Irresistible Caramel Molasses Pound Cake: Your Guide to a Richly Spiced Dessert

Prepare to be captivated by this **Caramel Molasses Pound Cake**, a dessert that truly embodies the essence of comfort and indulgence. Each bite is a harmonious blend of warming spices like cinnamon, ginger, cloves, and allspice, meticulously balanced to create a rich and complex flavor profile. This isn’t just any cake; it boasts that signature perfectly dense yet incredibly moist pound cake texture, elevated further with a generous drizzle of homemade salted caramel sauce for a truly unforgettable finish.

This Caramel Molasses Pound Cake offers a sensory experience unlike any other. It’s incredibly dense, profoundly rich, and generously spiced, striking a perfect balance without being overly sweet. The deep, robust notes of molasses and an aromatic blend of spices create a complex flavor profile reminiscent of a sophisticated gingerbread cake, but with the distinctive, comforting heft of a classic pound cake. The dark, caramelized exterior provides a delightful crunch, yielding to a soft, tender interior that melts in your mouth.

While the flavors echo a beloved old-fashioned gingerbread cake and our popular chewy molasses cookies, the texture is unequivocally 100% pound cake. Its satisfying density and moist crumb make it a perfect addition to your festive baking list, right alongside cherished recipes like The Best Fruit Cake (yes, the good kind!), luscious sticky toffee pudding, and my traditional Stollen bread recipe.

This cake is truly perfect for a chilly evening or any gathering where a touch of warmth and spice is desired. Serve it warm to enhance its aromatic qualities, or at room temperature for a more subtle experience. Pair it with a generous scoop of creamy French vanilla ice cream, a delicate drizzle of vanilla bean crème anglaise, or a cloud of light and fluffy homemade whipped cream for an exquisite dessert experience.

Ingredients for Your Molasses Pound Cake

Crafting the perfect Caramel Molasses Pound Cake begins with understanding the role each ingredient plays. Here’s a closer look at what you’ll need to achieve that signature rich flavor and dense, moist texture:

• Butter: For baking, I always recommend unsalted butter. This allows you to precisely control the salt content in your recipe. Different butter brands vary in their saltiness, making adjustments challenging if you start with salted butter. Butter is crucial for tenderness and flavor, contributing significantly to the rich mouthfeel of a pound cake. Ensure it’s cool but pliable for optimal creaming.
• Granulated Sugar: Beyond its obvious role in sweetness, granulated sugar is vital for creating that desirable tight crumb and dense, moist texture in pound cake. It also contributes to the beautiful caramelized crust.
• Whole Eggs: Eggs are multifaceted in pound cake. The fat from the yolks adds richness and helps keep the cake wonderfully moist, while the whites contribute structure and act as a leavening agent. Incorporating eggs properly—one at a time, just until combined—ensures the batter emulsifies beautifully, leading to a perfect textural balance.
• Molasses: Molasses is the star here, offering a unique, robust, and complex sweetness that granulated sugar alone cannot provide. It imparts a deep, dark hue and that quintessential gingerbread-like flavor, making it indispensable for this cake.
• All-Purpose Flour: All-purpose flour contains just the right amount of gluten to give our molasses pound cake its dense yet tender structure. The key is to avoid overmixing once the flour is added, as this can develop too much gluten, leading to a tough cake.
• Kosher Salt: Kosher salt is preferred in baking because it’s less dense and less salty by volume compared to finer table salt. It’s essential for enhancing the flavors of the molasses and spices, preventing the cake from tasting dull or flat.
• Baking Soda: A crucial leavening agent, baking soda reacts with the acidic components (like molasses and sour cream) to create lift and a tender crumb. Always check its freshness; if it’s past its prime, it won’t work effectively. A quick test: mix a little with vinegar; if it bubbles vigorously, it’s good to go!
• Cinnamon: I love using Saigon cinnamon for its bold, sweet, and pungent flavor, but any good quality cinnamon will contribute beautifully to the cake’s warm spice profile.
• Ground Ginger: Ground ginger offers a subtler, more warming spice note than fresh ginger root. It provides a gentle heat that complements the molasses without overwhelming it.
• Cloves: While pre-ground cloves are convenient, grinding whole cloves fresh will unlock an even more sensational aroma and intense flavor. If grinding, always sift to remove any larger pieces, as cloves can be quite strong and an unexpected crunch is undesirable.
• Ground Allspice: Allspice is a potent spice, aptly named for its flavor profile that resembles a blend of cinnamon, cloves, and nutmeg. It’s best used with a light hand, as it can easily dominate other flavors.
• Sour Cream: Sour cream is absolutely essential for the dense, rich texture and incredible moisture of this caramel molasses pound cake. Its acidity reacts with the baking soda, while its fat content helps to inhibit excessive gluten formation, ensuring a tender crumb. It also adds a delightful tang that enhances the overall flavor, much like in my beloved Sour Cream Pound Cake!
• Salted Caramel Sauce: The perfect crowning glory! While store-bought is an option, I highly recommend making my BEST Salted Caramel Sauce at home. It’s incredibly smooth, creamy, and has the ideal consistency to drape over your pound cake, adding that irresistible sweet and salty finish.

Molasses Pound Cake Substitutions

While this recipe is crafted for optimal flavor and texture, sometimes substitutions are necessary. Here’s how you can adapt the Molasses Pound Cake recipe, along with what to expect from these changes:

• Sour Cream: Just like my Chocolate Pound Cake, I strongly advocate for baking with full-fat dairy. Full-fat sour cream significantly contributes to the rich texture and intense flavor of the pound cake. However, if absolutely necessary, low-fat versions or even Greek yogurt (plain, full-fat is best if you can find it) can be substituted in most cases. Be aware that lower-fat sour cream can be more prone to breaking or curdling when exposed to heat or acid, which might subtly affect the final texture of your molasses pound cake, making it slightly less dense or moist.
• Cake Flour: You could certainly substitute cake flour for the all-purpose flour. Cake flour has a lower protein content, which will result in an even softer and lighter crumb. While still delicious, it will slightly alter the characteristic dense texture of a traditional pound cake. If you opt for cake flour, ensure you sift it thoroughly to prevent lumps and incorporate air.
• Molasses: I specifically use unsulphured molasses, such as Grandma’s Molasses, because it has a milder, sweeter flavor profile that truly shines in this cake. Be cautious with Blackstrap molasses or sulphured molasses, as they can be significantly more bitter and pungent, drastically impacting the overall taste. While the type of molasses won’t affect the cake’s physical texture, the flavor difference will be very noticeable. Always choose unsulphured for the best results in this recipe.

Alternative Icings for Molasses Pound Cake

While the salted caramel sauce is a phenomenal choice, this molasses pound cake is wonderfully versatile and pairs beautifully with several other glazes and icings. Depending on your preference, you can create a different flavor experience:

• Vanilla Donut Glaze: For a simple yet elegant finish, my vanilla donut glaze would be absolutely delightful. It’s a sweet, translucent glaze that would highlight the cake’s rich color and spicy notes without overpowering them.
• Cream Cheese Buttercream: If you’re looking for a richer, tangier topping, a decadent cream cheese buttercream would be an excellent choice. The slight tang of cream cheese beautifully cuts through the sweetness of the cake and complements the warm spices.
• Cream Cheese Glaze: For something a little lighter than a full buttercream, but still offering that wonderful cream cheese tang, consider the cream cheese glaze from my cinnamon swirl scones. It’s thinner than buttercream but still provides a creamy, flavorful coating.

Frequently Asked Questions About Baking and Storing

Serving Suggestions for Caramel Molasses Pound Cake

This Caramel Molasses Pound Cake is a showstopper on its own, but its versatility truly shines when paired with complementary accompaniments. Whether served warm or at room temperature, these additions can elevate your dessert experience:

• Vanilla Whipped Cream: A generous dollop of light and airy homemade vanilla whipped cream is a classic pairing. Its subtle sweetness and creamy texture provide a beautiful contrast to the cake’s dense crumb and bold spices.
• Extra Salted Caramel Sauce: Why stop at just the glaze? A little extra caramel sauce drizzled over each slice adds an extra layer of decadence and enhances the cake’s signature flavor.
• Vanilla Bean Anglaise: For a more refined touch, a spoonful of my velvety Vanilla Bean Anglaise would be exquisite. This delicate custard sauce would highlight the cake’s warm spices and bring out its underlying gingerbread flavor notes in an elegant way.
• Vanilla Ice Cream: You can never go wrong with a scoop of premium vanilla ice cream! The cold, creamy ice cream melting into a warm slice of pound cake creates a delightful interplay of temperatures and textures.
• Hot Coffee or Tea: For a simpler pairing, a robust cup of freshly brewed coffee or a comforting mug of spiced tea makes for a perfect afternoon treat or after-dinner delight.

Baking Success Tips for Pound Cake

Achieving a perfect pound cake every time is simpler than you might think with a few key techniques. Here are my top tips for ensuring your Caramel Molasses Pound Cake turns out flawlessly:

• Room Temperature Ingredients: This is paramount for pound cakes! Ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth batter that holds air well, which is crucial for a tender, even crumb.
• Proper Pan Preparation: Take the time to grease and flour your bundt pan meticulously. Use a non-stick cooking spray, then dust with flour, tapping it around to ensure every crevice is coated. This prevents sticking and preserves the beautiful shape of your cake.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dry cake. A silky, smooth batter is your goal, not a highly aerated one after flour is added.
• Know Your Oven: Oven temperatures can vary significantly. An oven thermometer is a small investment that pays off in perfectly baked goods. Also, avoid opening the oven door too frequently during baking, especially in the first half, as this can cause the cake to fall.
• Test for Doneness: The “cake tester” method is reliable. Insert a wooden skewer or toothpick into the deepest part of the cake. It should come out with a few moist crumbs clinging to it, not wet batter and not completely dry (which indicates overbaking).
• Cooling Process: Allow the cake to cool in the pan for the recommended 15-20 minutes before inverting it onto a wire rack. This allows the cake to set, preventing it from breaking. Cooling completely on a rack before glazing ensures the glaze sets properly and doesn’t melt into the cake.

5 from 3 ratings

Caramel Molasses Pound Cake

by
Chef Lindsey

This Caramel Molasses Pound Cake is a true celebration of comforting flavors, richly spiced with cinnamon, ginger, cloves, and allspice. It boasts that classic, perfectly dense pound cake texture, and is crowned with my luscious salted caramel sauce for an exquisite, unforgettable finish!

Prep:
25 minutes mins

Cook:
1 hour hr 10 minutes mins

Total:
1 hour hr 35 minutes mins

Servings:
16 slices

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Ingredients 

 

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  1 ½ cups Unsalted Butter cool but pliable, essential for crumb
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  2 ⅔ cups Granulated Sugar
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  6 Large Eggs at room temperature
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  1 cup Unsulphured Molasses like Grandma’s Molasses for best flavor
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  4 cups All-Purpose Flour
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  1 teaspoon Kosher Salt
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  ¼ teaspoon Baking Soda ensure freshness
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  2 teaspoons Ground Cinnamon Saigon cinnamon recommended
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  2 teaspoons Ground Ginger
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  ½ teaspoon Ground Cloves freshly ground for best flavor
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  ¼ teaspoon Ground Allspice use sparingly, it’s potent
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  1 cup Full-Fat Sour Cream for the best flavor & texture
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  1 cup Salted Caramel Sauce store-bought or homemade

Instructions 

• Preheat your oven to 325°F (160°C) for convection or 325°F (160°C) for a conventional oven. This ensures even baking.
• Prepare your pan: Generously spray your bundt pan with a non-stick cooking spray, ensuring every corner and crevice is coated. Then, dust it with all-purpose flour. Tap the flour around the pan until every inch is evenly covered. Invert the pan and tap out any excess flour onto a piece of parchment paper on your counter. You should be left with a perfectly floured pan, ready for batter.
• In a medium bowl, whisk together the all-purpose flour, all the ground spices (cinnamon, ginger, cloves, allspice), kosher salt, and baking soda. Make sure these dry ingredients are thoroughly combined. Set this bowl aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the cool but pliable unsalted butter and granulated sugar. Beat them on medium speed until a thick, light paste forms, approximately 3-5 minutes. Then, add the large eggs one at a time, beating well after each addition. Remember to scrape down the sides of the bowl after every two eggs or so to ensure everything is fully incorporated.
• Pour in the unsulphured molasses and beat it into the butter-egg mixture until thoroughly combined and smooth. The mixture will take on a beautiful dark hue and a rich aroma.
• Reduce the mixer speed to low. Alternately add the dry flour mixture and the full-fat sour cream to the wet ingredients, beginning and ending with the flour. I like to add them in quick succession without waiting for each batch to be fully incorporated, just flowing with both hands – true pro-style! However, I do stop the mixer to add the last of the sour cream mixture and scrape down the bowl with a rubber spatula, ensuring no pockets of unmixed ingredients remain.
• At this point, you should have a silky, smooth batter. Carefully pour it into your meticulously prepared bundt pan and gently smooth the top with your spatula to ensure an even bake.
• Bake in the preheated oven for approximately 60-85 minutes. The baking time can vary significantly depending on your specific oven, so it’s essential to check for doneness. Insert a cake tester (like a wooden skewer or toothpick) into the deepest part of the cake; it should come out with only a few moist crumbs clinging to it. Be careful not to overbake, as even with all that butter, sugar, and sour cream, an overbaked cake will turn out dry. Just sayin’.
• Once baked, let the cake cool in its pan for at least 20 minutes. This critical cooling period allows the cake to set and firm up. After 20 minutes, carefully loosen the edges with a thin paring knife, then invert the cake onto a wire rack. Allow it to cool completely before glazing.
• Finally, top your beautiful cake with salted caramel sauce if desired. I like to warm the sauce slightly in the microwave for a few seconds before pouring it over the top of the cooled cake. This creates a thinner, more elegant glaze that beautifully coats the cake. However, if you prefer thick, luscious drips of caramel, you can leave the sauce at room temperature!

Nutrition

Calories: 539kcal |
Carbohydrates: 82g |
Protein: 6g |
Fat: 22g |
Saturated Fat: 13g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 6g |
Trans Fat: 1g |
Cholesterol: 116mg |
Sodium: 384mg |
Potassium: 400mg |
Fiber: 1g |
Sugar: 58g |
Vitamin A: 724IU |
Vitamin C: 0.2mg |
Calcium: 87mg |
Iron: 3mg

Course:
Dessert, Cake

Cuisine:
American

Calories:
539

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Before You Go!

Loved this Caramel Molasses Pound Cake recipe? I’m thrilled to share more of my chef-developed creations with you! Explore our other delightful Cake Recipes, including my indulgent St. Louis Gooey Butter Cake, a truly unique treat. And if by some miracle you have any pound cake leftovers, don’t let them go to waste! Head over to my versatile Lemon Berry Trifle recipe for a fantastic way to transform them into another incredible dessert. Happy baking!