Cinnamon Gingerbread Snack Cake (Print)

Moist, fragrant cake bursting with cinnamon and ginger. A comforting dessert for gatherings or solo indulgence.

# Components:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 1/2 teaspoons ground cinnamon
05 - 1 1/2 teaspoons ground ginger
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1/2 cup packed light brown sugar
10 - 1/4 cup molasses
11 - 2 large eggs, at room temperature
12 - 1/2 cup whole milk
13 - 1 teaspoon vanilla extract

→ Optional Topping

14 - 2 tablespoons powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
03 - In a large bowl, whisk melted butter, brown sugar, and molasses until thoroughly blended. Add eggs one at a time, beating after each addition. Stir in milk and vanilla extract.
04 - Gradually fold dry ingredient mixture into wet ingredients until just combined. Avoid overmixing.
05 - Pour batter into prepared pan and smooth surface evenly.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow to cool in pan on wire rack for 10 minutes. Remove cake and continue cooling until completely set.
08 - Dust with powdered sugar before portioning, if desired.

# Expert Advice:

01 -
  • Uses simple pantry-friendly ingredients you probably already have
  • Extra moist crumb thanks to molasses and butter
  • Ready in under an hour start to finish
  • Warming spice blend that feels festive but not fussy
  • One bowl wet and one bowl dry mixing keeps things easy and low-mess
02 -
  • Vegetarian friendly and easy to adapt for special diets
  • High in aromatic spice and bakes up moist with a tender crumb
  • Can be frozen for up to one month
  • Makes your kitchen smell absolutely amazing while baking
03 -
  • Always use fresh ground spices for the boldest flavor
  • Do not overmix your batter once the flour is halfway mixed in switch to folding
  • Let the cake rest in the pan for exactly 10 minutes so it can hold its shape when cooled on the rack
  • If you like a pronounced molasses flavor Grandma always recommended unsulphured dark molasses never blackstrap for snack cakes

Back