This molasses cake is a classic, deeply flavored dessert with a soft, moist crumb and warm spice notes. It’s the kind of cake that feels comforting and nostalgic, perfect for afternoon tea, family gatherings, or a simple homemade treat when you want something rich without being overly sweet.
Why You’ll Love This Recipe
It has a deep, rich flavor thanks to molasses and warming spices
The texture is moist and tender, never dry
Made with simple pantry ingredients
Perfect on its own or paired with whipped cream or a light glaze
Stays fresh for several days, making it great for make-ahead baking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour – 2 ½ cups (300 g)
Baking soda – 1 ½ teaspoons
Ground cinnamon – 1 teaspoon
Ground ginger – 1 teaspoon
Ground cloves – ¼ teaspoon
Salt – ½ teaspoon
Unsalted butter, softened – ½ cup (113 g)
Granulated sugar – ¾ cup (150 g)
Molasses – 1 cup (240 ml)
Large eggs – 2, room temperature
Warm water – 1 cup (240 ml)
Pure vanilla extract – 1 teaspoon
Directions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or a square pan of similar size.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add the molasses and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the warm water. Begin and end with the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Servings and timing
Servings: 10 slices
Preparation time: 15 minutes
Baking time: 40–45 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 30 minutes
Variations
Add ½ cup (60 g) chopped walnuts or pecans for a bit of crunch
Stir in ½ cup (75 g) raisins for a traditional touch
Replace half of the warm water with brewed tea or coffee for deeper flavor
Top with a light dusting of powdered sugar or a simple vanilla glaze
Storage/Reheating
Store the molasses cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days. To reheat, warm individual slices in the microwave for 10–15 seconds, or enjoy at room temperature.
FAQs
Can I use blackstrap molasses for this cake?
Yes, but blackstrap molasses has a stronger, more bitter flavor. For a milder taste, regular molasses is recommended.
Is this cake very sweet?
No, it has a balanced sweetness with deep, rich flavors rather than a sugary taste.
Can I make this cake dairy-free?
You can replace the butter with a neutral-flavored plant-based butter or oil in equal amount.
What pan size works best for this recipe?
A 9-inch round or square pan works well. You can also use a loaf pan, but baking time may increase.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I freeze molasses cake?
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.
What can I serve with molasses cake?
It pairs well with whipped cream, vanilla ice cream, or a light dusting of powdered sugar.
Why is my cake dense?
Overmixing the batter or using cold ingredients can make the cake dense. Mix gently and use room-temperature eggs.
Can I reduce the spices?
Yes, you can adjust the spices to your taste, but they are key to the classic flavor.
Does this cake improve with time?
Yes, the flavors deepen after a day, making it even better the next day.
Conclusion
Molasses cake is a timeless dessert that brings warmth and comfort with every bite. Its rich flavor, simple preparation, and versatile nature make it a recipe worth keeping in your collection. Whether served plain or dressed up with toppings, this cake is sure to become a favorite.
Molasses cake is a warmly spiced, deeply flavorful dessert with a moist and tender crumb. Made with pantry staples like molasses, cinnamon, and ginger, it’s a nostalgic treat perfect for cozy gatherings or everyday indulgence.
Ingredients
2 ½ cups (300 g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 cup (240 ml) molasses
2 large eggs, room temperature
1 cup (240 ml) warm water
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
Mix in the molasses until fully combined.
Beat in the eggs one at a time, then stir in vanilla extract.
Add the dry ingredients in three parts, alternating with warm water, beginning and ending with the dry. Mix just until combined.
Pour batter into prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use regular molasses for a milder flavor; blackstrap will yield a more bitter cake.
Add nuts or raisins for texture and traditional variation.
Replace half the water with brewed tea or coffee for added depth.
Flavor improves after a day—great for make-ahead baking.
Top with powdered sugar, glaze, or whipped cream as desired.
