Simple Gingerbread Snack Cake
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This simple gingerbread snack cake brings all the cozy, spiced goodness of gingerbread in an easy, no-fuss treat that’s perfect for any time of day. With warm notes of cinnamon, ginger, and molasses, this cake is moist and flavorful, yet quick to whip up with minimal ingredients.
There’s something magical about the flavors of gingerbread, especially when they’re baked into an easy snack cake that’s perfect for sharing (or enjoying solo with a cozy drink). This simple gingerbread snack cake takes the best of holiday spices—ginger, cinnamon, and molasses—and packs them into a soft, tender cake that comes together in no time. Perfect for those moments when you’re craving something sweet and seasonal but don’t want to fuss with layers or frosting, this cake is as easy as it is delicious.
The beauty of a snack cake lies in its simplicity, and this gingerbread version is no exception. You can enjoy it just as it is, with a sprinkle of powdered sugar for a little sweetness, or a dollop of whipped cream for a touch of extra comfort. For a bit of crunch, add a handful of chopped nuts before baking, or keep it simple and let the warm spices steal the show.
And for those who love a little extra indulgence, I’ve included a quick cream cheese frosting recipe that pairs beautifully with the gingerbread’s warm, spiced notes. Whether you’re sharing it with friends or keeping it all to yourself, this snack cake will have you in the holiday spirit with every bite!
What You’ll Need to Make Simple Gingerbread Snack Cakes:
Ingredients:
- all-purpose flour
- baking powder
- ground ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- salt
- unsalted butter
- granulated sugar
- egg
- molasses
- buttermilk
**If you don’t have buttermilk on hand, you can make your own with 1/2 cup milk and 1/2 tsp of vinegar!
Optional Toppings:
- Caramel Sauce
- Whipped Topping
- Powdered Sugar
For the Cream Cheese Frosting (Optional):
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- salt
How to Make Simple Gingerbread Snack Cakes:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square pan. Set it aside for later.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set this aside as well.
Add the butter and sugars to a separate, large mixing bowl.
Beat the softened butter, sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy. Then, add the egg and molasses. Continue to beat this mixture until it’s smooth!
With the mixer on low, alternate adding the dry ingredients…
…and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – be careful not to over-mix!
Spread the batter for the simple gingerbread snack cake in the prepared 9-inch square pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the gingerbread cake cool in the pan, and dust it with powdered sugar.
Slick the cake into squares to serve!
If you want to dress it up a bit, add a dollop of whipped cream and/or caramel drizzle!
Look how scrumptious! They are the perfect snack cake for any time of day, and east to dress up for a fancy dessert! If you want to dress it up even MORE, use the provided recipe for cream cheese frosting and frost them before slicing and serving.
Tips for the frosting: If the frosting is too thick, add a teaspoon of milk at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar until it thickens up.
Frequently Asked Questions about Simple Gingerbread Snack Cake:
Can I make this cake ahead of time?
Yes, this gingerbread snack cake stores well! You can make it up to two days in advance. Just keep it in an airtight container at room temperature or in the fridge if you’ve added the cream cheese frosting.
Can I freeze gingerbread snack cake?
Absolutely! Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It will keep in the freezer for up to three months. Just thaw it in the fridge overnight and bring it to room temperature before serving.
What toppings work well with this cake?
This simple gingerbread snack cake is delicious as-is but also works well with a light dusting of powdered sugar, a drizzle of caramel, or even a dollop of whipped cream. For a festive twist, add chopped nuts or a sprinkle of cinnamon sugar before baking. And try our cream cheese frosting for an even more decadent cake!
How can I make this cake even more moist?
Adding a bit of applesauce, yogurt, or sour cream to the batter can increase the cake’s moisture without changing the flavor. If you’re making the cream cheese frosting, it also adds a creamy texture that complements the gingerbread perfectly.
Can I add mix-ins to the cake batter?
Yes, feel free to add in chocolate chips, raisins, or chopped nuts to the simple gingerbread snack cake batter before baking. These additions give the cake extra texture and flavor, making it even more festive.
How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to five days if you’ve added frosting.
More Gingerbread Recipes You’ll Love:
Quick Gingerbread Party Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg large
- 1/4 cup molasses
- 1/2 cup buttermilk
Toppings (Optional)
- caramel sauce
- whipped topping
- powdered sugar
For the Cream Cheese Frosting (Optional)
- 4 oz cream cheese
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter, sugar, and brown sugar together with an electric mixer until light and fluffy. Add the egg and molasses, beat until smooth.
- With the mixer on low, alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overmix.
- Spread the batter in the prepared 9-inch square pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cake cool, slice into squares and serve.
For the Frosting (Optional)
- In a medium mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, about ½ cup at a time, and continue beating until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract and a pinch of salt until combined. Taste and adjust sweetness if needed by adding more powdered sugar.
- Once your gingerbread cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake using a spatula.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If the cream cheese frosting has been left off, can be stored at room temperature in an air tight container.
You mention brown sugar, but it’s not included on the recipe card. What’s the quantity? Thank you!
Ahh I’m so sorry.I was experimenting with different sugars as this is a new recipe and didn’t enter it in correctly. It’s updated now. 1/4 cup granulated and 1/2 cup brown sugar. Thanks for your patience!
I’m still waiting to hear how much brown sugar to use; it’s listed in the directions but not in the ingredients.
Ahh I’m so sorry.I was experimenting with different sugars as this is a new recipe and didn’t enter it in correctly. It’s updated now. 1/4 cup granulated and 1/2 cup brown sugar. Thanks for your patience!
Please respond as soon as possible – waiting to make as soon as this is resolved. I checked both your cookbooks & magazine that I have but this recipe wasn’t in any of them.
Ahh I’m so sorry.I was experimenting with different sugars as this is a new recipe and didn’t enter it in correctly. It’s updated now. 1/4 cup granulated and 1/2 cup brown sugar. Thanks for your patience!
Brown sugar is listed – but not the amount!!!
Ahh I’m so sorry.I was experimenting with different sugars as this is a new recipe and didn’t enter it in correctly. It’s updated now. 1/4 cup granulated and 1/2 cup brown sugar. Thanks for your patience!
This looks and sounds so delicious, gingerbread is a favorite of ours. Thank you for sharing.
Blessings
Sue