Molasses cake is a delightful dessert that’s both comforting and full of flavor. With its soft, moist texture and a hint of sweetness, it’s a perfect treat for any occasion. Easy to make and wonderfully delicious, this cake is sure to become a favorite in your recipe collection.
Why We Love This Molasses Cake
Molasses cake isn’t just another dessert; it’s a celebration of rich flavors and heartwarming memories. Here’s why this cake is so special:
- Timeless Flavor: The deep, caramel-like taste of molasses combined with warm spices creates a flavor profile that’s both comforting and unique.
- Perfect for Any Occasion: Whether it’s a festive holiday feast or a quiet weekend treat, molasses cake fits the bill.
- Simple Ingredients: You don’t need fancy or hard-to-find items to make this cake. Most ingredients are pantry staples.
- Versatile: Enjoy it plain, with a dusting of powdered sugar, or paired with a luscious butterscotch sauce.
Ingredients for Molasses Cake
All-purpose flour – Provides structure to the cake. You can’t replace it with cake flour in this recipe, as it will make the cake too delicate. If you want a denser cake, you could use whole wheat flour for a different texture.
Ground ginger – Adds a warm, slightly spicy note to the cake. Don’t substitute with fresh ginger, as it won’t give the same depth of flavor.
Cinnamon – Contributes to the overall warmth of the cake. It’s important for the signature flavor of molasses cake, so it’s best not to skip or replace it with another spice.
Nutmeg – Provides a subtle nutty flavor that complements the spices. If you don’t have nutmeg, you can omit it, but the flavor will be slightly different.
Ground cloves – Adds a warm, sweet, and slightly peppery flavor to the cake. You can skip it if you don’t have any, but it does contribute to the authentic taste of molasses cake.
Baking soda – works as the leavening agent to help the cake rise. Do not substitute with baking powder, as they have different chemical properties.
Salt – Amplifies the sweetness while harmonizing the overall flavors. Be sure to use the right amount; too much salt can overpower the other flavors.
Unsalted butter – Adds moisture and a rich flavor to the cake. If you use salted butter instead, reduce the added salt in the recipe by half.
Brown sugar – Adds sweetness and moisture. You can use light or dark brown sugar, but dark brown sugar will provide a slightly richer flavor.
Molasses – The key ingredient that gives the cake its deep, caramel-like flavor. Don’t substitute molasses with syrup, as molasses has a unique depth of flavor that’s integral to this cake.
Hot water – Helps dissolve the sugar and molasses and ensures the batter stays smooth. Using hot water will also help incorporate the molasses more easily.
Eggs – Provides structure and moisture to the cake. Room-temperature eggs are preferred, as they mix better into the batter.
Vanilla extract – Enhances the flavor and adds a touch of sweetness to balance out the spices in the cake.
For the Butterscotch Sauce:
Unsalted butter – Adds richness to the sauce. You can substitute salted butter, but reduce the amount of added salt in the sauce to balance the flavors.
Brown sugar – Provides the signature sweetness for the butterscotch sauce. It also adds a slight molasses flavor, which complements the cake.
Salt – Enhances the overall sweetness of the sauce without making it taste too salty.
Heavy cream – Adds richness and a smooth texture to the butterscotch sauce. If you want a lighter sauce, you can substitute it with half-and-half, but it will be less rich.
Vanilla extract – Balances the sweetness of the sauce and adds depth to the flavor.
How to Make Molasses Cake
Step 1: Prepare Your Pan
- Begin by preheating your oven to 350°F (180°C). This guarantees that the oven reaches the correct temperature before you begin baking.
- Grease your 9×13-inch cake pan lightly with butter or cooking spray, then dust it with flour. This prevents the cake from sticking to the pan, allowing for easy removal once baked.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. The spices give the cake its warm, fragrant flavor. Set this mixture aside for now.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk the melted butter with brown sugar, molasses, and hot water. Stir until the mixture is smooth and the butter has fully incorporated. This creates the wet base of the cake that provides moisture and richness.
Step 4: Add Eggs and Vanilla
- Once the wet mixture has cooled slightly, whisk in the eggs and vanilla extract. Make sure the mixture is not too hot, as high heat could cause the eggs to scramble. This step adds flavor and helps bind the ingredients together.
Step 5: Combine Wet and Dry Mixtures
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth batter. Avoid overmixing to maintain a light and airy texture, ensuring your cake stays soft and fluffy.
Step 6: Bake
- Transfer the batter to your prepared cake pan, spreading it evenly. Place the cake pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake a few minutes before the end of the baking time. Insert a toothpick into the center, and if it comes out clean or with just a few crumbs, the cake is done.
Step 7: Prepare the Butterscotch Sauce
- While the cake bakes, melt the butter in a saucepan over medium heat to prepare the butterscotch sauce. Once melted, add brown sugar and salt, stirring until the sugar dissolves. Bring the mixture to a gentle boil, then whisk in the cream. Allow it to simmer for a minute, then remove it from the heat and stir in vanilla for extra flavor.
Step 8: Serve
- Once the cake is baked, slice and serve it warm. Drizzle the cake generously with the homemade butterscotch sauce. If you’d like, add a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor and elegance.
Expert Tips for Perfect Molasses Cake
Choose the Right Molasses
- It’s important to choose the right type of molasses for this cake. Light or cooking molasses works best because it has a mild, sweet flavor with just a hint of bitterness. It’s ideal for baking since it won’t overpower the other spices in the cake. Avoid blackstrap molasses, as they are very bitter and can lead to an unpleasant flavor profile in the cake. Light molasses gives you that deep, caramel-like sweetness that is perfect for this dessert.
Don’t Overmix
- When combining the batter, avoid overmixing it. Overmixing can develop the gluten in the flour, making the cake dense and tough instead of light and tender. Mix just until the ingredients are combined to keep the texture soft and airy. This is a common tip for most cake recipes, but it’s particularly important here to get the perfect moist, fluffy texture.
Room Temperature Eggs
- Using eggs at room temperature ensures they blend more smoothly into the batter. Using cold eggs can cause the batter to curdle and lead to an uneven texture. Room-temperature eggs help to create a uniform mixture, leading to a more consistent crumb in your molasses cake. To bring eggs to room temperature quickly, simply place them in a bowl of warm (not hot) water for about 5-10 minutes before using.
Test for Doneness
- While the recipe suggests a specific baking time, it’s a good idea to start checking the cake a few minutes before the recommended baking time is up. Every oven is different, and you want to avoid overbaking, which can lead to a dry cake. Insert a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs clinging to it, the cake is done. This simple step ensures the cake stays moist and tender.
Make Ahead
- To save time, you can make the butterscotch sauce ahead of time. Prepare it a day ahead and store it in an airtight container in the refrigerator. When you’re ready to serve the cake, simply reheat the sauce gently in a saucepan or microwave. This allows you to focus on baking the cake and ensures your dessert is ready to serve with minimal effort. Plus, it lets the flavors of the sauce develop even more!
Common Mistakes to Avoid
- Skipping Pan Prep: Always grease and flour your pan to prevent sticking.
- Using Cold Butter: Melted butter ensures a smoother batter and better texture.
- Substituting Blackstrap Molasses: Its intense flavor can overpower the cake.
- Overbaking: This can make the cake dry. Keep a close eye on the baking time.
Variations to Try for Molasses Cake
Spiced Orange Molasses Cake
- Add a teaspoon of orange zest to the batter for a citrusy twist that brightens up the warm, spicy flavors of the molasses. The zest gives the cake a refreshing note of citrus that balances the richness of the molasses and adds complexity to the flavor profile. This variation is perfect for those who enjoy a subtle citrus kick with their spiced treats.
Nutty Molasses Cake
- Fold in ½ cup of chopped pecans or walnuts for a nutty molasses cake that adds extra texture and depth. The nuts bring a delightful crunch and a slight earthiness that pairs beautifully with the soft, spiced cake. Pecans offer a buttery flavor, while walnuts add a more robust taste, allowing you to choose based on your preference. This variation is perfect for those who enjoy a bit of nuttiness in their desserts.
Cream Cheese Frosting
- For a rich and tangy alternative, skip the butterscotch sauce and instead top the cake with cream cheese frosting. The creamy, slightly tangy frosting offers a perfect contrast to the warm, spiced molasses cake, balancing out its sweetness and adding a smooth texture. This variation is ideal for those who enjoy the classic combination of cream cheese frosting with spice cakes, and it’s particularly great for special occasions.
Serving Suggestions for Molasses Cake
With Ice Cream
- Serve warm slices of molasses cake with a scoop of vanilla or caramel ice cream for a delightful contrast of textures and temperatures. The rich, spiced flavors of the cake pair beautifully with the creamy, smooth ice cream, creating a perfect combination of warm and cold. This is an indulgent dessert that adds a touch of luxury to any meal or celebration.
Afternoon Tea
- Molasses cake is also a fantastic choice for afternoon tea. Pairing a slice of this flavorful cake with a cup of Earl Grey tea enhances the experience. The citrusy notes of Earl Grey complement the warm, spicy notes of the molasses cake, creating a refined and relaxing tea-time treat. This pairing offers a balance of sweet, spiced, and aromatic flavors that will surely be enjoyed.
Holiday Dessert Table
- Garnish the molasses cake with candied ginger or a light dusting of powdered sugar to give it a festive touch. Candied ginger not only enhances the cake’s flavor with an extra layer of sweetness and spice but also adds a pop of color and elegance. Powdered sugar gives the cake a more classic, refined look, making it perfect for holiday dessert spreads or special occasions where presentation matters.
How to Store Molasses Cake
Room Temperature
- Storing at room temperature is fine for short-term storage. Simply place the molasses cake in an airtight container to protect it from air, which could dry it out. This will keep the cake moist and fresh for up to 3 days. However, if you want it to last longer, it’s better to move on to refrigeration or freezing.
Refrigeration
- If you want to extend the freshness of your molasses cake, you can refrigerate it. The cake can stay fresh in an airtight container for up to 5 days. When you’re ready to enjoy a slice, simply let it come to room temperature before serving. This helps preserve the cake’s texture and flavor, as refrigeration can sometimes make baked goods feel a bit dry or firm. Warming it back up brings it closer to its freshly-baked state.
Freezing
- To store molasses cake for longer periods, you can freeze it. Wrap individual slices of the cake tightly in plastic wrap to protect them from freezer burn and preserve their moisture. Place the wrapped slices in a freezer-safe bag or container, and they can stay fresh for up to 2 months. When you’re ready to eat, thaw the slices at room temperature. This method allows you to enjoy the cake at a later time without compromising too much on taste and texture.
Butterscotch Sauce
- The butterscotch sauce can be stored separately in an airtight container in the refrigerator for up to 1 week. Since it’s made with butter and cream, it’s best used within this timeframe for optimal taste and texture. When ready to use, simply reheat the sauce gently in a saucepan or microwave, stirring occasionally to ensure it warms evenly without separating.
Frequently Asked Questions
Can I substitute molasses with something else?
Yes, you can use dark corn syrup or a combination of honey and maple syrup. However, the flavor may slightly change over time.
Is molasses cake suitable for vegetarians?
Absolutely! This recipe uses no animal-based gelatin or other non-vegetarian ingredients.
What type of molasses works best for this recipe?
Choose light or cooking molasses for the best results. Avoid blackstrap molasses, as it’s too bitter for most cakes.
What’s the best way to reheat molasses cake?
Warm slices in the microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes.
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Molasses cake recipe
Ingredients
For the Cake:
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup brown sugar light or dark
- 1 1/2 teaspoons baking soda
- 1 cup hot water
- 3/4 cup unsalted butter melted
- 2 large eggs
- 1 cup molasses
- 2 teaspoons vanilla extract
For the Butterscotch Sauce:
- 1/3 cup unsalted butter
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
Instructions
Step 1: Prepare Your Pan
- Begin by preheating your oven to 350°F (180°C). This guarantees that the oven reaches the correct temperature before you begin baking.
- Grease your 9×13-inch cake pan lightly with butter or cooking spray, then dust it with flour. This prevents the cake from sticking to the pan, allowing for easy removal once baked.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. The spices give the cake its warm, fragrant flavor. Set this mixture aside for now.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk the melted butter with brown sugar, molasses, and hot water. Stir until the mixture is smooth and the butter has fully incorporated. This creates the wet base of the cake that provides moisture and richness.
Step 4: Add Eggs and Vanilla
- Once the wet mixture has cooled slightly, whisk in the eggs and vanilla extract. Make sure the mixture is not too hot, as high heat could cause the eggs to scramble. This step adds flavor and helps bind the ingredients together.
Step 5: Combine Wet and Dry Mixtures
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth batter. Avoid overmixing to maintain a light and airy texture, ensuring your cake stays soft and fluffy.
Step 6: Bake
- Transfer the batter to your prepared cake pan, spreading it evenly. Place the cake pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake a few minutes before the end of the baking time. Insert a toothpick into the center, and if it comes out clean or with just a few crumbs, the cake is done.
Step 7: Prepare the Butterscotch Sauce
- While the cake bakes, melt the butter in a saucepan over medium heat to prepare the butterscotch sauce. Once melted, add brown sugar and salt, stirring until the sugar dissolves. Bring the mixture to a gentle boil, then whisk in the cream. Allow it to simmer for a minute, then remove it from the heat and stir in vanilla for extra flavor.
Step 8: Serve
- Once the cake is baked, slice and serve it warm. Drizzle the cake generously with the homemade butterscotch sauce. If you’d like, add a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor and elegance.