OK so i’ve been on a scratch made cake mission lately because there is a bakery called SugarVault in MD that makes the best cakes ever BUT they are always selling out! Sooo yes you guessed it I got in the kitchen and started baking and testing and testing and baking and OMG this Marble Rum Cake right here will make you want to smack my Mama (better just be a tap LOL SERIOUSLY)!
It is my pleasure to share this delicious scratch made but not hard to bake delicious and super moist cake!
YEASSSSSS! Soo YUMMY!
Ingredients
- CAKE
- 3/4 cup whole milk
- 1/3 cup sour cream
- 1/2 cup dark rum
- 1 cup softened unsalted butter
- 1 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tbsp vanilla
- 4 large room temperature beaten eggs
- Flour Mixture: 2 cups all purpose flour + 1/4 cup cornstarch + 2 tsp baking powder + 1 tsp baking soda + 1/2 tsp sea salt
- CHOCOLATE CENTER & DRIZZLE
- 1 cup dark chocolate + 2 tbsp canola oil
- RUM SAUCE
- 3/4 cup softened unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup dark rum
- 1/4 cup heavy whipping cream
- VANILLA BUTTER CREAM DRIZZLE
- 4 tbsp unsalted butter
- 2 1/2 cup confectioners (powdered) sugar
- 1/4 cup whole milk
Instructions
LET'S MAKE THE CAKE
- Preheat oven to 350 degrees (oven rack should be in the middle)
- Butter and flour a bundt pan (i take a paper towel and use it to grease the bundt pan with the butter, then sprinkle flour all over inside bundt pan for a light coating), then set aside
- In large bowl sift or whisk dry ingredients (all purpose flour, cornstarch, baking powder, baking soda, and sea salt), then set aside
- In a mixer or separate small bowl whisk together the milk, rum, granulated sugar, light brown sugar, rum, vanilla and then fold in the sour cream to create the wet mixture
- Add the beaten eggs in a little at a time to the wet mixture (whisking in between BUT DO NOT over mix) until all eggs are incorporated
- Add the dry ingredients to the wet mixture a little at a time (whisking in between BUT AGAIN DO NOT over mix) until incorporated
- Pour batter evenly into bundt pan
- LET'S MAKE THE CHOCOLATE CENTER & DRIZZLE
- Place chocolate chips in microwave safe bowl with canola oil
- Microwave in 30 second intervals, stirring each time until completely melted
- Pour half of the CHOCOLATE CENTER & DRIZZLE all around the bake batter and take a fork and gently swirl it around in the cake (make sure that chocolate gets down in the middle of the batter)
- Bake for 40-50 minutes (you will know it is done when you stick a tooth pick or fork in it and it comes out clean)
- LET'S MAKE THE RUM SAUCE
- Add the butter, granulated sugar, and rum to a sauce pan and bring to a boil
- Add the heavy whipping cream, stirring until smooth, remove from heat and set aside
- Once the cake is done, allow it to cool down, once cool poke holes in the bottom of the cake and then pour half the RUM SAUCE all over the bottom until it seeps through the cake
- Flip the cake over to a cake dish, poke holes in the top, pour the remaining RUM SAUCE all over the cake
- LET'S MAKE THE VANILLA BUTTER CREAM DRIZZLE
- Add the unsalted butter, confectioners sugar and whole milk to mixer or bowl and whisk until smooth
- Drizzle the remaining VANILLA BUTTER CREAM DRIZZLE all over the cake, then drizzle the remaining CHOCOLATE CENTER & DRIZZLE all over the cake
- NOW ENJOY ENJOY SHARE AND ENJOY!!
3 comments
When do you add the butter to the cake? It’s in the ingredient list but not in the directions.
This looks delicious! Wish I had the time right now to try it but will add to my list of future attempts.
That is very interesting, You are an overly professional blogger. Pru Hershel Etan