Pumpkin Molasses Cake


Ingredients to Cream:


Moist Ingredients:

Dry Ingredients:



  1. Preheat oven to 350°.
  2. For 2 layer cake grease and flour two 9-inch pans. Click here for how to prepare cake pans for baking. For rectangular cake grease and flour a 13x9x2 oblong pan.
  3. Cream butter until light and fluffy, about 30 seconds.
  4. Add brown sugar. Beat on high speed for 1 minute until butter and sugar are well combined.
  5. Add eggs one at a time, beating 1 minute after each.
  6. In a small bowl mix together the buttermilk, pumpkin, molasses, and orange zest.
  7. In a separate bowl, mix together the dry ingredients.
  8. Add dry ingredients and buttermilk mixture alternately to beaten mixture, beating after each addition.
  9. Once all ingredients are mixed together, beat on medium high speed, scraping bowl occasionally for 2 minutes.
  10. Pour batter into prepared pan(s).
  11. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  12. If you are making two 9-inch round cakes bake 25 to 30 minutes. Cool on a rack for exactly 10 minutes. Click on this link to see how to remove cakes from pans. Cool completely on a rack before frosting.
  13. If you are making an oblong cake bake 30 to 40 minutes. Cool completely on a rack before frosting.
  14. Frost with cream cheese frosting.
  15. If you are making a layer cake click on this link for instructions on frosting a layer cake.

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Recipe adapted from Better Homes and Gardens New Cook Book, Des Moines: Meridith Corporation (1981).