Spiced Rum Molasses Chocolate Cake with Rum Buttercream
A moist chocolate cake enriched with molasses and spiced rum, topped with a creamy rum-infused buttercream frosting. This general-inspired desserts 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 420 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 powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup molasses
- 1/4 cup dark spiced rum
- 1 cup buttermilk
- 2 cups powdered sugar
- 1/2 cup softened unsalted butter for frosting
- 2 tbsp dark spiced rum for frosting
- 2 tbsp unsweetened cocoa powder for frosting
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Step 2: In a medium bowl, sift 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, 1 tsp salt, and 1 tsp ground cinnamon. Set aside.
- Step 3: In a large bowl, cream 1/2 cup unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Beat in 2 large eggs one at a time, then add 2 tsp vanilla extract, 1/4 cup molasses, and 1/4 cup dark spiced rum, mixing until combined.
- Step 5: Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture in three parts, starting and ending with dry ingredients. Mix each addition just until incorporated.
- Step 6: Divide batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Step 7: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Step 8: For the buttercream, beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar, 2 tbsp unsweetened cocoa powder, and 2 tbsp dark spiced rum, beating until smooth and spreadable.
- Step 9: Frost the cooled cakes with the rum buttercream and serve slices to enjoy the rich molasses and spiced rum flavors.
Frequently asked questions
How long does Spiced Rum Molasses Chocolate Cake with Rum Buttercream take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spiced Rum Molasses Chocolate Cake with Rum Buttercream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spiced Rum Molasses Chocolate Cake with Rum Buttercream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Rum Molasses Chocolate Cake with Rum Buttercream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Rum Molasses Chocolate Cake with Rum Buttercream?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
