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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Using a mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Crack in the eggs one at a time, mixing well after each addition.
Slowly add the brewed coffee, rum, and vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
Pour the batter into your prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools slightly, whisk together powdered sugar, brewed coffee, and rum until smooth.
Poke small holes all over the warm cake with a fork or skewer, then slowly pour the glaze on top.
Let the cake cool completely before slicing.