Gingerbread snack cake; molasses and spices make this moist snacking cake a perfect winter or Christmas dessert! This EASY, from scratch recipe creates a soft cake that is topped with a delicious cookie butter buttercream frosting.
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Gingerbread is a classic holiday flavor and today I am bringing it to you in the form of an easy snack cake! It's got molasses and the perfect blend of spices all mixed in a bowl with a whisk and spatula. Top it with a cookie butter buttercream frosting for the ultimate from scratch dessert!
For other holiday inspired desserts try my eggnog cupcakes, Tom & Jerry dessert tiramisu, candy cane cake and pecan pie with graham cracker crust.
why you will love this classic cake
- It is simple to make!
- Bursting with gingerbread flavor from molasses, cinnamon, ginger and cloves.
- The cake crumb is moist and soft.
- Bakes in an 8x8 pan, so no stacking and challenging decorating.
ingredients needed for gingerbread snack cake
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All purpose flour ~ for structure.
- Baking soda ~ to provide lift to the cake since we are using acidic molasses.
- Kosher salt ~ to balance the flavors.
- Ground cinnamon, ground ginger and ground cloves ~ to provide that classic gingerbread flavor.
- Brown sugar ~ I prefer dark brown sugar; it compliments the molasses really well!
- Granulated sugar ~ for a little extra sweetness.
- Egg ~ for moisture and structure.
- Vanilla ~ to help balance the flavors.
- Oil ~ provides the fat and lots of moisture.
- Molasses ~ for all the gingerbread flavor! I love using Wholesome Goodness, which is a darker unsulphured molasses. If you use another brand, your cake might not be quite as dark. {you will mix some hot water with the molasses as well}
how to make this easy, from scratch cake
Start by preheating the oven and lining an 8x8 baking pan with parchment paper.
Then whisk the flour, baking soda, kosher salt, cinnamon, ginger and cloves together and set them aside.
In a large mixing cup or bowl, whisk or stir together the molasses and hot water.
Next in a larger bowl, whisk together both sugars, the egg, vanilla and oil.
Finally, you will alternate adding the dry ingredients with the molasses/water mixture to the other wet ingredients. This should be done in three additions of the dry and two of the molasses, beginning and ending with the dry. Mix until each addition is just incorporated.
Then bake for 25-30 minutes until a cake tester comes out with just a few moist crumbs attached. Remember your oven is different than mine and baking times may vary slightly. This is the oven thermometer that I use.
what topping should go on gingerbread cake?
I chose to pair this snack cake with buttercream frosting, cookie butter flavor to be exact!
This comes together quickly with a hand held mixer or a stand mixer. First cream the butter for a few minutes, then beat in some cream cheese.
Next add in the cookie butter. If you want the frosting to be a bit lighter in color, beat this mixture a few extra minutes before adding the final ingredients.
After the butter, cream cheese and cookie butter are light and fluffy, add the confectioners' sugar followed by the vanilla and heavy cream. Beat a few more minutes until you have a nice fluffy buttercream.
video tutorial for decorating gingerbread snack cake
If you would like to decorate the cake like I did, I used a Wilton 2D {red piping}, Wilton 1M, Wilton 104, Wilton 4B {green piping} and Wilton 32.
I have also simply spread the buttercream on with an off-set spatula as you can see in my pumpkin snack cake post or homemade vanilla snack cake post.
why use hot water in a gingerbread cake?
Molasses is a key ingredients in getting that classic gingerbread flavor. Molasses is very thick and doesn't always incorporate easily into cake batter. By whisking the molasses with hot water before adding it to the cake ingredients, it thins it out and lets the batter accept it with ease.
is this cake dairy free?
Yes, the cake on it's own is dairy free.
I haven't experimented with dairy free frosting recipes, but if you have one that you love by all means use it!
how do you store a snack cake?
Any left over cake should be covered tightly and stored in the refrigerator for up to five days. I like to press the plastic wrap up against the sides of the cake.
This cake is good cold, but tastes best at room temperature. Bring it out of the refrigerator and hour or two before you plan to serve it.
Remember to snap a picture and tag me on Instagram if you make this Gingerbread Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cake recipes to enjoy
- Homemade Vanilla Snack Cake
- Pumpkin Snack Cake
- Homemade Raspberry Cake
- Cookie Butter Cake
- Cardamom Cake
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Gingerbread Snack Cake
Gingerbread snack cake; molasses and spices create a soft, moist snacking cake. Top it with cookie butter frosting for the perfect dessert!
Ingredients
gingerbread cake
- 1 ¾ cups all-purpose flour (220g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup molasses, unsulphured (120mL)
- ½ cup hot water (120mL)
- ⅔ cup packed dark brown sugar (67g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup vegetable or canola oil (60mL)
cookie butter frosting
- ½ cup unsalted butter, room temperature (113g)
- 1 ounce cream cheese, about 2 tablespoons (28g)
- 3 tablespoons cookie butter spread (45g)
- 1 ½ cups confectioners’ sugar (180g)
- ½ teaspoon pure vanilla extract
- 3 tablespoons heavy whipping cream (45mL)
Instructions
For the gingerbread cake: preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and kosher salt. Set aside.
In a large measuring cup or bowl, whisk together the molasses and hot water. Set aside.
In a large bowl, whisk together the brown and granulated sugar, egg and vanilla. Then add the oil and whisk until smooth.
Add the dry ingredients to the wet ingredients in three additions, alternating with the molasses and hot water mixture and mixing with a spatula until each addition is just incorporated. Begin and end with the dry ingredients (⅓ dry, ½ wet, ⅓ dry, ½¼ wet, ⅓ dry). The batter is on the thin side. Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.
For the cookie butter frosting: Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter until creamy, about 2 minutes. Then add cream cheese and mix until well combined, about 1 minute. Now add the cookie butter and beat another 1-2 minutes. (You can beat the mixture a few minutes longer if you would like to lighten the color). Scrape up and down the bowl, then add the confectioners’ sugar, vanilla and heavy cream. Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy.
Spread the frosting over the fully cooled cake* and refrigerate for 30 minutes before slicing and serving. Briefly chilling the cake helps set the frosting and makes it easier to slice.
Notes
*If you would like to decorate the cake like I did, I used a Wilton 2D, Wilton 1M, Wilton 104, Wilton 4B and Wilton 32.
Any leftover cake can be stored covered tightly in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 145mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Ben | Havocinthekitchen
Gingerbread is definitely one of the favourute holiday flavours in our house, so this cake is right up my street (and house haha). Love its moist and fluffy texture. Also, great piping skills!
Tasia
Thank you Ben, gingerbread is definitely a favorite at my house too! And decorating a cake like this is such great piping practice!
Michelle
There's nothing I love more than snack cake! Love this gingerbread spin, so perfect for the holidays!
Tasia
Thank you Michelle! Snack cakes really are the best!
Kathleen Pope
Only you could make a snack cake, look like a work of art! Gorgeous and how fun that video is of how you decorated it! I love it because while it looks gorgeous, it's actually a bit haphazard and that is more my decorating style! This looks delicious!
Tasia
Thank you Kathleen! I love decorating cakes like this for just that reason ~ they are completely haphazard, but yet it looks fancy at the same time!
2pots2cook
There is no Christmas if the house is not filled with ginger flavours ! And, yes, I have to mention the decoration beauty !!!!!! Happy holidays !
Tasia
Thank you! I hope you get a chance to try this snack cake!