Old Fashioned Shoofly Cake
Indulge in the timeless charm of an Old Fashioned Shoofly Cake, a vintage dessert that combines rich molasses, warm spices, and a signature crumb topping for an irresistible treat. With a fluffy, moist texture and delightful hints of cinnamon and nutmeg, this classic Pennsylvania Dutch favorite boasts a perfect balance of sweetness and spice. The unique molasses batter is topped with buttery crumbs, baked to golden perfection in just 40 minutes, and can be served warm or at room temperature. Whether enjoyed plain, with a dollop of whipped cream, or a drizzle of heavy cream, this shoofly cake is a nostalgic delight that’s perfect for holidays, potlucks, or any occasion. Quick to prepare and bursting with old-fashioned flavor, this cake is a must-try for lovers of heritage recipes and comforting desserts!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 1 teaspoon baking soda
- 1.5 cups boiling water
- 1 cup molasses
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
Cut in the unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Reserve 1 cup of the crumb mixture for topping and set it aside.
In a separate bowl, dissolve the baking soda in the boiling water. Add the molasses to the water and stir until combined.
Gradually pour the molasses mixture into the dry ingredients, stirring gently until the batter is smooth and fully combined. The batter will be thin; this is normal.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Sprinkle the reserved crumb mixture evenly over the top of the batter to create the signature shoofly texture.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a drizzle of heavy cream.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 658.5 g | 239% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 380.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5278 mg | 112% | |
*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.
