Molasses Stack Cake
A rich, moist molasses stack cake layered with applesauce, featuring warm spices and sweet molasses flavor, perfect for cozy gatherings and dessert lovers alike.
Ingredients
Instructions
- Cream together the butter and brown sugar until smooth.
- Add eggs and molasses to the creamed mixture and mix well.
- Sift the flour with nutmeg and allspice, then add to the wet ingredients and mix until combined.
- Prepare thin layers of batter, approximately 3 tablespoons each.
- Bake each layer at 350°F for 12 to 15 minutes until golden.
- Stack the baked layers with applesauce or dried apple between each layer.
- Serve and enjoy this flavorful molasses stack cake.
Tips & Substitutions
For a lighter texture, make sure to beat the butter and brown sugar until fluffy. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a spicier flavor, consider adding a pinch of cinnamon along with the nutmeg and allspice. This molasses stack cake can also be made with gluten-free flour for a gluten-free version.
Serving Suggestions
Serve this molasses stack cake with a generous layer of applesauce or dried apples between the layers for added moisture and flavor. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This cake can also be enjoyed with a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store leftover layers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. To reheat, place individual layers in the microwave for about 10-15 seconds until warm, or use a toaster oven for a few minutes to regain some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Stack Cake contains roughly 2411 calories, with 10g protein, 131g carbohydrates, and 208g fat. It is an excellent source of dietary fiber (45% of the Daily Value), calcium (31% of the Daily Value), and iron (26% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
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 brown sugar?
Yes, you can substitute brown sugar with coconut sugar or maple syrup, but keep in mind that the flavor and texture may vary slightly. If using liquid sweeteners, reduce the amount of other liquids in the recipe to maintain the right batter consistency.
How do I know when the cake layers are done baking?
The cake layers are done when they are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven and the thickness of the layers.
Can I freeze the layers for later use?
Absolutely! After baking and cooling, wrap each layer tightly in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before assembling the cake.
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).