Save This cinnamon gingerbread snack cake brings together rich molasses, warming cinnamon, and ginger for a moist treat that fills your kitchen with nostalgic holiday aromas. When chilly afternoons call for something comforting or you need a simple make-ahead dessert for gatherings, this cake is always a hit. It is quick to assemble and requires easy pantry staples.
The balance of molasses and spice reminds me of my grandmother's kitchen whenever I bake it. Even picky eaters in my house go back for seconds and it disappears from the counter in no time.
Ingredients
- All-purpose flour: contributes to structure and softness look for unbleached flour for the best crumb
- Baking soda and baking powder: make the cake rise evenly always check they are fresh
- Ground cinnamon and ginger: create the warm signature flavor choose the freshest ground spices for max aroma
- Ground cloves: offer deep richness use just a touch for classic gingerbread complexity
- Salt: balances the sweet and enhances all other flavors opt for fine sea salt
- Unsalted butter: gives a plush moist cake go for good quality and make sure it is fully melted and cooled
- Light brown sugar: adds moisture and gentle sweetness pack it firmly for accurate measurement
- Molasses: delivers that distinct gingerbread taste do not swap for other syrups choose unsulphured molasses
- Eggs: help bind and tenderize use large eggs at room temperature to blend easily
- Whole milk: keeps the crumb supple and light use full-fat for extra richness
- Vanilla extract: rounds out the spice choose real vanilla for best results
- Powdered sugar: as an optional pretty finish just a sprinkle right before serving
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit. Grease an eight-inch square pan thoroughly then line with parchment for easy lifting later
- Mix Dry Ingredients:
- In a mid-sized bowl whisk together flour baking soda baking powder cinnamon ginger cloves and salt for even distribution
- Combine Wet Ingredients:
- Melt the butter gently until just liquid but not hot. Whisk in brown sugar and molasses until dissolved. Add eggs one at a time mixing until glossy. Pour in milk and vanilla and stir to combine
- Fold Together:
- Gradually stir the dry mix into the wet ingredients using a spatula just until no streaks of flour show. Avoid overmixing or your cake will be tough
- Bake:
- Spread the batter into your prepared pan and smooth the surface for an even bake. Place in the oven and bake for about twenty-eight to thirty-two minutes. The cake is done when a toothpick inserted comes out clean or with just a crumb or two
- Cool:
- Set the pan on a wire rack and let the cake cool for ten minutes. Then lift the cake out using the parchment and allow it to cool completely to prevent soggy edges
- Finish and Serve:
- Once cool dust generously with powdered sugar. Slice into neat squares and enjoy plain or alongside whipped cream
Save The molasses is my favorite ingredient for its dark richness. My kids love dusting the top with extra sugar before sneaking bites while I am busy in the kitchen. Gingerbread always signals that the holiday season is here for us.
Storage Tips
Store leftover cake in an airtight tin or container at room temperature for up to three days. For longer storage pop individual slices into freezer-safe bags and thaw as needed. I sometimes warm slices gently in the microwave for a just-baked feel.
Ingredient Substitutions
You can substitute plant-based milk or unsalted plant butter for dairy-free needs. If you are out of brown sugar blend a bit of molasses into white sugar. Skip the cloves if you prefer a milder spice or swap in a sprinkle of nutmeg for its warmth.
Serving Suggestions
Serve slices with hot tea or coffee for a cozy afternoon break. Dress it up with a dollop of whipped cream or vanilla ice cream for dessert. This cake travels well so it is great for potlucks or lunchbox treats.
Cultural Note
Gingerbread has centuries of history and appears in countless regional varieties from cookies to cakes. In American kitchens molasses-based gingerbread like this is traditional during the fall and winter months evoking festive nostalgia.
Seasonal Adaptations
Add finely diced apple or pear for a fall touch. Top with candied ginger for a sparkly finish. Swirl fresh lemon or orange zest into the batter for brightness.
Success Stories
Friends have used this recipe for cookie swaps bake sales and even holiday breakfast. A neighbor raved that it was the first gingerbread her kids loved and now bakes it every December.
Freezer Meal Conversion
Wrap cooled cake squares in plastic then foil and freeze for up to two months. Thaw at room temperature and dust with fresh powdered sugar before serving. Slices stay moist and delicious even after freezing.
Save Dust with powdered sugar and serve with coffee for instant cozy comfort. Enjoy sharing slices with friends at any gathering.
Recipe FAQ
- → What spices give this cake its signature flavor?
Ground cinnamon, ginger, and cloves deliver the classic spiced character paired with molasses for depth.
- → Can I use an alternative to molasses?
Molasses is essential for authentic gingerbread flavor, so substituting is not recommended for best results.
- → How should leftovers be stored?
Place in an airtight container at room temperature for up to three days to keep it moist and fresh.
- → Is this cake suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, making it an ideal dessert for various diets.
- → Can I add other spices?
For added warmth, include a pinch of nutmeg or increase cinnamon and ginger slightly to taste.
- → What’s the best way to serve this cake?
Enjoy plain, or top with whipped cream, vanilla ice cream, or a sprinkle of powdered sugar.