RumChata Pound Cake with Warm Cinnamon RumChata Sauce: A Boozy, Buttery Dessert That Feels Like a Celebration

If you’ve ever enjoyed a sip of RumChata — that creamy blend of Caribbean rum, real dairy cream, cinnamon, and vanilla — then you know it’s basically dessert in a glass. This RumChata pound cake captures all of that flavor in a tender, buttery cake with a cinnamon-kissed crumb. 

Baked in a bundt pan and finished with a silky RumChata sauce that you drizzle over each slice, it’s rich, comforting, and just a little bit indulgent — perfect for holidays, dinner parties, or anytime you want to impress with minimal fuss.

RumChata cocktail

Why You’ll Love This RumChata Pound Cake

This cake is a balance of cozy spice and boozy sweetness. The cake itself is moist, dense, and flavored with cinnamon, vanilla, and a splash of RumChata for warmth. 

The sauce takes it over the top — buttery, caramelly, and infused with more RumChata for that signature cream-and-rum finish. Serve it slightly warm with sauce pooled on the plate, and it’s a dessert that feels both rustic and elegant.

A Short History of RumChata in Baking

RumChata, inspired by Mexican horchata, was created in Wisconsin in 2009 and quickly became popular as a cocktail mixer. But bakers soon discovered that its creamy consistency and hints of cinnamon and vanilla made it ideal for desserts. 

From cheesecakes to frostings to boozy trifles, RumChata has found its way into countless recipes — and this pound cake is one of the best showcases of its flavor.

Ingredient Breakdown and Flavor Roles

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

• Cinnamon: Enhances the RumChata’s natural spice.

• Butter: Creates richness and that velvety pound cake crumb.

• Sugar (granulated and brown in the sauce): Sweetens and caramelizes for depth.

• Eggs: Bind the batter and help give lift.

• Vanilla extract: Rounds out the flavor.

• Milk + vinegar: A quick buttermilk substitute that tenderizes the crumb.

• RumChata: The star flavor in both the cake and the sauce.

• Half & half or cream: Makes the sauce silky smooth.

Substitution and Variation Tips

• Swap RumChata with Baileys for a creamier, more chocolate-friendly flavor.

• Add a pinch of nutmeg to the batter for extra spice depth.

• Use buttermilk instead of milk + vinegar if you have it on hand.

• Top slices with whipped cream or vanilla ice cream for an extra decadent finish.

• For a nutty twist, fold ½ cup chopped pecans or walnuts into the batter.

Time and Money-Saving Tips

One of the best parts about this recipe is how well it can be prepared in advance. The RumChata sauce can be made ahead of time and gently rewarmed before serving, which makes entertaining easier.

 Since the pound cake itself keeps beautifully, you can bake it the day before and simply serve it with freshly warmed sauce at the table. If you’re planning for future indulgence, the cake also freezes well, and leftover slices can be stored with the sauce separately so you always have a quick, impressive dessert ready to go.

Storage and Make-Ahead Instructions

The pound cake (without sauce) can be stored at room temperature, tightly wrapped, for up to 3 days, or refrigerated for 5 days. 

The RumChata sauce keeps in the fridge for up to 1 week; reheat gently before serving. The cake also freezes well for up to 2 months — just wait to make the sauce until you’re ready to enjoy it.

Equipment You’ll Need

• 10-inch bundt pan

• Stand mixer or hand mixer

• Mixing bowls

• Saucepan

• Cooling rack

Serving and Pairing Suggestions

This cake is best served slightly warm, with the RumChata sauce drizzled over each slice. Pair with a cup of coffee, chai tea, or even a small glass of RumChata on the side for a fun, themed dessert. 

For a holiday spread, garnish with sugared cranberries or dust the top with powdered sugar for a snowy effect.