German Marble Rum Cake Recipe Marmorkuchen
This German marble rum cake recipe is heavenly. Combine the best of a marble cake and rum cake and you have this delicious creation. I add real rum to the chocolate part of the cake but that is optional. You can just use extract and it will still taste noticeably like rum. But the taste of cocoa goes so well with rum that I would not make it any other way.
After taking a short cruise to Bermuda (a beautiful little island I highly recommend adding it to your bucket list) I sadly missed out on trying the Bermudian rum cake. After out excursion we quickly had to get back on ship and regrettably never got to try the authentic rum cake from Bermuda. The ship did not sell it onboard much to our surprise. Nevertheless it inspired me to bake my own rum cake. The recipe is from a German cookbook and uses rum extract instead of real rum. However, I modified it a little and decided to add black Bermudian rum to the chocolate part of the cake. Thanks to that addition I never tasted a better rum cake.
Making this marble rum cake recipe is fairly straightforward. This aka German marmorkuchen consists of butter, sugar, vanilla sugar, optional vanilla extract, rum extract, optional real rum, salt, egg, flour, Dr. Oetker backin (German baking powder or you can substiture 1 tsp. baking powder and it should turn out good), milk, cocoa, and powered sugar.
First grease a springform bunt pan. Cream the butter. Add a few tablespoons of sugar gradually to the butter. Add the vanilla sugar, extracts, and salt. Add one egg at a time beating for 30 seconds after each egg.
Remove about 1/3 of the batter and add the cocoa, additional sugar, and rum or milk. Mix till combined.
Spread 1/3 of the vanilla cake mixture on the bottom of the bunt pan. Then drop the chocolate mixture over the vanilla. Swirl it with a fork. Then add the remaining vanilla cake mixture and swirl again. Smooth it out on top with a spatula.
Cool for 10 minutes then remove from the pan and allow to cool on a rack. Sprinkle with powdered sugar. Keep in a airtight container at room temperature.