Louisiana Syrup Cake
Dive into the rich, bold flavors of the South with this Louisiana Syrup Cake, a timeless treat brimming with warm spices and the sweet, earthy notes of molasses and cane syrup. This old-fashioned cake recipe is delightfully moist, thanks to the perfect balance of melted butter and whole milk, and is lightly spiced with cinnamon, ginger, and nutmeg for a cozy flavor profile that’s perfect for any occasion. Quick to prepare in just 15 minutes of prep time, this cake bakes to perfection in under an hour, making it an easy yet impressive dessert for gatherings or weeknight indulgence. Serve it as-is for a rustic vibe, or elevate it with a dollop of whipped cream or a dusting of powdered sugar. Whether you’re a fan of vintage Southern desserts or simply love cakes with deep, complex sweetness, this Louisiana Syrup Cake is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cups molasses
- 0.5 cups cane syrup
- 0.25 cups granulated sugar
- 2 pieces large eggs
- 0.75 cups whole milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan, or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the melted butter, molasses, cane syrup, and granulated sugar. Whisk until smooth and well combined.
Add the eggs to the wet mixture one at a time, whisking thoroughly after each addition.
Stir in the milk and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients in batches, mixing gently with a spatula or wooden spoon. Avoid overmixing; stop as soon as no dry streaks remain.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes. Then, transfer it to a wire rack to cool completely.
Serve the cake on its own or topped with whipped cream or a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
