This Old-Fashioned Molasses Cake starts with a simple cake mix and bakes up rich, moist, and perfectly spiced with a luscious brown sugar buttercream.
Can I Make an Old-Fashioned Cake with a Cake Mix?
Starting with a simple white cake mix, we’ll transform it into a moist, tender cake that’s brimming with the deep sweetness of molasses and topped with a luscious brown sugar buttercream. It’s the perfect blend of nostalgia and convenience — just the way we like it!
Now, I know what you're asking: Will anyone know if I “cheat” and use a boxed mix to make an old-timey cake? The answer, at least in this case, is no. They won’t know. And yes, you can definitely start with a box of white cake mix for this delicious, over-the-top recipe.
If you have followed me for any length of time you know that I love coming up with boxed cake mix recipes. I often make things up. Sometimes they work; sometimes they don’t.
In this case? It did. I started with a box of white cake mix and added some very special fall ingredients (including the most important one, molasses) and prayed it would all come together.
Molasses Cake. . .Loaded with Fall Flavors!
Turns out, I worried for nothing! Not only did this turn out beautifully, it ended up being my favorite bake of the day (and I baked a ton of fall cakes, cookies, and other treats that same day).
If you’re looking for a quick, easy fall cake to take to a church social or a women’s event, or a family function, you have found it. I promise, you’re going to love this. The cake, by itself, is delicious. But if you add my Brown Sugar Buttercream, you’ll see just how special this cake really is.
Hey, speaking of that buttercream, I loved it so much that I’ve decided to dedicate a separate post to it. Look for that to come soon!
In the meantime, let’s dive right in to this delicious cake!
Old-Fashioned Molasses Cake Ingredients
I’ve prepared a recipe card at the bottom of this post, but here’s a quick glance at what you will need to make this delicious (and simple!) old-fashioned cake.
- 1 box white cake mix (15.25 oz)
- 3 large eggs
- ½ cup vegetable oil (or melted butter for richer flavor)
- ½ cup molasses
- ¾ cup water or milk (milk makes it a little richer)
- 2 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and allspice)
- Optional: pinch of white pepper for a little “ginger” bite
How to Make Old-Fashioned Molasses Cake
Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or two 8-inch round pans.
In a large bowl, whisk together cake mix and pumpkin spice until combined.
Add eggs, oil, molasses, and milk. Mix on low speed for 30 seconds, then medium speed for 2 minutes, until smooth.
Pour into prepared pan and bake 25–35 minutes (depending on pan size) or until a toothpick comes out clean.
Cool before frosting or dusting with powdered sugar.
Brown Sugar Buttercream Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup milk (or heavy cream for extra creaminess)
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar (adjust for texture)
- Pinch of salt
How to Make this Luscious Buttercream
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until the sugar dissolves a bit and the mixture looks glossy.
Add the milk and bring just to a gentle simmer. Stir, then remove from heat and let cool to lukewarm.
Transfer to a mixing bowl. Add vanilla and 2 cups powdered sugar, beating until smooth.
Gradually add more powdered sugar until you reach a spreadable frosting consistency.
Spread over the completely cooled cake. The frosting will firm slightly as it sets.
What to Expect from this Molasses Cake
This cake is light and fluffy and it’s absolutely loaded with flavor! As I mentioned above, it was my favorite of my bakes on that particular day. Maybe it had something to do with that brown sugar in the buttercream. I don’t recall ever making it before and it just blew me away! I’m not usually a molasses fan, but in this case (maybe because I used a smaller amount) it wasn’t overpowering. Now, mind you. . .I’ve made other spice cakes. I have a doctored spice cake recipe already, but it doesn’t include molasses. I love it, but now it’s got some stiff competition.
Variations on this Recipe
This is delicious as-is, but here are some fun ways to change it up:
Bake it as a layer cake. I’m thinking this recipe will fill two 8-inch pans and the frosting should be just the right amount.
Add cinnamon or caramel chips between the layers. (Can you even imagine?)
Add chopped pecans or walnuts to the recipe. I love nuts in fall bakes and this one would be perfect for them!
Drizzle with caramel on top. Caramel is lovely with fall spices. Perfection!
Other Fall Treats from Out of the Box Baking
Whether you’re baking for a fall festival, Thanksgiving, or any other fall-themed event, we’ve got you covered with enough dessert recipes to make anyone happy! Here are some fan favorites:
Pumpkin Pie: This classic Pumpkin Pie is smooth, creamy, and perfectly spiced, baked in a flaky crust for the ultimate holiday dessert.
Gingerbread Latte Cupcakes: These Gingerbread Latte Cupcakes are soft, spiced, and topped with a creamy coffee frosting—bringing together two holiday favorites in one festive treat.
Gingerbread Whoopie Pies: These Gingerbread Whoopie Pies are soft, spiced cookies sandwiched with creamy cinnamon filling—a festive treat perfect for the holiday season.
Old-Fashioned Molasses Cookies: These Old-Fashioned Molasses Cookies are soft, chewy, and bursting with rich molasses flavor and warm spices, just like Grandma used to make.
Pumpkin Spice Shortbread Cookies: These Pumpkin Spice Shortbread Cookies are buttery, crisp, and infused with cozy fall spices, making them the perfect seasonal twist on a classic favorite.
That’s it for this post, friends! I hope you enjoy this delicious fall cake. If you’re looking for a holiday dessert that’s rich, warm, and loaded with old-fashioned flavor, this Molasses Cake is for you.
Before you go, why not pin some photos to your Pinterest boards?
Janice is the recipe creator behind Out of the Box Baking, where she specializes in easy, creative desserts made with doctored cake mixes. She believes anyone can bake beautiful, homemade treats without complicated ingredients or fussy techniques. This Old-Fashioned Molasses Cake with Brown Sugar Buttercream is a perfect example — simple to make, yet full of nostalgic holiday flavor. When she’s not baking, Janice is an author, blogger, and grandmother who loves sharing sweet moments (and sweet recipes!) with family and friends.
Old-Fashioned Molasses Cake with Brown Sugar Buttercream
If you’re looking for a holiday dessert that’s rich, warm, and loaded with old-fashioned flavor, this Molasses Cake is for you. Starting with a simple white cake mix, we’ll transform it into a moist, tender cake that’s brimming with the deep sweetness of molasses and topped with a luscious brown sugar buttercream. It’s the perfect blend of nostalgia and convenience — just the way we like it!
Ingredients
- For the cake:
- 1 box white cake mix (15.25 oz)
- 3 large eggs
- ½ cup vegetable oil (or melted butter for richer flavor)
- ½ cup molasses
- ¾ cup water or milk (milk makes it a little richer)
- 2 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and allspice)
- Optional: pinch of white pepper for a little “ginger” bite
- For the frosting:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup milk (or heavy cream for extra creaminess)
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar (adjust for texture)
- Pinch of salt (if you use unsalted butter)
Instructions
How to Make Old-Fashioned Molasses Cake
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or two 8-inch round pans.
2. In a large bowl, whisk together cake mix and pumpkin spice until combined.
3. Add eggs, oil, molasses, and milk. Mix on low speed for 30 seconds, then medium speed for 2 minutes, until smooth.
4. Pour into prepared pan and bake 25–35 minutes (depending on pan size) or until a toothpick comes out clean.
5. Cool before frosting or dusting with powdered sugar. (
How to Make Brown Sugar Buttercream
1. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until the sugar dissolves a bit and the mixture looks glossy.
2. Add the milk and bring just to a gentle simmer. Stir, then remove from heat and let cool to lukewarm.
3. Transfer to a mixing bowl. Add vanilla and 2 cups powdered sugar, beating until smooth.
4. Gradually add more powdered sugar until you reach a spreadable frosting consistency.
5. Spread over the completely cooled cake. The frosting will firm slightly as it sets.
Store in airtight container. This cake should stay fresh for 4-5 days. You can freeze it to eat later if you like.