Pro Tips for Best Results
I tested this recipe with both dark and light molasses, and I can confidently say that dark molasses gives a deeper flavor and richer color to the cake. Don’t skip it! I always recommend having your butter at room temperature before you begin. This simple tip ensures it will whip up beautifully. I’ve also found that incorporating the hot water into the batter right before pouring it into the pan creates a wonderfully moist cake.
Also, for the frosting, sift the powdered sugar before using it. I learned the hard way that clumps in the icing can lead to a lumpy texture. If you want a creamier frosting, mix in a splash of milk for an extra velvety finish. Believe me, I’ve made this mistake before, and no one wants a grainy experience with their delightful cake!
Common Mistakes to Avoid
I made the mistake of not measuring my flour properly the first time, which resulted in a dry cake. Don’t do what I did! Use the spoon-and-level method: spoon the flour into the measuring cup and then level it off with a knife for accurate measurements. I’ve also found that reducing the mixing time doesn’t work well—take your time to ensure everything is well combined.
Another mistake was prematurely frosting the cake while it was still warm; the frosting melted and slid off. I now always ensure the cake is completely cool before frosting—this is a game changer! One more trap I fell into was using granulated sugar instead of brown sugar for the frosting, which changes the flavor and texture entirely. Stick with the brown sugar for that desirable gooey richness!(See the next page below to continue…)