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 . (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!
Featuring the classic holiday baking spices of cinnamon, ginger and nutmeg, this Molasses Spice Cake is a delicious way to enjoy the season!
5 from 6 votes
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 16 servings
Calories: 323 kcal
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.
Using a small bowl, whisk all of the glaze ingredients together until well combined. Drizzle over cooled cake.
