Easy Molasses Cake (Rich & Moist)
Print Pin VideoIf you love anything gingerbread spiced, you NEED to try this molasses cake! It’s seriously SO soft and moist, packed with rich molasses and warm gingerbread spices, then topped with a silky butterscotch molasses sauce that takes it to a whole other level! It’s easy, cozy, and the perfect dessert for fall or the holidays!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (300 g) all-purpose flour
- 2 tsps baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2 tsps ground ginger - powdered (not fresh)
- 2 tsps ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup (200 g) soft light brown sugar - firmly packed (see note 1)
- ¾ cup (165 g) unflavoured vegetable oil - I use canola oil
- ⅔ cup (210 g) blackstrap molasses - see note 2 for using light molasses
- 2 large eggs - room temperature
- 1 tsp vanilla extract/essence
- ¾ cup (180 g) hot coffee - I use 1½ tsps instant espresso powder in 180g hot water. Make sure it's hot (not just warm)
Butterscotch Molasses Sauce
- ½ cup (100 g) soft light brown sugar - firmly packed (see note 1)
- ½ tbsp (9 g) blackstrap molasses
- ½ cup (120 g) heavy cream
- ½ tsp vanilla extract/essence
- ⅛ tsp ground ginger - powdered (not fresh)
- ⅛ tsp ground cinnamon
- ¼ cup (57 g) unsalted butter - cold, cut into small cubes
Instructions
Molasses Cake
- Preheat oven to 350°F (180°C) conventional (see note 3 if using a convection oven with a fan) and lightly grease a 9x13-inch cake pan. Line the pan lengthways with parchment paper, leaving some overhang on the sides to make it easier to lift the cake out later. Set aside.
- In a medium bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Using a whisk, mix until well combined and the spices are evenly distributed throughout the flour. Set aside.
- In a separate large bowl, combine light brown sugar, vegetable oil, molasses, eggs, and vanilla. Whisk until smooth and well combined.
- Add the pre-sifted dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Be careful not to overmix. The batter will be quite thick at this stage, which is completely normal.
- Pour the hot coffee into the cake batter and using a whisk, mix until smooth and just combined. Again, be careful not to overmix.
- Pour the batter into the prepared cake pan and gently tap the pan on the counter a few times to remove any large air bubbles.
- Bake for 20–22 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for about 30 minutes. Carefully run a thin knife along the edges without parchment paper, then use the parchment overhang to lift the cake out. You can also leave the cake in the pan and serve it directly from there if you prefer. In the meantime, prepare the butterscotch molasses sauce.
Butterscotch Molasses Sauce
- While the cake cools, place a small saucepan over medium heat. Add light brown sugar, molasses, heavy cream, vanilla, ground ginger, and cinnamon. Stir until well combined.
- Allow the mixture to come to a boil, then continue boiling for a few minutes, stirring frequently.
- Remove from the heat and add the cold cubed butter. Stir until the butter has completely melted and the sauce is smooth and glossy.
- Pour the sauce into a heatproof bowl and allow it to cool slightly and thicken.
- Slice the cake while it’s still slightly warm and generously drizzle the warm butterscotch molasses sauce over the top. For an extra touch, serve with a dollop of whipped cream on the side!
Video
Notes
Note 1. If using measuring cups for this recipe, make sure to firmly pack your light brown sugar. To do this, fill your measuring cup with sugar, then use the back of a spoon to gently press the sugar into the cup. Fill any remaining space with more sugar and repeat until the cup is full.
Note 2. Using light molasses will make your cake slightly sweeter and less deep in flavor. If you don't want an overly sweet cake, I would recommend reducing the brown sugar in the cake when using light molasses. I haven't tested this myself though, so I can't recommend an exact quantity as reducing the sugar may affect the taste and texture of the cake.
Note 3. If using a convection oven with a fan function, bake at 320°F (160°C), as the fan circulates hot air and causes the cake to bake faster.
Nutrition
Calories: 291kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 163mg | Potassium: 244mg | Fiber: 1g | Sugar: 26g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 77mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)