Chocolate Rum Marble Cake
Enjoy moist, sweet, and gorgeous chocolate rum marble cake finished off with sweet vanilla and chocolate glaze. Complete your holiday table with this showstopping cake made entirely from scratch.
- 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)
- 1 cup (226g) butter
- ½ cup (50g) sugar
- ¼ cup (60ml) water
- 3 tablespoons (45ml) dark rum
- 2¼-2½ cups (260-300g) powdered sugar
- ¼ cup (60ml) whole milk
- 1 teaspoon (5ml) vanilla extract (or rum)
- 1 cup (120g) powdered sugar
- 2 tablespoons (16-20g) unsweetened cocoa powder
- 2 tablespoons (30ml) whole milk
- 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.
- 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.
- 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.
- 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.
Yes, I love rum, can’t deny it! But you know what?
It does not reciprocate my love—the story of my life. Why are all the things I love the ones that are not good for me?
A meager tablespoon of it, in ANYTHING, puts me to sleep. But I’m hopeful things are going to change soon because I’m not giving up. And during this holiday season, I’m betting on using a lot more than usual.
I hope this is the year my tolerance increases.
Why Use Rum in Chocolate Cake
Rum reminds everyone of Christmas, myself included.
While I was growing up, holiday baking was the only time I ever came close to rum. A tablespoon here and there always takes me back to those fond memories.
Originally intending to make a chocolate bundt cake for Christmas, I found myself eager to try something a little new. While I love my standby rum cake, I wanted something with both chocolate and rum.
So I tweaked it with cream cheese, added a bit more butter, soaked it in rum syrup, and drizzled it with both chocolate and vanilla glaze! It was more festive and worked flawlessly.
The Cake
- Stir in the beaten eggs, one at a time, beating well between each addition.
- Separate about ⅓ of the batter and set aside.
- Melt the chocolate in a small bowl in the microwave in 20-30 second blasts, stirring after each blast, until smooth.
- Fold in the melted chocolate with the batter that was set aside. Mix well until fully incorporated. (Photos 1-2)
- Spoon the batter into the prepared pan, alternating between the vanilla and chocolate batter to simulate a checkerboard. (Photo 3)
- Run a large spoon through the batter, cutting and twisting to obtain a marbled effect. Tap the pan firmly to remove air pockets. (Photo 4)
- Bake the cake at 325°F (160°C) for 45–50 minutes or until a tester inserted in the middle of the cake comes out clean. While the cake is baking, you can start making the glazes.
Butter Rum Syrup
- Simmer the butter, sugar, rum, and water over medium heat for 3-4 minutes, stirring constantly. Remove from heat and cool slightly.
Vanilla Glaze
- Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum, and stir well. Adjust consistency with either milk or more powdered sugar.
- Drizzle it over the cooled cake.
Chocolate Glaze
- 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 set before serving.
Recipe Notes
- I have provided three ways to top the cake. You can use either or all three, like I did.
- Not everyone likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor, go with the dark.
- Be sure to let the cake cool for 5-10 minutes before removing from the pan so it firms up. Then proceed with the next steps.
Make-Ahead and Leftover Storage
This cake is even better the next day, so feel free to make it ahead.
It will stay fresh at room temperature for a day or two, in the refrigerator for up to a week, and in the freezer for 2-3 months. The same goes for the leftovers (if you have any). I love freezing individual slices for a quick sweet tooth fix or surprise guest.
I also love making a dessert bread pudding with the leftover cake. Replace the bread with cubed cake, and go for it.
