Molasses Cake

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Cooling Time: 30 minutes

• Total Time: Approx. 1 hour 30 minutes

Intensity Level:

Moderate
This recipe requires some intermediate baking knowledge, such as using a stand or hand mixer, properly combining wet and dry ingredients, and checking cake doneness. However, detailed steps make it very approachable for confident beginners.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

Wet Ingredients

• ½ cup (1 stick) unsalted butter, softened

• ½ cup brown sugar (light or dark)

• 1 large egg

• 1 cup unsulphured molasses (not blackstrap)

• 1 cup hot water

Optional Toppings and Add-ins

• Powdered sugar (for dusting)

• Whipped cream or vanilla ice cream (for serving)

• ½ cup chopped walnuts or raisins (mix into the batter before baking)

Equipment Needed

• 9-inch square or round cake pan (or an 8×8-inch if you prefer a thicker cake)

• Mixing bowls

• Electric mixer or hand whisk

• Spatula

• Sifter (optional, for dry ingredients)

• Wire cooling rack

• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray, and optionally line the bottom with parchment paper for easier removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set this mixture aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2–3 minutes.

Step 4: Add Egg and Molasses

Beat in the egg, mixing until well incorporated. Then, pour in the molasses and mix until fully combined. The mixture may look slightly curdled at this point—don’t worry, it will smooth out once the dry and hot water are added.

Step 5: Alternate Adding Dry Ingredients and Hot Water

Gradually add the dry ingredient mixture to the wet ingredients in 2-3 batches, alternating with the hot water. Start and end with the dry ingredients. Mix on low speed after each addition just until the batter is smooth. Avoid overmixing.

Step 6: Add Optional Ingredients (if using)

If you’d like to include chopped nuts or raisins, fold them in gently with a spatula.

Step 7: Pour and Bake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar, or serve warm with whipped cream or vanilla ice cream.

Serving Suggestions

Molasses cake is wonderfully versatile. It’s especially comforting during the fall and winter months thanks to its deep flavor and warming spices. Serve it:

• As a holiday dessert

• With hot coffee or tea

• As a brunch item with fruit and cream

• Topped with lemon glaze for a zesty contrast

This cake tastes even better the next day as the flavors deepen and the texture becomes more moist.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 5–6 days. Let it come to room temperature before serving.

• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave.

Nutritional Information (Approx. per serving, based on 10 servings)

Note: Nutritional values may vary based on specific brands and ingredients used.