Orange Rum Bundt Cake: A Citrusy, Boozy Dessert That Delivers Pure Indulgence

There are cakes that taste good, and then there are cakes that stop you in your tracks with each bite. This moist and dense orange rum bundt cake belongs to the latter category. Bursting with fresh orange zest, softened by tangy buttermilk, and kissed with the warm complexity of dark spiced rum, this bundt cake is both vibrant and decadent. 

Its dense crumb is perfectly balanced by the brightness of citrus and the richness of butter, making it equally at home on a holiday table or at a casual weekend gathering.

Why You’ll Love This Orange Rum Bundt Cake

This cake is unapologetically rich, yet the orange zest lifts it into something refreshing. Buttermilk keeps the crumb moist, while spiced rum infuses the batter with warmth and depth. 

The simplicity of dusting the cake with powdered sugar lets the flavors shine, but it’s also versatile enough to dress up with a glaze or fresh fruit. It’s a cake that feels like a celebration with minimal effort.

A Short History of Rum Cakes

Rum cakes have Caribbean roots, where traditional holiday cakes were often made with rum-soaked dried fruit and dense, buttery batters. 

Over time, these boozy cakes made their way into American baking, evolving into lighter but still richly flavored versions. 

Pairing rum with citrus is especially common, as the bright notes of orange or lemon balance the strong warmth of the spirit. 

This bundt cake takes that heritage and modernizes it, highlighting rum’s complexity with fresh orange zest and creamy buttermilk.

Ingredient Breakdown and Flavor Roles

• Flour, baking soda, and salt: Provide the structure and balance the richness.

• Butter: Creates a tender, velvety crumb and rich flavor.

• Sugar: Sweetens and helps create a golden crust.

• Eggs: Bind the batter and give the cake lift.

• Vanilla extract: Enhances the depth of flavor.

• Orange zest: Bright, fresh, and the star citrus note.

• Buttermilk: Keeps the crumb moist while adding tang.

• Dark spiced rum: Adds warmth, richness, and depth that complements the citrus.

• Powdered sugar: A simple garnish that keeps the cake elegant without overpowering it.

Substitution and Variation Tips

• Swap dark spiced rum for light rum or even bourbon for a different but equally flavorful twist.

• Add a rum-orange glaze made with powdered sugar, orange juice, and a splash of rum for more indulgence.

• Fold in ½ cup finely chopped candied orange peel or dried cranberries for texture.

• Use lemon zest instead of orange for a brighter, tarter profile.

• Serve with a drizzle of melted chocolate for a decadent pairing.

Time and Money-Saving Tips

This cake is simple enough for weeknight baking but elegant enough for special occasions. Since it tastes even better the next day as the flavors meld, you can bake it ahead of time and store it for stress-free entertaining. 

Using a microplane for zesting speeds up prep and extracts maximum citrus flavor, while opting for a high-quality dark rum ensures bold flavor without the need for expensive liqueurs or complicated additions.

Storage and Make-Ahead Instructions

This cake can be stored tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. 

For longer storage, freeze the whole cake or individual slices wrapped in plastic wrap and foil for up to 2 months. 

Thaw overnight in the fridge and bring to room temperature before serving.

Equipment You’ll Need

• 10-inch bundt pan

• Stand mixer or hand mixer

• Mixing bowls and whisk

• Microplane or fine grater for orange zest

• Cooling rack

Serving and Pairing Suggestions

Dust the cake with powdered sugar and serve slices with fresh orange segments for a light presentation. For a richer dessert, add a scoop of vanilla bean ice cream or a dollop of whipped cream. 

It pairs beautifully with spiced chai, coffee, or even an Old Fashioned cocktail if you want to lean into the boozy theme.