This Orange Molasses Cake is the kind of bake that feels quietly comforting, with deep caramel notes and a gentle hint of citrus running through each slice. The centres soft and tender, while the outside bakes into a lightly sticky crust with the slightest crunch. Orange zest lifts the richness of the molasses, adding a fresh brightness that keeps the cake from feeling too heavy.
The batter comes together easily, as the cake bakes, the edges darken and caramelise, creating a beautiful contrast to the soft crumb inside. Once the syrup is poured over the warm cake, it soaks in slowly, adding extra richness and turning the top glossy and wonderfully sticky.
This cake is best once it’s had time to settle, allowing the syrup to absorb fully and the flavours to deepen. It’s a simple, unfussy bake that feels comforting and warm, perfect for a cold winter's day. Sweet, sticky, and gently citrus-scented, this Orange Molasses Cake is one you’ll find yourself coming back to again and again.
See also my Orange Chocolate Chunk Cookies
8
20
45
1 hour 5 minutes

Ingredients

Cake:
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar (or fine brown cane sugar)
  • 3/4 cup molasses
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 orange
  • 1 egg
  • 2/3 cup buttermilk
Syrup:
  • 1 1/2 tsp molasses
  • Juice of ¼ orange
  • 1–2 tsp boiling water

Method

  1. Preheat your oven to 170°C. Grease and line a small loaf tin.
  2. In a large bowl, beat the butter and brown sugar together until pale and creamy.
  3. Beat in the molasses until smooth, then add the egg and mix well. Stir in the orange zest.
  4. In a separate bowl, whisk together the flour, baking powder and salt.
  5. Add the flour mixture to the batter in two additions, alternating with the buttermilk, beginning and ending with flour. Mix gently until just combined.
  6. Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
  7. While the cake is baking, stir together the molasses, orange juice, and boiling water until smooth.
  8. Spoon the syrup over the warm cake straight from the oven and allow it to soak in.
  9. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.