I baked this molasses cake on a chilly evening when the kitchen needed a little warmth — and wow, it brought back memories I didn’t even know I had. It’s the kind of dessert you’d find in an old church cookbook or passed down handwritten in your grandma’s recipe box. Deeply spiced, soft, and just the right amount of sticky-sweet, it fills your house with cinnamon and nostalgia.
If you grew up with old-school desserts, this one’ll feel like home. And if you didn’t, you’re about to fall in love with a flavor that’s bold, comforting, and perfect with a hot cup of coffee or tea.
Why You’ll Love This Recipe
This old-fashioned molasses cake is everything a cozy dessert should be — rich, dark, spiced just right, and incredibly moist. The molasses adds a bold flavor that’s earthy and warm, and the ginger, cinnamon, and cloves bring a comforting bite of fall in every forkful.
It’s one of those no-fuss, one-bowl cakes that tastes even better the next day. You don’t need a mixer, and it pairs beautifully with whipped cream, ice cream, or even a drizzle of lemon glaze. Perfect for holidays or whenever you want something nostalgic but not overly sweet.
What You’ll Need
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet ingredients
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup dark molasses (unsulfured)
- ¾ cup hot water
- ½ cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
Optional toppings
- Powdered sugar
- Lemon glaze or whipped cream
- Vanilla ice cream
Pro Tips
- Use dark molasses for a deep flavor. Skip blackstrap, which is too bitter.
- Don’t overmix — stir until just combined for tender texture.
- Let the cake cool fully before slicing to lock in moisture.
- This cake tastes even better the next day.
- Pair with whipped cream or lemon glaze for balance.
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 8×8 or 9×9-inch baking pan
- Small saucepan
- Cooling rack
Substitutions & Variations
- Swap butter for neutral oil or dairy-free butter.
- Use white sugar plus 1 tbsp molasses instead of brown sugar.
- Make it egg-free with a flax egg (1 tbsp flax + 3 tbsp water).
- Choose light molasses and reduce cloves for a milder cake.
- Add ½ cup chopped nuts, raisins, or apple pieces.
Make Ahead Tips
This cake improves as it sits. Make it 1–2 days in advance, wrap tightly, and let the flavors deepen.
Freeze slices up to 3 months. Thaw overnight or warm gently before serving.
Instructions
1. Preheat the Oven
Set oven to 350°F. Grease and flour an 8×8 or 9×9-inch pan.
2. Mix the Dry Ingredients
Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl.
3. Combine Wet Ingredients
Whisk melted butter, molasses, hot water, brown sugar, egg, and vanilla until smooth.
4. Combine Wet & Dry
Pour wet mixture into dry. Stir gently until just combined. Batter will be thin.
5. Pour & Bake
Spread into pan and bake 30–35 minutes, until a toothpick in the center comes out clean.
6. Cool
Cool 10–15 minutes in the pan, then move to a rack to cool fully.
7. Serve
Dust with powdered sugar or top with glaze, whipped cream, or ice cream.
Serving Suggestions
- Slice warm with vanilla ice cream.
- Drizzle with lemon glaze.
- Pair with tea, spiced cider, or coffee.
- Garnish with berries or roasted pears.
- Cut into squares for gatherings.
Leftovers & Storage
- Store covered at room temp up to 3 days.
- Refrigerate for up to 5 days.
- Freeze slices tightly wrapped up to 3 months.
- Rewarm in the microwave or low oven.
Nutrition & Benefits
Molasses adds minerals like iron and calcium, while spices like cinnamon and ginger bring natural warmth and benefits. It’s still a treat, but one rooted in wholesome, simple ingredients.
By baking from scratch, you’re avoiding preservatives and creating a dessert with real, comforting flavor.
Recipe FAQ
What molasses should I use?
Unsulfured dark molasses. Avoid blackstrap.
Can I use a different pan?
Yes, 9×9 works fine. Double for a 9×13.
Is this cake very sweet?
No, it’s gently sweet with bold molasses notes.
Can I make it gluten-free?
Yes, with a 1:1 gluten-free blend.
How do I make lemon glaze?
Whisk 1 cup powdered sugar with 1–2 tbsp lemon juice.
The Final Crumb
This molasses cake is the kind of dessert that slows you down in the sweetest way. It’s rustic, humble, and packed with spice — the kind of thing you serve with warm drinks and good company. Whether you remember your grandma baking cakes like this or you’re tasting it for the first time, it’s a recipe that feels like a hug from the past.