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Molasses Cake Recipe

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★★★★★

5 from 267 reviews

This rich and moist Molasses Cake features a deep, complex sweetness thanks to the unsulphured molasses and warm spices like cinnamon, allspice, and nutmeg. Perfect for a cozy dessert or teatime treat, this cake combines the tang of sour cream with the comforting flavors of brown sugar and molasses for a delightful old-fashioned dessert experience.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsulphured molasses
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 1 egg

Dry Ingredients

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or cake pan well to prevent sticking and set it aside for later use.
  2. Cream Butter, Molasses, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, unsulphured molasses, and brown sugar. Beat these ingredients together until the mixture becomes smooth and creamy, which ensures a uniform sweetness throughout the cake.
  3. Add Sour Cream and Egg: Add the sour cream and egg to the creamed mixture. Continue mixing to fully incorporate these ingredients, which add moisture and tenderness to the cake batter.
  4. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, allspice, and ground nutmeg. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Be careful not to overmix; the batter will be thick but should remain smooth without lumps.
  5. Bake the Cake: Spread the thick batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked but still moist inside.

Notes

  • Use unsulphured molasses for a rich, clean flavor without bitterness.
  • Do not overmix the batter once the flour is added, to avoid a tough cake texture.
  • The cake is delicious served warm, optionally with a dusting of powdered sugar or a dollop of whipped cream.
  • You can substitute the sour cream with Greek yogurt if preferred, maintaining moisture and tang.
  • Storing the cake in an airtight container at room temperature keeps it fresh for up to 3 days.

Keywords: molasses cake, molasses dessert, spiced cake, sour cream cake, old fashioned cake, moist cake recipe, cinnamon cake

Find it online: https://tastybella.com/molasses-cake-recipe/