Shoofly cake is a delightful treat that captivates with its rich, molasses flavor and crumbly, buttery topping. We grew up calling it Molasses Cake. Either way, each bite offers a perfect balance of sweetness and texture, making it a comforting and satisfying dessert. The deep, caramel-like notes of molasses create a warm, inviting taste that pairs wonderfully with a cup of coffee or tea. Whether enjoyed as a special treat or a nostalgic favorite, shoofly cake is sure to please your palate and leave you wanting more.
Shoo Fly Cake
Shoofly cake, also known as shoofly pie, originates from Pennsylvania Dutch cuisine. It started as a crustless molasses cake called “centennial cake,” created in 1876 to celebrate the 100th anniversary of the Declaration of Independence. Eventually, a pie crust was added, making it easier to enjoy with coffee. The name “shoofly” likely comes from the need to shoo away flies attracted to the sweet molasses filling. Today, it remains a beloved treat, cherished for its rich molasses flavor and crumbly topping.
Equipment
- 1 9" x 13" Cake Pan
Ingredients
- 4 c Flour
- 1 c Butter room temperature
- 2 c Sugar
- 1 Egg
- 1 c Molasses
- 2 c Boiling water
- 1 tbsp Baking soda
Instructions
- Preheat oven to 350℉ and grease and flour a 9" x 13" baking pan.
- In a large bowl Mix together flour, sugar, and butter until clumps form.
- Set aside one cup of the clumps for the topping
- Incorporate one egg and baking soda into the mixture
- Wisk water and molasses into the mixture until mixed batter is formed
- Pour batter into floured cake pan and then spread the topping around the top of the batter
- Bake at 350℉ for 45 minutes or until a toothpick comes out clean.