Aunt Rose's Sorghum Cake Recipe

This recipe for Aunt Rose's Sorghum Cake is a true taste of the past, adapted from a vintage cookbook found in Gatlinburg, Tennessee. Imagine a fragrant, moist, and delicious cake made with locally sourced sorghum – a delightful treat that's perfect for any occasion. While the original recipe led to a hilarious kitchen mishap (involving self-rising flour, a smoky oven, and bewildered security!), this version uses all-purpose flour for a perfectly risen, delicious cake. Don't miss out on this unique and unforgettable recipe! #SorghumCake #SouthernBaking #Gatlinburg #VintageRecipe #CakeRecipe #EasyRecipe #NoFrostingNeeded

Prep Time 20 mins
Cook Time 55 mins
Calories 257.8 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Aunt Rose's Sorghum Cake 98

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aunt Rose's Sorghum Cake

  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1/2 cup sorghum molasses
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup hot water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Aunt Rose's Sorghum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Aunt Rose's Sorghum Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the sorghum molasses until well incorporated.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

108g

Fat

24g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)