Dessert

Molasses Cake Recipe

ByMaya bella January 24, 2026January 24, 2026

Introduction

This molasses cake is a rich, warmly spiced dessert that’s perfect for cozy evenings. With a tender crumb and deep molasses flavor, it’s a classic treat that’s both simple to make and delightfully satisfying.

A square piece of moist, brown gingerbread cake sits centered on a white plate, topped with a fluffy, white swirl of whipped cream and a light dusting of powdered sugar. The cake shows a soft, crumbly texture with tiny air pockets, indicating its tender inside. A silver fork rests at an angle on the left side of the plate, partially touching the cake. In the background on the left, a clear glass baking dish holds the remaining gingerbread, while on the right, a second slice of the same cake is placed on another white plate, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
1/2 cup unsulphured molasses
1/2 cup brown sugar
1/2 cup sour cream
1 egg
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground nutmeg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or cake pan and set it aside.
Step 2: In a stand mixer fitted with the paddle attachment, beat together the softened butter, molasses, and brown sugar until smooth and creamy.
Step 3: Add the sour cream and egg to the mixture and beat until fully incorporated.
Step 4: Combine the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a separate bowl. Add these dry ingredients to the wet mixture and mix on low speed just until blended. The batter will be thick.
Step 5: Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Tips & Variations

For an added layer of flavor, try folding in 1/2 cup chopped nuts or raisins before baking.
Substitute sour cream with plain yogurt for a slightly tangier cake.
Ensure the molasses is unsulphured for the best taste and to avoid bitterness.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a microwave or warm oven before serving.

How to Serve

Two white plates sit on a white marbled surface, each holding a single square piece of brown cake with a soft texture. Each cake square has a small dollop of white whipped cream on top and is lightly dusted with powdered sugar. One plate has a fork resting beside the cake, while the other plate shows a fork with a bite-sized piece of cake on it. A beige cloth is softly draped to the side. The scene has a clean, simple look with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of unsulphured molasses?

Yes, dark molasses can be used but it has a stronger, more robust flavor that may make the cake taste more intense and slightly bitter.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure the blend contains xanthan gum or another binder to help with texture.