Pin This cinnamon gingerbread snack cake brings cozy spice and indulgent moisture to any afternoon, just right for sharing with tea or packing up for a sweet winter treat. I reach for this recipe whenever I crave nostalgic gingerbread flavor but want something fuss-free that feels homestyle and satisfying.
This cake became a family favorite when I baked it on a chilly December weekend and ever since my youngest always volunteers to help dust it with powdered sugar before anyone sneaks a slice.
Ingredients
- All-purpose flour: provides structure for a soft slice look for unbleached for natural flavor
- Baking soda and baking powder: ensure the cake rises with a gentle crumb check the dates on both for best results
- Ground cinnamon and ground ginger: create warm comforting spice make sure yours are fresh for maximum fragrance
- Ground cloves: add complexity a little goes a long way
- Salt: highlights all the flavors use fine sea salt or kosher salt
- Unsalted butter melted: brings richness and moisture pick a high-quality European-style butter if possible
- Light brown sugar: gives hints of caramel that complement the spices pack it firmly for accurate measuring
- Molasses: is the star for deep color and classic gingerbread character always select unsulphured molasses for best taste
- Eggs: help bind and lift the cake room temperature works best for even mixing
- Whole milk: keeps the batter velvety and dairy richness shines through use full-fat for the best texture
- Vanilla extract: softens the spice and rounds out the aroma pure extract makes a difference here
- Powdered sugar: optional but adds a snowy look on top sift before sprinkling for even coverage
Instructions
- Prepare the Baking Pan:
- Grease an 8 inch square baking pan thoroughly and line the bottom and sides with parchment paper to help the cake release cleanly after baking
- Mix the Dry Ingredients:
- In a medium bowl whisk flour baking soda baking powder cinnamon ginger cloves and salt for at least a full minute to distribute the leaveners and spices evenly throughout the flour
- Blend Wet Ingredients:
- In a large mixing bowl whisk together the melted butter brown sugar and molasses until everything looks smooth and glossy then add eggs one at a time whisking well each time followed by stirring in the milk and vanilla extract until fully blended
- Combine Wet and Dry:
- Gently fold the dry ingredients into the wet mixture using a spatula turning the bowl and scraping down the sides to avoid pockets of flour stop stirring once the batter is just uniform to prevent a dense cake
- Bake:
- Pour the batter right into your pan smooth the top and give it a gentle tap on the counter to release air bubbles then bake at 350 degrees for about 28 to 32 minutes or until a toothpick inserted comes out clean with just a few moist crumbs
- Cool:
- Set the baked cake in its pan on a wire rack for about 10 minutes so it can settle and firm up then lift it out using the parchment paper edges and let it cool completely so the crumb sets well
- Finish and Serve:
- Once cool dust lightly with powdered sugar if you like I use a little fine mesh sieve for a pretty even layer then slice and enjoy with tea coffee or a scoop of vanilla ice cream
Pin Ginger and cinnamon always remind me of snowy holidays baking with my grandmother who would sneak an extra pinch of spice and say it was her secret Whenever I taste a slice I remember those warm afternoons with her
Storage Tips
Let the cake cool fully before storing Keep leftovers in an airtight container at room temperature for up to three days Wrap tightly in plastic wrap and place in a freezer bag for longer storage thaw at room temperature and always dust with more powdered sugar after thawing if needed
Ingredient Substitutions
You can swap whole milk for any unsweetened plant-based milk if needed Olive oil or a neutral vegetable oil works in place of butter but the cake will be a touch less rich For more intense spice try adding that optional nutmeg or a pinch of allspice
Serving Suggestions
Serve slices plain with coffee or try a dollop of whipped cream or Greek yogurt for tang Vanilla ice cream pairs beautifully with the warmth of the spices Try layering cubes of the cake in parfaits with poached fruit and cream for a festive dessert
Cultural and Historical Context
Gingerbread has roots in medieval Europe where spices like ginger became signs of winter celebrations The American snack cake version is simpler than classic gingerbread loaf but just as cozy This recipe brings a nostalgic flavor without any fuss for modern home bakers
Seasonal Adaptations
Fresh pear or apple chunks can be folded in before baking for Autumn fruit twist Chopped candied ginger or walnuts add texture for a holiday touch Make mini loafs or cupcakes for individual servings
Success Stories
Friends have shared rave reviews about how the moist texture holds up even after a couple days Several readers say their kids love helping measure the spices and dust the top with sugar One baker used the cake as the base for a fall trifle and reported there were no leftovers
Freezer Meal Conversion
Bake as directed then cool and slice Wrap pieces individually and freeze for an easy lunchbox treat Warm a frozen piece gently in the microwave for a grab and go snack
Pin Cinnamon gingerbread snack cake is at its best freshly sliced and shared with loved ones Enjoy every aromatic bite with your favorite cup of tea.
Recipe Questions & Answers
- → What makes this cake so moist?
Melted butter, milk, and eggs work together to produce a soft, moist crumb in every bite.
- → Can I substitute molasses?
Molasses is essential for classic flavor; honey or syrup won’t quite match its depth and richness.
- → Which spices enhance the flavor?
Cinnamon, ginger, and cloves provide warmth and aromatic complexity; nutmeg can be added for extra richness.
- → How should leftovers be stored?
Keep in an airtight container for up to three days to maintain freshness and texture.
- → Can I add a topping?
A light dusting of powdered sugar is recommended, and whipped cream or ice cream adds indulgence.
- → Is this suitable for vegetarians?
Yes, all the ingredients used are vegetarian-friendly, with no meat or gelatin included.