We’re calling it: Marble Molasses Cake is the newest must-make dessert of the fall season. And what’s not to love about the decadent treat? It’s packed with autumn-inspired ingredients like cinnamon, ginger, and cloves for a deliciously flavorful confection. Don’t let the 2-hour cook time dissuade you; it only takes 15 minutes of hands-on attention to create a dinner-party-worthy dessert. This marble-molasses treat is delightfully airy in texture, and it’s reminiscent of both gingerbread and pound cake in taste.How did we achieve the impressive marble effect, you may ask? It’s easy. Simply dolloping the alternating batters into a loaf pan creates the unmistakable design when baked. Even the most inexperienced baker could accomplish the sought-after swirl. You’ll excite your dinner party guests with very little effort. But don’t limit the Marble-Molasses Cake to dessert. It’s perfect for breakfast or served with a cup of coffee for an afternoon treat. Save a spot on the holiday table this year for your soon-to-be favorite dessert.

Southern Living


Credit: Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Audrey Davis

Recipe Summary test

15 mins
2 hrs 10 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with baking spray with flour. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.

  • Stir together flour, baking powder, and salt in a bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on medium speed until just combined. Pour half of the batter into a separate bowl. Add molasses, cinnamon, cloves, and ginger to 1 of the bowls of batter, stirring until smooth. (You will have 1 bowl of dark batter and 1 bowl of light batter.)

  • Drop batters by tablespoonfuls into prepared pan, alternating between dark and light batters.

  • Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Remove loaf from pan; let cool completely on a wire rack, about 1 hour.