Molasses Cake Recipe
Molasses cake is a deliciously rich, tender and moist cake filled with molasses, a touch bright lemon zest and lots of cozy warming spices. Top this old fashioned molasses cake with a dusting of powdered sugar for the perfect easy to make, simple and festive cake.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 zester
Ingredients
- ½ cup (118 ml) molasses
- ½ cup (118 ml) hot water
- 1¼ cup (150 g) all purpose flour
- ¾ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (100 g) light brown sugar
- 1 lemon, zested
- 4 tablespoons (57 g) unsalted butter, room temperature
- 1 large egg, room temperature
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- In a microwave safe cup, heat water to hot and mix in the molasses until smooth and well combined.½ cup (118 ml) molasses, ½ cup (118 ml) hot water
- In a mixing bowl whisk the all purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt together until well combined.1¼ cup (150 g) all purpose flour, ¾ teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon , ¼ teaspoon ground cloves, ½ teaspoon salt
- In a large mixing bowl, beat the brown sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed.½ cup (100 g) light brown sugar, 1 lemon, zested, 4 tablespoons (57 g) unsalted butter, room temperature
- On low, beat in the egg and warm molasses water until smooth and well combined. Mix the dry ingredients into wet until just combined.1 large egg, room temperature
- Evenly pour the molasses cake batter into the prepared pan. Bake the ginger cake for 28 - 32 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool the pan in the pan for 10 minutes. Gently lift the molasses spice cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan. Top with powdered sugar, a glaze or cream cheese frosting, slice and enjoy!
Notes
Store: Place leftover pieces of gingerbread cake in an airtight container for up to 5 days. If the molasses spice cake is topped with a cream cheese frosting, the cake must be stored in the fridge for the entire 5 days.
See Variations section of the blog post for more topping suggestions and recipes for cream cheese frosting, mascarpone frosting, lemon glaze and vanilla glaze.
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