixture and the 3 tablespoons of canola oil. Mix on medium-low speed 1-2 minutes. The mixture should look like wet sand. Add pudding mix and mis again until combined.
  4. In a separate bowl, mix together eggs, milk, rum, and remaining 1/2 cup canola oils, and vanilla extract. Add wet ingredients to dry and beat on medium speed until fully combined, about 2 minutes. Scrape down sides as needed.
  5. Pour cake into prepared bundt pans and bake for 50 minutes to an hour. Poke center of cake, to make sure it comes out clean.
  6. About 15 minutes before cakes are finished, start rum syrup. Melt butter in saucepan. Once melted, stir in sugar and water. Boil for 5 minutes, constantly stirring. Turn off the heat and stir in the rum. Return to heat for 30 seconds.
  7. When cakes are finished, immediately pour some syrup over the bottoms of the cake. Make sure to pour slowly to let the cake absorb the syrup.
  8. When ready to serve, heat up sauce and drizzle over the top.

Chef’s Tips:

  • Batter will be extremely thin and loose.. This is what you are looking for!
  • Cakes can be made ahead of time and can be frozen. Make sure you wrap in plastic wrap and aluminum foil twice. 

Article Provided By: Allison Thomas