Save to Pinterest This Cinnamon Gingerbread Snack Cake is my go-to for chilly afternoons and low-stress holiday gatherings when I want to fill the house with warm, spiced aromas. The crumb is incredibly moist thanks to molasses and brown sugar, while a double hit of cinnamon and ginger brings classic cozy flavor that makes this cake irresistible with a cup of coffee or tea.
The first time I made this cake was as an after-school surprise for my kids during December. Now they beg for it every year and it makes the kitchen smell like pure winter comfort.
Ingredients
- all-purpose flour: gives the cake its base and ensures a tender crumb look for unbleached flour for best texture
- baking soda and baking powder: provide the perfect lift for a soft moist slice ensure they are fresh for best results
- ground cinnamon: essential for warmth and depth choose a fragrant variety for the best aroma
- ground ginger: unmistakable zing that defines gingerbread pick a fresh spice for the boldest kick
- ground cloves: just a touch for deep earthy spice use sparingly as it has strong flavor
- salt: balances the sweetness and enhances the spice
- unsalted butter: melted for easy mixing and ensures a rich flavor opt for good-quality butter
- light brown sugar: brings moisture and a hint of caramel
- molasses: the classic gingerbread backbone choose unsulphured molasses for the best flavor
- eggs: at room temperature help with binding and rising
- whole milk: adds moisture and richness use whole for the most tender result
- vanilla extract: rounds out the flavors and adds complexity
- powdered sugar: for dusting optional for a pretty snowy finish
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease an eight-inch square pan then line it neatly with parchment paper so your cake releases perfectly after baking
- Mix Dry Ingredients:
- Whisk together your flour baking soda baking powder cinnamon ginger cloves and salt in a medium bowl this ensures even distribution so every bite is well seasoned
- Combine Wet Ingredients:
- In a large mixing bowl whisk the melted butter brown sugar and molasses until completely smooth add the eggs one at a time whisking well to fully incorporate before stirring in milk and vanilla extract for extra flavor
- Combine Wet and Dry Ingredients:
- Slowly fold the dry mixture into the wet mixture a little at a time just until everything is moistened do this gently with a spatula to avoid toughening the cake from overmixing
- Fill the Pan:
- Pour your finished batter into the prepared baking pan and smooth the surface this ensures even rising and a clean finish after baking
- Bake:
- Place your pan in the center of the oven and bake for around twenty-eight to thirty-two minutes test with a toothpick at the center which should come out clean or with a few moist crumbs
- Cool the Cake:
- Once baked set the pan on a wire rack and let the cake cool for ten minutes this helps it set before lifting out gently by the parchment paper flaps finish cooling completely before slicing
- Dust and Serve:
- When fully cooled sprinkle powdered sugar over the top for a festive touch then slice and enjoy plain or with your favorite topping
Save to Pinterest I am obsessed with good molasses for this recipe because it delivers that old-fashioned gingerbread flavor I crave from my grandmother's kitchen. Every year when we bake this together it feels like a warm tradition passed from one generation to the next.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer wrap pieces tightly and freeze them for up to two months. Thaw on the counter for a few hours and the moisture returns beautifully.
Ingredient Substitutions
If you are out of whole milk you can use buttermilk or half and half for extra tang or creaminess. For extra holiday flair add a quarter teaspoon of ground nutmeg as suggested in the notes or stir in a handful of finely chopped crystallized ginger for bite. Non-dairy butter and milk can work if you need the cake to be dairy-free though the flavor will change.
Serving Suggestions
Serve plain for an afternoon snack or with freshly whipped cream and a dusting of cinnamon for a simple dessert. I love adding a scoop of vanilla ice cream if we are feeling fancy. For gatherings cut the cake into neat squares and pile them on a platter with orange zest scattered over the top.
Cultural and Historical Context
Gingerbread originated in Europe and has been a winter treat for centuries especially around the holidays. This recipe is a modern American take designed for easy snacking and busy holiday seasons. Using molasses instead of honey or syrup is the secret that makes it taste truly old-fashioned.
Seasonal Adaptations
in spring or summer swap the powdered sugar topping for a light lemon glaze add diced pears or apples in the fall for subtle fruitiness decorate with sugared cranberries or sprigs of rosemary for festive winter flair
Success Stories
My best friend bakes this snack cake as her go-to neighbor gift every December. She wraps it with simple twine and a sprig of holly and she tells me it has turned more than one acquaintance into a lifelong friend. When I bring this warm to the table family members always sneak second slices before dinner is even served.
Freezer Meal Conversion
Wrap individual cake slices in plastic or foil then place in a freezer bag. Defrost at room temperature still wrapped so the moisture redistributes evenly. This makes it easy to stash for last-minute guests or sweet cravings on busy days.
Save to Pinterest Serve the cake at room temperature for the most tender bite and extra fragrance. Let it fully cool for the prettiest slices and a moist crumb every time.
Common Recipe Questions
- → What creates the warm flavor in this cake?
The combination of cinnamon, ginger, and molasses provides its signature warmth and spice.
- → Can I use a different pan size?
An 8-inch square pan is best for this cake, but you can use a similar-sized round pan and adjust baking time.
- → How do I check if the cake is baked through?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- → What’s a good way to serve this cake?
Dust with powdered sugar, serve with whipped cream or vanilla ice cream for added indulgence.
- → Can I substitute molasses?
Molasses is essential for classic gingerbread flavor; substitutes like honey or syrup will alter the taste.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to 3 days to maintain freshness.