30-Min Rum Cake Bites with Boozy Syrup
Crispy-outside, tender-inside sponge cake soaked in dark rum and simple syrup—no yeast, no overnight rising. Plated warm with a boozy glaze and a dusting of powdered sugar for pure TikTok indulgence.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 5g
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 whole eggs
- 4 tbsp butter, melted
- 1.5 tsp baking powder
- 1 cup water
- ¾ cup granulated sugar
- ½ cup dark rum
Instructions
- 1
Preheat oven to 350°F. Grease a muffin tin (6 cups) or a small 8-inch cake pan.
- 2
Whisk together flour and baking powder in a small bowl.
- 3
In a large bowl, whisk eggs and sugar until pale and fluffy, about 2 minutes.
- 4
Fold in flour mixture gently, then pour in melted butter and fold until just combined.
- 5
Divide batter evenly among muffin cups or pour into cake pan. Bake 14–16 minutes until a toothpick comes out clean.
- 6
While cake bakes, combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and add rum.
- 7
Remove warm cake from oven. Poke all over with a skewer or fork, creating dozens of tiny holes.
- 8
Pour warm rum syrup slowly over the cake, letting it soak in fully. Let rest 2 minutes, then plate with a spoon. Serve warm.
Tools you’ll need
- muffin tin or 8-inch round cake pan
- medium saucepan
- large mixing bowl
- small mixing bowl
- whisk
- wooden spoon or spatula
- toothpick
- skewer or fork
- oven
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