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Rum Raisin Cake or Frosted Rum Raisin Caramel Cake

Rum Raisin Cake. Here’s a delicious taste of the Caribbean with a rum soaked raisins baked into a vanilla cake, then soaked in more rum. Enjoy it plain or dress it up with a caramel filling and rum buttercream frosting.

Rum Raisin Cake

Rum Raisin Cake

Inspired by a vacation visit to Jamaica, where it seemed rum cake was in every shop we entered, this amazing raisin cake gets a fine boozy soaking in rum after it is baked. This cake is terrific on it’s own, with custard, ice cream or as a frosted cake.

You can adjust the amount of rum that gets soaked into the cake to suit your own taste; I confess I prefer it quite boozy. 😉

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You’ll find plenty of other indulgent ideas like this one in our Cakes & Pies Category or our Desserts Category.

Rum Raisin Cake

Rum Raisin Cake – with a caramel filling and rum buttercream frosting.

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Rum Raisin Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Rum Raisin Cake - here's a delicious taste of the Caribbean with a rum soaked raisins baked into a vanilla cake, then soaked in more rum. Enjoy it plain r dress it up with a caramel filling and rum buttercream frosting.
Course: Cakes/Dessert
Cuisine: North American
Servings: 12 or more servings
Author: Barry C. Parsons
For the cake
  • 1 cup raisins
  • 1 cup  dark rum
  • 1 1/2 cups cake flour
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter at room temperature
  • 2 cups sugar
  • 4 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup undiluted evaporated milk
For the caramel filling
  • 1/2 cup melted butter
  • 1/3 cup dark corn syrup
  • 2 tsp vanilla extract
  • 10 ounce can sweetened condensed milk
For the Rum Buttercream Frosting
  • 4 cups icing sugar powdered sugar
  • 1 cup butter
  • 1 tsp vanilla
  • 3 tbsp rum
  • 1 to 3 tbsp milk
To prepare the cake
  1. Makes two 9 inch round layers. Grease and flour the pans well and line the bottoms with parchment paper if you like.
  2. Soak the raisins in the rum for several hours or overnight.
  3. Strain the raisins, reserving the remaining rum to soak into the cake at the end.
  4. Sift together  the cake flour, all-purpose flour baking powder and salt and set aside.
  5. Cream together the butter and sugar until fluffy.
  6. Add the eggs, one at a time, beating well after every addition.
  7. Beat in the vanilla extract
  8. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients. I generally add the dry ingredients in 3 portions and the milk in 2 portions.
  9. Fold in the rum soaked raisins during the final addition of milk. (You can also fold in 3/4 cup toasted pecans at this stage too if you like)
  10. Pour batter evenly into the prepared 9 inch cake pans.
  11. Bake in a 325 degree F oven for about 30-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven.
  12. Let the cake rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.
  13. When completely cool, pierce the cake with a wooden skewer all over the surface.
  14. Carefully spoon the reserved rum over the entire surface of the cake.
  15. You can add a little extra rum if you like a wetter cake as is common in Jamaica. Some people prefer to seal the cake in an airtight container for a day before serving.
  16. You can serve the cake as is or frost with buttercream frosting with a little rum added if you like. In the version below, I've filled the cake with a soft caramel.
To prepare the caramel filling
  1. In a small saucepan combine the melted butter, corn syrup and vanilla extract.
  2. Bring to a slow boil until foamy, then add the sweetened condensed milk.
  3. Bring back to a slow boil over medium low heat. and cook stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens.
  4. It should reach no more than 220 degrees on a candy thermometer or the caramel will harden.
  5. Cool completely before filling the center of the cake. If you pipe a thick line of frosting around the entire perimeter of the first cake layer before adding the filling, it helps to contain the caramel to easier frost the cake.
To prepare the Rum Buttercream Frosting
  1. Blend all ingredients except milk until smooth. Add only enough milk to bring the frosting to a spreadable fluffy consistency.
  2. Frost sides and top of cake after adding the caramel filling and chill well for several hours before serving.
Recipe Rating

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Monday 21st of October 2019

Hi! I'm thinking of baking this in 1 ( one) 9" springform pan for this recipe instead of 2 baking pans. How long is the baking time? Thank you!


Wednesday 8th of May 2019

Hi, the recipe calls for two 9 inch pans. How deep is the 9 inch round pan? Thanks

Barry C. Parsons

Thursday 9th of May 2019

2 inches.


Friday 3rd of May 2019

I made the cake and the fruits sank at the bottom almost all of them


Saturday 17th of November 2018

Does this cake freeze well?

Barry C. Parsons

Thursday 20th of December 2018

Never done that


Thursday 11th of October 2018

Is it possible to only use all purpose flour instead of both?

Barry C. Parsons

Friday 12th of October 2018

Possible but the texture will not be as soft and moist.

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