Molasses Cake With Vanilla Custard Sauce
A rich molasses cake with warm spices paired with a smooth vanilla custard sauce, perfect for cozy gatherings and dessert lovers seeking deep, comforting flavors.
Ingredients
Instructions
- Combine liquid Butter Buds with boiling water, sugar, and molasses in a mixing bowl.
- Sift together baking soda, lite salt (if using), cinnamon, ginger, cloves, and flour.
- Add the sifted dry ingredients to the wet mixture and blend well.
- Beat in Egg Beaters until the batter is smooth.
- Pour the batter into a 9 x 13-inch pan sprayed with nonfat cooking spray.
- Bake at 350°F (175°C) for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have Egg Beaters, you can substitute with 1/4 cup of unsweetened applesauce for moisture. To enhance the spices, let the batter rest for 15 minutes before baking. Make sure to sift the dry ingredients thoroughly to avoid lumps in your cake.
Serving Suggestions
Serve the molasses cake warm or at room temperature, drizzled with vanilla custard sauce for a delightful contrast. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more complete meal, consider serving it alongside a light salad like Prancer's Salad for balance.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 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 them in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cake With Vanilla Custard Sauce contains roughly 461 calories, with 8g protein, 67g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (37% of the Daily Value), iron (23% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 2103mg per serving (91% 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 regular eggs instead of Egg Beaters?
Yes, you can substitute 1/4 cup of Egg Beaters with one large egg. Just beat the egg lightly before adding it to the batter. This will give the cake a slightly different texture but will still be delicious.
What can I do if I don't have baking soda?
If you don't have baking soda, you can use baking powder as a substitute. However, you'll need to use about three times the amount, so for this recipe, use 6 teaspoons of baking powder instead. Keep in mind that the flavor might be slightly different.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum for the best texture. This will help maintain the cake's structure while still allowing it to rise properly.
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).