Makes 1 (13x9-inch) cake
  • ½ cup (120 grams) boiling water
  • 1½ teaspoons (7.5 grams) baking soda
  • 1 cup (336 grams) molasses
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (3 grams) ground ginger
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cloves
  • ¼ cup (60 grams) spiced rum
  • 3 tablespoons (45 grams) sour cream, room temperature
  • Whipped Cream (recipe follows)
  • Garnish: ground cinnamon
  1. Preheat oven to 325°F (170°C). Lightly spray a 13x9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a small heatproof bowl, stir together ½ cup (120 grams) boiling water and baking soda until dissolved. Stir in molasses; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition.
  4. In a medium bowl, whisk together flour, ginger, cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture alternately with molasses mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in spiced rum and sour cream. Pour batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack. Serve warm or at room temperature with Whipped Cream. Garnish with cinnamon, if desired. Store in an airtight container for up to 1 week.
Recipe by Bake from Scratch at