Cinnamon Gingerbread Snack Cake (Printable)

Warmly spiced cake with cinnamon and ginger, ideal for tea or holiday treats. Soft texture and quick prep.

# 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 light brown sugar, packed
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

# Method:

01 - Preheat oven to 350°F. Grease an 8-inch square baking pan and line bottom with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt until thoroughly blended.
03 - In a large mixing bowl, whisk melted butter, light brown sugar, and molasses until smooth. Add eggs one at a time, beating well after each. Stir in milk and vanilla extract until fully combined.
04 - Gradually fold dry ingredient mixture into wet mixture until just incorporated. Avoid overmixing to maintain cake tenderness.
05 - Pour the prepared batter into the baking pan and use a spatula to smooth the surface evenly.
06 - Bake in preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow to cool in the pan on a wire rack for 10 minutes. Lift cake out using parchment and let cool completely before serving.
08 - Dust cake with powdered sugar before slicing, if desired.

# Expert Advice:

01 -
  • Ready in under an hour for last-minute cravings
  • Soft and tender texture with a cozy spice blend
  • No fancy equipment required just bowls and a whisk
  • Perfect for holidays or year-round snacking
02 -
  • Naturally vegetarian with easy dairy-free swaps
  • Moist crumb stays fresh for several days
  • Great for lunchboxes and make-ahead entertaining
03 -
  • Bring your eggs and milk to room temperature before mixing to help everything blend for the best texture
  • Use parchment paper overhangs as handles for clean easy cake removal
  • Test the cake with a toothpick before removing from the oven since every oven varies a bit

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