Old-Fashioned Molasses Skillet Cake: Cozy Flavor, Zero Fuss
You know those desserts that taste like a hug from your grandma but take less effort than ordering takeout? This is one of them.
Deep, dark molasses meets warm spice and a hint of coffee for a cake that smells like a holiday and slices like a dream.
Mix it in one bowl, bake it in a skillet, and suddenly your kitchen feels legendary.
No stand mixer, no drama—just a rustic, sticky-tender cake that somehow makes Tuesday night feel special.
What Makes This Recipe So Good
- Big flavor, tiny effort: Molasses and spices bring bakery-level depth with beginner-level steps.
- One-skillet wonder: Mix, bake, and serve in the same pan. Fewer dishes = happier you.
- Moist and tender: Brown sugar and buttermilk keep the crumb plush—not dry, not crumbly, just right.
- Not-too-sweet: Complex, old-fashioned sweetness that pairs with whipped cream, ice cream, or coffee.
- Works year-round: Cozy enough for winter, but light enough to top with berries in summer.
Old-Fashioned Molasses Skillet Cake: Cozy Flavor, Zero Fuss
Course: Dessert8–10 slices
servings15
minutes35
minutes320
kcalIngredients
1/2 cup (1 stick) unsalted butter, plus a little extra for greasing
1/2 cup dark brown sugar, packed
3/4 cup unsulfured molasses (not blackstrap)
1 large egg, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 3/4 cups all–purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional but excellent)
1/2 teaspoon fine salt
2 tablespoons brewed coffee or hot water (boosts flavor)
Optional toppings: powdered sugar, whipped cream, vanilla ice cream, or orange zest
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350ºF (175ºC). Grease a 10-inch oven-safe skillet (cast iron preferred). If your skillet isn’t well-seasoned, line the bottom with parchment.
- Melt the butter: Add the butter to the skillet over low heat just until melted. Let it cool slightly so it doesn’t scramble the egg later.
- Whisk the wet: In a large bowl, whisk brown sugar, molasses, egg, buttermilk, vanilla, and the warm coffee until smooth. It should look glossy and smell amazing.
- Combine the dry: In a separate bowl, whisk flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt until evenly mixed.
- Bring it together: Pour the cooled melted butter into the wet ingredients and whisk. Then add the dry mix in two additions, stirring gently until just combined. Don’t overmix—tender crumb > tough cake, IMO.
- Into the skillet: Pour the batter into the greased skillet and smooth the top with a spatula.
- Bake: Bake 30–35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. If your skillet is very dark, start checking at 28 minutes.
- Cool and serve: Let the cake cool 10–15 minutes. Dust with powdered sugar or dollop with whipped cream. Serve warm for peak coziness.
Storing & Reheating Tips
- Counter: Store covered at room temp for up to 2 days.
- Fridge: Keep in an airtight container up to 5 days.
Warm before serving to revive the crumb.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave slices 15–25 seconds or warm in a 300°F oven for 8–10 minutes. A light brush of melted butter or maple syrup?
Chef’s kiss.
Benefits of This Recipe
- Budget-friendly: Pantry staples deliver sophisticated flavor without boutique pricing.
- Time-efficient: One bowl, one skillet, minimal cleanup. Your sink will thank you.
- Flexible serving: Works for brunch, dessert, or “I deserve cake” o’clock.
- Nostalgic + modern: Old-school molasses warmth, upgraded with a touch of coffee and balanced spices.
Nutrition Stats
Approximate per slice (10 slices): 320 calories, 11g fat, 49g carbs, 2g fiber, 29g sugars, 4g protein, 290mg sodium. These are estimates and will vary with portion size and toppings.
Avoid These Mistakes
- Using blackstrap molasses: It’s too bitter and intense for this cake.
Choose unsulfured molasses.
- Overbaking: Dry cake is a crime. Pull it when the center is set but still soft.
- Skipping buttermilk: It tenderizes and balances sweetness. If you must substitute, see the FAQ.
- Overmixing the batter: Stir just until combined to avoid a tough crumb.
- Pouring in hot butter: Cool it slightly before mixing so the egg doesn’t cook prematurely.
Creative Twists
- Orange-glazed: Whisk powdered sugar with fresh orange juice and zest; drizzle over warm cake.
- Ginger crunch: Fold in 2 tablespoons chopped crystallized ginger for pops of spicy-sweet chew.
- Maple-pecan: Add 1/2 cup toasted chopped pecans and a tablespoon of maple syrup to the batter.
- Pear skillet: Fan thin slices of pear in the skillet before adding batter for a rustic upside-down vibe.
- Chai-latte: Swap spices for 2 teaspoons chai spice blend and use strong chai tea in place of coffee.
FAQ
Can I make this without a cast iron skillet?
Yes.
Use a 9-inch round cake pan or an 8-inch square pan lined with parchment. Baking time may vary by a few minutes, so start checking at 27–28 minutes.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes, then use. Full-fat yogurt thinned with a splash of milk also works.
Is the coffee necessary?
No, but it enhances the molasses and cocoa-like notes without making the cake taste like coffee.
Hot water is a fine substitute.
Can I make it dairy-free?
Use a plant-based butter and make “buttermilk” with unsweetened almond or oat milk plus 1 tablespoon vinegar. Texture stays surprisingly tender.
How do I know it’s done?
The top will look set and slightly springy, and a toothpick inserted in the center will come out with a few moist crumbs. If it’s wet, give it another 2–3 minutes.
Can I halve the recipe?
Yes—bake in a 6–7 inch skillet or small pan and start checking at 20–22 minutes.
Or freeze extra slices and thank yourself later, FYI.
Final Thoughts
This Old-Fashioned Molasses Skillet Cake is proof that simple ingredients can flex real flavor. It’s cozy, quick, and ridiculously reliable—perfect for weeknights, company, or your own personal bake-and-chill session. Keep a jar of molasses in the pantry and you’re always one bowl away from something special.
Serve warm, add cream, and let the compliments roll in—because yes, you did that.
