Chocolate Rum Marble Cake

Serving up a slice of marble cake with vanilla, chocolate, and rum flavors.

Chocolate, vanilla, and rum, finished off with sweet vanilla and chocolate glaze, complete any holiday table. And making it from scratch is the best way to say I love you to your family.

Course Dessert

Cuisine Caribbean

Prep Time 20

Cook Time 50

Resting Time 10

Total Time 1 20

Servings

Calories 711kcal

Author Imma

Ingredients

The Cake

10 ounces (283g) unsalted butter
2 cups (400g) granulated sugar
4 ounces (113g) cream cheese, softened at room temperature
5 large eggs
2½ cups (300g) all-purpose flour
1 tablespoon (12g) baking powder
¼ cup (60ml) dark rum (or vanilla extract)
1 teaspoon (2-3g) ground nutmeg
1 teaspoon (5ml) almond extract
6 ounces (170g) dark chocolate or milk chocolate

Butter Rum Syrup

1 cup (226g) butter
½ cup (50g) sugar
¼ cup (60ml) water
3 tablespoons (45ml) dark rum

Vanilla Glaze

2¼-2½ cups (260-300g) powdered sugar
¼ cup (60ml) whole milk
1 teaspoon (5ml) vanilla extract or rum

Chocolate Glaze

1 cup (120g) powdered sugar
2 tablespoons (16-20g) unsweetened cocoa powder
2 tablespoons (30ml) whole milk

Instructions

The Cake

Preheat the oven to 325°F (160°C). Grease a 10-inch tube pan generously with cooking spray and set aside.
Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 4-5 minutes. Add cream cheese and whip for another minute.
Stir in the eggs, one at a time, beating well between each addition.
Sift the flour and baking powder into the batter, and then add the rum, nutmeg, and vanilla.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Separate about ⅓ of the batter and set aside.
Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds so it doesn't burn. It usually takes about 2 minutes.
Fold in the melted chocolate with the batter that was set aside. Mix well until fully incorporated.
Alternating with the vanilla and chocolate batter, spoon it into the prepared pan to simulate a checkerboard. With a large spoon, cut and twist through the batter to obtain a marbled effect. Tap the pan firmly to remove air pockets.
Bake the cake at 325°F (160°C) until a tester inserted into the center comes out clean, 45–50 minutes. While the cake is baking, you can start making the glazes.
Transfer to a wire rack. Let the cake cool in the pan for 10 minutes. Make the rum syrup while the cake is cooling, then transfer the cake to a wire rack to soak it with the syrup.

Butter Rum Syrup

In a small saucepan, bring butter, sugar, rum, and water to a boil over medium heat. Simmer for 3-4 minutes, stirring constantly to prevent any burns. Remove from heat and cool slightly.
Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake.

Vanilla Glaze

Sift confectioners' sugar into a medium bowl. Add the milk and vanilla extract and or rum, and stir well.
If the glaze is too thin, add a teaspoon of confectioners' sugar at a time, stirring until you get the right consistency. If the glaze is too thick, add milk a teaspoon at a time until it becomes pourable.
Set aside, and drizzle it over the cake once the cake has cooled.

Chocolate Glaze

In another bowl, sift in the confectioners' sugar and cocoa powder, then add the milk. Adjust the consistency with milk or powdered sugar as needed to get a thick but pourable glaze.
Drizzle the chocolate glaze over the vanilla glaze and let it firm up before serving.

Notes

Start with room temperature ingredients for easier and smoother mixing.
Let the cake cool in the pan for about 10 minutes so it has time to firm up and not fall apart when you remove it from the cake pan.
Feel free to skip the glaze for a faster, easier cake.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition