Best 8 Amandas Molasses Cake Recipes

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Indulge in the delectable flavors of Amanda's Molasses Cake, a classic dessert that has been passed down through generations. This moist and tender cake boasts a rich molasses flavor, perfectly complemented by a sweet and tangy glaze. With its warm and comforting aroma, it's a perfect treat for any occasion.

This recipe collection offers variations of the classic Molasses Cake, each with a unique twist. From the traditional New England Molasses Cake, known for its dense and flavorful crumb, to the lighter and fluffier Southern Molasses Cake, there's a recipe for every taste. Explore the delightful Coconut Molasses Cake, which combines the sweetness of molasses with the tropical flavor of coconut, or the decadent Chocolate Molasses Cake, where the richness of chocolate enhances the molasses flavor.

Let's cook with our recipes!

HOMEMADE MOLASSES CAKE



Homemade Molasses Cake image

The best molasses cake that combines black coffee, pumpkin and molasses!

Provided by Meredith

Categories     Dessert

Time 1h

Number Of Ingredients 13

3 Tablespoons ground flax seed
1/3 cup water
3/4 cup brewed black coffee
3/4 cup coconut oil (melted)
3/4 cup molasses
1 1/4 cup dark brown sugar
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
3 teaspoon baking soda
3 teaspoon ground cinnamon
1 Tablespoon ground ginger
3/4 teaspoon salt
3/4 cup pumpkin puree

Steps:

  • Preheat oven to 350 degrees.
  • Combine 3 T. of ground flax seed and 1/3 cup water. Allow the mixture to thicken.
  • In a medium size bowl, combine 3/4 cup brewed coffee, 3/4 cup melted coconut oil and 3/4 cup molasses. Stir in 1 1/4 cup dark brown sugar and set the bowl aside.
  • In a larger bowl, whisk together 1 1/2 cups whole wheat flour, 1 1/2 cups white flour, 3 tsp. baking soda, 3 tsp. cinnamon, 1 T. ground ginger and 3/4 tsp. salt.
  • Pour your wet molasses mixture into your flour mixture and whisk into a batter.
  • Into the batter, stir in your set up flax seed mixture and 3/4 cup pumpkin puree.
  • Pour the finished batter into a greased 13x9 pan and bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
  • Serve warm or chilled with whipped cream.

Nutrition Facts : ServingSize 1 slice of cake, Calories 290 kcal, Sugar 29 g, Sodium 327 mg, Fat 11 g, SaturatedFat 9 g, Carbohydrate 48 g, Fiber 2 g, Protein 3 g, UnsaturatedFat 2 g

OLD-FASHIONED MOLASSES CAKE



Old-Fashioned Molasses Cake image

This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 11

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 large egg, room temperature
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free whipped topping

Steps:

  • In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON GINGER MOLASSES CAKE



Lemon Ginger Molasses Cake image

Provided by Ina Garten

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 17

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
1/2 cup unsulphured molasses
2 teaspoons grated lemon zest, plus extra for serving
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup whole milk
1/3 cup small-diced crystallized ginger* (see Cook's Note), plus extra for serving
Make-Ahead Whipped Cream, for serving, recipe follows
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
  • Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
  • Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
  • Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

MOLASSES CAKE



Molasses Cake image

Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.

Provided by Robin

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 11

½ cup shortening
½ cup packed brown sugar
1 cup molasses
2 eggs
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 cup hot, brewed coffee

Steps:

  • Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
  • Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 227.3 mg, Sugar 24.2 g

FRESH GINGER CAKE



Fresh Ginger Cake image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

  • Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
  • In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
  • In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
  • Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
  • Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams

MOLASSES CAKE



Molasses Cake image

1909 Molasses cake recipe with no eggs or mik required. This was my great grandmothers recipe and it was my grandmothers favorite cake recipe. (And is a favorite for the rest of my family also...)

Provided by ldunger

Categories     Dessert

Time 50m

Yield 9-12 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
1/2 cup butter or 1/2 cup shortening
1 cup blackstrap molasses
1 teaspoon baking soda
2 cups flour
1 teaspoon allspice
1 cup hot water
1 egg (optional)

Steps:

  • Cream together brown sugar and butter.
  • Add molasses and baking soda disolved in hot water.
  • Add dry ingredients to mixture. Beat well.
  • Put into greased, floured 9x9x2 inch pan,
  • Bake at 350 F for 35 minutes.
  • The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.

MOLASSES GINGER CAKE



Molasses Ginger Cake image

This easy, dense dark cake packs in a lot of flavor. Molasses, a slightly bitter sweetener, is key, giving the cake just the right character. Chopped dates, raisins and a good dose of black pepper are all in evidence, along with ginger and cinnamon. The end result is so good: If you bet you can stop at one slice, you'll surely lose the wager.

Provided by David Tanis

Categories     cakes

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

8 tablespoons/113 grams unsalted butter, melted, plus more for greasing the pan
2 cups/256 grams all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 cup/118 milliliters unsulfured molasses
1/2 cup/101 grams granulated sugar
2 large eggs
1 cup/145 grams golden raisins, soaked in boiling water for 10 minutes and drained
1/2 cup/72 grams pitted chopped dates
Whipped cream, for serving (optional)

Steps:

  • Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
  • In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
  • In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
  • Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
  • Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
  • Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

AMANDA'S MOLASSES CAKE



Amanda's Molasses Cake image

This is a southern recipe passed down from my grandmother. It is exremely delicious and a nice occasional change from the average chocolate cake.

Provided by Brian Davis

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup sugar
1 cup molasses
2 eggs
1/2 cup butter
1 cup milk
2 1/2 cups flour
1 teaspoon nutmeg

Steps:

  • Mix ingredients well.
  • grease a 9X13 baking pan.
  • pour mix into pan.
  • bake at 350 degrees til golden brown on top.

Nutrition Facts : Calories 334.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 54.2, Sodium 100.4, Carbohydrate 58.6, Fiber 0.7, Sugar 32.4, Protein 4.5

Tips:

  • Use fresh molasses: Fresh molasses lends a richer flavor and a deeper color to the cake. Avoid using older or stale molasses, as it may have lost its flavor and potency.
  • Bring ingredients to room temperature: Before starting, make sure your eggs, milk, and butter are at room temperature. This will help them incorporate more smoothly into the batter and result in a more evenly textured cake.
  • Cream butter and sugar thoroughly: Take your time creaming the butter and sugar together until light and fluffy. This step incorporates air into the batter, which helps the cake rise properly.
  • Add eggs one at a time: Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next. This helps prevent the batter from curdling.
  • Don't overmix the batter: Once all the ingredients are added, mix the batter only until just combined. Overmixing can result in a tough, dense cake.
  • Use a loaf pan with a nonstick coating: This will help prevent the cake from sticking to the pan and will make it easier to remove.
  • Bake the cake until a toothpick inserted into the center comes out clean: Depending on your oven, this may take anywhere from 45 to 60 minutes. Do not overbake the cake, as this will dry it out.

Conclusion:

Amanda's molasses cake is a classic recipe that is sure to please everyone. With its rich, moist crumb and the perfect balance of sweetness and molasses flavor, this cake is perfect for any occasion. Follow the tips and tricks provided in this article to ensure your molasses cake turns out perfectly every time. Enjoy!

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