Get ready to bake a truly comforting treat! This Old-Fashioned Oatmeal Molasses Cake is a fantastic example of easy one bowl cake recipes, delivering a moist and flavorful dessert with minimal fuss. You’ll love how simple it is to prepare, perfect for a cozy evening.
Key Ingredients & Substitutions:
- Rolled Oats: Do not use instant oats; quick-cooking oats can work in a pinch.
- Molasses: Use unsulphured dark molasses for the best flavor; do not use blackstrap.
- Spices: Cinnamon and ginger are key; you can adjust amounts to your preference.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Ingredients:
Cake:
- 1 ½ cups boiling water
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup unsulphured dark molasses
Optional Glaze (for extra sweetness):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (without glaze)
- Tools Needed: 9×13 inch baking pan, large mixing bowl, whisk, rubber spatula, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Oats
Pour boiling water over the rolled oats in a large mixing bowl. Let them sit for about 10 minutes to soften. This step is crucial for the cake’s texture.
2. Combine Dry Ingredients
While the oats are soaking, whisk together the flour, baking soda, salt, cinnamon, and ginger in a separate bowl. Set this aside for later.
3. Cream Butter and Sugars
To the softened oats, add the softened butter, granulated sugar, and brown sugar. Mix thoroughly until well combined and creamy. You don’t need a separate bowl for this, making it a true one bowl cake recipe.
4. Add Wet Ingredients
Beat in the egg, buttermilk, and molasses into the butter and sugar mixture. Mix until everything is fully incorporated and smooth.
5. Mix in Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix, as this can lead to a tough cake.
6. Bake Your Cake
Pour the batter into a greased and floured 9×13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze (Optional)
Let the cake cool completely in the pan on a wire rack. If using the glaze, whisk powdered sugar, milk, and vanilla extract together until smooth, then drizzle over the cooled cake.
Variation Ideas:
- Nutty Addition: Fold in ½ cup of chopped walnuts or pecans with the dry ingredients for added crunch.
- Fruit Infusion: Stir in ½ cup of dried cranberries or chopped dates for a touch of fruity sweetness.
- Spice It Up: Add a pinch of cloves or nutmeg to enhance the warm spice profile.
Storage Instructions:
Store your Old-Fashioned Oatmeal Molasses Cake in an airtight container at room temperature for up to 3-4 days. If you prefer, you can also refrigerate it for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use instant oats instead of rolled oats?
A: No, instant oats will become too mushy and alter the texture of your one bowl cake recipe significantly. Stick to rolled oats or quick-cooking oats.
Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Q: Why is my cake dry?
A: A dry cake often results from overmixing the batter or overbaking. Ensure you mix just until combined and check for doneness with a toothpick.
Q: Can I bake this cake in a different sized pan?
A: Yes, but you may need to adjust baking time. A smaller pan might require longer baking, while a larger pan will bake faster.
Q: Is this cake suitable for freezing?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, and it will keep for up to 2 months.
Q: Can I reduce the amount of sugar in the recipe?
A: You can slightly reduce the sugar by ¼ cup without drastically changing the texture, but it will affect the overall sweetness and flavor profile of this delicious one bowl cake recipe.