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Rating: 3.19 stars
151 Ratings
  • 5 star values: 20
  • 4 star values: 32
  • 3 star values: 68
  • 2 star values: 19
  • 1 star values: 12

An array of aromatic spices—including ground cinnamon, mace, and black pepper—make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.  

Martha Stewart Living, October 2007

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Credit: John Kernick

Recipe Summary

Yield:
Makes one 9-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.

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  • Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.

  • Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.

  • Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)

  • Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

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Reviews (8)

151 Ratings
  • 5 star values: 20
  • 4 star values: 32
  • 3 star values: 68
  • 2 star values: 19
  • 1 star values: 12
Rating: 5 stars
01/10/2019
Actually, I have yet to make this cake! My boss made it a few times (before we retired) and everyone loved it, especially with the warm sugar glaze (she would double the glaze recipe). I do recall that she would bake it longer. It was tender and moist and just YUMMY!
Rating: Unrated
03/26/2015
Tasty, but a fork-bender. I followed the recipe, but had to bake it for more than 45 minutes because the center wasn't done yet. I brought it along to a get-together, and the somewhat puny metal forks there literally bent when used for eating this cake. Luckily I have sturdy forks here at home, with which to eat the leftovers.
Rating: Unrated
02/23/2013
Terrible cake. I turned it into a double layer cake, making two individual cakes. It was dry, bland, and thick in the mouth. The Frosting was HORRIFIC! It tasted like I had just smothered it in cream cheese, couldn't taste the sugar at all. I've been a huge fan of Martha Stewart since I was a kid, and this was the first of her recipes I tried to back. Martha, for the first time in decades, you have LET ME DOWN.
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Rating: Unrated
02/29/2012
We loved this cake, it was moist and full of flavor :-)
Rating: Unrated
12/30/2010
Tried this wonderful cake and the center was not cooked through so put back in oven for 20 more minutes.
Rating: Unrated
10/27/2008
Super delicious!! The best homemade cake I have ever had. Perfect for the season, and great to serve as a dessert for a dinner party. Make the caramel sauce just before serving--takes about 10minutes for it to thicken.
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Rating: Unrated
12/21/2007
i love this cake.just the right amount of kick.just wonderful.
Rating: Unrated
11/26/2007
What a great cake..moist and yummy. The frosting and the glaze make this a real keeper for all who love spice cake.