Rustic, simplistic, and delicious; Spiced Molasses Bundt Cake just screams Christmas! It is prepared with classic holiday-warming spices like cinnamon, nutmeg, ginger, and cloves. Paired with the sweetness of molasses and brown sugar, it’s hard to eat just one slice!

This cake, Dear Reader, is packed with the flavours that speak to me the most and make me feel like Christmas is thriving in my soul. Of all the Christmas flavours and foods you can think of, anything with molasses would be my first pick. My Spiced Molasses Bundt Cake is one of my personal favourites – so much so that I cannot make this one too often, because I lose all control and eat way too much of it!
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NEWFOUNDLANDERS LOVE BAKED GOODS MADE WITH MOLASSES
It’s because I’m from Newfoundland. Or, at least that’s what John.e says. You see, once these recipes were ready to be baked and photographed, I took one weekend and baked seven cakes. I photographed them all and packaged them up on Sunday for John.e to take to work on Monday morning.
He took a total of five cakes to work. The previously posted Holiday Matcha Bundt Cake was given to McKenna to take to school – her friends love green tea! The Chocolate Orange Bundt Cake stayed home, partially because we didn’t want to part with it, but mainly because it’s difficult to package up a cake that’s covered in ganache.
So, he took the other five cakes with him. When he arrived home, he reported that all of the cakes were gone except for a few slices of the “molasses cake.” I explained that it would have been the first cake I tried had there been five cakes placed in front of me. He responded with, “That’s because you’re from Newfoundland.”
At first, I thought it was an insult, but that’s not his style. He would never insult someone intentionally. The more I thought about it, the more I thought he might be right. I can’t speak for all Newfoundland homes, but in my family home, baked goods with molasses were very common.

MORE MOLASSES RECIPES
My mom would make molasses cake, molasses tea biscuits, molasses bread, etc. There was always a container of molasses in the pantry. Fast forward 30 years later, and the same applies to me. I have molasses on hand at all times – like literally all the time!
It’s a great ingredient and very versatile. You can use it in almost anything. I love to bake with it, obviously, but it’s also really good in sauces and marinades during the summer months. You can glaze a ham, add some to a baked French toast recipe, and you can also make lattes! Did you know that?
Personally, I feel that the taste and smell of molasses is like a hug from home. It brings many of my childhood memories flooding back and I love every minute of it. So, if anybody asks, Dear Reader, I’ll be that one Newfoundlander who digs into the molasses cake before trying any of the other cakes – every single time!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – Make sure your butter is at room temperature!
- Brown Sugar
- Molasses – This gorgeous, sticky, sweet concoction is basically just boiled cane sugar. When baking, the best molasses to fancy molasses. Stay away from dark or blackstrap molasses unless instructed otherwise. Fancy molasses is a light molasses.
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Ground Spices – You will need cinnamon, nutmeg, ginger, and cloves.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder and Baking Soda
- Salt
- Confectioner’s Sugar
HOW TO MAKE A SPICED MOLASSES BUNDT CAKE
Preheat your oven to 350 degrees F. Prepare a bundt pan by coating with non-stick cooking spray. Dust the inside of the greased bundt pan with flour and tap out the excess. Set aside. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the molasses, vanilla extract, cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix into the butter and brown sugar mixture. Next, mix in the eggs one at a time until well incorporated. Add the milk and beat on low speed until just incorporated. Add the flour, baking powder, baking soda, and salt. Beat until mixed through.
Transfer the batter to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 30 minutes. Invert the cake onto a wire cooling rack to finish cooling. Once completely cooled, dust with confectioner’s sugar and serve.

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!
So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
STORING, PACKAGING, & FREEZING
When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.
If you plan to freeze your Spiced Molasses Bundt Cake, you certainly can! I would not recommend adding the dusting of confectioner’s sugar until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!

Do You Like This Recipe?
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Spiced Molasses Bundt Cake
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups brown sugar, lightly packed
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 4 large eggs, room temperature
- 1 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon confectioner's sugar, for garnish
Instructions
- Preheat your oven to 350 degrees F. Prepare a bundt pan by coating with non-stick cooking spray. Dust the inside of the greased bundt pan with flour and tap out the excess. Set aside.
- In a large mixing bowl, beat together the butter and brown sugar until light and fluffy.
- Add the molasses, vanilla extract, cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix into the butter and brown sugar mixture.
- Next, mix in the eggs one at a time until well incorporated.
- Add the milk and beat on low speed until just incorporated.
- Add the flour, baking powder, baking soda, and salt. Beat until mixed through.
- Transfer the batter to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool for 30 minutes.
- Invert the cake onto a wire cooling rack to finish cooling.
- Once completely cooled, dust with confectioner's sugar and serve.
Notes
Nutrition
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Elizabeth says
I would try the molasses one first as well! But then, I am from Newfoundland too. Looking forward to trying the recipe.
byronethomas@gmail.com says
Great minds think alike, Elizabeth. 🙂
Ginger Ramirez says
I will definitely be making this one. It looks so moist and delicious. I stumbled across your blog by accident ,and have been hypnotized for more than an hour. Your are doing a wonderful job. I am from Florida,but live in South Carolina currently for the past 30 years. This blog is so refreshing. Down to earth ,personable,charming. We Southeners know a little something about all three . You have a new fan . I will recommend it to all my friends and family. And yes dear Molasses is an old times ingredient used for many things. My grandmother used it in everything. Lovely to have found your blog,and so nice to meet you. Happy New Years Ya’ll!
byronethomas@gmail.com says
Thank you, Ginger! I agree, Southerners are all three of those things. I love the south! I’m glad you found my little blog and do hope you enjoy it. I post recipes every week, so please be sure to subscribe so you don’t miss any of them. Happy New Year!!!
Shirley says
We love raisins in everything…has anyone tried them, or will I be the first to report back on how wonderfully delicious the cake was?
I tried the molasses tea biscuits and added raisins…Amazing, a keeper for sure!
Elizabeth Arcand says
I love Molasses anything! Obsessed. I’m not from NewfoundLand!
Currently baking, it smells divine. Looking forward to the finished product.