Quick Recipe Version (TL;DR)
Quick Ingredients
- Brown-Sugar Streusel: 1 1/4 cups (165 g) all-purpose flour, 1/2 cup (100 g) packed brown sugar, 1/4 cup (50 g) granulated sugar, 1 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 cup (113 g) unsalted butter, melted.
- Molasses Cake Layers: 2 1/2 cups (310 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg (optional), 1 cup (200 g) packed dark brown sugar, 1/2 cup (120 ml) dark unsulphured molasses, 1/2 cup (120 ml) neutral oil, 1/4 cup (57 g) unsalted butter, melted, 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) hot coffee or water.
- Molasses Soak (optional but recommended): 1/2 cup (120 ml) water, 3 tbsp (45 ml) molasses, 3 tbsp (40 g) brown sugar, pinch salt, 1/2 tsp vanilla.
- Molasses Glaze (optional): 1 1/4 cups (150 g) powdered sugar, 2 tbsp (30 ml) molasses, 2–3 tbsp (30–45 ml) cream or milk, pinch salt, 1/2 tsp vanilla.
Do This
- 1. Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment on the bottom.
- 2. Stir streusel ingredients until clumpy; set aside.
- 3. Whisk cake dry ingredients in one bowl. In another, whisk brown sugar, molasses, oil, melted butter, eggs, and buttermilk. Stir dry into wet, then whisk in hot coffee or water; batter will be thin.
- 4. Divide batter between pans. Crumble streusel evenly over both. Bake 25–30 minutes, until a toothpick in the center comes out clean.
- 5. While cakes bake, simmer water, molasses, brown sugar, and salt for 2–3 minutes for the soak; stir in vanilla. Whisk glaze ingredients until pourable.
- 6. Cool cakes 10 minutes, loosen edges, then flip out and turn again so streusel is on top. Brush warm molasses soak over tops. Cool completely.
- 7. Place one layer streusel-side up, drizzle with some glaze, top with second layer (streusel-side up), and drizzle remaining glaze. Slice and serve.
Why You’ll Love This Recipe
- All the cozy molasses-and-crumb flavor of classic shoofly pie, but in a soft, tender layer cake.
- Brown-sugar streusel bakes into a crunchy, caramelized topping that turns sticky-chewy after a molasses soak.
- No complicated frosting: a quick molasses glaze and the streusel do most of the work.
- Perfect make-ahead dessert that stays moist and gets even better the next day.
Grocery List
- Produce: None needed.
- Dairy: Unsalted butter, buttermilk, heavy cream or milk (for glaze).
- Pantry: All-purpose flour, dark brown sugar, granulated sugar, powdered sugar, dark unsulphured molasses (not blackstrap), neutral oil (canola/vegetable), baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg (optional), vanilla extract, coffee (or use water).
Full Ingredients
For the Brown-Sugar Streusel
- 1 1/4 cups (165 g) all-purpose flour
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt or kosher salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
For the Molasses Cake Layers
- 2 1/2 cups (310 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt or kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg (optional but nice)
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (120 ml) dark unsulphured molasses (avoid blackstrap; it is too bitter)
- 1/2 cup (120 ml) neutral oil (such as canola or vegetable)
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot strong coffee or very hot water
For the Molasses Soak (Optional but Recommended)
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) dark unsulphured molasses
- 3 tbsp (40 g) packed brown sugar
- Pinch of fine salt
- 1/2 tsp vanilla extract (optional)
For the Simple Molasses Glaze (Optional)
- 1 1/4 cups (150 g) powdered sugar, sifted
- 2 tbsp (30 ml) dark unsulphured molasses
- 2–3 tbsp (30–45 ml) heavy cream or milk, plus more as needed
- Pinch of fine salt
- 1/2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease two 9-inch round cake pans with butter or nonstick spray. Line the bottoms of the pans with circles of parchment paper, then grease the parchment as well. This helps the tender molasses cake release cleanly.
Dust the sides lightly with flour, tapping out any excess. Set the pans aside while you make the streusel and batter.
Step 2: Make the brown-sugar streusel
In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt until no lumps of sugar remain. Pour in the melted, slightly cooled butter.
Use a fork or your fingers to mix until the butter is fully incorporated and the mixture forms moist clumps that hold together when squeezed. You want a mix of fine crumbs and some larger pebble-sized pieces. Set the bowl aside; the streusel will firm up a bit as the butter cools, which is perfect.
Step 3: Mix the dry ingredients for the cake
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg (if using). Make sure everything is evenly distributed; this prevents pockets of baking powder or spices in the finished cake.
Step 4: Mix the wet ingredients and combine the batter
In a separate large bowl or a stand mixer bowl, whisk together the brown sugar and molasses until smooth and glossy. Add the oil and melted butter and whisk again. Add the eggs one at a time, whisking well after each addition. Stir in the buttermilk.
Pour the dry ingredient mixture into the wet ingredients. Gently whisk or stir with a spatula just until you no longer see dry streaks of flour. The batter will be fairly thick at this point.
Finally, pour in the hot coffee or hot water. Whisk until the batter is smooth and pourable. It will be looser than a standard cake batter; that is what gives this cake a tender, moist crumb. Do not overmix—stop as soon as it comes together.
Step 5: Assemble the layers and bake
Divide the batter evenly between the two prepared cake pans. A kitchen scale is helpful for accuracy, but you can also eyeball it. Smooth the tops lightly with a spatula.
Sprinkle the streusel evenly over the surface of each pan of batter, dividing it as equally as you can. Try not to press the crumbs down; just let them sit on top so they stay light and craggy. Make sure the streusel goes all the way to the edges for a beautiful, crunchy ring.
Bake for 25–30 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted into the center (avoiding obvious streusel chunks) comes out clean or with just a few moist crumbs, and the streusel is golden and fragrant.
Step 6: Make the molasses soak and glaze
While the cakes bake, prepare the soak. In a small saucepan, combine the water, molasses, brown sugar, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Let it bubble for 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla (if using). Set aside to cool slightly; it should be warm but not boiling hot when you use it.
For the optional glaze, whisk together the powdered sugar, molasses, 2 tbsp cream or milk, salt, and vanilla in a small bowl until smooth. If it is too thick to drizzle, add more cream or milk, 1 tsp at a time, until you have a thick but pourable consistency. If it is too thin, add a bit more powdered sugar. Cover and set aside.
Step 7: Cool, soak, and assemble the cake
Once the cakes are done, cool them in their pans on a wire rack for 10 minutes. Run a thin knife around the edges to loosen. Place a wire rack or plate over one pan and carefully invert to release the cake. Immediately place another rack on the bottom and flip again so the streusel side is facing up. Repeat with the second layer. Some loose crumbs may fall off; that is normal.
While the cakes are still warm, brush or spoon the warm molasses soak evenly over the streusel tops of both layers. Go slowly so it can seep into the crumbs and edges. This step creates that signature sticky, chewy shoofly texture.
Let the cakes cool completely, about 45–60 minutes. To assemble, place one layer streusel-side up on a serving plate. Drizzle with 2–3 tbsp of the molasses glaze, spreading gently so it forms a thin layer and seeps into the nooks and crannies. Carefully place the second layer on top, also streusel-side up. Drizzle the remaining glaze over the top in a zigzag or spiral pattern, letting some drip down the sides if you like. Slice with a sharp, serrated knife and serve.
Pro Tips
- Use good molasses: Choose dark unsulphured molasses for deep flavor without harsh bitterness. Avoid blackstrap unless you love a very intense, slightly bitter taste.
- Room-temperature ingredients: Let your eggs and buttermilk come to room temperature so the batter blends smoothly and the cake rises evenly.
- Do not skip the parchment: The cake is moist and the streusel is sticky; parchment on the bottom of the pan makes releasing the layers much easier.
- Go easy on mixing: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake tough instead of tender.
- Let it rest: This cake is even better a few hours after assembling, or the next day, when the molasses soak has fully settled into the crumbs and cake.
Variations
- One-pan shoofly snack cake: Bake the batter and streusel in a greased 9×13-inch pan at 350°F (175°C) for 30–35 minutes. Soak and glaze right in the pan and serve as squares—no layering needed.
- Extra-spiced gingerbread version: Increase ginger to 2 tsp, add 1/4 tsp ground cloves, and use all dark brown sugar for a more gingerbread-like cake with a stronger spice kick.
- Salted caramel drizzle: Replace the molasses glaze with a warm, pourable salted caramel sauce drizzled over the top for a richer, dessert-bar feel.
Storage & Make-Ahead
Store the assembled cake, covered, at cool room temperature for up to 2 days, or in the refrigerator for up to 4 days. Because of the molasses and soak, the cake actually stays moist and can taste even better on day two.
For longer storage, wrap individual slices tightly in plastic wrap, then place in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature, still wrapped, for best texture.
You can also make the components ahead: bake the cake layers up to 1 day in advance, cool completely, wrap well, and store at room temperature. Prepare the soak and glaze the day you plan to assemble, or up to 3 days ahead (store covered in the refrigerator and gently rewarm the soak to loosen before using).
Nutrition (per serving)
Approximate values per slice (1/12 of the cake), including soak and glaze: about 520 calories, 22 g fat, 10 g saturated fat, 78 g carbohydrates, 1 g fiber, 52 g sugars, 5 g protein, and 380 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes.
