I baked an old-fashioned molasses cake recently, and it instantly reminded me why simple recipes are often the best. The deep, rich flavor of molasses mixed with warm spices gives this cake such a cozy, nostalgic taste.
I love how the batter comes together so easily, yet the result feels like something special—moist, fragrant, and perfect with a cup of coffee or tea.
For me, it’s the kind of dessert that feels timeless, the kind you’d imagine being served at family gatherings generations ago. Every bite carries that old-school charm that never really goes out of style.
Why You’ll Love This Recipe
This molasses cake has a deep, caramel-like flavor with hints of ginger, cinnamon, and cloves. It’s tender and moist, with just the right balance of sweetness and spice. No frosting needed — it’s flavorful enough to stand on its own.
It’s also incredibly easy to make. No fancy equipment, no layers, no fuss — just classic ingredients and one bowl.
This is the kind of recipe you’ll return to whenever you want something homemade and cozy.
What You’ll Need
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- 1 cup unsulphured molasses (like Grandma’s brand)
- 1 large egg
- 1 cup hot water (not boiling)
Pro Tips
- Use hot water, not boiling — it helps blend the molasses but won’t scramble the egg.
- Line the pan with parchment to make removing the cake extra easy.
- Don’t overmix — stir just until combined to keep the crumb tender.
- Let it cool fully before slicing — the flavor deepens as it rests.
- Sprinkle with powdered sugar or top with whipped cream or lemon glaze if you like a little extra flair.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- 9-inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Use plant-based butter and a flax egg (1 tbsp flax + 3 tbsp water).
- Add-ins: Stir in chopped walnuts or raisins for extra texture.
- Spice it up: Add a pinch of nutmeg or cardamom for a twist.
- Lemon glaze: Drizzle with lemon icing (powdered sugar + lemon juice) for a bright contrast.
Make Ahead Tips
You can bake the cake up to 2 days in advance. Store tightly covered at room temperature.
The flavor gets better with time, making it ideal for prepping ahead for gatherings or holiday meals. You can also freeze it (unfrosted) for up to 2 months.
Instructions
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F. Grease a 9-inch round or square cake pan and line with parchment for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and molasses, mixing until smooth.
4. Add Dry Ingredients and Hot Water
Add the dry ingredients to the wet mixture in two parts, alternating with the hot water. Stir gently until just combined — do not overmix.
5. Bake
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with whipped cream before serving.
Leftovers and Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature before serving.
Recipe FAQs
Q: Can I use blackstrap molasses?
It’s too bitter for this recipe — stick with regular unsulphured molasses like Grandma’s brand.
Q: Can I make this in a bundt pan?
Yes, but increase baking time by about 10 minutes and be sure to grease well.
Q: What’s the texture like?
It’s soft, moist, and a little dense — think gingerbread cake meets spice loaf.
Q: Is this cake sweet?
It’s mildly sweet with deep molasses richness — not sugary like a frosted cake.
A Slice of Comfort from the Past
This old-fashioned molasses cake is one of those recipes that never goes out of style.
It’s humble, cozy, and loaded with flavor that tastes like it came straight from Grandma’s handwritten cookbook. Whether you serve it warm with cream or chilled with tea, it’s always a welcome treat.
Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know — did you keep it classic or add your own twist?