Molasses Rum Chocolate Cake with Rum Caramel Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A moist chocolate cake enriched with molasses and dark rum, topped with a decadent rum-infused caramel sauce for a deep, complex dessert. This recipe, ready in about 60 minutes, layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/3 cup molasses
• 1/4 cup dark rum
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 3 tbsp unsalted butter (for sauce)
• 3 tbsp dark rum (for sauce)
• 1/4 tsp sea salt flakes

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt; set aside.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Step 3: Add 2 large eggs one at a time, beating well after each addition. Mix in 1/3 cup molasses, 1/4 cup dark rum, and 1 tsp vanilla extract until fully combined.
4. Step 4: Alternate adding the dry mixture and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined.
5. Step 5: Pour batter evenly into a greased 9-inch round cake pan. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Step 6: For the rum caramel sauce, combine 1/2 cup brown sugar, 3 tbsp unsalted butter, and 1/2 cup heavy cream in a small saucepan over medium heat. Stir constantly until sugar dissolves and sauce simmers.
7. Step 7: Remove from heat and stir in 3 tbsp dark rum and 1/4 tsp sea salt flakes. Let cool slightly.
8. Step 8: Serve slices of the chocolate cake drizzled generously with warm rum caramel sauce.