Molasses Cake

I put brown sugar n pecans on pan first then poured cake on top.cooked for 40 mins

I wouldn’t change a thing about this recipe. The cake flavour reminds me of gingersnaps and gingerbread, and the texture is soft with a dense crumb – without being heavy. I chose to bake mine in a bundt pan and frosted it with a light cream cheese buttercream.

I gave it four stars because I made some changes. I added 1/2 cup white sugar and decreased the molasses by a half a cup. I also used coconut oil instead of shorten. Because it didn’t list a pan size I used a Bundt cake pan for 35 minutes. It came out delicious!

Very good molasses cake recipe! Iced it with whipped cream cheese icing. I’ll definitely be making this again and maybe adding some raisins…. yum!

Wonderful taste. reminded me of my Grandmas cake. Made recipe as is. I made in 9×11 pan and it was plenty.

I was looking for a Molasses Cake Recipe for my Husband on Google. I compared a few and chose this one. PLEASE, DON’T CHANGE A THING! This recipe is PERFECT!!! (IF YOU DON’T LIKE MOLASSES, DON’T MAKE THIS CAKE!) SIMPLE!!! My oven did require MORE cooking time, HOWEVER, this cake was still VERY MOIST!!! I did make a homemade Cream Cheese Frosting. My Hubby was so impatient to eat this, he purposely took a scoop of the Cake & the Frosting WHILE I was frosting it! He loves it, and that makes me happy!!! Love this recipe!

Serve this cake with cream cheese frosting, you wont be disappointed, its DELICIOUS.

Very same recipe my husband’s grandmother used to make him. I’ve made it for his birthday (he loves it) but i’ve added raisins to it and we prefer it that way.

Delicious but I had to bake an extra 8 minutes to get done all the way through

I made this cake today and had to write a review, who ever doesn’t like this cake must not like molasses, I loved it! The only change I made was that I used hot water instead of coffee. I used a 9×9 cake pan and had to add 15 minutes to the bake time. I wish the recipes would specify what size pan to use. I will be making this cake again soon.

This cake brought back so many memories…it was my mother’s favorite and I hadn’t made one since she passed away, because I never could match her recipe. This was so close, made a lemon sauce like she did to pour over top and was thrilled when my family asked if I’d found “grandma’s recipe”.

It was good my classmates as my friends liked it i added whip cream yummy!!!!My teacher was wondering how i made it. I did not know what to say.My project was about oregon trail i got a 100

so delicious!

What a yummy way to bring out the taste of molasses! SO moist and rich. I used canola oil instead of the shortening to make it healthier and it still came out great! Next time I will try using half whole wheat flour to make it even more healthy. Definitely a keeper.

Almost made as listed! Reviews had me reduce molasses to 3/4c & tried 1c whole wheat, 1 1/4c ap flour. Baked in a 8×11.5, 30 to 35 minutes. I’d like to find a 9×9. With the pan I used, it was about right; smaller might have been iffy. 😀 ‘Didn’t remind me of gingerbread, more what is is – molasses. Whipped cream on top. It’s a bit dry, but “no points off” since I subbed some whole wheat flour, reduced molasses & may overbaked. Quick to make. If I remake, I’ll use the full cup molasses, stick with the whole wheat/ap combo & not overbake it. 🙂

Absolute best!!!! Way above gingerbread, more complex and rich, it’s memorable! I pour a glaze of orange or lemon juice, icing sugar and melted butter when the cake is right out of the oven…

I like this cake. I misread the recipe and added the coffee before the flour mixture and it still came out fine. Tender with a good crumb. It is kind of like gingerbread. I used an organic unsulphered molasses and the flavor is great. I wonder if the people who were unhappy with thier results used a strong molasses. Do not use blackstrap molasses here. I will try the recipe again and omit the spices for a simpler molasses flavor and perhaps serve it with chocolate icecream. Molasses and chocolate are surprisingly good together.

Smelled wonderful while baking. Rose beautifully. Disappointed with loose texture and despite being well wrapped, it was dry and crumbly next day. I suspect the lack of butter is the cause.It may have brought out the flavor as well. We tried dressing it up with cream and raspberry jam to no avail. Would not make again.

I only registered on this site to say THANK YOU ROBIN for this WONDERFUL recipe!!!! I halved the ingredients and tweaked the recipe somewhat, and put a layer of whipped cream inside, sweetened with molasses sugar… It was scrumptious!!! Here are the changes: – used only wholemeal flour (sifting it and returned about half the husks to the mixture), – butter instead of shortening – no molasses but replaced the sugar with Tate and Lyle molasses sugar using 1/3 (compressed) cup, slightly more than what the recipe asks for – no ground cloves/ginger – added 8 walnut halves, finely chopped (about 1/4 cup) – hot milk instead of coffee I accidentally added 1 full cup of milk (instead of half as I halved the mixture), but I added more baking powder and cooked at a slightly higher temperature and for slightly longer. The texture, the moistness, the sweetness – everything was simply perfect!! Thanks again for this wonderful recipe!

This is a wonderful molasses cake, very moist. I even used egg replacer as my son is allergic to eggs and it still turned out great. The only reason I can think of for the bad review is they used cooking molasses. I tried the cooking molasses once and never again. The taste was awful. From then on, I’ve always used fancy molasses. I’ve never gone wrong with it.

If you like molasses you will LOVE this cake! AWESOME cake! Perfect! Made as recipe said.