If you love all of the warm flavors of gingerbread cookies, this Gingerbread Snack Cake is for you! Full of seasonal spices, the amazing aroma of this cake is almost as incredible as its flavor and moist texture.
Ingredients
You can whip this gingerbread snack cake up with ingredients you probably have on hand or can easily grab at the grocery store.
- Unsalted Butter – Using unsalted butter allows you to better control the salt level in the recipe.
- All-Purpose Flour – Make sure to add a little to use in the pans.
- Boiling Water – You’ll need this to mix with the baking soda.
- Baking Soda – This leavening agent will help the cake to rise.
- Ground Ginger, Cinnamon, Cloves, Nutmeg, and Allspice – Combined together, these spices help to create the classic gingerbread flavor!
- Fine Sea Salt – This brings out the flavor of all of the spices and other ingredients.
- Baking Powder – Combined with the baking soda, this gives the cake the perfect rise.
- Light Brown Sugar – Make sure to pack this in when measuring so that it’s the precise among.
- Unsulfured Molasses – This concentrated molasses works best for the cake and helps to avoid any potential allergic reactions.
- Eggs – Use large eggs that are at room temperature.
- Vegetable Shortening – Use this to grease the pan so that the cake doesn’t stick.
- Powdered Sugar, Dollop of Whipped Cream, or Cream Cheese Frosting – You can also try Pumpkin Cream Cheese Frosting or Maple Cream Cheese Frosting for some seasonal flavor.
If you love gingerbread flavors, give our gingerbread puppy chow a try too!
Variations
You can dress up this gingerbread snack cake with all sorts of add-ins or swaps.
- Gluten-free – Swap out the all-purpose flour for a gluten-free 1:1 alternative.
- Zest – Sprinkle some orange zest into the batter for a bright, citrusy flavor.
- Nuts – Fold in chopped walnuts or pecans for crunchy texture.
- Dried Fruit – Add raisins or dried cranberries to the cake batter.
- Spices – Swap out the gingerbread spices for a pumpkin pie spice blend or apple pie spice.
- Rum – Use a pastry brush to add rum to the exterior of the cake after baking.
How to Make Gingerbread Snack Cake
In just a few quick steps you can easily make this delectable gingerbread cake.
- Combine. Add the baking soda and boiling water to a measuring cup and stir to combine.
- Mix dry ingredients. And the flour, ginger, cinnamon, cloves, nutmeg, allspice, salt, and baking powder to a large bowl.
- Mix wet ingredients and sugar. Add the butter and brown sugar to a large bowl and beat them together. Pour in the water and baking soda mixture and the molasses. Then add the eggs and mix until just combined.
- Combine. Pour half the dry ingredients into the wet mixture and mix. Repeat while avoiding overmixing.
- Bake. Pour the batter into the greased and flour-dusted cake pan. Place in the preheated oven and bake until a toothpick inserted into the center comes out clean.
- Cool and serve. Remove the cake from the oven and allow it to come to room temperature. Then, frost it if desired, and serve.
Storage and Freezing
If you’re storing this cake unfrosted, it can remain at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. If it has a dairy-based frosting, you’ll need to keep it in the fridge.
How to Store Gingerbread Snack Cake
You can store this gingerbread snack cake in the refrigerator for up to five days.
Can I Freeze Gingerbread Snack Cake?
Cakes actually freeze really well. Be sure to wrap tightly with plastic wrap and freeze the cake for up to three months.
Common Questions about Gingerbread Snack Cake
A snacking cake typically has very little, if any, icing and is similar to a sheet cake. A regular cake is typically frosted and can come in various shapes and sizes.
The cake may be dry if your oven is too hot so be sure to check that it’s properly calibrated and on the right setting.
Ginger cake can become rubbery if you use too much of your leavening agent, like baking soda. Be sure to measure precisely.
More Delicious Cakes
Looking for more creative cakes? Here are a handful more that we can’t get enough of!
Gingerbread Snack Cake
Ingredients
Cake:
- 8 tablespoons unsalted butter , room temperature,
- 2 ½ cups all-purpose flour , plus more for the pans
- 1 cup boiling water
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- ⅔ cup light brown sugar , packed
- 1 cup unsulfured molasses
- 2 large eggs , room temperature
- vegetable shortening
Topping:
- Dusted with powdered sugar , dollop of whipped cream or cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish generously with vegetable shortening and then dust it with flour, making sure to tap out the excess. Set aside.
- In a measuring cup, combine the boiling water and baking soda. Set aside.
- In a large mixing bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, allspice, salt, and baking powder. Set aside.
- In an stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the butter and brown sugar until light and fluffy. Alternating, add in the boiling mixture and molasses. When combined, blend in the eggs.
- Add the dry ingredients to the wet in ingredients in two additions, being mindful to not overmix.
- Transfer the cake batter to the prepared cake pan. Bake for 30-25 minutes or until it passes the toothpick test. Allow to cool slightly before serving, or frosting if desired.
- If you’ve tried this recipe, come back and tell is how it went in the comments. We love feedback!
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