Moist Molasses Cake
A rich, moist molasses cake with deep flavors, perfect for comforting desserts or teatime treats, appealing to those who enjoy warm spices and sweet, robust flavors.
Ingredients
Instructions
- Mix flour, sugar, and butter until the mixture resembles crumbs.
- Reserve 1 cup of the crumb mixture for topping.
- Add molasses, boiling water, and baking soda to the remaining mixture and stir well.
- Pour the batter into a prepared pan.
- Sprinkle the reserved crumb topping over the batter.
- Bake at 350°F for 35 to 45 minutes until the cake is cooked through.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you're looking for a dairy-free option, substitute the butter with coconut oil or a plant-based margarine. Make sure to sift the flour for a lighter texture. If you want to add a hint of spice, try incorporating ground ginger or cinnamon into the batter.
Serving Suggestions
This moist molasses cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy dessert, serve it warm with a drizzle of caramel sauce. It also makes a delightful afternoon snack alongside a cup of tea or coffee. Consider serving it with a slice of Atlanta Chess Pie for a delightful contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to three months. To reheat, let it thaw overnight in the fridge and warm it in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Molasses Cake contains roughly 364 calories, with 7g protein, 80g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value), dietary fiber (25% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 680mg per serving (30% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser cake. To keep it moist, you might want to add an extra tablespoon of molasses or a splash of milk.
What can I use instead of molasses?
If you don't have molasses, you can substitute it with dark corn syrup or honey, though the flavor will be different. Using maple syrup can also work, but it may impart a distinct sweetness that alters the cake's taste.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
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).