Basic Molasses Cake
A moist, spiced molasses cake with warm cinnamon and nutmeg flavors, perfect for comforting desserts or holiday gatherings, appealing to those who enjoy rich, flavorful baked goods.
Ingredients
Instructions
- Cream the butter, then slowly add the sugar and beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Blend in the molasses.
- Sift together the flour, soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using dark molasses instead of unsulphured. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Sifting the dry ingredients helps to aerate the flour, ensuring a lighter cake. Consider adding chopped nuts or dried fruits for added texture and flavor.
Serving Suggestions
This molasses cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful afternoon treat, serve it alongside a cup of tea or coffee. You can also enjoy it with a fruit compote or a drizzle of caramel sauce for extra sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) until just heated through, avoiding dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Molasses Cake contains roughly 475 calories, with 7g protein, 80g carbohydrates, and 12g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1115mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of sugar?
Yes, you can substitute sugar with brown sugar for a deeper flavor, or use a natural sweetener like honey or maple syrup. However, you may need to adjust the liquid content slightly, as these alternatives can add moisture to the batter.
What can I use instead of eggs in this recipe?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like). This helps bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the baking time, as ovens can vary, and check a few minutes before the recommended time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).