Molasses Stack Cake By Aunt Bess
A rich, spiced molasses stack cake with layers of deep flavor, perfect for cozy gatherings and those who enjoy moist, flavorful desserts with a hint of ginger and cinnamon.
Ingredients
Instructions
- Cream together shortening, sugar, and molasses.
- Add eggs, one at a time; beat well.
- Sift flour, cinnamon, ginger, baking powder, soda, and salt.
- Add dry ingredients alternately with buttermilk, mixing well after each addition.
- Divide batter into 5 parts and pour into well-greased 9-inch pans.
- Bake at 400°F until lightly browned, approximately 20-25 minutes.
- Spread each layer, except the top, with apple mixture or applesauce.
Tips & Substitutions
For a lighter texture, ensure your baking powder is fresh and use room temperature ingredients. If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. For added flavor, consider incorporating chopped nuts or dried fruit into the batter, which can enhance the overall taste of this molasses stack cake. For similar recipes, browse more American recipes.
Serving Suggestions
Serve each layer of the cake with a generous spread of applesauce or your favorite apple mixture for enhanced flavor. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or a warm beverage, making it a delightful end to any gathering.
Storage & Reheating
Store leftover layers in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for up to a week. To reheat, place the layers in a preheated oven at 350°F for about 10 minutes, or microwave individual slices for about 20-30 seconds, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Stack Cake By Aunt Bess contains roughly 220 calories, with 3g protein, 47g carbohydrates, and 3g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 503mg per serving (22% 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 make this cake ahead of time?
Yes, you can make the layers ahead of time. Once baked, allow them to cool completely, then wrap them individually in plastic wrap and store in the refrigerator for up to a week. When ready to serve, simply layer them with the apple mixture and let them come to room temperature before serving.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will add a distinct flavor and moisture to the cake. Just remember that butter will yield a richer taste, while coconut oil will impart a subtle coconut flavor.
Can I freeze the cake layers?
Absolutely! To freeze the cake layers, wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. To thaw, place them in the refrigerator overnight before assembling with the apple mixture, ensuring they retain their moisture and flavor.
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).