The person who created this dream of a molasses spice cake, chef Renee Erickson, is a professed non-baker. So one wonders how exactly this easy spice cake recipe came to be. In her words, “When I discover a cake that’s filled with curious flavors like mustard, coffee, black pepper, and ginger, and is also simple to bake, I stick with it.” Sounds like words to live by to us. And words to eat by. (Trust us. One taste of this aromatic spice cake and you’ll understand why she sticks with this recipe.)–Renee Schettler Rossi
How To Choose The Right Molasses
It’s quite possible that you already have the ingredients for this gingerbread-esque molasses spice cake in your pantry. But as you go through the recipe, making your shopping list and checking it twice, we’d like to draw special attention to molasses. Yes, that sticky bottle of dark brown ooze that you struggle to open each December because you forgot to wipe the gooey syrup from the rim before capping it during your baking craze the year before. Known for its distinctive smoky sweetness, molasses contributes much of what makes gingerbread and gingerbread cookies so darn memorable. The trick is that there are several kinds of molasses, including light and dark, sulphured and unsulphured, and while there are distinctions among these, they’re largely interchangeable. The exception is blackstrap molasses, which is the darkest and most bitter of them all. (Sounds like the sinister baking equivalent of a witch in a fairy tale, eh?) Don’t use blackstrap in a recipe unless it specifically calls for blackstrap. If you’re curious, you may want to check out this post which pretty much tells you everything you need to know about molasses.
Special Equipment: Bundt pan
Molasses Spice Cake Recipe
- Quick Glance
- 50 M
- 1 H, 50 M
- Serves 10
- For the molasses spice cake
- 2 1/2 cups (about 320 grams) all-purpose flour, sifted, plus more for pan
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1 stick (4 ounces) plus 2 tablespoons (1 ounce) unsalted butter, plus more for the pan
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup molasses (not blackstrap)
- 4 shots espresso or 2/3 cup strong brewed coffee plus enough whole milk to equal 1 cup, cooled
- 2 cups heavy cream, whipped just before serving
- For the candied orange peel & syrup
- 2 navel or Seville oranges, preferably organic
- 1 cup granulated sugar
- Make the molasses spice cake
- 1. Preheat the oven to 325°F (163°C). Butter and flour a Bundt pan, being careful to thoroughly coat all the nooks and crannies.
- 2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, mustard, and black pepper until well blended.
- 3. In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until it lightens in color and texture. Add the eggs, molasses, and espresso and mix on low speed just until blended, scraping down the sides of the bowl with a rubber spatula as needed. The batter may appear a little lumpy, and that’s perfectly okay. Add the flour and spice mixture and, still on low speed, mix just until the flour is completely incorporated and no streaks remain.
- 4. Scrape the batter into the prepared Bundt pan and bake for 50 to 60 minutes, until the cake is puffed and a skewer inserted in the center of the cake comes out squeaky clean. Cool the cake in the pan for 10 minutes. Then invert the cake onto a wire rack situated on a baking sheet and let cool until the syrup is ready.
- Make the candied orange peel & syrup
- 5. While the cake bakes, halve and juice the oranges and then strain the juice into a liquid measuring cup. Carefully cut the bitter white pith and whatever remains from the orange segments from the orange peels, saving just the orange zest portion of the peel and composting the rest. Slice the peel into strips 1/4 inch thick. Toss the strips in a small saucepan and add enough water to cover. Bring the mixture to a boil and continue to boil for 5 minutes. Drain the strips, discarding the water. Let cool.
- 6. Add enough cold water to the reserved orange juice to measure 1 cup liquid. Dump this liquid and the sugar into the pan with the poached orange peel. Return the peel to heat and cook at a gentle boil for about 10 minutes, or until the peels are very shiny and almost translucent. Transfer the candied orange peel to a piece of parchment paper to dry. Reserve the syrup.
- Assemble everything for serving
- 7. After the molasses spice cake has been turned out of its pan, bring the reserved syrup back to a simmer just until it’s warmed through. Then brush some of the syrup all over the top and sides of the warm cake to saturate it. Let the syrup soak in for a few minutes, then brush again, repeating over and over again until you’ve used all the syrup. [Editor’s Note: If you prefer your spice cake with more notes of bitter, serve it while still slightly warm. If you prefer your spice cake to have more pronounced sweet as opposed to savory notes, let it stand at least 8 hours at room temperature.]
- 8. Serve the cake slightly warm or at room temperature, sliced into wedges, sprinkled with candied orange peel, and dolloped with freshly whipped cream.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!