spiced molasses cake
Prep time: 
Cook time: 
Total time: 
Serves: 3 layer 6 inch cake
 
Ingredients
  • 1 c molasses
  • 1 c vegetable oil
  • 1¼ c (248 g) sugar
  • 3 c (360 g) flour
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • a pinch fresh ground black pepper
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ c (42 g) cocoa powder
  • ¼ tsp salt
  • 2 eggs at room temperature
  • 1c strong brewed chai black tea, cooled, or water
  • 1 tbsp + 1 tsp finely chopped or grated fresh ginger
Instructions
  1. Preheat the oven to 350 degrees. Butter 3 x 6 inch cake pans, line with parchment rounds and dust with flour, tapping out the excess.
  2. Combine the molasses, sugar and oil in the bowl of a mixer fitted with a paddle attachment and mix on medium-high speed until lighter in color and combined. Beat the eggs into the molasses mixture one at a time, then add the ginger and mix for 30 seconds. Sift together the remaining dry ingredients and slowly add to the bowl, mixing just until moistened. Add the tea or water and mix just until incorporated.
  3. Distribute evenly between the prepared pans and bake for 20 minutes. Rotate the cakes in the oven and continue to bake, checking every 5 minutes for doneness. Bake until a toothpick inserted into the center of the cake comes out clean (an additional 10-15 minutes).
  4. Assembly // level cakes if desired, then place one layer face up on a cake board or your serving plate/stand. Pipe a ring of buttercream around the edge of the layer, creating a dam. Fill the center with a layer of lemon curd, then place the next layer on face down and press down gently to seal. Repeat, and place the remaining layer face down. Ice the outside of the cake as desired and decorate.
Recipe by oh honey bakes at https://ohhoneybakes.com/spiced-molasses-cake/