Molasses Cake
This Molasses Layer Cake is a simple, old-fashioned cake with deep molasses flavor, baked in two 8-inch layers and finished with a light cinnamon-sugar frosting. It’s a cozy choice for fall and winter baking.
Let the layers cool completely before frosting so the whipped topping stays fluffy and spreads cleanly.
Molasses Layer Cake
Ingredients
- 2 egg yolks
- 4 tablespoons shortening
- 1 cup molasses
- 1/2 cup buttermilk
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
To Frost:
- 2 egg whites
- 4 tablespoons sugar
- 1 teaspoon cinnamon
Preheat oven: 375°F
Instructions
- Preheat oven to 375°F. Grease two 8-inch layer cake pans.
- Beat egg yolks and shortening together. Add molasses and buttermilk.
- Sift together flour, baking soda, and salt; add to molasses mixture and mix until smooth.
- Divide batter into pans and bake about 30 minutes. Cool completely.
Frosting
- Beat egg whites until stiff peaks form.
- Beat in sugar and cinnamon. Frost the cooled cake.
Total Cook Time: about 30 minutes
Equipment: two 8-inch layer cake pans
Servings: 8–10
Molasses Layer Cake FAQ
What does molasses do in a cake?
Molasses adds deep, warm sweetness and helps keep the cake moist with a rich old-fashioned flavor.
Can I use regular milk instead of buttermilk?
Yes—make sour milk by stirring 1/2 teaspoon vinegar or lemon juice into 1/2 cup milk and letting it stand 5–10 minutes.
Does the frosting need to be cooked?
This recipe uses a simple whipped egg-white frosting. If you prefer, you can substitute a cooked frosting or a cream cheese frosting.
How should I store molasses layer cake?
Store covered in the refrigerator because of the egg-white frosting, and bring to room temperature before serving if desired.