Boquerón (also known as Torta Hu in Guarani or Torta de Miel Negra in Spanish) is a beloved Paraguayan Old-Fashioned Molasses Cake that highlights the rich, bold flavors of molasses.
If you’re a fan of deep, comforting spices, this authentic Paraguayan recipe will be a hit. It perfectly balances the sweetness of molasses with a bright touch of fresh orange zest and a hint of cinnamon.
Whether for fall gatherings or cozy evenings at home, this cake is sure to become a favorite with family and friends. Best of all, it’s simple to prepare, making it a perfect addition to your holiday baking lineup!
🛒 Ingredients You’ll Need
See recipe card for quantities.
- Molasses: Adds rich sweetness and depth of flavor. I used Grandma's Robust Molasses for this recipe because I like its stronger flavor, but if you prefer something milder, I recommend Grandma's Original Molasses, which I use sometimes as well, and it works great. Avoid blackstrap molasses for this Boquerón recipe—it comes from the third boiling of sugarcane and has a very bitter taste.
- Light or Dark Brown Sugar: Adds sweetness with a caramel undertone. If you'd rather use only molasses, you can skip the sugar and add an additional 250 ml of molasses (500 ml total).
- Avocado or Canola Oil: Keeps the cake moist and tender.
- Orange Zest: Adds a bright, fresh citrus aroma that pairs well with the molasses.
- Eggs: Bind the ingredients and provide structure to the cake.
- Freshly Squeezed Orange Juice: Adds sweetness, tanginess, and moisture.
- All-Purpose Flour: Forms the cake's base and structure.
- Baking Soda: Reacts with molasses and orange juice to help the cake rise and stay light.
- Baking Powder: Provides additional lift for a fluffy texture.
- Ground Cinnamon: Adds warmth and spice to balance the citrus and molasses.
- Pure Vanilla Extract: Enhances the overall flavor and ties the ingredients together.
- Confectioners' Sugar: Sweetens the glaze and gives it a smooth, glossy finish.
How to Make Boquerón
Note: The full instructions are provided in the recipe card below.
- Preheat the oven to 350°F. Butter and flour a 15-cup Bundt pan.
- Sift the dry ingredients and set aside.
- Beat the wet ingredients, then stir in the orange juice and zest.
- Gradually alternate, adding the dry ingredients and orange mixture to the batter. Pour into the prepared pan.
- Bake for 1 hour, then cool in the pan for 10 minutes. Invert onto a rack to cool completely.
- Whisk together the sugar and orange juice for the glaze. Drizzle over the cooled cake.
- Slice and enjoy!
Related Recipes:
- Vanilla Bundt Cake
- Marble Bundt Cake
- Lemon poppy seed bundt cake
- Pumpkin bundt cake
- Lemon Pound Cake
- Bundt Self-rising cake
📖 Recipe
Easy Molasses Cake
Boquerón (also known as Torta Hu in Guarani or Torta de Miel Negra in Spanish) is a beloved Paraguayan Old-Fashioned Molasses Cake that highlights the rich, bold flavors of molasses.
Ingredients
- 250 ml Molasses I recommend using Grandma's Robust Molasses for its stronger flavor or Grandma's Original Molasses if you prefer a milder taste.
- 220 g light brown sugar or dark brown sugar If you'd rather use only molasses, you can skip the sugar and add an additional 250 ml of molasses (500 ml total).
- 250 ml (1 cup) avocado oil or canola oil
- zest from 1 orange (about 1 tablespoon)
- 3 large eggs , room temperature
- 250 ml (1 cup) freshly squeezed orange juice
- 500 g all-purpose flour , sifted
- ¼ teaspoon baking soda
- 15 g (1 tablespoon) baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
For the Orange Glaze:
- 120 g (1 cup) confectioners' sugar, sifted
- 1 ½ tablespoons freshly squeezed orange juice
Instructions
For the Molasses Cake:
- Preheat your oven to 350°F. Butter a 15-cup Bundt pan with 1 tablespoon of butter, then dust with 2 tablespoons of flour, shaking and tapping the pan to coat the interior. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the avocado oil, light brown sugar, eggs, vanilla, and molasses until well combined. In a large liquid measuring cup, combine the orange juice and orange zest.
- Gradually add the sifted dry ingredients and the orange mixture to the avocado oil mixture, alternating between the two in three parts, starting and ending with the dry ingredients. Pour the batter into the prepared pan.
- Bake the Molasses Cake ("Boquerón") for 1 hour or until a tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes. Invert onto a rack and let it cool completely for at least 20 minutes.
How to Make Orange Glaze:
- In a bowl, whisk together the confectioners' sugar and orange juice until smooth. If needed, add a few more drops of juice to achieve a pourable consistency.
- Use a large spoon to drizzle the glaze evenly over the cooled cake, allowing it to set.
- Slice the Molasses Cake and serve.
Notes
How to Store & Re-Heat
To store: Allow it to cool completely, then wrap it tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. If you want to keep it longer, you could freeze the cake for 2-3 months. To freeze, wrap the cooled cake tightly in plastic wrap, aluminum foil, or a freezer-safe container.
To reheat: The cake you could wrap individual slices in a damp paper towel and microwave them for 15-20 seconds or until warm. Alternatively, you could warm the cake in a 300°F (150°C) oven for 10-15 minutes or until heated. Watch the cake carefully when reheating to prevent it from drying or burning. You could also top the warm cake with a drizzle of caramel sauce or a scoop of ice cream for an extra indulgent treat.
Make-Ahead
Molasses cake can be made ahead of time for convenience, especially if you're planning to serve it for a special occasion or event. To make the cake ahead of time, prepare the batter as directed in the recipe, then pour it into the baking pan and cover it tightly with plastic wrap. You could refrigerate the unbaked cake for up to 24 hours before baking or freeze it for 2-3 months before baking. If you freeze the unbaked cake, thaw it completely in the refrigerator before baking. Once thawed, bake the cake as directed in the recipe and allow it to cool completely before serving.
You could also make the cake in advance and store it at room temperature or in the refrigerator for up to 3-4 days, as described in the previous section. This is an excellent option if you want to prepare the cake in advance for a special occasion or event or if you want to have a sweet treat on hand for the week. When storing the cake, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator.Nutrition Facts
Easy Molasses Cake
Amount per Serving
Calories
548
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
47
mg
16
%
Sodium
190
mg
8
%
Potassium
557
mg
16
%
Carbohydrates
85
g
28
%
Fiber
2
g
8
%
Sugar
52
g
58
%
Protein
6
g
12
%
Vitamin A
113
IU
2
%
Vitamin C
11
mg
13
%
Calcium
175
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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