Wet-Bottom Molasses Cake
A hearty, moist molasses cake with whole wheat flavor and rich sweetness, perfect for cozy gatherings or as a wholesome dessert for the family.
Ingredients
Instructions
- Combine the flour and baking soda in a large bowl.
- Stir oil, molasses, and hot water in a small bowl.
- Mix well until smooth.
- Add the wet mixture to the flour mixture and stir until thoroughly combined.
- Lightly oil an 8-inch round cake pan and pour the batter into it.
- Bake in a preheated oven at 375°F for 25 to 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you want a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour. For a vegan option, use a plant-based oil and ensure your molasses is free from animal products. Be cautious not to overmix the batter to maintain a tender crumb.
Serving Suggestions
This Wet-Bottom Molasses Cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Cathy'S Hot Chocolate Mix for a cozy dessert experience. You can also serve it alongside fruit salads like Persimmon Salad for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Wet-Bottom Molasses Cake contains roughly 405 calories, with 3g protein, 32g carbohydrates, and 31g fat. It is a good source of iron (10% 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 other types of flour for this recipe?
Yes, you can substitute part of the whole wheat flour with all-purpose flour for a lighter texture. If you prefer gluten-free options, try using a gluten-free all-purpose blend, but be aware that this may alter the cake's moisture and density.
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 moist crumbs. Keep an eye on it towards the end of the baking time, as ovens can vary, and you don’t want to overbake it.
Can I add spices to this cake?
Absolutely! Adding spices like cinnamon, ginger, or nutmeg can enhance the flavor profile of the cake. Start with 1 teaspoon of your chosen spice and adjust to taste. This can pair well with the molasses for a warm, comforting dessert.
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).