Deep, warm molasses flavor, a little spice, and a cup of hot coffee that does more than wake you up. This simple cake stays wonderfully moist, with that slightly sticky top that makes an old-fashioned molasses cake so good.

Watch Me Make It

Ingredients

• 1 cup molasses
• 1 cup hot coffee
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup butter, softened
• ½ cup granulated sugar
• 2 large eggs, at room temperature

Instructions

1. Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square cake pan with parchment. Set aside.
2. In a large jar (I use a canning jar), mix the molasses and hot coffee until combined. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, and salt. Set aside.
4. Using a stand mixer, cream the butter and sugar together. Add the eggs one at a time, mixing until combined.
5. Stir in the molasses mixture, then fold in the flour mixture just until you have a smooth batter.
6. Pour into the prepared pan and bake for 25–30 minutes, until a tester inserted in the center comes out clean.
7. Once out of the oven, cover with foil and allow to cool completely. This helps make the cake extra moist and a little sticky on top.
8. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Why the Coffee?

The coffee does two jobs here: it enhances the deep flavor of the molasses and loosens that thick molasses so it combines more easily with the other ingredients. And no, it doesn’t make the cake taste like coffee. It’s there to make the molasses taste even better.

Laura’s Tip

Don’t skip covering the cake with foil while it cools. The trapped steam helps give it that extra-moist texture and slightly sticky top.

Make It Your Own

Like a little more spice? Add a touch more ginger or cinnamon. Want to dress it up for serving? A little whipped cream or a scoop of vanilla ice cream would be right at home here.