Spiced Molasses Skillet Cake With Whipped Cream – Cozy, Quick, and Comforting
This is the kind of cake you make on a weeknight and feel good about serving to company. It’s warm, fragrant, and not too sweet, with a deep molasses flavor and soft, tender crumb. The skillet gives it a little caramelized edge, the spices make your kitchen smell amazing, and a dollop of fresh whipped cream ties it all together.
You don’t need a mixer, fancy pans, or a lot of time—just a bowl, a whisk, and a trusty skillet. It’s unfussy, reliable, and downright comforting.
Spiced Molasses Skillet Cake With Whipped Cream - Cozy, Quick, and Comforting
Ingredients
Method
- Preheat and prep. Heat your oven to 350°F (175°C).Place a 10-inch cast iron skillet in the oven while it preheats. This helps create a lightly caramelized crust.
- Whisk the dry ingredients. In a large bowl, whisk 2 cups flour, 1/2 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon cloves, and a pinch of nutmeg if using. Break up any brown sugar clumps.
- Mix the wet ingredients. In a separate bowl or large measuring cup, whisk 3/4 cup buttermilk, 1/2 cup molasses, 1/2 cup neutral oil, 2 large eggs, and 1 teaspoon vanilla until smooth and glossy.
- Combine gently. Pour the wet mixture into the dry.Stir with a spatula just until no dry streaks remain. The batter should be thick and silky. Avoid overmixing to keep the crumb tender.
- Butter the hot skillet. Carefully remove the skillet from the oven and add 1 tablespoon unsalted butter, swirling to coat the bottom and halfway up the sides.The butter should sizzle.
- Bake. Scrape the batter into the hot skillet and smooth the top. Bake for 22–28 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Edges will be set and slightly darker.
- Cool slightly. Let the cake rest in the skillet on a rack for 10–15 minutes.This sets the crumb and makes slicing easier.
- Whip the cream. In a chilled bowl, whisk 1 cup heavy cream with 1–2 tablespoons powdered sugar and a pinch of salt until soft peaks form. Don’t overwhip; you want it cloud-like.
- Serve. Slice the warm cake and top each piece with a generous spoonful of whipped cream. A sprinkle of cinnamon or a drizzle of warm honey is a nice touch.
Why This Recipe Works
This cake leans on molasses for both flavor and moisture. Molasses keeps the crumb soft and rich, and it pairs beautifully with cinnamon, ginger, and cloves.
Using a cast iron skillet promotes even heat and a slight crust around the edges, giving great texture contrast. A mix of oil and buttermilk keeps the cake tender without getting heavy. Finally, fresh whipped cream adds a cool, creamy finish that balances the spices.
What You’ll Need
- All-purpose flour – for structure and a tender crumb.
- Brown sugar – a touch of caramel sweetness that complements molasses.
- Unsulphured molasses – the star; use regular, not blackstrap, for balanced flavor.
- Baking soda – reacts with acidic ingredients to help the cake rise.
- Baking powder – gives extra lift for a lighter texture.
- Kosher salt – enhances flavor.
- Ground cinnamon – warm, familiar spice.
- Ground ginger – bright heat that cuts through richness.
- Ground cloves – small amount for depth; a little goes a long way.
- Nutmeg (optional) – freshly grated if possible, for extra warmth.
- Buttermilk – tenderizes and adds tang; see substitutions below.
- Neutral oil (canola, grapeseed, or light olive oil) – keeps the cake moist.
- Large eggs – structure and richness.
- Vanilla extract – rounds out the flavor.
- Unsalted butter – for greasing the skillet and a hint of flavor.
- Heavy cream – for the whipped cream topping.
- Powdered sugar – lightly sweetens the whipped cream.
- Pinch of salt – to balance the whipped cream.
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 350°F (175°C).Place a 10-inch cast iron skillet in the oven while it preheats. This helps create a lightly caramelized crust.
- Whisk the dry ingredients. In a large bowl, whisk 2 cups flour, 1/2 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon cloves, and a pinch of nutmeg if using. Break up any brown sugar clumps.
- Mix the wet ingredients. In a separate bowl or large measuring cup, whisk 3/4 cup buttermilk, 1/2 cup molasses, 1/2 cup neutral oil, 2 large eggs, and 1 teaspoon vanilla until smooth and glossy.
- Combine gently. Pour the wet mixture into the dry.Stir with a spatula just until no dry streaks remain. The batter should be thick and silky. Avoid overmixing to keep the crumb tender.
- Butter the hot skillet. Carefully remove the skillet from the oven and add 1 tablespoon unsalted butter, swirling to coat the bottom and halfway up the sides.The butter should sizzle.
- Bake. Scrape the batter into the hot skillet and smooth the top. Bake for 22–28 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Edges will be set and slightly darker.
- Cool slightly. Let the cake rest in the skillet on a rack for 10–15 minutes.This sets the crumb and makes slicing easier.
- Whip the cream. In a chilled bowl, whisk 1 cup heavy cream with 1–2 tablespoons powdered sugar and a pinch of salt until soft peaks form. Don’t overwhip; you want it cloud-like.
- Serve. Slice the warm cake and top each piece with a generous spoonful of whipped cream. A sprinkle of cinnamon or a drizzle of warm honey is a nice touch.
Keeping It Fresh
Short-term storage: Cover the cooled cake and keep at room temperature for up to 2 days.
The molasses helps keep it moist.
Refrigeration: Store slices in an airtight container for up to 5 days. Warm briefly in the microwave or low oven to refresh.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature, then warm before serving.
Whipped cream: Best made fresh.
If needed, stabilize with a spoonful of Greek yogurt or mascarpone to hold longer in the fridge.
Health Benefits
Molasses contains small amounts of iron, calcium, magnesium, and potassium compared to refined sugars. It adds nutrients along with deep flavor. The spices, especially ginger and cinnamon, are known for antioxidant and anti-inflammatory properties, though they’re used in modest amounts here.
Using oil instead of butter keeps the crumb moist and can reduce saturated fat. Pairing with lightly sweetened whipped cream keeps the overall dessert balanced without heavy frosting.
Pitfalls to Watch Out For
- Overbaking: This cake can dry out if left too long. Start checking at 22 minutes.
- Using blackstrap molasses: It’s more bitter and can overpower the cake.Use regular unsulphured molasses.
- Skipping the preheated skillet: You’ll miss out on the crisp edge and even bake.
- Overmixing the batter: Leads to a tougher crumb. Mix just until combined.
- Cold ingredients: If the eggs and buttermilk are fridge-cold, the batter may look curdled. It usually bakes fine, but room-temperature ingredients blend better.
Recipe Variations
- Orange-Spice Twist: Add 1 tablespoon orange zest to the wet ingredients and 1 tablespoon orange juice to the buttermilk.
- Pear or Apple Skillet Cake: Fan thin slices of pear or apple in the buttered skillet before adding batter.Bake as directed.
- Brown Sugar Pecan Crunch: Sprinkle 1/2 cup chopped pecans mixed with 2 tablespoons brown sugar over the batter before baking.
- Chocolate-Chip Spice: Fold in 1/2 cup dark chocolate chips for a moody, rich variation.
- Dairy-Free: Use a plant-based milk soured with 1 tablespoon lemon juice or vinegar to mimic buttermilk, and swap the whipped cream with coconut whipped cream.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Check doneness a few minutes earlier.
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 and greased.
You won’t get the same edge, but the cake will still be delicious. Start checking doneness around 22 minutes.
What can I use instead of buttermilk?
Mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then use as directed. Plain kefir or thin yogurt (whisked with a splash of milk) also works well.
Is blackstrap molasses okay?
It’s too intense and bitter for most palates in this cake.
Choose regular unsulphured molasses for balanced sweetness and flavor.
How do I know when the cake is done?
The top should look set and slightly springy. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. The edges will pull just slightly from the pan.
Can I make the whipped cream ahead of time?
Whipped cream is best fresh.
To make ahead, whisk to soft peaks and fold in a spoonful of Greek yogurt or mascarpone to stabilize, then chill for up to 24 hours. Rewhisk briefly if needed.
Can I reduce the sugar?
You can cut the brown sugar to 1/3 cup without hurting texture, thanks to the moisture from molasses and oil. The cake will be less sweet but still flavorful.
What if I don’t like cloves?
Skip them and add a little extra cinnamon or ginger.
The cake is flexible with spice blends, so adjust to your taste.
In Conclusion
Spiced Molasses Skillet Cake checks all the boxes: simple, cozy, and full of character. The skillet does the heavy lifting, the molasses brings depth, and the whipped cream keeps each bite light. It’s the kind of dessert that feels special without making you fuss.
Keep this one in your back pocket for chilly evenings, last-minute guests, or when you just want your kitchen to smell like a hug.
