About this molasses cake
Molasses cake is an old-fashioned, gingerbread-style cake with a dark colour, a soft crumb and warm spice. This version is simple: you cream butter and sugar, stir in eggs and molasses, add flour and spices, and finish with hot coffee mixed with baking soda. It bakes in one pan in around 40 minutes and works for a snack, a coffee break or a dessert with whipped cream or ice cream.
Ingredients
For one 20 to 23 cm (8 or 9 inch) square pan, or a 12-cup muffin tin:
- 2 cups (about 250 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 cup (115 g) butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1/2 cup (about 125 ml) molasses
- 1 cup (250 ml) hot coffee
- 1 teaspoon baking soda
The coffee does not make the cake taste like coffee. It deepens the flavour, and you can use hot water instead.
Method
- Heat the oven to 180°C (350°F). Lightly grease the pan or muffin tin.
- Sift or whisk the flour and spices together in a bowl. A fine mesh strainer works well and is less messy than a sifter.
- Beat the butter and sugar until creamy. Add the eggs, then the molasses, and mix again.
- Stir the baking soda into the hot coffee. It will fizz a little. Add it to the butter mixture and stir.
- Add the dry ingredients and mix just until combined. The batter will be thin, which is normal.
- Pour into the pan and bake for roughly 35 to 40 minutes, or until a skewer comes out clean. Muffins will take less time, so start checking sooner.
- Cool in the pan, then slice.
Choosing molasses
Molasses is the dark syrup left after sugar is extracted from sugar cane or beets. Labels differ by country, but commonly you will see light or mild molasses, dark molasses, and blackstrap. For baking, light or dark molasses gives the classic flavour. Blackstrap is stronger and more bitter, so it can overpower a recipe unless you use it deliberately. If your recipe was written for a particular type, try to match it.
Baking soda is used here because molasses is acidic, and the two react to help the cake rise.
Brown sugar instead of molasses?
Brown sugar contains molasses, which is why it is dark and moist, but it is a dry sugar, so you cannot replace liquid molasses with it one-to-one without changing the batter. If you are out of molasses, options include dark corn syrup, golden syrup, maple syrup or honey, though each changes the flavour and colour. Honey, for example, gives a lighter, floral character, similar to the one in our Portuguese honey cake. Test a small batch before baking for guests.
Keeping the cake moist
Bakery cakes are often moist because they use enough fat and sugar, avoid overbaking, and sometimes brush the layers with a syrup. At home:
- Use a thin batter with hot liquid, as in this recipe.
- Check for doneness early and remove the cake as soon as a skewer comes out clean.
- Mix only until the flour disappears.
- Cool the cake in the pan, then wrap it once cool.
- Sugars like molasses and honey help hold moisture. Our paleo honey cake relies on the same effect.
Serving and storing
Serve warm with whipped cream, a spoonful of stewed fruit, or a scoop of vanilla ice cream. For a lighter treat, dust with powdered sugar. Store covered at room temperature for a couple of days, and refrigerate afterwards. Slices can be frozen wrapped well. Many people find the spices taste stronger the next day. For another warmly spiced cake, try our breakfast spice cake.
FAQ
What are the 5 main ingredients in cake? Most cakes are built from flour, sugar, eggs, fat (butter or oil) and a raising agent such as baking powder or soda. Some lists add liquid such as milk.
What other baking recipes use molasses? Gingerbread, ginger cookies, baked beans, brown bread and sticky toffee style puddings all commonly use it.
How do bakeries get their cakes so moist? Usually through the balance of fat and sugar, careful baking times, and sometimes a soaking syrup.
Can I use brown sugar instead of molasses? Not directly. See the section above for what they change.
If you prefer a lighter cake with jam or cream, our jam sponge cake recipes offer a different texture.