Molasses Cake

Tools you'll need

Substitutions

• Molasses: If you don't have molasses, you could substitute with an equal amount of dark corn syrup or maple syrup. Note that the flavor and texture of the cake will be different if you use a substitute.
• Avocado or Canola oil: You could use any neutral-tasting oil, such as vegetable or grapeseed oil, instead of avocado or canola oil.
• Brown sugar: You could use light or dark brown sugar in the recipe, depending on your preference. Alternatively, you could substitute with granulated or coconut sugar, but remember that the molasses flavor will be less pronounced.
• Orange zest: If you don't have an orange, use lemon zest or leave it out altogether.
• All-purpose flour: You could use a gluten-free flour blend instead of all-purpose flour, but note that the cake's texture may differ.
• Baking soda and baking powder: If you don't have both leavening agents, you could use one or the other. Just note that the rise and texture of the cake may be slightly different.
• Ground spices: You could adjust the amounts of the spices based on your preference or substitute with a premixed spice blend like pumpkin or apple pie spice.
• Vanilla extract: If you don't have vanilla extract, you could substitute it with an equal amount of maple syrup or almond extract, but note that the flavor of the cake will be different.

Variations

• Add nuts: Add chopped walnuts, pecans, or almonds to the batter for added crunch and texture.
• Add dried fruit: You could add raisins, currants, or chopped dried apricots or dates to the batter for a sweet and chewy addition.
• Add chocolate chips: If you're a chocolate lover, add a cup of chocolate chips to the batter for a sweet and decadent twist.
• Use different spices: While the recipe calls for cinnamon, cloves, ginger, and nutmeg, you could experiment with spices like cardamom, allspice, or anise for a different flavor profile.
• Make it vegan: To make the recipe vegan, replace the eggs with a vegan egg substitute, such as flax eggs or aquafaba, and use non-dairy milk instead of orange juice.
• Add a glaze: While the recipe calls for an orange glaze, you could experiment with different glaze flavors, such as a lemon glaze, a maple glaze, or a spiced glaze with cinnamon and cloves.
• Make cupcakes: Instead of baking the cake in a large pan, you could divide the batter into muffin cups and bake for individual servings. Top with frosting or glaze for a sweet treat.
• Make a layered cake: Bake two or three cake layers and sandwich them with frosting or whipped cream for a special occasion cake.

How to Serve

Molasses cake can be served in various ways, depending on your preference. For example, you could do it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Alternatively, serve it at room temperature with a cup of coffee or tea for a midday snack. The cake also pairs well with a drizzle of caramel sauce or a dusting of powdered sugar for added sweetness.

You could also experiment with different toppings or garnishes, such as fresh berries, chopped nuts, or a sprinkle of sea salt. Whatever way you choose to serve it, the rich, warm flavors of the cake are sure to be a crowd-pleaser.

How to Store & Re-Heat

To store: Molasses cake, 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, 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, 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

How to Freeze

Tips for Making The Best Molasses Cake

• Follow the recipe: Follow the molasses cake recipe directions precisely.
• Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
• Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
• Butter and Flour the Pan: Butter a 12-cup of Non-Stick Bundt Cake, add a few tablespoons of flour into the pan, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.

• Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier molasses cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
• Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
• Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
• Pour cake batter into prepared pan: Pour the batter into the 12-cup of Non-Stick Bundt Cake and smooth the top.
• Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the molasses cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
• Cool the Cake: Remove the molasses cake from the oven and let it cool in the pan on a wire rack until completely cool.

FAQ

What if my molasses cake is too dense or dry?

Ensure you’re not over-measuring the flour, which can make the cake dense. Also, check the moisture balance—too little oil or molasses can lead to dryness.

Why did my cake not rise properly?

The freshness of the baking powder and baking soda is crucial; if they’re old, they won’t work effectively. Additionally, ensure you don’t overmix the batter, which can deflate the rising agents.

Can I substitute the avocado oil?

Yes, canola oil or mild olive oil can be used instead of avocado oil.

How can I make my molasses cake moister?

Don’t overbake the cake, as this will dry it out. Add more molasses or orange juice to the batter for added moisture.

What can I use instead of orange zest and juice?

Lemon zest and juice can work as a substitute, or for a non-citrus option, use milk and a teaspoon of vanilla extract.

Ensure you butter and flour the pan thoroughly, and let the cake cool for 10 minutes before attempting to remove it from the pan.

My cake is too sweet; how can I adjust that?

Reduce the light brown sugar slightly, and consider a less sweet glaze, or use less of it.

Can I add other flavors to the cake?

Feel free to incorporate other warm spices or even fold in nuts or dried fruit into the batter for added texture and flavor.