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Molasses Tea Cakes

4.3 based on 12 reviews
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PREP: 15 MINUTES

COOK: 10 MINUTES

SERVINGS: 1 - 24 SERVINGS

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Serve these mini Molasses Tea Cakes at your next tea party or enjoy with a wonderful cup of coffee! This simple recipe combines the rich flavors of molasses and warm spices, made in our popular Bundt Charms Pan.

Ingredients

  • ½ cup flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • dash salt
  • ½ cup milk
  • ½ cup molasses (or brown sugar)*
  • ¼ cup oil
  • 1 tsp vanilla
  • 1 egg
  • dash of salt

Directions

Prepare Half-size tea cake pan with baking spray. Preheat oven to 350 degrees.

Combine flour, soda, spices, and salt. Set aside. Combine milk, molasses or brown sugar, oil and vanilla. Add 1 egg and mix thoroughly. Add dry ingredients and combine. Evenly spoon batter into pan. Tap gently on counter to remove air bubbles. Bake for 10-12 minutes or until toothpick inserted into one of the center cakes comes out clean. Cool for 10 minutes in pan and then invert onto cooling rack. Fill pan with remaining batter and repeat. Yields 24 mini cakes.

*If using molasses, cakes will turn out darker and differ in flavor. For lighter cakes, use brown sugar.

Read Recipe Reviews

    These have a nice flavor, and the amount of batter was a perfect fit for the 30-well bundt tea cake & candies pan. Baking spray made them pop right out without trouble.
    However, I think the recipe contains too much oil for such a small amount of batter. There is only 1/2 cup of flour, to 1/4 cup of oil in the entire recipe.
    I’m going to try again with only 1 tbsp of oil, or possibly up to 2 tbsp of melted butter… or perhaps substitute some applesauce for most of the oil.
    I’m a big fan of molasses and ginger, so I made the molasses version with “grandma’s” brand molasses instead of brown sugar.
    It seems that with a little tweaking, this recipe will be one I return to often!

    These were perfect! The recipe is very forgiving. I used Cup4Cup GF flour, melted butter for the oil, and light brown sugar (because it was all I had on hand). I even forgot to set the timer and they were in the oven for 5 minutes longer than the bake-time. Yikes! They were still as moist as I could possibly imagine and stayed that way. As stated–a very forgiving recipe. I’ll be using this one for a long time. My pan is a 24-count mini charm Bundt pan so the recipe filled the containers perfectly with no left overs. Made a perfect batch of 24.

    I LOVED making these, and i LOVED the results! I am making a variety of birthday cakes for a dear friend…and these will be one of the varieties!

    I ground oatmeal into flour and did not think that they were supposed to be so runny. I do not have the pans so I added about a cup of wheat flour and more baking soda and cinnamon …Omgeeze these are a lifesaver! I used Black-strap and these would be perfect with powdered sugar but I can’t have any sugar. This is definitely a keeper!

    I read the much appreciated comments before baking. I only had blackstrap molasses, but then I found a nearly forgotten bottle of pomegranate molasses in the back of my pantry and used that instead. Gives the teacakes a tangy taste. For the glaze, I mixed a table spoon of pomegranate juice with powdered sugar. Very nice. I found I needed to add another egg to get a good rise, though.

    I made these today and thought I did something when the batter was “thin”. I used Grandma’s Molasses and the entire family (including 1 Amazon Parrot, 2 Yorkies and a Maltese) loved them. They are not real sweet which is typical of a tea cake as they are normally dressed with icing or something. I love that they are not sweet. Spongy, light, and very good. I did not think they would turn out and they were fine. I found that they rise well, and so, filling them 2/3 or a bit less was perfect for the pan. My first batch I filled the cup and it made an overflow. Making tomorrow with Brown Sugar and adding a tablespoon of poppyseeds as well. I really love this pan Wish Nordic Ware would make more of them, perfect size for just a bit of a teacake with coffee. Perfection! Teriffic recipe, and as others have said the batter is thin, but it may be typical of a teacake sponge cake recipe. This was my first. Try it. I did not use glaze. I like glaze, and would if I were taking them somewhere, but I try to control the sugar intake, so, I opted not to use it.

    Nordic Ware… more Cakelet pans, please and more recipe’s or ideas for them. Thank you..

    Hi, thank you for your review! We always advise to fill our pans no more than 3/4 full. A little less for this particular pan is probably the way to go. Glad you enjoyed the recipe! Reach out to info@nordicware.com if you have any other questions. Thanks!

    I am not much of a baker but have the beautiful tea cake molds for this recipe and it made me want to try. I read from another review not to use blackstrap molasses, which may have been where I went wrong. However, these felt really overly “molasses-y” to me when I tasted them. I tried again by halving the molasses and adding in some brown sugar, and that definitely helped but still felt they were a little bland or lacked enough sweetness. I will try non-blackstrap molasses or perhaps adding a glaze.

    I was really excited by the lack of refined sugar in this recipe, and it is delicious! Cake is not very sweet (to me that is a plus) but moist and flavorful. I made them gluten free with oat and 1-to-1 flour and they worked great. To keep avoiding the refined sugar in the glaze, I made one with almond butter, butter, vanilla and maple syrup: decadent! Absolutely recommend this recipe. Like other reviewer, I ran out of patience preparing the charm pan multiple times, so I cooked the remaining batter in an aebleskiver pan!

    I loved this recipe! Very moist, flavorful, and came right out of the charms tin, like, well, a charm. I used dark brown sugar as it was what I had on hand. Reading previous reviews, here’s a couple tips – do not use blackstrap molasses; it isn’t sweet. Also, if you decide to use brown sugar, dark brown was best for me. Since brown sugar is just white sugar soaked in molasses, darker sugar had more molasses-y flavor.

    This recipe is easy & makes a light, moist cakelet with great molasses flavor. It’s a favorite in my home.

    These were delicious! They released from the pan easily, however it was a chore making so many and keeping the pan prepared. The batter was so thin (I used molasses) that I was worried that they wouldn’t set, but they did, and they were moist and delicious. Upon tasting them, I felt they weren’t as sweet as I’d like, so I made a glaze to go over them. I would highly recommend adding the glaze so they are sweet enough. The flavor is wonderful.

    Made these over the weekend and couldn’t figure out why they were so bitter. Did I forget to add sugar or not add enough? I am rechecking the recipe now and lo and behold, the recipe has no sugar at all! Blecch. I had a little remaining batter after tasting the first round of cakelets, so I added a little white sugar to it and made about 5 mini muffins which were delicious. This recipe – with sugar – is a keeper. Without it, it’s a fail. I don’t understand the * in the recipe suggesting the use of brown sugar instead of molasses. Doesn’t that make them “Not Molasses Cakes?” Again, use both – molasses and sugar! Note, the cakes did hold their shape well in the cakelet pan and released easily.

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