This old-fashioned molasses cake is a moist, tender treat filled with warm spices and rich molasses flavor.

Homemade molasses cake is simple to make with pantry staples, yet delivers that nostalgic, old-fashioned flavor everyone loves. It’s the kind of cake that feels special enough for a holiday celebration but easy enough for everyday baking.

close-up view of a slice of old-fashioned molasses cake on a white plate, garnished with whipped cream.

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There’s just something so comforting about dessert, especially when it’s tied to memories of the past.

This old-fashioned molasses cake is one of those treats that takes me straight back to childhood.

The smell of warm spices filling the kitchen reminds me of time spent baking alongside my mom, and it’s the kind of recipe that feels like a hug on a plate.

Growing up in the south, we often used molasses on homemade biscuits, but it’s also great to bake with.

I love that this cake is easy yet full of flavor–the kind of cake you can whip up at the last minute with basic pantry staples, and anyone who takes a bite will almost certainly be reminded of simpler times.

The blend of cinnamon, nutmeg, and allspice makes this cake a natural fit for the holidays, but I think it’s just as perfect for those days when you want something cozy and homemade.

The sour cream gives it that tender, melt-in-your-mouth texture that feels indulgent without being fussy. And the molasses has a sweet richness that feels both nostalgic and timeless.

This vintage cake recipe using molasses is something you’d imagine cooling on the counter at a Sunday supper years ago. It’s endlessly versatile, whether you dust it with powdered sugar, serve it with whipped cream, or pair it with a scoop of vanilla ice cream.

This is the kind of dessert that invites you to slow down, savor a slice, and maybe even share a story or two while you enjoy it.

More Recipes Featuring Molasses:

overhead view of two white plates, each with a slice of molasses cake on it.

The Secret To Great Molasses Cake

As much as I love molasses, I’ve noticed that cakes made with it can sometimes be dry and underwhelming.

One of the keys to making this holiday molasses cake so irresistibly tender is the addition of sour cream.

It brings just the right amount of richness and moisture, giving the cake a soft texture that holds up beautifully even a day or two after baking. It’s a simple ingredient that makes a big difference, so don’t skip it!

Another secret is using unsulphured molasses. Unlike sulphured or blackstrap molasses, which can taste sharp or slightly bitter, unsulphured molasses has a smooth, sweet flavor that pairs perfectly with warm spices.

It gives the cake its deep flavor without overpowering the other ingredients.

a slice of molasses cake topped with whipped cream on a white plate; a fork has cut a bite out of the cake and is resting on the plate alongside it.

How to Make Homemade Molasses Cake

It’s really easy to make this sweet treat.

Ingredients You’ll Need

Unsalted Butter
Unsulphured Molasses (such as Grandma’s brand)
Brown Sugar
Sour Cream
Egg
All-Purpose Flour
Baking Powder
Baking Soda
Salt
Ground Cinnamon
Allspice
Ground Nutmeg

How to Make It:

Find the full printable recipe available below

Cream the butter and sugar. First, you’ll combine butter, molasses, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth.

two photos; one shows butter, molasses, and brown sugar in a mixing bowl; the other shows those ingredients mixed together.

Add the wet ingredients. Then, you’ll add sour cream and egg, mixing to incorporate.

two photos; one shows sour cream and egg added to the mixing bowl; the other shows those ingredients mixed together.

Add the dry ingredients. Next, you’ll add the flour, along with baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Mix on low speed just until incorporated. The batter will be thick.

two photos; one shows dry ingredients added to wet ingredients; the other shows the thick molasses cake batter in the mixing bowl.

Bake and serve. Then, you’ll spread the batter evenly into the prepared pan.

Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

two photos; one shows molasses cake batter in a glass pan; the other shows the cake in the pan after baking.

Notes and Adaptations:

The sour cream helps keep this cake nice and moist. If you don’t have any on hand, you can substitute plain Greek yogurt (preferably whole milk yogurt rather than nonfat or lowfat).
I like to dust the top of the cake with a little powdered sugar, just for looks. Then we top the slices with whipped cream when served. You could also add a scoop of vanilla ice cream if preferred!