Molasses Cake

This molasses cake recipe combines black coffee, pumpkin, and molasses for a cake that’s incredibly moist and dense and offers the perfect blend of sweetness and spice in every bite.

Table of Contents

This old-fashioned cake has a deep, rich flavor that comes from molasses and warm spices like cinnamon, ginger, and cloves. It smells amazing while baking and tastes even better!

Love the rich flavor of molasses? It’s baked into my gingerbread cookie recipe and in more subtle ways, it’s used in my homemade barbecue sauce on our favorite fall pizza. You can also go for my vintage molasses cookies!

This recipe was originally published in 2017. I’ve updated the instructions and as well as substituted the flax egg for traditional eggs. The conversion to flax eggs can be found in the notes section of the recipe card.

Why I Love This Recipe

I’d like to introduce you to what I think is the best molasses cake that combines black coffee, pumpkin and molasses. Our family tops it with real whipped cream and savors it with hot drinks. It’s outrageously moist, it’s dense and it has the perfect blend of sweet and spice. I think my eyes involuntarily close each time I eat it – It is that good.

Over the years, I have altered the ingredients to fit into a larger 13×9 pan for family gatherings, but it never lasts long enough, so my next goal is to figure out a way to make it even bigger 😉

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Key Ingredients and Substitutions

Coffee: It adds a deep, rich flavor to the cake and enhances the chocolate notes of the molasses.
Coconut Oil: When melted, it will add moisture to the cake and also contribute to a tender crumb.
Vanilla Extract: This will enhance the overall flavor of the cake, giving it a sweet, aromatic note.
Molasses: This is the star ingredient in this recipe and truly adds the most incredible depth of flavor and richness.
Dark Brown Sugar: It will sweeten the cake and also add a rich, caramel flavor.
Whole Wheat Flour and All-Purpose Flour: These are the main dry ingredients in the recipe, providing the structure for the cake.
Ground Cinnamon: It will add a warm, spicy flavor that pairs perfectly with the molasses.
Ground Ginger: This will add subtle heat and a unique, spicy flavor to the cake. If you’re a fan of a more intense ginger flavor, increase the ground ginger to 2 tablespoons.
Salt: It will enhance the other flavors in the cake and balance out the sweetness.
Pumpkin Puree: It will add moisture to the cake and also a subtle, earthy flavor that complements the other ingredients.

molasses cake with whipped cream on plate with cup of coffee

How to Make Molasses Cake

Preparation

To start, preheat your oven to 350˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your cake.

Step 1 – Combine the Wet Ingredients

In a bowl, mix together brewed coffee, melted coconut oil, vanilla extract, and molasses. Add dark brown sugar and stir. This will be the base of your cake.

Step 2 – Combine the Dry Ingredients

In a separate bowl, whisk together whole wheat flour, white flour, baking soda, cinnamon, ground ginger, and salt. This will be the dry base for your cake.

Step 3 – Combine the Wet and Dry Ingredients

Pour your wet molasses mixture into your bowl of dry ingredients. Whisk them together to form a smooth, consistent batter.

whisk in bowl with molasses cake ingredients

Step 4 – Add the Eggs and Pumpkin Puree

Stir in the eggs. Then, add the pumpkin puree and mix until everything is well combined.

Step 5 – Pour the Batter into the Pan and Bake

Grease a 13×9 pan and pour your cake batter into it. Place the pan in the preheated oven and bake for about 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.

Step 6 – Serve Your Molasses Cake

Once baked, you can serve the cake warm or chilled. It’s delicious on its own, but you can also add a dollop of whipped cream for some extra sweetness.

Lynette’s Tip

To make sure your molasses cake is moist and tender, don’t overmix the batter. Once you’ve combined the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a tough cake.

Recipe Variations

Molasses Cupcakes: Instead of baking the batter in a 13×9 pan, pour it into cupcake liners and bake for 20 minutes. Top with cream cheese frosting for a delicious treat.
Spiced Loaves: Divide the batter into greased mini loaf pans and bake for 25-30 minutes. This is a great option for gifting during the holidays.
Extra Spicy: If you’re a fan of a more intense ginger flavor, increase the ground ginger to 2 tablespoons.

Make Ahead Instructions

This cake freezes really well. Make as instructed and let fully cool. Cover and freeze for up to 3 months. Let thaw at room temperature before serving.

Recipe FAQs

What is molasses?

Molasses is created from the boiling down of sugar cane or beet juice. The result is a flavorful syrup, dark in color and full with nutrients like calcium and iron. Sometimes the molasses is added back into the sugar to make what we know as brown sugar while other times, it is canned. You will start seeing jars of molasses lining the aisles of your grocer in preparation for the holidays and I couldn’t be more excited!

Storing and Reheating

Storing: After enjoying the delicious molasses cake, you can store any leftovers at room temperature in an airtight container for up to 4 days.
Freezing: If you want to save it for longer, this cake can be frozen. Once it has completely cooled, you can wrap it in a layer of plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy your frozen molasses cake, simply let it thaw at room temperature. This should take about 2-3 hours.
Reheating: If you prefer your cake warm, you can reheat it in the oven. Preheat your oven to 350°F, place the cake on a baking sheet, and warm it for about 10 minutes.

Molasses Cake

Why I Love This Recipe

Key Ingredients and Substitutions