Molasses-Spiced Rum Chocolate Cake

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A moist chocolate cake enriched with dark rum and molasses, layered with spiced rum buttercream for a decadent adult dessert. This Caribbean-inspired recipe, ready in about 55 minutes, layers all-purpose flour, unsweetened cocoa powder, baking powder 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 410 calories and feeds 12, 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 powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1 1/2 sticks), softened unsalted butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1/3 cup dark rum
• 1/4 cup molasses
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2-3 tbsp heavy cream

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Step 3: In a large bowl, beat 3/4 cup softened unsalted butter and 1 3/4 cups granulated sugar with a mixer on medium speed until creamy, about 3 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition. Mix in 1/3 cup dark rum, 1/4 cup molasses, and 1 tsp vanilla extract until combined.
5. Step 5: Alternately add dry ingredients and 1 cup buttermilk to the butter mixture in three additions, beginning and ending with dry ingredients. Mix until just combined.
6. Step 6: Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Step 7: For the frosting, beat 1 cup softened unsalted butter with 2 cups powdered sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup dark rum, and 2-3 tbsp heavy cream until smooth and spreadable.
8. Step 8: Frost cooled cakes by spreading a layer between the two cakes and over the top and sides. Chill for 30 minutes before serving.