Featuring the classic holiday baking spices of cinnamon, ginger and nutmeg, this Molasses Spice Cake is a delicious way to enjoy the season!
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One of my favorite Southern sayings is, “Slower than molasses in January.” Whenever you say this, you really have to drag it out with a nice, long drawl. Something like “Slower’n molllllaaaasssssses in Jan-u-ary.” I mean that’s a pretty descriptive phrase, right? You know exactly what I mean when I say it. Goal accomplished.
Molasses was extremely popular in the 1800’s and early 1900’s. Sugar was expensive back then, and molasses was a much cheaper sweetener. Molasses is actually the by-product of sugar production. To make sugar, sugar cane or sugar beets are crushed and the juice is boiled to create sugar crystals. The leftover liquid? That’s right. Molasses.
Sugar is much cheaper these days, and molasses isn’t nearly as common as it was a hundred years ago. In fact, it sometimes can be hard to find in the grocery store. Every store is different, but I typically find molasses next to the pancake syrup. I feel like it should be in the baking aisle or perhaps next to honey – nope, it’s in the cereal aisle.
These days, that small jar of dark brown liquid is pulled out to make gingerbread cookies during the holidays, and then it’s returned to the back of the cupboard. Let’s pull that jar out and make something other than cookies! This Molasses Spice Cake is a fantastic way to celebrate the holiday baking season.
Molasses Spice Cake
In all fairness, this cake has a noticeable similarity to gingerbread. After all, this cake features many of the same flavors that I used in this Gingerbread Pound Cake. (That pound cake is still one of my all-time favorites for the holiday season!) This Molasses Spice Cake is a bit different, though.
While both cakes feature the same array of spices (notably ginger, cinnamon, nutmeg, cloves and molasses), this Molasses Spice Cake holds them all back a bit. Don’t get me wrong – this cake is still packed with flavor! And while it is reminiscent of gingerbread, I put it squarely into the ‘spice cake’ category rather than gingerbread.
A good spice cake is quite tasty – especially when paired with a cup of coffee or tea after dinner. Heck, go ahead and pair it with coffee or tea for breakfast! It’s the holiday season, and you deserve to start the day off with cake!
This Molasses Spice Cake has holidays written all over it. As it bakes, this cake will fill your home with the cozy, familiar baking spices that we often associated with the holidays. Opening the door and walking into these smells is the perfect way to welcome in friends and family! Happy baking!
Did you bake this Molasses Spice Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Molasses Spice Cake
For the Cake
For the Cake
- Preheat oven to 350°F.
- Grease and flour a 12-14 cup Bundt pan; set pan aside.
- Using a medium bowl, add flour, baking powder, baking soda and salt; stir until well combined. Set flour mixture aside.
- Using a countertop mixer, cream together butter, brown sugar and granulated sugar for 4-5 minutes, or until mixture is light and fluffy.
- Add molasses, vanilla extract, cinnamon, ginger, cardamom, nutmeg and cloves; beat on low speed until well combined.
- Add eggs one at a time, mixing well after each addition.
- Add half of the flour mixture; mix until well combined.
- Add milk; mix until well combined.
- Add remaining flour mixture; mix until well combined.
- Transfer batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before adding glaze.
For the Glaze
- Using a small bowl, whisk all of the glaze ingredients together until well combined. Drizzle over cooled cake.
Looking for more recipes with molasses? Check out these other favorites, too!