Ingredients
Scale
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- 2 1/2 cups (300g) all-purpose flour
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- 1 1/2 teaspoons baking soda
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- 1 teaspoon ground ginger
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- 1 teaspoon ground cinnamon
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- 1/2 teaspoon ground cloves
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- 1/4 teaspoon ground nutmeg (optional, but recommended)
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- 1/2 teaspoon salt
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- 1/2 cup (113g) unsalted butter, softened to room temperature
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- 1/2 cup (100g) granulated sugar
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- 1/4 cup (50g) packed light or dark brown sugar
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- 1 large egg, at room temperature
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- 1 cup (240ml / 320g) unsulphured dark or robust molasses (not blackstrap)
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- 1 cup (240ml) hot water or hot brewed coffee (see note)
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- Optional for serving: Powdered sugar, whipped cream, lemon glaze, or cream cheese frosting.
A Note on Hot Liquid:
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- Hot Water: Classic choice, allows the pure molasses and spice flavors to shine.
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- Hot Brewed Coffee: Adds another layer of depth and complexity that complements the molasses beautifully without tasting overtly of coffee. Highly recommended if you enjoy richer flavors.
Instructions
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- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
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- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg (if using), and salt. Set aside.
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- Cream Butter and Sugars: In a large bowl, using an electric mixer (or by hand with a whisk), beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
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- Add Egg and Molasses: Add the room temperature egg and beat well until fully incorporated. Then, pour in the molasses and beat on low speed until just combined. The mixture might look a bit curdled or separated at this stage; this is normal. Scrape down the sides of the bowl.
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- Alternate Dry and Wet Ingredients (or Combine All At Once):
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- Traditional Method (Alternating): With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Add half of the hot water (or hot coffee), mixing until just combined. Repeat with another third of the dry ingredients, the remaining hot liquid, and finally the last third of the dry ingredients. Mix only until the flour is no longer visible. Do not overmix.
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- Simpler Method (for a slightly denser but still delicious cake): Some old recipes call for adding all the dry ingredients to the wet, mixing slightly, then streaming in the hot liquid. This can work, but for the best texture, the alternating method is preferred.
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- Alternate Dry and Wet Ingredients (or Combine All At Once):
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- Finish Batter: The batter will be quite thin and liquidy – this is characteristic of molasses cake and is perfectly fine. Use a spatula to give it a final gentle stir, ensuring everything is incorporated from the bottom of the bowl.
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- Pour and Bake: Pour the batter evenly into the prepared 9×13 inch baking pan.
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- Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached (not wet batter).
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- Cool Cake: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving warm. If you plan to frost it or use a glaze that needs to set, allow it to cool completely in the pan, or lift it out using the parchment paper overhangs and cool completely on the wire rack.
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- Serve: Serve warm or at room temperature. Dust with powdered sugar, or top with your favorite glaze or frosting if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 250-300