These Coffee Rum Bundtinis are mini indulgences packed with rich coffee aroma, buttery cake texture, and a boozy coffee rum glaze that seeps into every bite. They’re perfect for celebrations, holiday dessert tables, or simply spoiling yourself with a treat that feels luxurious. The best part? The coffee rum infusion gives them a depth of flavor you just can’t get from extract alone.
Behind the Recipe
This recipe is a little love letter to island flavors and the people who inspire me in the kitchen. It started with a bottle of rum gifted to me by a friend from Martinique. It’s rich, aromatic, and practically begging to be baked into something special. I was reminded of the Kōloa Rum Cake from Kaua‘i, with its tender crumb and boozy glaze, and decided to create my own twist. These bundtinis carry the warmth of summer island vibes in every bite, blending the bold kick of coffee with the smooth sweetness of rum for a dessert that feels like a tropical escape.
Ingredients
For the Coffee Rum:
- ¼ cup coffee beans
- 1 ½ cups dark rum
Instructions: Combine coffee and rum in an airtight container. Allow to soak for 7–10 days in a cool, dark place. Strain the coffee beans and discard.
Variations:
- To make cacao infused rum, steep roasted cacao nibs in dark rum for 7-10 days. Strain and discard soaked cacao nibs. Steep another ¼ cup of cacao nibs for an additional 7-10 days. Strain and discard soaked cacao nibs.
- To make vanilla infused rum, steep vanilla bean in dark rum for 21 days minimum.
For the Bundtinis (Makes 12):
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup whole milk
- ⅛ cup vanilla rum
- 1 ½ tablespoons instant coffee
- ½ teaspoon vanilla extract
Inspired by: Preppy Kitchen
For the Rum Soak:
- ¼ cup butter
- ½ cup brown sugar
- ⅛ cup water
- ¼ cup coffee rum
Inspired by: Butter Be Ready
For Serving:
- Vanilla Ice Cream
- Macadamia nuts, crushed
Special Equipment
- Mini bundt pan (12 cavities)
- Stand mixer with paddle attachment or hand mixer
- Cake decorator with a large spout (for easy filling)
- BBQ stick or skewer (for poking holes)
Instructions
Make the Cake:
- Preheat the oven to 325°F.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy (3-4 minutes), scraping the bowl occasionally.
- With the mixer on low, add the eggs one at a time, beating well after each addition. Add the instant coffee at this step as well.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Add vanilla and rum; mix until smooth.
- Fit a large spout on a cake decorator and fill with batter. Squeeze to fill each bundtini cavity about ¾ full.
- Bake for 20 minutes, or until a wooden pick inserted into the center comes out clean.
Make the Glaze:
- Combine water and sugar in a small pot over low heat. Stir until sugar dissolves.
- Add butter and coffee rum; stir until butter melts.
- Turn off heat and leave the pot on the stove until the bundtinis are baked.
Assemble:
- Immediately after removing the bundtinis from the oven, poke several holes into each using a BBQ stick.
- Slowly pour about 1 tablespoon of glaze over each warm bundtini.
- Allow bundtinis to fully cool and absorb the glaze.
- To serve, pop each bundtini out and warm briefly in the oven or microwave. Warm the glaze gently (stove top preferred) and drizzle over cakes.
- Serve with vanilla ice cream, crushed macadamia nuts, and extra glaze if desired.
Storage & Make Ahead
- Make Ahead:
- Coffee rum infusion can be made up to 10 days ahead.
- Glaze can be prepared 1–2 days ahead and stored in the fridge; rewarm before using.
- Coffee rum infusion can be made up to 10 days ahead.
- Storage:
- Store cooled glazed bundtinis in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week; bring to room temperature or warm before serving.
- Store cooled glazed bundtinis in an airtight container at room temperature for up to 3 days.
- Freezing:
- Freeze unglazed bundtinis for up to 3 months. Wrap individually in plastic wrap, place in a freezer-safe bag, thaw at room temperature, warm and glaze before serving.
Tips & Tricks
- Let the bundtinis rest at least 1-2 hours before serving for full glaze absorption.
- For a stronger coffee flavor, steep the rum closer to 10 days.
- Use good-quality dark rum for best results—something with caramel or vanilla notes.
Variations
- Chocolate Swirl: Fold ¼ cup melted dark chocolate into the batter before baking.
- Nut Swap: Add finely chopped pecans to the batter before baking.
- Island Boost: Skip the vanilla and use coconut extract to take the tropical vibes up a notch.
- Up the drama: Bake into a full bundt cake for an hour for a larger, “help yourself” vibe. Double up the recipe and bake for an hour using a 10-12 cup bundt cake pan.
- Decaf Friendly: Use decaf instant coffee if serving as a post-dinner treat .
Pairing Suggestions
- Serve with fresh whipped cream and a shot of fresh espresso on the side, post- brunch.
- Easing up on the caffeine? Pair it with creamy horchata (skip the Dalgona de Olla) for an afternoon pick-me-up.
- Add a small plate of caramelized nuts or fruit for a full dessert spread.
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