Nadine'S Molasses (Stack) Cake
A moist, spiced layered cake with rich molasses flavor, topped with applesauce between the layers. Perfect for gatherings and those who love warm, comforting desserts.
Ingredients
Instructions
- Cream butter and sugar together.
- Add eggs; stir in molasses.
- Sift flour, spices, and salt together.
- Add the dry ingredients to the creamed mixture.
- Put soda in boiling water and add to batter, beating constantly by hand.
- Pour batter into 4 greased and floured 9-inch pans.
- Bake at 350°F until done, about 15 to 20 minutes.
- Cool the cakes and stack them together with applesauce between the layers.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you prefer a less intense spice profile, reduce the ginger and cloves by half. This recipe works well with whole wheat flour for a healthier twist. Remember to sift the dry ingredients to avoid lumps, ensuring a smooth batter. If you don’t have molasses, honey can be a substitute, though it will alter the flavor slightly.
Serving Suggestions
Serve the stacked cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Lizzie'S Carrot Cake for a delightful dessert spread. Additionally, consider serving it alongside a cup of spiced tea or coffee to complement the warm spices of the cake.
Storage & Reheating
To store leftovers, wrap each cake layer individually in plastic wrap and place them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, place a slice in the microwave for 10-15 seconds or warm in a preheated oven at 300°F for about 5 minutes to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Nadine'S Molasses (Stack) Cake contains roughly 521 calories, with 8g protein, 105g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (100% of the Daily Value), iron (61% of the Daily Value), and calcium (50% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 947mg per serving (41% 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 bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator or freezer. If freezing, allow to thaw at room temperature before stacking and serving. This makes it perfect for preparing for events or family gatherings.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a plant-based margarine. For a healthier fat option, unsweetened applesauce can replace half of the butter, which will also add moisture to the cake without compromising flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should start to pull away slightly from the sides of the pan, and the top should spring back when gently pressed. Baking time may vary depending on your oven.
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).