Shoofly cake is a rich, old-fashioned molasses cake with a tender base and crumbly topping, baked in a simple 9×13 pan. It's a cozy, crowd-pleasing dessert with deep flavor and just the right amount of spice.
Old-Fashioned Comfort That Still Works
This shoofly cake recipe, much like this burnt sugar cake, is one of those recipes that feels like it came straight out of a handwritten church cookbook. It's simple, dependable, and full of flavor that doesn't rely on anything fancy. The molasses gives it that deep, almost caramel-like richness, while the crumb topping adds texture that makes every bite a little different.
It's the kind of dessert you bring when you want people to ask, "What is this?"… and then come back for a second piece. Perfect for potlucks, holiday tables, or just a quiet night when you want something warm and nostalgic.
FAQs
It's rich, slightly dense, and full of bold molasses flavor with a warm hint of cinnamon. Think somewhere between a spice cake and a crumb cake, but deeper and more old-fashioned.
Dark brown sugar gives the strongest molasses flavor. You can use light brown sugar, but the flavor will be more mild.
Yes, and honestly, it's even better the next day. The flavor deepens and the texture settles beautifully.
You can. Let it cool slightly, wrap tightly, and freeze for up to 3 months. It stays moist and thaws well.
Keep it covered at room temperature for 1-2 days or refrigerate in an airtight container for up to 5 days.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
- All-purpose flour - The base of the cake and crumb topping. Sifting helps prevent clumps and keeps the texture even.
- Dark brown sugar - Adds sweetness and deep molasses flavor that defines this cake.
- Cinnamon - Brings a warm, cozy spice that balances the richness.
- Salted butter - Creates that soft, crumbly topping and adds richness throughout.
- Boiling water - Helps dissolve the molasses and activate the baking soda.
- Molasses - The star ingredient. Bold, rich, and what gives shoofly cake its signature flavor.
- Baking soda - Reacts with the molasses to help the cake rise properly.
- Salt - Enhances flavor and balances the sweetness.
- Eggs - Add structure and help bind everything together.
Instructions
Preheat your oven to 350°F and spray a 9×13 baking dish with nonstick spray.
In a medium bowl, whisk together the boiling water, molasses, baking soda, and salt until smooth. Let this mixture cool for about 10 minutes so it doesn't scramble the eggs. Once cooled, whisk in the eggs until combined.
In a large bowl, mix together the flour, brown sugar, and cinnamon.
Add the softened butter and work it in with a fork or your hands until the mixture looks like damp sand.
Set aside 2 cups of this crumb mixture for the topping.
Add the remaining crumb mixture to the molasses mixture and stir until fully combined.
Pour the batter into your prepared baking dish.
Sprinkle the reserved crumb mixture evenly over the top.
Bake uncovered for about 55 minutes, or until the center is set. If it still jiggles, give it a few more minutes so it doesn't fall as it cools.
Let the cake cool completely before slicing and serving.
Tips
- Make sure the molasses mixture has cooled before adding eggs or you'll end up with scrambled bits
- Don't skip sifting the flour if it's packed or clumpy
- Sprinkle the topping evenly instead of dumping it in one spot
- If the center looks underdone, keep baking a few extra minutes-this cake needs to be fully set
- This cake slices best once completely cooled
More Old-Fashioned Cake Recipes
This recipe is one of the old-fashioned cake recipes that is worth bringing back to modern tables. If you love recipes like this, make sure to also try this Granny Cake Recipe and this Ugly Duckling cake recipe that are so fun on a dessert potluck table.
Recipe
Shoofly Cake Recipe
Ingredients
- 4 cups all-purpose flour sifted
- 2 ¼ cups dark brown sugar
- 2 teaspoons cinnamon
- 1 cup salted butter 2 sticks, softened
- 2 cups boiling water
- 1 cup molasses
- 2 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
Instructions
- Preheat your oven and prepare your baking dish. Preheat to 350°F and spray a 9×13 with non-stick cooking spray.
- Mix the wet ingredients. In a medium bowl, whisk together the boiling water, molasses, baking soda, and salt until the molasses has dissolved completely. Let it cool for about 10 minutes, then whisk in the eggs. If the molasses mix isn't cool enough, the egg will scramble, so make sure you wait. You can stick it into your refrigerator to speed up this process. While it cools, work on the next step (dry ingredients).
- Make the dry mixture. In a large bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it into the mixture with a fork or clean hands until it resembles damp sand. Set aside.
- Set aside the topping and combine the rest with the wet mixture. Set aside 2 cups of the flour mixture and combine the remaining mix with the molasses mixture. Stir until well combined.
- Top with the crumble and bake. Pour the molasses mixture into the baking dish and then sprinkle the reserved flour mixture evenly over the top. Don't dump it in; sprinkle it evenly. Bake uncovered for 55 minutes or until the center is set and firm. If the center is still jiggly, pop it back in the oven or it will fall once cooled.
- Cool and serve. Cool completely before serving.
Notes
- Let the molasses mixture cool before adding eggs to prevent scrambling
- Sift flour if clumpy to avoid dry pockets in the cake
- Bake until center is fully set (no jiggle) to prevent sinking after cooling
- Cool completely before slicing for best texture and clean cuts
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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